Opaline | Transparent Tuile

by Eddy Van Damme on May 23, 2011

For many desserts, Opaline also known as a transparent tuile can be an eye catching decoration. It is easy to make and it can be colored as well. Since the ingredients are basically like a lollipop, opaline can be flavored with herbs, spices, extracts etc.  Like most sugar products it is quickly affected by humidity and therefore it needs to be stored airtight with a desiccant.  To combat the humidity, I also make opaline with the addition of isomalt.


Opaline | Transparent tuile

6 oz Fondant 180 g
3.5 oz glucose 100 g



  1. Heat the fondant and the glucose to a very pale golden color or 350°F (175°C).
  2. Pour on a silpat and allow to cool.
  3. Place the sugar pieces onto a parchment sheet and crush using a rolling pin into powder. (if desired crush in a food processor)
  4. Sieve the powder over a stencil of choice onto a Silpat.
  5. Place in a 350°F (175°C) oven until the opaline has melted. If desired curve the opaline into shapes.


8 comments on “Opaline | Transparent Tuile

  1. Diana Wallace on said:

    Love it! Thanks for the information!!

  2. Hilary Adams on said:

    WOW! How very neat looking! And how very elegant that could be… gets a girl thinking! ;0)

    Thanks, Chef Eddy!!

  3. Darienne on said:

    I do make a lot of lollipops to give away, so I might well try this lovely looking bit. Thanks, Chef Eddy.

  4. Lisa Ibanez on said:

    Interesting! I love that we can color this or add spices because I wanted to try to make ornament looking cookies with a candy melt in the center and I think this would be just perfect! Thanks for the recipe and idea Chef!

  5. I find myself using this often, eye catching indeed!

  6. Hello Chef Eddy!
    I am loving your website after discovering it tonight! I am a chef and recipes are my favourite read! Yours are delightful and the website clear, stylish and accessible.
    In a nice restaurant, a dessert was presented to me with a decoration much like your Opaline but it was ‘bubbled’ instead of ‘holed’? It was as if the hot liquid sugar was poured onto a tray of acidic ingredient and caused a chemical reaction to cause medium bubbles in the opaline before it set?
    Any ideas?
    Thanks again!

  7. robert on said:

    hi what percentage of isomalt would you use for the recipe above

  8. Mary Lorraine Matiling on said:

    Making transparent tuile using isomalt is a very pretty decorative piece. To me, it was a little tricky at first because when I made this, I pulled the silpat apart right after pulling it out of the oven and that distorted the shape I intended to have. Next time I will let it sit in a cooling rack before messing with it.

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