DEMO: Intro to Pastillage - Pastry & Baking - eGullet Forums
Jun 20, 2005 · Hi ThereWendy asked me to do a demo on pastillage - so I thought I might as well get started since it has been a couple of weeks. I plan to do this in several installments - so please be …
DEMO: Intro to Pastillage - Page 2 - Pastry & Baking - eGullet Forums
Jun 20, 2005 · Working with pastillage (rolling, cutting, forming, drying) Almost forgot the tools French rolling pin or a clean length of PVC pipe for large pieces. I like a small roller for small pieces. Xacto …
Pastillage as cake board? - Pastry & Baking - eGullet Forums
Nov 8, 2007 · I read the pastillage demo and it was mentioned as being used for cake stands. But only petit four stands were shown. Anyone know if you can use it as a board for regular cake, apprx 6 lb …
Butterflies perched on top of a cake - eGullet Forums
Mar 24, 2007 · What would you recommend that I use to make butterflies that will perch on top of a cake? My first thought is to use pastillage (I'm currently experimenting with it), but don't know if …
Works in pastillage: - Pastry & Baking - eGullet Forums
Mar 13, 2008 · hi everyone, ive been lurking in this forum for awhile and finally decided to sign in after some questions i thought i could have helped answer went by and more impt my questions! haha! …
DEMO: Intro to Pastillage - Page 3 - Pastry & Baking - eGullet Forums
Jun 20, 2005 · The pastillage melts and bubbles up after about 15 seconds - it seems that at 30 seconds it isn't done enough to maintain height, and beyond 40 seconds you seem to start caramelizing. Let it …
ISO recipes for 'edible coral' and pouring sugar - eGullet Forums
Feb 5, 2006 · Patric is referring to microwaving pastillage - which is one way to create a sort of fluffy coarl looking sugar effect. I believe that what you are thinking of is achieve by pouring the sugar …
"The Art of the Confectioner: Sugarwork and Pastillage"
Mar 31, 2012 · The Chapters cover pastillage, sugar casting, pulling, blowing as well as 'new trends,' which is much more interesting then I thought it was going to be, this guy is creative. And not to …
Notter's "Zucker & Pastillage" - Cookbooks & References - eGullet …
Dec 5, 2012 · Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary …
Homemade Altoids? - Pastry & Baking - eGullet Forums
Sep 19, 2011 · I do have a pastillage recipe, its from The Advanced Professional Pastry Chef. I assumed the altoids were gumpaste, since the ingredients on the tin basically match exactly whats in …