An interesting twist on the classic French tuile, this sesame seed tuile biscuit can add a delicious crunch component to elevate your desserts.
It has a sweet, nutty flavour which can complement a range of dessert flavours.
- 50g (1 3/4 oz) water
- 12g (1/2 oz) liquid glucose
- 60g (2 oz) butter
- 125g (4 oz) icing sugar
- 35g (1 oz) flour
- 60g (2 oz) ground almonds
- 60g (2 oz) sesame seeds
- Mix the icing sugar, flour, ground almonds and sesame seeds together.
- Put the water, liquid glucose and butter into a small pot and bring to the boil.
- Once boiling, pour over the dry ingredients and mix until completely combined.
- Leave to cool, before moulding, baking and shaping.
Tuile paste will keep in the fridge for a week or so, and this recipe will make a substantial amount of tuiles. Feel free to halve it.
I plated this with a Peppermint Crisp Tart.