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Triangle flicks

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

By William Curley and Suzue Curley

Published 2014

  • About
  • Cut out long thin triangles of your desired size from a sheet of acetate. Spread each triangle with a thin layer of tempered chocolate using a step palette knife. Leave to semi-set. (1)

  • Carefully using the tip of a small knife, lift the triangle from the layer of chocolate. (2)

  • Place it in a curved tray at an angle and leave to set. (3) Carefully peel off the acetate to use.

© 2014 All rights reserved. Published by Quarto.

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