Sesame tuilles

Sesame tuilles

By
From
Cantina
Makes
8-10
Photographer
Chris Middleton

These crunchy, sugary tuilles can be served either whole, curved, flat or broken into shards to accompany creamy desserts for a textural difference.

Ingredients

Quantity Ingredient
25g butter
80g caster sugar
1 1/2 tablespoons liquid glucose
1 1/2 tablespoons milk
155g sesame seeds
50g poppy seeds

Method

  1. Preheat the oven to 180°C.
  2. Lightly grease and line 2 large baking trays with baking paper.
  3. Combine the butter, sugar, glucose and milk in a small saucepan and bring to the boil over medium heat. Add the sesame and poppy seeds and stir to combine. Remove from the heat and allow to cool.
  4. Once cooled, whisk together to combine. Roll the mixture into chestnut-sized balls and arrange 10 cm apart on the prepared trays. Press to flatten slightly.
  5. Bake for 10 minutes, or until golden brown. Remove from the oven and allow to cool for 1 minute, or until cool enough to handle but still warm enough to be pliable. Carefully remove with a palette knife and roll over the handle of a wooden spoon to create a curved shape, or leave flat and allow to cool.
  6. Store in an airtight container for up to 1 week.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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