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Ingredients for decorations:
1 kg sugar
300 g glucose
35 cl water (350 g)
Method for Crisped Sugar:
Prepare a syrup with the sugar, water and glucose. Cook up to 160°C or 320°F (use a sugar thermometer).
Pour on a slightly greased bench. Leave to cool until the sugar is almost still. With a greased (triangle) spatula bring the rims back towards the center.
Gloss 35 to 40 times to blurish the sugar.
Form a shallow ball of sugar with smooth sides. Insert the tubing from a sugar pump and weld the sugar around it. Inject air gradually, giving a shape. This work is done under a sugar lamp that keep the sugar at a correct working temperature and also with a fan to cool it down gradually if needed.
MASTERING CRISPED SUGAR REQUIRES HOURS OF WORK AND PATIENCE BEFORE OBTAINING ANY DECENT RESULT.
For pulled or blown sugar, stretching sugar with your hands to give it a glossy finish. Between 20 and 40 stretches are necessary.