Sugar Tuile

• 360 g pouring fondant
• 240 g glucose syrup

Preheat oven to 180°F.

Cook ingredients to 160°C in a medium sized pot and pour on a nonstick baking mat to cool. Break tuile into pieces and grind to a powder in a food processor. Sieve onto a nonstick baking mat, using a stencil for desired shapes, and