Fruit Tuile

Preparation info

  • Makes

    30

    • Difficulty

      Easy

Appears in

Formulas for Flavour

By John Campbell

Published 2001

  • About

Ingredients

  • 200 g/7 oz/2 cups icing (confectioners’) sugar
  • 50

Method

Place all the ingredients in a bowl and beat to a smooth paste. Chill for 1 hour or store in the fridge for up to 5 days.

Heat the oven to 180°C/350°F/Gas 4. Line a baking sheet with nonstick parchment and spread thinly with the tuile mixture.