Flax Seed Tuiles
- 1/3 cup (110g) fondant (see page 275)
- 1/4 cup (72g) light corn syrup
- Scant 1 tablespoon (12g) unsalted butter
- 2 tablespoons (20g) flax seeds, toasted
- Line a baking sheet with a Silpat.
- 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.
- When you are ready to finish the tuiles, heat the oven to 375F or 350F on convection.
- Line a 12x18-inch baking sheet with a Silpat.
- 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 dont want the sugar to take on any color.
- 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.
light corn syrup, butter, flax seeds
Taken from www.epicurious.com/recipes/food/views/flax-seed-tuiles-376850 (may not work)