Seaside star 28 February 2020 Simon Hulstone, owner of the Elephant in Torquay, on riding the wave of running a Michelin-starred restaurant for 15 years
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The Caterer

Crack by Stuart Pate

11 September 2006
Crack by Stuart Pate

INGREDIENTS

(makes about 50)

300g sugar
350g confectioner's glucose
15g butter
50g flaked almonds

METHOD

Put the sugar, glucose and butter in a pan with a splash of water. Boil to soft ball stage, 117ºC to 118ºC. Pour the boiling sugar on to a silicone sheet. Spread out and sprinkle the almonds over it. Leave the boiled sugar to harden. Break it into small pieces. Blend to a powder in a processor. If the mixture seems too granular, sieve it. It should form a smooth "sugar flour".

Heat the oven to 210ºC, gas mark 6½. Prepare baking sheets with Silpat mats or silicone paper. Spread several very fine layered patches of sugar on the baking sheet. Bake five minutes. Check that the tuiles are thoroughly melted and making slicks on the baking sheet. Cool for a minute or so and carefully lift the tuiles off the baking sheet with a thin-edged palette knife. Either leave flat or shape while the pieces are still pliable.

Stuart Pate

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