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Pulled Sugar for Dummies - Page 3

post #61 of 73
12/1/11 at 3:39pm

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...

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post #62 of 73
12/3/11 at 2:53pm

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!....

 

D

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post #63 of 73
12/3/11 at 2:58pm

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.

 

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post #64 of 73
12/3/11 at 3:10pm

if can't find a thermometer.

 

here what I have witness on my first encounter.

the guy was doing just flowers and leaf's.

 

he used his fingers and his eyes.

with a bowl of cold water.

1981/1982

 

that did mark me

 

as well as other stuff.

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post #65 of 73
2/2/12 at 1:13pm

If you don't have an heat lamp. could you use a electrical stove and put on low temp and place the mat over top and heat the sugar that way?

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post #66 of 73
3/11/12 at 9:29pm

chef.gifHi my name is neil live in australia worked international in 5 star hotels ,

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post #67 of 73
4/10/12 at 5:41pm

By cooking to only 260 - 265 degrees, you made taffy, not hard candy.  Hard candy needs to reach at least 300 degrees.

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post #68 of 73
4/18/12 at 1:20pm
Quote:
Originally Posted by tinawenzel View Post

My Mom took the Wilton Master course for pulled sugar and while there purchased a set of equipment to include a custom made box with heat lamp, silpat mats, etc. She has never used it due to lack of time and I'm just wondering if anyone knows where I could sell it? I currently have it listed on ebay under sugar pulling equipment. Thanks.



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 neilfcam@hotmail.com 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 :)

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post #69 of 73
4/25/12 at 8:29pm

Hello....

   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!

Doe Campbell

Ms. Doe's Speciality Cakes

Goliad, Texas

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post #70 of 73
4/26/12 at 12:46am

try bubble sugar stuck together in random locations (like jagged)

 

http://www.flickr.com/photos/tigerchow/3381785978/

 

personally i would use pastillage as it can be sculpted and detailed after it has hardened.  

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post #71 of 73
4/29/12 at 10:31pm
Thread Starter 

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:

 

100% sugar

50% water

20% (clear) Corn Syrup

 

By weight, not volume.

 

Wash the sides of the pot and cook to 320-degrees. 

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post #72 of 73
4/30/12 at 4:35am

ChefRon.

 

Great points.

 

"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.

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post #73 of 73
5/9/12 at 10:02am

i do think it it show of skills and adds that extra 'wow' factor to the finiale of a meal-perhaps something that makes your restraunt/hotel stand out from the crowd!

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