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Combed wave

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie

By William Curley and Suzue Curley

Published 2014

  • About
  • Cut a sheet of acetate to 22 x 6cm (8½ x 2½ inches). Spread with white chocolate and comb as above. (1)

  • Once it is semi-set, place a sheet of acetate the same size on top, then position it between 5cm (2 inch) rings to create elegant bends. (2)

  • Carefully remove the plastic and separate the strands once they are set. Trim to your desired size.

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