threaded tuile nests

Discussion in 'Professional Pastry Chefs' started by allthingspastry, Feb 2, 2012.

  1. allthingspastry

    allthingspastry

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    Professional Pastry Chef
    A couple of weeks ago I saw a formula for a shredded tuile in the new book: Advanced bread and pastry: a professional approach. It resembles a spun sugar nest. Does anyone have any ideas as to how to go about it?