Bo Friberg

Curvy Tuile Strips

Preparation info
    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Ingredients

Method

  1. Have ready a square-notched decorating comb at least 4 inches (10 cm) long, with notches approximately ¼ inch (6 mm) wide and ⅛ inch (3 mm) deep. You will also need 1 or 2 Silpats.
  2. Place 2 tablespoons (30