Master
Honey Sesame Tuiles
Makes about 190 tuiles
-
2 cups
butter
-
2 cups powdered sugar
-
1 ˝ cups
honey
-
9 ounces cake
flour
-
9 ounces bread
flour
-
2 cups egg whites, room
temperature
-
White sesame seeds, toasted
lightly
-
Special equipment: offset
spatula, silpat or parchment paper
In a bowl or stand mixer,
cream together butter, sugar and honey. Add flours and mix to combine then
slowly drizzle in egg whites while mixing on low speed until fully
incorporated.
Make tuiles on a silpat using an
offset spatula and spreading batter very thinly. These may be made either
using a template or done freeform. Sprinkle with sesame seeds. Place tray
in oven and bake at 275 degrees for a convection oven (300 degrees for a
standard oven) for 7 to 10 minutes or until golden brown.
To mold into shapes easily, remove
tray halfway through baking and separate each tuile from the silpat, by
running an offset spatula underneath. Return to oven to continue baking.
When finished, mold into desired shape, working quickly. If the tuiles
cool, return to oven to warm until pliable again. It helps to work near
the oven, leaving the tray inside with the door open.
Piped Tuile Garnishes
Using a cornet, pipe various
shapes and sizes, like snails and long lines. Bake and then, while warm,
wrap tuile around a pencil to make a 3-D spiral.
Tuile Cookies
To shape, use a round 4-inch
stencil to spread batter on silpat. Bake according to directions, remove
from oven and mold over a 2-inch in diameter rolling pin and allow to
cool, hardening into a tuile shape.
Fortune Cookies
To shape, use a round 3-inch
template and bake according to directions. Remove tuile from baking sheet,
place fortune inside, fold in half horizontally and then fold in half
vertically. Use an empty egg carton to hold the cookies as they harden.
