Sesame Tuiles Recipes

Steps:

• In a food processor, finely grind the sesame seeds. In a medium bowl, whisk the ground sesame seeds with the sugar and flour. In a small bowl, whisk the butter with the sesame paste until smooth. Stir the orange and lemon juices into the flour mixture, then stir in the sesame butter until the batter is smooth. Cover and let stand at room temperature for 1 hour.
• Preheat the oven to 350 degrees. Line 2 large cookie sheets with parchment paper. Scoop tablespoons of batter onto the prepared sheets, spacing them 2 inches apart. Using an offset spatula, lightly spread the batter into 3 inch rounds of even thickness. Sprinkle a pinch of black sesame seeds on each tuile.
• Bake the tuiles for about 10 minutes, until evenly golden. Remove from the oven and let the tuiles stand until firm, about 3 minutes. Using a spatula, transfer the ruiles to a rack to cool completely.

Steps:

• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Pulse the sugar and 2 tablespoons sesame seeds in a food processor until finely ground.
• Transfer the ground sesame mixture to a medium saucepan and add the butter, orange zest and juice, cornstarch and salt. Cook, stirring occasionally, until the mixture comes to a simmer and thickens slightly, about 3 minutes. Transfer to a large bowl; stir in the flour, vanilla and the remaining 2 tablespoons sesame seeds. Refrigerate until cooled and thickened, about 45 minutes.
• Drop heaping teaspoonfuls of batter, 4 inches apart, onto the prepared baking sheets. Lightly sprinkle the tops with more sesame seeds. Bake, 1 baking sheet at a time, until golden brown, about 10 minutes. Let cool on the baking sheet until just set enough to lift with a spatula, 1 to 2 minutes, then carefully transfer to a rack. While the cookies are still warm, curl up 2 sides of each cookie with your fingers, then let cool completely. Repeat with the remaining batter (reline the baking sheets between batches).

Steps:

• Cream butter and sugar using a paddle. Add honey and mix. Add whites and mix. Add flour and mix. A proper tuile batter is smooth. On a fiberglass mat or parchment paper, spread tuile batter evenly and thinly into 5 to 6-inch rounds by using a wet finger, circling outward. Sprinkle with sesame seeds. Bake at 300 degrees until tuiles are brown. Check often. Tuiles can be shaped when they are still hot. Place them in muffin tins or ramekins to form a cup shape. Work quickly.

Steps:

• Put the cream and butter in a small saucepan and heat over medium heat until the butter melts.
• Remove from heat and stir in the vanilla.
• Put the almonds, sugar, flour and zest in a medium bowl and stir to mix thouroughly with a rubber spatula.
• add warm cream mixture and stir with spatula until batter is smooth.
• Cover the batter with plastic wrap and refrigerate until THOROUGHLY chilled and thickened- preferably overnight.
• The batter can be made ahead and refrigerated, wrapped airtight, for 4 days.
• Baking the Tuiles: Preheat the over to 325 degrees and place your oven rack in the middle or lower third of the oven.
• You will need a rolling pin, wine bottle or some other cylindrical object to form the tuiles.
• They can also be formed over the bottom of a cup to make a container for mousse or berries etc.
• Stir the chilled batter to remix.
• Drop batter onto a parchment or silpat lined sheetpan, allowing 1 teaspoon of batter for each tuile.
• Leave 2 inches between each one.
• There is no need to spread out the batter- it will spread itself.
• You can make these larger if you want, but will have to adjust baking times accordingly.
• Bake the tuiles for 5-8 minutes until they spread and turn honey brown.
• DO NOT LEAVE THE KITCHEN- the tuiles will go from almost done to overdone in a very short time.
• Remove sheetpan and allow to cool for about 30 seconds.
• Forming the Tuiles: slide the tuiles back and forth with your fingers or a spatula to release them.
• Pick them up one by one and lay on the rolling pin.
• Press lightly on the tuile with your hand to get a nice curved shape.
• The cookies will mold and cool in a few seconds, so you should remove the shaped cookies as soon as you need room on the rolling pin for more.
• If the tuiles become cool and hard to remove from the sheetpan, put them back in the oven for 1 minute and then continue.
• Repeat with the rest of the batter making sure that the sheetpans cool between batches.
• Decorating the tuiles: Scrape the melted chocolate into a parchment cone or plastic zip-lock bag.
• Snip the end making a tiny hole and pipe very thin lines across the tuiles.
• You can also use a fork dipped into the chocolate and then waved back and forth over the tuiles.
• Serve as soon as the chocolate sets.

Steps:

• Lightly coat bottom and sides of an 8-by-8-inch square pan with cooking spray. Line with parchment paper, leaving a 2-inch overhang on all sides; lightly spray parchment.
• In a small saucepan, combine cream, butter, and salt; heat gently over low. In a heavy medium saucepan, combine sugar, corn syrup, and 1/4 cup water. Clip on a candy thermometer. Over high heat, cook until sugar is dissolved, swirling pan and brushing down sides with a wet pastry brush to prevent crystals from forming, 8 to 12 minutes.
• Continue swirling pan until sugar is a dark golden color, about 10 minutes. Carefully add warm cream mixture to pan, taking caution as it will bubble up. Reduce heat to medium-high. Cook, stirring occasionally, until caramel reaches 248 degrees on candy thermometer, about 15 minutes.
• Transfer to prepared pan, sprinkle evenly with sesame seeds, and let stand, uncovered, at room temperature, at least 8 hours and up to 1 day.
• Transfer caramel to a large cutting board. Cut into 1-inch pieces; wrap each piece in waxed paper to seal.

Steps:

• Using a stand mixer fitted with the paddle attachment (or a handheld mixer or a wooden spoon), cream the butter until creamy and light, about 2 minutes. Add the granulated sugar and brown sugar and continue to beat on medium speed for about 1 minute, or until combined. Turn the speed down to low and add the flour and mix until well combined. Slowly drizzle in the orange juice and mix for about 30 seconds; the mixture will look a little broken, which is okay. Mix in the sesame seeds.
• Transfer the batter to an airtight container and refrigerate for at least 4 hours or for up to 1 week.
• When ready to bake cookies, position a rack in the center of the oven, and heat the oven to 350 degrees F. Line a very flat baking sheet with parchment paper. (This batter spreads like crazy, so you have to use an extremely flat baking sheet in order for the cookies to bake in circles and not amoeba-like shapes.)
• Pinch off rounded tablespoon-size balls of dough and place on the prepared baking sheet, spacing them at least 3 inches apart to allow for spreading.
• Bake for 16 to 18 minutes, or until the cookies are completely golden brown throughout. Let cool completely (they must be firm to the touch) on the baking sheet on a wire rack. Gently remove the cookies from the parchment.
• The cookies can be stored, in layers separated with sheets of parchment paper or waxed paper, in an airtight container at room temperature for up to 3 days.