Sesame & Poppy Seed Tuiles

img

By Team Studio Kitchen

A fantastic tasting tuile which can be served as petits four or a snack or to add a crunchy element to a dessert such as in our Mandarin Crème Caramels. Great little recipe to add to your repertoire on dish building dessert components.

Time

0

hour

45

minutes

Degree of Difficulty

Easy

Save

0

Portions

15
pieces

Share Recipe

img

Ingredients

Servings

metric
Template is not defined.
50g sesame seeds
15g poppy seeds
25g strong flour
75g icing sugar, sieved
20g orange juice
50g unsalted butter, cold melted
1

For the sesame & poppy seeds tuiles… melt the butter and leave to cool at room temperature. Take the one remaining mandarin from the custard zesting and juice it. Add the seeds, flour and icing sugar to a mixing bowl and pour in the butter and 20 g of the mandarin juice, mix well with a spoon and once fully mixed add the tuile mixture into a container and refrigerate for a minimum of 30 minutes.

 

2

To cook the tuiles… turn the oven up to 170C and remove the tuile mix from the fridge. Liner a tray with a silicone mat and take a teaspoon. Scrape around 15 g of mix from the container and roll it into a ball. Place the ball onto a tray and repeat with a few more balls well-spaced apart. Place the tray into the oven and cook the tuiles for 10-12 minutes or until they are flat, golden brown and cooked through. Remove from the oven and while they are hot use a sharp metal cookie cutter 75 mm diameter to cut a perfectly round from each tuile. You can only do this while they are hot, or they will break or shatter. Place the tray back into the oven to warm if they get too cold. Discard the trim and use a small palette knife to lift them off the tray and shape them into a curve on a rolling pin. Leave to cool and make as many more tuiles as you need. Any remaining mix can be stored refrigerated for up to 3 weeks so you can make more tuiles as you please.

 

1
0 hours 0 minutes

For the sesame & poppy seeds tuiles… melt the butter and leave to cool at room temperature. Take the one remaining mandarin from the custard zesting and juice it. Add the seeds, flour and icing sugar to a mixing bowl and pour in the butter and 20 g of the mandarin juice, mix well with a spoon and once fully mixed add the tuile mixture into a container and refrigerate for a minimum of 30 minutes.

2
0 hours 0 minutes

To cook the tuiles… turn the oven up to 170C and remove the tuile mix from the fridge. Liner a tray with a silicone mat and take a teaspoon. Scrape around 15 g of mix from the container and roll it into a ball. Place the ball onto a tray and repeat with a few more balls well-spaced apart. Place the tray into the oven and cook the tuiles for 10-12 minutes or until they are flat, golden brown and cooked through. Remove from the oven and while they are hot use a sharp metal cookie cutter 75 mm diameter to cut a perfectly round from each tuile. You can only do this while they are hot, or they will break or shatter. Place the tray back into the oven to warm if they get too cold. Discard the trim and use a small palette knife to lift them off the tray and shape them into a curve on a rolling pin. Leave to cool and make as many more tuiles as you need. Any remaining mix can be stored refrigerated for up to 3 weeks so you can make more tuiles as you please.