[Previous entry: "Pastillage"] [Main Index] [Next entry: "Carte de Sejour"]
12/10/2002 Entry: "Poured Sugar"
We had our first sugar day today. Chef Pascal showed us how to use poured, pulled, and boiled sugar for geometric shapes, flowers, ribbons, and leaves. During our practical, we only used poured and boiled sugar, tomorrow we’ll get down to the harder stuff like roses and leaves. Working with sugar is quite difficult; similar to chocolate, you have to pay attention to the temperature. Too hot and you won’t be able to shape it correctly, too cold and it won’t harden. Although I screwed up my first batch of poured sugar because I forgot to put in the glucose, my succeeding attempts went by smoothly and I’m quite happy with my sugar piece today. I lucked out with my chosen color combination -- my chef liked the ‘harmony’ of my colors… By the end of this week, we should have something like what Chef Pascal made today. Note that everything in the piece is made from sugar. Cool huh? :)
We had our first sugar day today. Chef Pascal showed us how to use poured, pulled, and boiled sugar for geometric shapes, flowers, ribbons, and leaves. During our practical, we only used poured and boiled sugar, tomorrow we’ll get down to the harder stuff like roses and leaves. Working with sugar is quite difficult; similar to chocolate, you have to pay attention to the temperature. Too hot and you won’t be able to shape it correctly, too cold and it won’t harden. Although I screwed up my first batch of poured sugar because I forgot to put in the glucose, my succeeding attempts went by smoothly and I’m quite happy with my sugar piece today. I lucked out with my chosen color combination -- my chef liked the ‘harmony’ of my colors… By the end of this week, we should have something like what Chef Pascal made today. Note that everything in the piece is made from sugar. Cool huh? :)
