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Curls

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

By William Curley and Suzue Curley

Published 2014

  • About
  • Cut a rectangle of acetate 4 x 18cm (1½ x 3¼ inches). Pipe thin straight lines of chocolate along the acetate, then leave to semi-set. (1)

  • Carefully lift the chocolate-coated acetate and curl it around to create a spiral. Place it on a curved tray to set. (2)

© 2014 All rights reserved. Published by Quarto.

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