Cocoa & Sesame Tuile
by
Fernanda Ribeiro
A real professional touch to your desserts. Easy and simple to prepare, with a surprising taste.
- Level
Intermediate
- Cooking
20m
- Overral
30m
- Ready
Cocoa Powder
50gButter
40gWhite Sesame Seed
To tastePowdered Sugar
80gEgg White
60g
Equipment
Silicone Baking Sheet
Offset spatula
Cocoa Powder
50gButter
40gWhite Sesame Seed
To tastePowdered Sugar
80gEgg White
60g
Equipment
Silicone Baking Sheet
Offset spatula
Cocoa & Sesame Tuile
Fernanda Ribeiro
Soften 40g of butter over low heat
Add 80g of powdered sugar and 50g of cocoa powder into a bowl. Whisk to combine
Add 60g of egg whites and the melted butter. Whisk until homogeneous
Spread the dough in a thin layer on a baking mat with an offset spatula. If you do not have a baking mat, use a sheet of parchment with a small amount of cooking spray. Sprinkle with sesame seeds to taste
Transfer the baking mat to a baking tray. Bake in a preheated oven at 170°C for 7m until crispy. The cocoa & sesame tuile is ready
Enjoy