Glucose syrup is essential in many confectionery, pastry and ice cream applications.
With a thick and transparent texture, it replaces all or part of the sugar, prevents crystallization and provides softness.
It is also very popular for working with sugar : making pieces of pulled, blown, poured, cooked sugar or nougatine.
It softens sugar, ganache and improves the ribbon of ice cream.
Also available: dehydrated glucose syrup
To make sugar decorations, follow Chef Philippe's recipe: Bubble Sugar Decorations.
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