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Black sesame tuiles with orange and honey

Black sesame tuiles with orange and honey
Los Angeles Times

A tiny little black seed is taking the pastry world by storm. Flavor of the month? Absolutely not -- for pastry chefs from Paris to Tokyo, from Los Angeles to New York and over to Spain, it's the flavor of ... Read more

Total time: 1 hour, 20 minutes plus chilling time | Makes 3 dozen
  • 1 cup sugar
  • Zest of one whole orange
  • 7 tablespoons butter, softened
  • 1/4 cup honey
  • 1/4 cup fresh orange juice
  • 2/3 cup sifted flour
  • 3 egg whites
  • 3 tablespoons whole black sesame seeds

Step 1Heat the oven to 350 degrees. Mix the sugar and orange zest together with your fingers, so that the sugar absorbs oils from the zest.

Step 2In a separate mixing bowl, beat the butter and honey until pale. Add the sugar-zest mixture, orange juice and flour. Gradually beat in the egg whites. Fold in the sesame seeds. Refrigerate for at least 1 hour, ideally for several hours. The batter can be refrigerated for up to a week.

Step 3Drop 2 teaspoons of batter for each cookie onto a Silpat or parchment-lined cookie sheet, a few inches apart. Using a small offset spatula, spread the batter in a thin oval. They are easier to work with in small batches, so just make 5 on a cookie sheet.

Step 4Bake for 8 to 10 minutes, until the tuiles are golden brown around the edges.

Step 5Remove the tuiles from the oven. Let cool for 1 minute, until they can be handled but are still pliable. Using an offset spatula, carefully transfer them to a wooden rolling pin. Drape them over the rolling pin until they cool to create a tuile shape. They're best eaten the same day.

Note: Whole black sesame seeds are available in Asian markets.


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