Advertisement
Nougatine Tuiles
Preparation info
- Makes
1 lb
batter - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Glucose syrup |
Method
- Line a half sheet pan with a silicone baking mat.
- 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.
- 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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe