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Sesame Tuile Napoleon with Gingered Apple Flambe

Using his key ingredients for episode 5 - sesame and butter - Ming Tsai whips up this mouth-watering dessert.


  • For the tuiles:

  • 1/4 cup milk

  • 9 tablespoons unsalted butter

  • 1 cup sugar

  • 3 tablespoons corn syrup

  • 1/8 teaspoon kosher salt

  • 2 1/2 cups white sesame seeds, untoasted

  • For the flambe:

  • 1 tablespoon unsalted butter

  • 1 tablespoon minced ginger

  • 3 large fuji apples, peeled, cored, halved, 1/2-inch slices

  • 1/3 cup Gosling's rum

  • 2 tablespoons brown sugar

  • juice and zest of 1 lemon

  • Store bought Tempt Vanilla Hemp Ice Cream or other high quality vanilla ice cream


  • For the tuiles: :

  • 1.

    In a saucepot, bring milk, butter, sugar, salt, and corn syrup to a simmer. Pour over sesame seeds in a heat-proof bowl and stir to combine. When cooled, cover with plastic wrap and refrigerate overnight. The next day, spread mixture on a silpat on a rimmed baking sheet and bake at 300 degrees convection (325 standard) until golden brown (20-25 min.) Let cool before breaking apart (about 10 minutes).

  • For the flambe:

  • 1.

    In a small sautee pan, melt the butter, add the ginger and apples. Sautee until apples almost soft, about 4 minutes. Flambee with rum, reduce 3/4 off. Add sugar, zest, juice and check for flavor. Make napoleon, alternating. Serve with ice cream next to it. Garnish all with sesame seeds.


Makes 3 cups batter, 1 cup batter yields 1 cookie sheet.

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