I have tried making pulled sugar. I boiled it as I was supposed to but when I poured onto the cookie sheet it never hardened.
It stayed liquidy. I don't know what I have done wrong. What do you suggest? Thank you...
having worked in the past with very skilled pastry chefs in my past. some very well respected in UK and in europe in the field of pull sugar. that is a skill that I have tried my finger onto. (love pain at start and enjoe the result after a lot of practice at home in the past and in professional kitchens during my spare time or lunch meal hours or after le coup de feu or afternoon.
that is a skill very nice and very hurtful at first. but can enhance a Sacher tourt very nicely or a plate of petit fours for the deco and the skill or even a simple leaf of green or twig a plate for a simple dessert plate.
as for the very skilled one seen so many wonders with the masters of those class. and even heard so many stories of clumsiness from airport to competitions. like a piece of scene of 2 Picocks birds in full display (Male) and one in trailing with deco on arrival at airport of nice for the show traveled from London. been smash in the Nice airport arrivals by the porter..
worked at the time and seen the piece brought before smashed. so sad. I felt so hurt for the master of that craft!....
for your question what you are doing wrong is you should get thermometer and bring it to the right tempereture. use the right sugar is a must. and using some glucose syrop is as well. as for the sheet of paper the best one is some which has been elaborated with great success Silpat
as for ustensil you need heating lamps for the working.
the glucose give a nice shining when you pull it.
Hi Tina, Do you still have your mums sugar equipment for sale my name is neil I live in australia Gday :) Iam a chef it is hard too find sugar equipment here my e mail address is firstname.lastname@example.org could you please let me know if you still have it I would pay for the shipping also cheers hope too here from you soon oh p.s if you have sold equipment would you know were to get the same then ta neil :)
I have a question about the pulled sugar. I make and decorate cakes professionally and have been doing this for about 20 years now. I have never tried the pulled sugar for use on any of my cakes as of yet.
My daughters getting married in late May of 2013and is having a beach wedding. I am making her 5 tier wedding cake and want to do something unusual for it. At the base of her round layer cake, I want to make some pulled sugar cresting waves that look like they are smashing into the bottom layer of her cake.
Can someone tell me the best way to do this.........crashing waves....whitecaps and all!! I will also have some pulled sugar boulders the waves will be crashing against.
The rest of the cake will be decoraterd with white cholocate sea shells dusted in luster dust, and the cake will be dusted with ultra fine graham cracker crumbs for the sand. I may also add a few soaring sea gulls made out of chololate as well.
SO IF ANYONE CAN GIVE ME SOME TIPS ON HOW TO MAKE THE WAVE, ID BE VERY GREATFUL!!
Until then...I guessIll just have to try it on my own....I do have a year to figure it out!!
Thank you very much!
Ms. Doe's Speciality Cakes
Waves out of sugar are easy and really cool looking too! And ocean rocks... OMG! You're gonna love this stuff, I promise. Really.
Get yourself some Aluminum foil and crumple it up into a ball, then un-crumple it and set it in a pan with a bit of a lip. Pour your hot sugar syrup into it, colored blue (of course). As that cools somewhat, also add a touch of green-colored sugar syrup, and twirl the two together with a toothpick or bamboo skewer. Once it cools to room temp, release from the foil and it will look exactly like choppy ocean water. As for white caps breaking the surface of that water, maybe Royal Icing would be useful for that?
For the rocks, cook sugar syrup to 320-degrees, then shock the pan in cool water to arrest the cooking process and allow to cool down to about 300-degrees (F). Then add a large dollop of Royal Icing to the hot sugar, stirring quickly with a heat-proof spatula. The mixture will cause the Royal Icing to explode (and cook too) and it looks exactly like sponge or coral. You can airbrush it at that point to add gradient coloring.
Of course, these applications are for cast sugar, not pulled, so you do not need tartaric acid. Just:
20% (clear) Corn Syrup
By weight, not volume.
Wash the sides of the pot and cook to 320-degrees.
"Get yourself some Aluminum foil and crumple it up into a ball, then un-crumple it and set it in a pan with a bit of a lip. Pour your hot sugar syrup into it, colored blue (of course)."
I think it would be a good idea to spray the aluminum with Pam (very lightly) before you pour the sugar so it does not stick.
Maybe use a spoon to push the sugar up gently to make inverted peaks of waves within the bunched up areas of the foil.
Just a thought.
Réalisé avec un soupçon d'amour.
Réalisé avec un soupçon d'amour.
My guess is that it is by weight, not volume.
So, a base recipe for 170 grams is:
or stated another way, for 200 grams of product, use:
Then again, I don't do pulled sugar , just good with math!
OK, assuming the ratio 100:50:20 is based on weight, the corresponding volumes would be for every cup of sugar:
This should yield slightly over 1 1/2 cups of product
The above is based on:
If you are going to seriously working with pulled sugar, I would highly recommend purchasing an electronic scale that measwures in grams. They do not cost much and will give you far more accurate results. As you can see from the above, it is VERY easy to make mistakes with volume measurements.
by Ewald Notter
Chapter 1 Introduction
Chapter 2 Pastillage
Chapter 3 Sugar Casting
Chapter 4 Sugar Pulling
Chapter 5 Sugar Blowing
Chapter 6 New Trends
Chapter 7 Competition
One helpful tip is when you have that left over sugar hard in the pot, fill it with water and boil it until the sugar is soft and it will wash off easier. This is used in a lot of candy making for easy clean up (I use it a lot). Hope this is helpful so you're not breaking your arm scrubbing a pot for an hour.. haha :)
Do you already have this mold of the bra? If you do, you'd just be pouring the sugar into the mold and making a cast piece, there would be no need for pulling the sugar.
The Art of the Confectioner, Ewald Notter, The Textbook of Sugar Pulling and Sugar Blowing, Ewald Notter, The Advanced Pastry Chef, Bo Friberg. One class on Craftsy that makes it look fairly easy. If you need additional info on equipment just ask. These are the best books I have obtained. The second book is sold on Chef Rubber's site for around $100, on Amazon it is outrageous. Look at You Tube. It has amazing information from different individuals. It appears the real challenge is practice, practice, practice.
The Art of the Confectioner, Ewald Notter, I'd second that. It's an excellent book and IMO the only one yu need to get to a good level. Combine it with google and youtube searches for inspiration and you should be fine. As for the heat element - wear gloves anyway (to protect your sugar from the oils in your hands) and just go for it. If it's too hot, put it down for a minute, then carry on. Your hands soon get used to it, IIRC Michel Roux (Snr) reckons about a week. Also, get chef's gloves, not all-purpose ones, as in my experience they handle the heat better.