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.
You can eat these on their own or use them for ice-cream garnish or as tart base.
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
125g butter, melted
30g white sesame seeds
30g black sesame seeds
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. Alternatively, you can drape the tuiles over an upturned soup ladle to create a basket shape.
Note: 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.
9. Serve the tuiles on their own as petit fours after dinner, or as an accompaniment to desserts such as ice-cream.