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Home / Pastillage & Magic Sugar Showpiece

Pastillage & Magic Sugar Showpiece

Pastillage & Magic Sugar Showpiece

Rating:

Recipe Created By:
Laurent Branlard
Difficulty:
Advanced

  • Components Of Recipe
  • Pulled/Blown Isomalt
  • Casted Isomalt
  • Pastillage

Pulled/Blown Isomalt

1000g (35.3oz)
100g (3.5oz)

Method of Preparation

  1. Cook at 165°C/329°F.

Casted Isomalt

1000g (35.3oz)
0-10%

Method of Preparation

  1. Cook at 168°C/334°F.

Pastillage

850g (30.0oz)
150g (5.3oz)
10g (0.4oz)
85g (3.0oz)
30g (1.1oz)
15g (0.5oz)

Method of Preparation

  1. Put sugar and corn starch in mixing bowl. Have gelatin bloomed in the cold water.
  2. Warm up vinegar and glucose, and the gelatin water mix.
  3. Mix them all together and pour into the bowl.
  4. Then, start mixer on first speed.

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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