Pierre Hermé’s Orange Tuiles

When Pierre Hermé came from Paris to teach a class at Peter Kump’s New York Cooking School in 1997, I assisted him. We had a crew of students, supervised by Andrea Tutunjian, doing all the prep, but before the class began he and I had to make about 75 of these extremely fragile cookies to decorate a delicate warm chocolate mousse cake we served with caramelized bananas. The rec