Culinary Institute of America

Chocolate Caramel 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
Fondant 8

Method

  1. Line three sheet pans with silicone baking mats.
  2. Place the fondant and glucose in a large nonreactive saucepot and bring to a boil at 311°F/155°C.
  3. Remove from heat and add the chocolate. Pour onto one silicone mat and spread to about ⅛ in/0.3 cm thick. Let cool completely, 20 to 30 minutes.
  4. Once the mixture is cool, break up into pieces and