Strawberry Whip in Black Sesame Tuiles: A Symphony of Flavors and Textures

This recipe elevates the humble strawberry into an elegant dessert, combining the refreshing sweetness of strawberry whip with the nutty, savory crunch of black sesame tuiles. The contrast in flavors and textures is truly delightful, making it perfect for special occasions or simply a sophisticated treat. This comprehensive guide will walk you through each step, ensuring a successful and delicious outcome.

Ingredients:

For the Black Sesame Tuiles:

* 1/2 cup (60g) all-purpose flour
* 1/2 cup (100g) granulated sugar
* 1/4 cup (30g) black sesame seeds
* 1/4 teaspoon salt
* 1/4 cup (60ml) unsalted butter, melted and cooled
* 2 large egg whites
* 1/2 teaspoon vanilla extract

For the Strawberry Whip:

* 1 pound (450g) fresh strawberries, hulled
* 1/4 cup (50g) granulated sugar
* 1 tablespoon lemon juice
* 1 cup (240ml) heavy cream, cold
* 1/4 cup (60ml) mascarpone cheese (optional, for added richness)
* Fresh mint leaves, for garnish (optional)

Equipment:

* Baking sheets
* Parchment paper or silicone baking mats
* Mixing bowls
* Whisk or electric mixer
* Spatula
* Small saucepan
* Food processor or blender
* Offset spatula (optional, for spreading tuile batter)

Instructions:

Part 1: Making the Black Sesame Tuiles

1. **Prepare the Baking Sheet:** Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This is crucial for preventing the tuiles from sticking.

2. **Combine Dry Ingredients:** In a medium bowl, whisk together the flour, sugar, black sesame seeds, and salt. Make sure the black sesame seeds are evenly distributed to ensure a uniform nutty flavor in each tuile.

3. **Combine Wet Ingredients:** In a separate bowl, whisk together the melted and cooled butter, egg whites, and vanilla extract. It’s important to cool the butter slightly to prevent the egg whites from cooking.

4. **Combine Wet and Dry Ingredients:** Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Avoid overmixing, as this can develop gluten and result in tougher tuiles. The batter should be smooth and thin.

5. **Spread the Batter:** Using a small spoon or an offset spatula, spread about 1 tablespoon of batter into a thin, even circle (about 3-4 inches in diameter) on the prepared baking sheet. Leave enough space between each circle to allow for spreading during baking. The thinner you spread the batter, the crispier the tuiles will be. If you are using a template, place it under the parchment paper and spread the batter accordingly.

6. **Bake:** Bake for 8-10 minutes, or until the edges are golden brown and the center is set. Watch them carefully, as they can burn quickly.

7. **Shape the Tuiles (Optional):** Immediately after removing the baking sheet from the oven, use a thin spatula to carefully lift the tuiles from the parchment paper. Working quickly while the tuiles are still pliable, you can shape them by draping them over a rolling pin, forming them into cones using a mold, or simply leaving them flat. If the tuiles become too stiff to shape, you can briefly return them to the warm oven to soften them.

8. **Cool:** Place the shaped tuiles on a wire rack to cool completely. They will crisp up as they cool. Once cooled, store them in an airtight container to maintain their crispness. Tuiles are best consumed within a day or two, as they can become soft over time.

Part 2: Making the Strawberry Whip

1. **Prepare the Strawberries:** Wash and hull the strawberries. Cut them into smaller pieces.

2. **Cook the Strawberries:** In a small saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices. This will take about 5-7 minutes. The sugar helps to draw out the natural sweetness of the strawberries and creates a syrupy base for the whip.

3. **Puree the Strawberries:** Remove the saucepan from the heat and let the strawberry mixture cool slightly. Then, transfer it to a food processor or blender and puree until smooth. For an extra smooth texture, you can strain the puree through a fine-mesh sieve to remove any seeds.

4. **Chill the Strawberry Puree:** Pour the strawberry puree into a bowl, cover, and refrigerate for at least 30 minutes, or until completely chilled. This is essential for the whip to hold its shape properly.

5. **Whip the Cream:** In a chilled bowl, using a whisk or an electric mixer, whip the heavy cream until soft peaks form. If using mascarpone cheese, add it to the cream before whipping. The mascarpone will add a richer flavor and stabilize the whipped cream. Be careful not to overwhip, as this can turn the cream into butter.

6. **Gently Fold in the Strawberry Puree:** Gradually add the chilled strawberry puree to the whipped cream, gently folding until just combined. Avoid overmixing, as this will deflate the whipped cream. The goal is to create a light and airy whip with a vibrant strawberry flavor.

7. **Chill the Strawberry Whip:** Cover the bowl and refrigerate the strawberry whip for at least 15 minutes to allow the flavors to meld and the whip to firm up further.

Part 3: Assembling and Serving

1. **Assemble:** Just before serving, gently spoon or pipe the strawberry whip into the black sesame tuiles. You can use a piping bag fitted with a decorative tip for a more elegant presentation.

2. **Garnish (Optional):** Garnish with fresh mint leaves or a sprinkle of black sesame seeds for added visual appeal and flavor.

3. **Serve Immediately:** Serve the strawberry whip in black sesame tuiles immediately. The tuiles are best when they are still crisp, and the strawberry whip is chilled.

Tips and Variations:

* **Tuile Shaping:** Experiment with different shapes for the tuiles. You can use cookie cutters to create fun shapes, or form them into cylinders or bowls.
* **Flavor Variations:** Add a pinch of cinnamon or nutmeg to the strawberry puree for a warm, spiced flavor.
* **Vegan Option:** Use vegan butter and plant-based egg whites (such as aquafaba) to make the tuiles vegan. Use coconut cream instead of heavy cream for the whip. Ensure the mascarpone substitute is also vegan.
* **Citrus Zest:** Add a touch of lemon or orange zest to the tuile batter for a bright, citrusy note.
* **Chocolate Drizzle:** Drizzle melted dark chocolate over the filled tuiles for an extra layer of decadence.
* **Nut Variations:** Substitute other nuts, such as chopped almonds or pecans, for the black sesame seeds in the tuiles.
* **Berry Variations:** Try using other berries, such as raspberries or blueberries, in the whip.
* **Make Ahead:** The tuiles can be made a day or two in advance and stored in an airtight container. The strawberry puree can also be made ahead and stored in the refrigerator. However, the strawberry whip is best made just before serving to maintain its light and airy texture.

Detailed Step-by-Step Instructions with Explanations

Let’s delve deeper into each step to ensure a perfect outcome.

### **Black Sesame Tuiles: The Crispy Foundation**

1. **Precision in Measuring:** Accurate measurements are vital for the tuiles. Too much flour, and they’ll be tough; too much sugar, and they’ll be overly sweet and prone to burning. Use measuring cups and spoons designed for baking.
2. **Melting the Butter:** Melt the butter gently in a saucepan or microwave. Ensure it’s fully melted but not browned. Allow it to cool slightly before adding it to the egg whites to prevent them from cooking prematurely. If the butter is too hot, it will cook the egg whites and create scrambled eggs in your batter. This is undesirable and will affect the texture of the tuiles.
3. **The Egg Whites: Key to Crispness:** Egg whites provide structure and crispness to the tuiles. Whisk them lightly before combining them with the other wet ingredients. Do not overwhip; you are not aiming for stiff peaks. Just break them up so they blend easier. Using fresh egg whites is important because older egg whites tend to lose moisture and that is important for texture of the tuile.
4. **Black Sesame Seeds: Toasting Enhances Flavor:** For an even deeper nutty flavor, lightly toast the black sesame seeds in a dry pan over medium heat for a few minutes until fragrant. Be careful not to burn them. Allow them to cool completely before adding them to the batter.
5. **Spreading the Batter: The Art of Thinness:** This is where the magic happens. The thinner you spread the batter, the crispier the tuiles will be. Use a small offset spatula or the back of a spoon to spread the batter into very thin, even circles. If the batter is too thick, the tuiles will be chewy rather than crispy. Practice makes perfect – don’t be discouraged if your first few attempts aren’t perfect.
6. **Baking Time and Temperature:** Oven temperatures can vary, so keep a close eye on the tuiles while they’re baking. They should be golden brown around the edges and set in the center. If they start to brown too quickly, lower the oven temperature slightly or cover them loosely with foil.
7. **Shaping: A Race Against Time:** Working quickly is essential when shaping the tuiles. As they cool, they become brittle and difficult to manipulate. Have your shaping tools (rolling pin, cones, etc.) ready before the tuiles come out of the oven. If the tuiles become too stiff, you can briefly return them to the warm oven to soften them again. Do not overheat, otherwise they will burn and become bitter.
8. **Cooling: The Final Crisping Stage:** Allow the tuiles to cool completely on a wire rack. As they cool, they will continue to crisp up. Store them in an airtight container to maintain their crispness.

### **Strawberry Whip: A Burst of Freshness**

1. **Strawberry Selection:** Choose ripe, fragrant strawberries for the best flavor. Avoid strawberries that are bruised or moldy.
2. **The Importance of Lemon Juice:** Lemon juice not only adds a touch of acidity to balance the sweetness of the strawberries but also helps to prevent oxidation, preserving the vibrant color of the puree.
3. **Chilling is Key:** Chilling the strawberry puree and the heavy cream is crucial for achieving a stable and airy whip. Cold ingredients whip up much better and hold their shape for longer.
4. **Whipping Cream to Perfection:** Use heavy cream with a high fat content (at least 36%) for the best results. Chill the bowl and beaters of your mixer before whipping. Start whipping on low speed and gradually increase to medium-high speed. Watch carefully and stop whipping as soon as soft peaks form. Overwhipped cream will become grainy and butter-like.
5. **Mascarpone Magic (Optional):** Adding mascarpone cheese to the whipped cream adds richness, stability, and a subtle tang. It also helps to prevent the whip from deflating. Make sure the mascarpone is cold before adding it to the cream.
6. **Folding: The Gentle Art:** Folding the strawberry puree into the whipped cream should be done gently to avoid deflating the cream. Use a spatula and cut down through the center of the mixture, then scrape along the bottom of the bowl and fold the puree over the cream. Rotate the bowl a quarter turn and repeat until just combined. Do not overmix.

### **Assembling: A Moment of Artistry**

1. **Timing is Everything:** Assemble the strawberry whip in black sesame tuiles just before serving to prevent the tuiles from becoming soggy. Store the tuiles and the whip separately until you’re ready to assemble.
2. **Presentation Matters:** Use a piping bag fitted with a decorative tip to pipe the strawberry whip into the tuiles for an elegant presentation. Alternatively, you can simply spoon the whip into the tuiles.
3. **Garnish with Flair:** A few fresh mint leaves or a sprinkle of black sesame seeds adds a finishing touch and enhances the overall aesthetic appeal.

## Storage Instructions

* **Tuiles:** Store cooled tuiles in an airtight container at room temperature for up to 2 days. They are best enjoyed on the day they are made for optimal crispness.
* **Strawberry Puree:** Strawberry puree can be stored in an airtight container in the refrigerator for up to 3 days.
* **Strawberry Whip:** Strawberry whip is best used immediately. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. The whip may deflate slightly.
* **Assembled Tuiles:** Assembled tuiles should be consumed immediately to prevent the tuiles from becoming soggy.

## Nutritional Information (approximate, per serving)

* Calories: 250-350
* Fat: 15-25g
* Saturated Fat: 8-15g
* Cholesterol: 80-100mg
* Sodium: 100-150mg
* Carbohydrates: 25-35g
* Fiber: 1-2g
* Sugar: 15-25g
* Protein: 3-5g

*Please note that nutritional information is an estimate and may vary depending on the specific ingredients used and portion sizes.*

## Conclusion

Strawberry whip in black sesame tuiles is a delightful dessert that combines contrasting flavors and textures in a harmonious way. The sweet and refreshing strawberry whip complements the nutty and savory black sesame tuiles perfectly. With a little practice and attention to detail, you can easily create this elegant dessert at home and impress your family and friends. Enjoy the process and savor the results! This recipe is a testament to how simple ingredients, when combined with creativity and care, can create something truly extraordinary.