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Pine Tuile
Preparation info
- Difficulty
Easy
Appears in
By Sat Bains
Published 2012
Ingredients
For the Pine Tuile
60 g 105 g - dried pine needles to taste, d
Method
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 dried pine to taste. Sprinkle finely over a non-stick baking mat and
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Components
- Pine Tuile
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