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Peter Gilmore

Maltose Tuiles

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Preparation info
    • Difficulty

      Complex

Appears in
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By Peter Gilmore

Published 2010

  • About

Ingredients

  • 200 g (7 oz) Liquid Maltose
  • 100 g (3½

Method

Heat the maltose and sugar in a medium-sized pan until it reaches 140°C (285°F). Add the flaked almonds and immediately pour the mixture onto a silicone mat. Put aside to cool completely.

Preheat the oven to 180°C (350°F/Gas 4). Line a baking tray with a silicone mat. Process t

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