TUILE COOKIES
A variation of French Tuiles (literally translated as 'roof tiles' by their curved shape) using sesame seeds instead of almonds - and high in calcium. Recipe adapted from French almond Tuiles from my book, Teatime in Paris.
Provided by Jill Colonna
Time 32m
Number Of Ingredients 6
Steps:
- Preheat the oven to 190°C/170°C fan/375°F/gas 5.
- Place all the ingredients in a bowl and stir together with a spoon until well combined.
- Leave to chill in the fridge for 10 minutes - this will make your batter easy to spread out thinly on the baking sheet.
- Line 2 baking sheets with baking paper or a silicone mat and spoon the mixture into oval discs - using the back of a spoon - to about 6cm (2.5") in diameter. Space them apart, as they will spread out during baking.
- Bake in separate batches* (one tray at a time) in the oven for about 10 minutes - keep your eye on them as of 8 minutes, as they cook fast. They should be toasted around the edges and cooked but golden in the middle.
- Straight from the oven, transfer each flat tuile (using a palet knife or pie slice) to a rolling pin (jam jar, sieve, bottle) to shape them to their tuile (roof-tile) shape. They cool and shape quickly. Otherwise slightly fold the ends into a wire rack to cool and shape.
Nutrition Facts : Calories 162 kcal, ServingSize 1 serving
SESAME TUILES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield about 24 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Pulse the sugar and 2 tablespoons sesame seeds in a food processor until finely ground.
- Transfer the ground sesame mixture to a medium saucepan and add the butter, orange zest and juice, cornstarch and salt. Cook, stirring occasionally, until the mixture comes to a simmer and thickens slightly, about 3 minutes. Transfer to a large bowl; stir in the flour, vanilla and the remaining 2 tablespoons sesame seeds. Refrigerate until cooled and thickened, about 45 minutes.
- Drop heaping teaspoonfuls of batter, 4 inches apart, onto the prepared baking sheets. Lightly sprinkle the tops with more sesame seeds. Bake, 1 baking sheet at a time, until golden brown, about 10 minutes. Let cool on the baking sheet until just set enough to lift with a spatula, 1 to 2 minutes, then carefully transfer to a rack. While the cookies are still warm, curl up 2 sides of each cookie with your fingers, then let cool completely. Repeat with the remaining batter (reline the baking sheets between batches).
CRISPY SESAME TUILES
Tuiles are a cookie usually served with tea. This recipe is from Kyotofu, a New York dessert bar. From Food and Wine magazine, March 2008. These can be made ahead and kept in an airtight container at room temperature for up to 3 days.
Provided by mary winecoff
Categories Dessert
Time 2h50m
Yield 32 tuiles, 10 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor, finely grind the sesame seeds. In a medium bowl, whisk the ground sesame seeds with the sugar and flour. In a small bowl, whisk the butter with the sesame paste until smooth. Stir the orange and lemon juices into the flour mixture, then stir in the sesame butter until the batter is smooth. Cover and let stand at room temperature for 1 hour.
- Preheat the oven to 350 degrees. Line 2 large cookie sheets with parchment paper. Scoop tablespoons of batter onto the prepared sheets, spacing them 2 inches apart. Using an offset spatula, lightly spread the batter into 3 inch rounds of even thickness. Sprinkle a pinch of black sesame seeds on each tuile.
- Bake the tuiles for about 10 minutes, until evenly golden. Remove from the oven and let the tuiles stand until firm, about 3 minutes. Using a spatula, transfer the ruiles to a rack to cool completely.
Nutrition Facts : Calories 187.2, Fat 5.5, SaturatedFat 0.8, Sodium 1.4, Carbohydrate 33.7, Fiber 1.5, Sugar 26.1, Protein 2.6
ALMOND TUILES
Steps:
- Whisk the almond flour, salt and baking soda in a bowl. Beat the butter and sugar in a separate bowl with a mixer until light and fluffy. Beat in the egg and vanilla until smooth, then mix in the dry ingredients. Refrigerate the dough until firm, about 30 minutes.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with silicone mats or parchment paper. Drop heaping teaspoonfuls of dough about 3 inches apart on the prepared sheets. Bake until golden and crisp, about 8 minutes.
- Let the cookies cool about 2 minutes on the baking sheets. One at a time, gently lift each cookie with an offset spatula. Immediately wrap it around the handle of a wooden spoon to curl. Once it sets, slide the cookie off the handle and let cool on a rack. Repeat with the remaining dough, allowing the baking sheets to cool between batches. (Don't make too many cookies at once; they need to be shaped while still warm.) Serve with sorbet.
ALMOND TUILES
These delicate wafers are named for their tilelike shape, which is achieved by draping just-baked cookies over a rolling pin.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a Silpat (a French baking mat).
- In a small saucepan over medium heat, combine butter, sugar, and orange juice, stirring until the butter has completely melted. Remove from heat, and add the flour, almonds, and orange zest, whisking to combine.
- Place a heaping teaspoon of batter on prepared baking sheet, and flatten with the back of a spoon. Repeat to make about 6 cookies on each sheet, placing them about 4 inches apart.
- Bake one sheet at a time, rotating sheet once cookies have fully flattened, until cookies are golden, 8 to 10 minutes.
- Transfer baking sheet to a wire rack; let cool 20 seconds. Using a thin spatula, carefully lift tuiles; quickly drape over a rolling pin. Let stand until completely cooled and hardened.
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