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Sugar Tuile

Name: Sugar Tuile
Yield: Made from 50 g of glucose and 50 g of icing sugar
Ingredients: 50 g Glucose; 50 g Icing sugar; 20 g Butter; 1 tsp Flour; optional Citrus zest

Glucose, icing sugar and butter baked into lace.

Delicate, crisp and golden, and shaped while it is still warm.

Made from 50 g of glucose and 50 g of icing sugar

Cook this

Ingredients

Glucose50 g
Icing sugar50 g
Butter20 g
Flour1 tsp
Citrus zestoptional

Method

Mix everything in a pan over a low heat until smooth.
Spread small circles onto a silicone mat.
Bake at 160°C until golden and lacy, 5 to 8 minutes.
Cool flat, or shape while warm.

Keeping

DUKAI storage guidance

Airtight with a desiccant, at room temperature, and never in a fridge. Sugar lace collapses in humidity within hours, so shape it the day it is served and keep the box closed until the moment it goes on the plate.

Allergens and diet

Milk, from the butter. Gluten, from the flour.

Last refined · September 2026