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Sesame Tuiles

by Che-Cheh on November 27, 2013 3,938 views

in Cookies, French


Tuiles means tiles in French according to Wiki because they looks like Provence roof tiles which is curved. Tuiles are thin crispy cookies. I’ve made almond tuiles years back and although I wouldn’t consider it a success because the wafer were quite thick, I remember it being delicious. Now making this sesame tuiles has left me in disbelief because the book I’m following is from a renowned pattisier. Read my failed sesame tuiles experiment here. Thank God it was easy to right the wrong and soon I was baking these aromatic tuiles.

Sesame Tuiles
All I can say is yum-yum. :)

Let’s bake!

Ingredients
Ingredients from left, top to bottom: water, melted butter, sifted icing sugar, white sesame seeds, black sesame seeds and sifted flour.

Making Sesame Tuiles
Preheat oven to 180oC. Meanwhile pour water and melted butter into the bowl of sifted icing sugar and flour. Mix with balloon whisk until well combined. Then add sesame seeds. Mix again.

Pour A Teaspoon Mixture To Silpat
Drop a teaspoon of mixture onto the silicone mat or baking sheet.

Spread Thinly with Back of Spoon
Spread it thinly using the back of a spoon. Then bake for 10 minutes.

Drape Over A Rolling Pin
Remove tuiles from oven and lift each one with spatula and drape over a rolling pin.

Let It Cool & Firm Up
Let it cool and firm up before removing from the rolling pin. Store these tuiles in an air-tight container. I can’t guarantee if you find yourself snacking on them while baking the rest of it. ;)

Sesame Tuiles
My golden sesame tuiles!

You can eat these on their own or use them for ice-cream garnish or as tart base.

Sesame Tuiles
Adapted from Patisserie At Home by Will Torrent
Yields 90 pieces

200g icing sugar/confectioners’ sugar (for this ratio you get less sweet, add 25g for normal sweet or add 50g for very sweet)
100g plain/all-purpose flour
150ml water
125g butter, melted
30g white sesame seeds
30g black sesame seeds

Method:
1. Sift sugar and flour into a mixing bowl.

2. Pour the water and melted butter into the bowl and whisk with a balloon whisk until evenly combined.

3. Stir in the sesame seeds.

4. Allow the mixture to rest and set for 1-2 hours. Note: I didn’t rest mine because it makes no difference.

5. When you are ready to bake the tuiles, preheat oven to 180oC.

6. Drop a spoonful of mixture onto the silicone mat or prepared baking sheet and spread it thinly into a disc using the back of a spoon.

7. Bake in the preheated oven for 10 minutes.

8. Remove the tuiles from the oven and lift each one with a spatula, then drape it over a rolling pin – it will be pliable enough to bend over the rolling pin but it will cool and firm up very quickly so work as swiftly as you can. Set the shaped tuiles on a sheet of greaseproof paper to cool completely.

If you find the freshly baked tuiles are setting too fast while you work, put them back in the warm oven for a few seconds to soften again.

Alternatively, you can drape the tuiles over an upturned soup ladle to create a basket shape.

9. Serve the tuiles on their own as petit fours after dinner, or as an accompaniment to desserts such as ice-cream.

Happy baking!

{ 2 comments… read them below or add one }

Seonhwa November 28, 2013 at 11:44 am

I need to makes this!

Reply

Che-Cheh November 28, 2013 at 8:16 pm

Hi Seonhwa, thanks for visiting. Let me know what you think about the tuiles later. :)

Reply

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