Directions
Preheat oven to 300 degree F.
Prep your rimmed baking sheet with a Silpat or non stick baking mat. If you don’t have on, you can use parchment paper but the Silpat is preferred.
Using a pastry knife or spatula, place a small amount of the glucose sugar on the mat (about 1.5" round) with each one about 1.5-2” apart, allowing for the sugar to spread and bubble.
Next, place one tiny drop of food coloring on each piece. If you want a cool marbled, stain glass look, then add 1-2 drops of different colors on your sugar. (Be careful not to add too many or it will just turn brown-unless you are going for bronze)
Then smooth out your sugar, mixing the colors in as you smooth into a circular shape. (Make sure to smooth it thinly- but not too thin or you will not have a whole shape to work with after it bakes, but also not too thick either- this will make it too hard and not pleasant to eat if desired.)
Place your baking sheet the oven on the center rack and bake for about 30 minutes. If your oven runs on a lower heat, then keep cooking for another 5-10 minutes- checking every 5 minutes. (The longer you cook them the darker they become, and if you hit the sweet spot with your oven heat and timing you’ll get perfect tuiles.)
Once the tulles are done, then remove them from the oven and let them fully cool before carefully peeling from the Silpat mat.
When ready to use, place one on each dessert or break into pieces for a Picasso stained glass effect and garnish on top of ice cream, cakes, or desserts.
Recipe Note
You can forgo the food coloring if you would like clear, just not the longer you bake the darker it will become.
Store at room temp in an airtight container until use. These are best kept in a low humidity environment.
