This is the most visual of all my tuiles, shimmering and translucent. The sugars lend texture as well as carry the delicate flavor of the flax seeds.

　　

Ingredients

makes about 30 pieces

　　1/3 cup (110g) fondant (see page 275)

　　1/4 cup (72g) light corn syrup

　　Scant 1 tablespoon (12g) unsalted butter

　　2 tablespoons (20g) flax seeds, toasted

　　

Step 1

Line a baking sheet with a Silpat.

　　

Step 2

Put the fondant, corn syrup, and butter in a saucepan. Bring to a boil over medium-high heat. Reduce the heat and cook at an active simmer until the mixture starts to color. Pour onto the Silpat and let cool. Break into pieces and store in an airtight container.

　　

Step 3

When you are ready to finish the tuiles, heat the oven to 375°F or 350°F on convection. Line a 12x18-inch baking sheet with a Silpat.

　　

Step 4

Working in small batches, grind the fondant mixture to a powder in a spice grinder. Sift the powder evenly over the Silpat and sprinkle with the flax seeds. Bake until the sugar melts, 3 to 5 minutes. You don’t want the sugar to take on any color.

　　

Step 5

Let cool on a rack, then flip over onto a piece of parchment. Break into jagged abstract pieces. Store any leftovers layered between pieces of parchment in an airtight container.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__