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.
Preheat oven to 180oC. Place sifted icing sugar and flour in a mixing bowl. Then add water and melted butter. Mix with a whisk until well combined. Then add sesame seeds. Mix again. Let mixture rest for about an hour or more.
These tuiles are perfect as snack with tea or coffee. They’re also perfect with mousse, ice-cream and crème brûlée.
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 all-purpose flour
125g butter, melted
30g white sesame seeds
30g black sesame seeds
1. Place sifted sugar and flour into a mixing bowl.
2. Add water and melted butter into the bowl and whisk to combine.
3. Add in the sesame seeds and mix again.
4. Let mixture rest and set for about an hour or more. Note: I didn’t rest mine because it makes no difference.
5. Preheat oven to 180oC. Place a spoonful of mixture onto the silicone mat or prepared baking sheet. Spread the mixture thinly into a circle using the back of a spoon. Repeat until baking sheet is full.
6. Bake for 10 minutes.
7. Remove the tuiles from the oven with a silicon spatula, and place over a rolling pin when it’s still hot. Once firmed, place shaped tuiles on pan/plate to cool completely. If the baked tuiles firmed up too quickly before you shape it, you can place them in the oven to warm it for few seconds so that it becomes pliable again.
8. Once cooled, store tuiles in an-airtight container.