" These crispy wafers are perfect for offering a crunchy counterpart to creamy desserts. The key to this visually, flavourfully and texturally exciting pastry is to work quickly and with concentration. That is why it is important to have the few ingredients precisely weighed out to hand:

100 g liquid honey (e.g. acacia honey)

190 g glucose syrup

265 g granulated sugar

25 g baking soda

Pour the honey, then the glucose syrup and finally the sugar into a pan and slowly bring the sugar mixture to the boil, stirring until everything is nice and frothy. Continue stirring until the sugar caramelises and turns a light brown colour. Important: The temperature of the sugar mixture should reach exactly 155 °C. It is best to use a sugar thermometer, which you can find in specialised shops. This temperature determines the moment at which the baking soda is added. Remove the pan from the heat. And don't be alarmed here. As soon as the white powder comes into contact with the hot sugar mixture, everything will immediately and furiously foam up to the edge of the pan. The boiling hot mixture must then be poured immediately and with a steady hand onto a baking tray lined with baking paper. The temperature is crucial: if the mixture is too hot, the honeycomb waffle will darken and taste bitter. If the temperature is right, you can look forward to a wonderful delicacy."