Copeaux

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

By William Curley and Suzue Curley

Published 2014

  • About
  • Spread a thin layer of tempered chocolate onto a marble or granite slab using a step palette knife and leave to semi-set. (1)

  • Using a metal scraper, push at an angle against the layer of chocolate to create thin cigar shapes (copeaux) (2) - a short sharp movement to the side will cause the copeaux to stay on the marble. Leave the copeaux to set on the surface for a few minutes, then remove with the metal scraper. (3)

© 2014 All rights reserved. Published by Quarto.