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Sugar Class

14K views 63 replies 15 participants last post by  cakerookie 
#1 ·
Just finished three days with Ewald Notter. Still floating! Non stop! WOW!
Pan
 
#2 ·
PAN!

How dare you post without giving us more details!!

No, wait, nevermind. Right now you must feel like this:crazy: :roll: :D

You are forgiven
 
#7 ·
Not taking any credit, we had a class of 12 very talented people. I will post a few at a time as I save them to photobucket.
Chrose, had never done the conch. did a cool starfish. I've grown to like the isomalt.. have you done the sugar formed as though it was going on a pump and put granulated inside and kneed. It has a texture of a shell or starfish. Then you airbrush and dip and glaze into the isomalt.
The rocks were nice. We did a lot of straw sugar, anyone familiar?



Took a couple of my broken pieces and reworked them for a little fun:lol:

I made him laugh 20 yrs. ago and still got it.

have more fish coming.
Rook, Didn't forget ya.
actually talked to Ewald about you and your interest just over the internet. Ewald signed one of his old books for you, so PM me your address. I spelled your name without an e at the end, right?
Says hi to Chrose, but he really only remembers faces.
 
#13 ·
The class was held in a culinary school. Pretty nice.

I will also give some tips as I remember or look at my notes.
Great Bubble Sugar ..Papercon Black. sheet papper. Crumple it tight into a ball, spread it out and pour a 3" strip across, lift the papper an the bubble sugar is great.

Bring up isomalt as fast as you can so as not to lose shine. We brought it up like rissoto,

figuring how tall to make display, according to base, is simple architectual formula. Lenght Times Width, Divided By Two, Times one point Six.

We were pulling at 320F and casting at 340F

Rose petals put on as follows, turned inside, 3 p, 3p, 3p, 4p, 4p, 4p, 6p to finish
 
#16 ·
:lol: :lol:
My shop is 1000sq ft total. That includes front and back. We'll have to go outside for coffee:D I'm really looking forward to meeting you. Hopefully we'll have a cold front move through and move the mercury down below a 100.
 
#19 ·
Sorry Erik,
We put the crystals in a pan and added some water, put it on the heat and then added water in stages as risotto.It actually looked like rice, that is why I made the risotto reference. There was an Italian Chef there Gianni, and we said risotto at the same time.`There is no specific number when your boiling. Larger batches we split in two to expedite boil.
 
#21 ·
we used regulat tap water. We were never that exact on measuring. The first day was really humid and took a long time to boil so we used less h2o. The opposite on the third day.
This is my pastry chef Juan putting together some fish.

The largew bubble shapes in the back plare were silicone molds Ewald made himself using marzipan as a positive.
 
#22 ·
Boy those are nice warming boxes in the background there and I bet they are light to and easy to move. I messed up and made mine out of plywood and that thing is as heavy as a tank! Pan did Ewald give specifics on humidity? Like what the perfect humidity would be? Heck how do you measure that stuff anyway?

Rgds Rook
 
#23 ·
I'm so excited to hear from someone who took the class. I'm signed up to go to his place in Fl in September. I'm taking the two classes back to back...am I crazy or what? I hope I'll be half as good as you, but I've never worked with the stuff so I might be dreaming.
 
#25 ·
Momo,
We brought it up in stages to shorten the cooking time. If we dumped all the water in at once, it would take longer to boil. Great question, did not put that in.

I built our station a while back for 60.

pan
The top has an X cut out so the lamps move in just about any position. Also, a great idea I got from Rook, I put the lamps on a dimmer switch. Great idea!!!
 
#26 ·
But what's the ratio of isomalt to water? I've got some that I've been fooling around with, but I just melt it straight. Don't have that much time, but it's great for clear sheets framed around almond croquant that I write specialty cake inscriptions on.
 
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