- 250 gm Sugar
- 50 gm Water
- 250 gm Pate Sucrée crumbled and sifted
Cook until blond caramel . Add pate sucrée .
Stir well and pour onto a silpat .
Knead the mix with a spatula until slightly cooled .
Divide into 3 and put into oven and make pliable every time
as needed .
portion netween two silpat paper thin .
Allow to cool then remove top silpat . put back in oven for a few seconds then cut to desire
shape and size .
cool remove from silpat with spatula .