Almond Tuile . . By @julescooking . Recipe - 60 grams of egg white - 50 grams of cane sugar - 30 grams of flour - 60 grams of almond powder - 10 grams of butter - 2 grams of salt Mix all the ingredients and blend this till smooth. Once it’s smooth transfer it on the tuille mold and spread it using a pallet knife. Then bake it at 150 degrees Celsius for around 15 to 20 minutes till golden brown. Now when still hot directly remove them from the mold to prevent the tuilles from breaking. . . ______

Perfect for both refined starters and elegant desserts, the LayerUp Stackable Ring Moulds give you complete control over your presentation Designed in collaboration with two-Michelin-starred Chef Mickael Viljanen of Chapter One Dublin and showcased here by @pedevilla.thomas in this refined layered dessert with: Genoise sponge, dark and white chocolate mousse, mango jelly topped with a crispy cocoa tuile and gold leaf Think in layers. #ouichefkit #RingMould #MichelinRestaurant #chapteronerestaura