One of the most important things I learned from Thomas Haas when I worked with him at Daniel was the significance of texture in desserts. I also learned this recipe from him. This tuile is super-crispy. The sesame seeds toast as the tuile bakes, which brings out their nuttiness, and the sugar caramelizes, bringing in a slightly bitter edge.
Recipe information
Yield
makes about 36 cookies
Ingredients
Preparation
Step 1
Put the milk, butter, sugar, and corn syrup in a saucepan and bring to a simmer over medium heat. Stir in the sesame seeds.
Step 2
Transfer to a bowl, cover with plastic, and refrigerate overnight.
Step 3
Heat the oven to 375°F or 350°F on convection.
Step 4
Roll the dough into small balls, about 1 inch in diameter, and place on a Silpat- or parchment-lined baking sheet or nonstick baking sheet, leaving at least 2 inches between the tuiles because they will spread. Bake until golden, about 10 minutes, rotating the pan halfway through baking.
Step 5
Let cool completely. Store leftovers between sheets of parchment in an airtight container.
