Directions

1To make the tuiles- combine Nuttelex, sugar, glucose & coconut cream in a small pot and bring to a boil over moderate heat, stirring constantly. Add flour, salt & whisk constantly, about 1 minute until mixture is slightly thickened. Stir in peanuts

2Divide mixture into 3 equal portions. Stir in cocoa powder into 1st portion, matcha into 2nd portion, leaving the 3rd portion plain

3Place 1 tsp of mixture on lined baking sheet/ silicone & gently spread thinly with spatula to form a circle. Repeat process, keeping each about 4cm apart. Bake in preheated heated oven at 170°C for 6 - 10 minutes until golden. Remove from oven & rest the tuiles for about 30 seconds

4Flip each tuile over with spatula & quickly roll tuile around handle of a thin wooden spoon/chopstick into a cylinder shape and immediately set aside to cool

5Repeat with remaining tuiles. Work in batches & wipe the baking sheet/ silicone mat after each bake

6Once rolled tuiles are completely cooled, serve or store in an airtight container