For many desserts, Opaline also known as a transparent tuile can be an eye catching decoration. It is easy to make and it can be colored as well. Since the ingredients are basically like a lollipop, opaline can be flavored with herbs, spices, extracts etc. Like most sugar products it is quickly affected by humidity and therefore it needs to be stored airtight with a desiccant. To combat the humidity, I also make opaline with the addition of isomalt.
Opaline | Transparent tuile
|6 oz||Fondant||180 g|
|3.5 oz||glucose||100 g|
- Heat the fondant and the glucose to a very pale golden color or 350°F (175°C).
- Pour on a silpat and allow to cool.
- Place the sugar pieces onto a parchment sheet and crush using a rolling pin into powder. (if desired crush in a food processor)
- Sieve the powder over a stencil of choice onto a Silpat.
- Place in a 350°F (175°C) oven until the opaline has melted. If desired curve the opaline into shapes.