Saint Mare triangle

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About
  • Use a sheet of acetate 10 x 7cm (5 x 2¾ inches) in size Randomly dust the acetate with silver powder on some cotton wool. (1) Thinly and evenly spread the tempered chocolate over the top with a step palette knife.

  • When semi-set, take a knife and a ruler and score long triangles lengthways across the chocolate. (2)

  • Place another sheet of acetate the same size on top. Quickly place between 2 sheets of corrugated plastic and gently push down. (3)