Sesame Tuiles

• 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

1. Put the milk, butter, sugar, and corn syrup in a saucepan and bring to a simmer over medium heat.
2. Stir in the sesame seeds.
3. Transfer to a bowl, cover with plastic, and refrigerate overnight.
4. Heat the oven to 375F or 350F on convection.
5. 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.
6. Bake until golden, about 10 minutes, rotating the pan halfway through baking.
7. Let cool completely.
8. Store leftovers between sheets of parchment in an airtight container.

milk, unsalted butter, sugar, light corn syrup, white sesame seeds, black sesame seeds

Taken from www.epicurious.com/recipes/food/views/sesame-tuiles-376853 (may not work)