One of the most important things I learned from Thomas Haas when I worked with him at Daniel was the significance of texture in desserts. I also learned this recipe from him. This tuile is super-crispy. The sesame seeds toast as the tuile bakes, which brings out their nuttiness, and the sugar caramelizes, bringing in a slightly bitter edge.

　　

Ingredients

makes about 36 cookies

　　Scant 1/4 cup (55g) milk

　　11 tablespoons (160g) unsalted butter, cut into pieces

　　3/4 cup plus 1 tablespoon (160g) sugar

　　3 tablespoons (50g) light corn syrup

　　2 cups (260g) white sesame seeds

　　1/2 cup (70g) black sesame seeds

　　

Step 1

Put the milk, butter, sugar, and corn syrup in a saucepan and bring to a simmer over medium heat. Stir in the sesame seeds.

　　

Step 2

Transfer to a bowl, cover with plastic, and refrigerate overnight.

　　

Step 3

Heat the oven to 375°F or 350°F on convection.

　　

Step 4

Roll the dough into small balls, about 1 inch in diameter, and place on a Silpat- or parchment-lined baking sheet or nonstick baking sheet, leaving at least 2 inches between the tuiles because they will spread. Bake until golden, about 10 minutes, rotating the pan halfway through baking.

　　

Step 5

Let cool completely. Store leftovers between sheets 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.__