Sesame Charcuterie Cones

Four Sesame appetizer cones supported in a martini glass.

5 from 1 vote

These tasty tuile discs make crispy cones or can be baked as a cracker type base. Sesame seeds add interest to a basic batter recipe.

Prep Time7

Cook Time55

Total Time1 2

Course: Appetizer

Cuisine: American

Servings: 4" cones

Calories: 49kcal

Author: Carolyn Hetke

Equipment

8 cream horn molds if making cones instead or cracker bases'
Parchment paper for 2 baking sheets
offset spatula recommended (Or back of a large metal spoon)
2 baking sheets

Ingredients

7 Tbsps flour 65 grams
4 tsps sugar
⅔ teaspoon sea salt
8 Tbsps unsalted butter 114 grams room temperature
2 large egg whites cold
2 Tbsps sesame seeds preferably black

Instructions

Trace 4-6 4" circles on the back of the sheets of parchment that fit your baking sheets. (Or as many as will fit if you making cracker bases instead of cones). Line baking sheet with the parchment, ink side down. You will alternate baking sheets to allow the other baking sheet to cool before making the next batch.
Fill a large glass with water so you can dip your offset spatula or spoon in the water if batter starts to stick.
Preheat oven to 400℉.
Mix flour, sugar and salt in a bowl.
Beat the butter in a separate bowl until it is lighty and creamy, the texture of mayonnaise.
Beat the egg whites in to the flour mixture.
Beat the butter in to the mixture by thirds, scraping down the sides as necessary. Mixture should be smooth and lump free.
(See Note 1 if making discs instead of cones.)
For cones:
Drop 1 Tablespoon of batter in the middle of your traced circes. Measure carefully so your discs are uniform. It is recommended to make 4 discs at a time. (Refrigerate the batter remaining in the bowl until you are ready to make the next batch.) Spread the batter evenly to the outer edges of the circle using an offset spatula or the back of a large metal spoon. If the batter sticks to the metal- dip it in the water and then continue spreading. The batter should be thin but with no holes in it. Too thick and the disc will crack instead of roll.
Sprinkle each dough circle with sesame seeds just before baking.
Have a broad thin knife on hand that you can use to help guide the baked disc around the mold.
Bake 4-6 minutes. The outer edge should be starting to brown but the center won't be. Remove the baking sheet from the oven. Flip the disc so sesame seed side is down. Place the horn mold so the pointed end is at 7 o'clock on the the disc. Use the edge of the knife to help lift the side of the disc and wrap it around the cone. Start with the far side of the disc and get it up around the cone. Then roll the dough and cone from the side closest to you to make the tightest cone you can. Discs are hot - use your fingers to roll and wrap the disc as tightly as possible. Leave the cone on the baking sheet seam side down if possible. As you wrap cones 2,3 and 4 arrange them leaning against each other to try to keep the seam side down and prevent them from rolling around on the baking sheet.
(If you have discs that won't wrap just leave them on the pan and return to the oven with cones. You will have a crispy cracker like base instead when done.)
Return the cones to the oven and bake another 3-4 minutes. Cones should be turning a golden brown. If they are not fairly evenly browned you may want to stand the cones on end and return to oven for another minute or so. Allow cones to cool half a minute or so before gently removing and placing on a platter lined with paper towel to abosorb any excess butter.
For your second batch - you can't spread the batter on a hot sheet pan. Use a paper towel to wipe any excess butter off the hot sheet pan. Set it aside to cool. Use the second sheet pan to make 4 more dough discs as per the instructions above. Repeat, alternating pans until you have used all the batter.
Cones will keep stored airtight for up to 2 days. They will be okay for another couple of days but they start to lose flavour and texture after 2 days.

Notes

Note 1: If you don't have conical molds, you can drop the mixture a tablespoon at a time on the parchment-lined sheets. Use the back of a spoon or offset spatula to flatten and thin the batter disc. Bake 7-10 minutes until they are evenly browned.

You can bake as many as your pan will hold with 1 ½" between the dough discs.

If the edges are too thin and/or crispy, you may choose to cut out the center with a cookie cutter or glass to create a uniform edge.

Nutrition is per cone.

Nutrition