FAQs

How to make Tuile craquante with Pectin?

150 g confectioner’s sugar 

2 g pectin (0.53%)

8 g all purpose flour 

120 g unsalted butter 

50 g glucose syrup

 50 g water

Sift together sugar, pectin, and flour. In a saucepan, combine butter and glucose and melt over low heat. Whisk in sifted ingredients, then water. Increase heat to medium. Stirring constantly, bring just to a boil. Remove from heat and allow to cool. After an ample resting period, spread onto a Silpat lined sheet pan and bake in a convection oven until golden at 180 °C. Remove from oven, allow to rest a moment, and shape as desired. Store in airtight container with desiccant.