Name: Chocolate Tuile
Yield: Makes two 30 x 40 cm (12 x 16 inch) baking trays (sheets)
Cuisine: French
Ingredients: 60 ml (2¼ fl oz/¼ cup) full-fat milk; 1 g (a pinch) pectin; 150 g (5½ oz/¾ cup) caster (superfine) sugar; 50 g (1¾ oz/½ stick) unsalted butter; 40 g (1½ oz) plain (all-purpose) flour; 7 g (1½ tsp) cocoa powder

Preparation info

Makes
two
30 x 40 cm baking trays (sheets)

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

Chocolate Tuile

Ingredients

Method

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