Fall in love with these dark sesame chocolate sprinkles. A result as refined as it is good!
Preparation: 10 min - Cooking: 8 min
- 90 g caster sugar
- 40 g of flour
- 30 g of butter
- 2 tsp. whipping cream
- 1 tsp. bittersweet cocoa
- 1 tsp. black sesame
- 1 tsp. 1 tsp gold nuggets
Preheat the oven to 180 ° C (th. 6). Melt the butter gently. In a bowl, bind the dry ingredients (flour, sugar, cocoa and sesame) with the melted butter and the cream. Mix with a wooden spoon to obtain a homogeneous paste.
On a plate lined with baking paper, place small heaps and spread them very thinly with the back of the spoon. Sprinkle with gold nuggets. Bake for 8 min.
Gently peel off the tiles, lay them out on a rolling pin to cool them.
Variant: honey tiles
In a saucepan, melt 50 g of butter, add 50 g of honey. Remove from the heat and add 50 g of sugar and 50 g of flour. Place 1 hour in the fridge.
Preheat the oven to th 6 (180 ° C). Spread dough hazelnuts on a baking sheet. Bake for 6 min. Peel off, place on a roller and let cool.
Author: Lucie Dauchy
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