Chocolate lace with sesame and sprinkles

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

The realization

Step 1

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.

2nd step

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.

Stage 3

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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