This is the most visual of all my tuiles, shimmering and translucent. The sugars lend texture as well as carry the delicate flavor of the flax seeds.
Recipe information
Yield
makes about 30 pieces
Ingredients
Preparation
Step 1
Line a baking sheet with a Silpat.
Step 2
Put the fondant, corn syrup, and butter in a saucepan. Bring to a boil over medium-high heat. Reduce the heat and cook at an active simmer until the mixture starts to color. Pour onto the Silpat and let cool. Break into pieces and store in an airtight container.
Step 3
When you are ready to finish the tuiles, heat the oven to 375°F or 350°F on convection. Line a 12x18-inch baking sheet with a Silpat.
Step 4
Working in small batches, grind the fondant mixture to a powder in a spice grinder. Sift the powder evenly over the Silpat and sprinkle with the flax seeds. Bake until the sugar melts, 3 to 5 minutes. You don’t want the sugar to take on any color.
Step 5
Let cool on a rack, then flip over onto a piece of parchment. Break into jagged abstract pieces. Store any leftovers layered between pieces of parchment in an airtight container.
