Crispy Sesame Tuiles
Delight your taste buds with Crispy Sesame Tuiles, an elegant French-style dessert packed with nutty sesame flavor and an irresistibly delicate crunch. These wafer-thin treats are made from a simple yet sophisticated batter that blends golden honey with a medley of white and black sesame seeds for visual appeal and depth of flavor. The batter is spread into thin, intricate circles, then baked to perfection for an effortlessly light texture. While still warm, the tuiles are carefully molded into a signature curved shape, making them as visually stunning as they are delicious. Perfect for snacking on their own or as a refined garnish for ice cream, mousse, or fruit compotes, these sesame tuiles are a versatile addition to your dessert repertoire. Quick to prepare and beautifully crisp, they’re ideal for impressing guests at any occasion!
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Recipe Information
Ingredients
- 60 grams Unsalted butter
- 80 grams Granulated sugar
- 15 ml Liquid honey
- 35 grams All-purpose flour
- 30 grams White sesame seeds
- 10 grams Black sesame seeds
- 15 ml Whole milk
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
In a small saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the granulated sugar and liquid honey until thoroughly combined.
Sift in the all-purpose flour and whisk until smooth and lump-free.
Add the white and black sesame seeds to the batter and mix well to ensure the seeds are evenly distributed.
Stir in the milk to loosen the batter slightly, making it easier to spread.
Using a teaspoon, drop small amounts of the batter onto the prepared baking sheets, leaving ample space between each as the batter will spread during baking.
Using the back of the spoon, gently spread each dollop of batter into thin, circular shapes, roughly 5-6 cm (2-2.5 inches) in diameter.
Bake one sheet at a time in the preheated oven for 6-8 minutes or until the edges of the tuiles are golden brown, and the centers appear lightly set.
Remove the baking sheet from the oven and allow the tuiles to sit for about 30 seconds to firm up slightly. While still warm, carefully lift each tuile with a spatula and shape it by draping it over a rolling pin, bottle, or similarly curved surface. Leave to cool completely in this shape.
Repeat the process with the remaining batter, allowing the baking sheets to cool completely between batches to prevent the batter from spreading too much.
Once cooled, store the tuiles in an airtight container at room temperature for up to 5 days. Enjoy them as a standalone treat or as an elegant accompaniment to desserts.
Nutrition Facts
Calories |
1154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.2 g | 93% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 20 mg | 1% | |
| Total Carbohydrate | 129.4 g | 47% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 93.3 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 430 mg | 33% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 222 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
