Coffee Tuile

Preparation info
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By Sat Bains

Published 2012

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For the Coffee Tuile

  • 60 g liquid glucose
  • 105 g fondant
  • freeze-dried coffee to taste


Bring the glucose and fondant up to 155°C. Pour onto a non-stick baking mat and leave to cool. Blitz to a fine powder and add the freeze-dried coffee to taste. Sprinkle finely over a non-stick baking mat and bake at 160°C for 2-3 minutes.