Michelin star CARAMEL CHIPS at home | Sweet Tuile Recipe

Today I will show you an easy way of doing caramel chips at home. This fine dining tuile is a great garnish for your dessert recipes. Have fun guys,

Full recipe:
- 100g butter
- 90g sugar
- 20g glucose
- 30g plain flour

Music from #Uppbeat (free for Creators!):
License code: SLYV0U78FXC28MLE

#carameltuile #sweetchips #dessergarnish

[ChefMajk]

And what is your favorite pastry decoration guys? 😜

[NočníMůry]

I gotta be honest... The thing about your cooking channel is the fact you let us to be very open minded... The best part of your tutorials is the fact you can improvise anywhere you are with anything old/new... I learnt to put extra things like this into recipes I have done milions of times and it makes it feel fresh and new.. I'm not intimidate anymore by looking into the fridge and not knowing what to put together.. It's very refreshing to see a different take into cooking.. Keep it up Majk... Btw. I wouldn't mind to watch some barbecue videos of yours when the season is coming at the moment :)

[vinekeep]

the basics, demonstrated clearly. using this in our next training class. thank you

[joshwilliams]

Quick question on the glucose, woukd I just use corn syrup or is there something specific instead Majk?

[vongkotvandakeo]

Very cool technique every video thanks for your hard work.

[lapis.lareza]

Thank you, Chef. Big love and respect from Indonesia....

[chefarjunaidi]

Thanks, Chef. I liked so much that I subscribed 😊

[TheBlvision]

Interesting!
Thanks for sharing Chef Majk!

[KesarKitchen]

Looks fab! Can I use golden syrup in place of the glucose? Will it still come out malleable like yours?

[ivegotheblues]

Great recipe Chef! How can I avoid the tuile not to soften? How can I store it well? I would like to make a cannolo shape like dessert but I'm afraid that will soften

[leslietamares]

New subscriber here! fantastic chef! thank you for sharing

[mirandajohansson]

Is there any way to get them less oily? I feel like mine came out much more oily than they’re supposed to. Only thing I did differently is I whisked in orange zest at the end of cooking, right before pouring it into the container. Not sure if that may have affected it

[wheresmychippy]

I want to try a mint flavoured tuile for a compressed watermelon desert. Would you use caramel tuile or the flour water oil tuile as a base recipe? I'm considering the snapability, too.

[rikumarttila]

Thank you for this, chef! What kind of dishes would you combine this with? Other than Ice cream

[elizabethe.]

Amazing! Can I make these a few days before I make my dessert? If so, how can I store them to maintain the crispness? Thank you!

[KarenArmstrong-rmcr]

Where do I find glucose? Is it the same as corn syrup?

[bettypang]

Chef! What kind of “glucose “ are you using here? Please share the product? 😊

[santi]

Hey Majk!
I love your dishes, but I've been waiting for something easy I can try at home and this is right up my alley

Do you know if this dish works with American All Purpose Flour and granulated sugar? Or will only powdered sugar work

Thank you!

[karimeqlaee]

I tried to do it but the butter didn’t emulsify and the mixture got hard after it cooled, any ideas on what i’ve done wrong??

[PedroMartinez-hxgg]

Hello chef,

I know you said you don't give out recipes in the last video (not this one), but I want to know how are we suppose to have some wiggle room or approximation of what the end result and the taste will be if we haven't tasted or tried it?

Keep up the good work you got my passion for cooking all worked up and I want to learn more about fine dining cuisine. I might go work in a michelin restaurant. Love the videos and thanks for everything!