Dreaming of Traveling Far -- Rêves de voyages lointains
Unlike the traditional tuiles, Tuiles dentelles do not require egg whites. Instead, fruit juice is used. They cook quickly in a hot oven, and are shaped in a similar way to the traditional tuiles. Because of the use of fruit juice mixed with confectioner's sugar, as they bake, they describe a pattern similar to lace, hence the name dentelle. Thinner and crispier, they are so light that you can easily forget that you are eating one, moving to the next quickly without realizing it.
Inspired by Gamelle's original idea, I decided to experiment with different flavors to create a variation on her recipe. I imagined Raspberry-Black Sesame Tuiles Dentelles. I discovered black sesame seeds a few years ago thanks to my friend K. who used to live in Japan and kept praising these delicate seeds. For good reason. They are delicious. Like her, I adopted them and at every opportunity I think of, I try to add them to food preparations. When I thought about Gamelle's recipe, I immediately imagined the combination of pink and black together, and thought that I would combine raspberry juice and black sesame seeds. The texture of the tuiles was perfect, as crispy as I had hoped, and I was particularly pleased with the touch added by the black sesame seeds. A foreign memorable taste.
So perhaps these pink and black delicacies almost transported us to faraway lands. But next time of course, we have the hope that instead of sitting in our sofa, we will be there for real. I have always dreamed of seeing elephants bathe anyway.
Note: This is one of the few times where giving exact measurement in ounces is difficult because of the little amounts required. A good precise scale is useful when it comes to situations like this. I am giving ounce measurement with grams between parenthesis.
Raspberry and Black Sesame Tuiles Dentelles
You need:- 3.5 oz (100 g) confectioner's sugar
- 0.85 oz (24 g) all-purpose flour
- 0.7 oz (20 g) slivered blanched almonds, coarsely chopped
- 0.7 oz (20 g) black sesame seeds
- 1.3 oz (36 g) raspberry juice
- A few drops of lime juice
- 1 oz (30 g) butter worked as a soft cream
- Mix fresh raspberries into a purée and strain them to collect their juice.
- Mix all the ingredients together, following the order in which they are listed. Place the batter in the fridge for 1 hour.
- Preheat your oven at 400 F. Take a baking sheet covered with a Silpat and place small tsp of batter that you space out. Cook for 3 to 4 mns, until the edge of the tuile looks golden.
- Remove from the oven and let cool for 1 mn or so, until you can remove them from the Silpat. Do this carefully as the tuiles are fragile. Shape them on a rolling pin and let cool before eating. Eat as you please!
Tuiles dentelles aux framboises et aux graines de sésame noir
Ingrédients :- 100 g de sucre glace
- 24 g de farine
- 20 g d'amandes effilées concassées
- 20 g de graines de sésame noir
- 36 g de jus de framboises
- Quelques gouttes de citron vert
- 30 g de beurre pommade
- Mixez une barquette de framboises en purée. Passez-la au chinois pour en recueillir le jus.
- Mélangez tous les ingrédients dans l'ordre dans lequel ils sont indiqués, et mettez la préparation au frigo pendant 1 heure minimum.
- Préchauffez votre four à 200 C. Déposez des petites cuillerées espacées de 6 cm sur une plaque de cuisson recouverte d'un Silpat, puis faites cuire au four pendant 3 à 4 mns, jusqu'à ce que le bord des tuiles soit doré.
- Retirez les tuiles du four et laissez-les un peu refroidir avant de les décoller délicatement avec une spatule. Donnez-leur la forme choisie et laissez-les refroidir. Dégustez sans retenue !
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