Great tips, thanks! I'll definitely try the ribbon thing. It seemed my biggest problem was with the gloves sticking along the way and the greased fingers would help with that. (of course a lot of practice wouldn't hurt).
Chef Notter didn't do much else besides what he worked with us on. I love all the different methods - the bubble sugar, spun sugar, and did you see the rock sugar inside a pastillage egg that looked like a geode? Awesome and so easy! |