Sesame Tuiles

Yields 20 cones

Ingredients:

3 tbsp light corn syrup

½ tsp red miso

½ tsp ground ginger

2 drops sesame oil

¼ cup pastry flour, sifted

½ tbsp unsalted butter, soften

2 tsp white sesame seeds

2 tsp black sesame seeds

Method:

·    Preheat oven to 400f

·    In a mixing bowl combine corn syrup, red miso, ginger, and sesame oil. In a separate bowl blend the pastry flour with the butter. Combine the flour-butter mixture with the miso mixture and  then stir in the sesame seeds. Using an off-set spatula, spread a thin layer of the sesame batter on a prepared baking sheet, forming a round approximately 2½ inches in diameter. Make about 8 rounds on the silpat. Bake for 4 to 5 minutes, until the batter turns a golden brown colour. Remove the pan from the oven and allow the tuiles to cool slightly. 2 to 3 minutes, be careful they become hard fast

·    To shape a tuile into a cone, wrap it around the tip of a coned shape mold and lay it on its side on a wire rack to fully cool

You can display the cones in a decorative bowl. Just stand the cones in the bowl filled with rice, lentils, red peppercorns, coriander seeds or other spices

This is a Thomas Keller Recipe from "The French Laundry" Cookbook