Culinary Institute of America

Nougatine Tuiles

Preparation info
  • Makes

    1 lb

    batter
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Glucose syrup 8

Method

  1. Line a half sheet pan with a silicone baking mat.
  2. Heat the glucose syrup and sugar in a heavy-bottomed saucepan over medium heat until the sugar dissolves. Add the almonds and butter and bring to a boil. Remove from the heat.
  3. Spread onto the prepared sheet pan while it is still warm. As it starts to cool, cover with parchment and roll out to an even t