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How do I make pulled sugar.

post #1 of 5
Thread Starter 

I have been watching these sugar and chocolate competitions on TV and I have always wanted to learn how they make and work with pulled sugar. Are there any books or videos that I can get so that I can learn here at home?

post #2 of 5

Here's an older thread that may be of interest. You may want to look into one of the Susan Notter courses depending on where you live.

 

Dave

 

 

 

 

http://www.cheftalk.com/t/3434/pulled-sugar-for-dummies


Edited by DuckFat - 3/28/12 at 12:48pm
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #3 of 5

Taking classes is much better than learning it by yourself at first...  then practice by yourself after the classes .

First learn from an expert  then practice to become an expert.

post #4 of 5

As you have seen by the thread that Dave posted, there is so much involved in this type of sugar art.

 

Sugar Pulling & Sugar Blowing by Ewald Notter is a fantastic book to learn from but like with most books in sugar pulling it comes with a big price tag. (you can get them used and in good shape if this is truly something you want to learn)

 

The art of Confectioner Sugarwork and Pastiallage is another good book.

 

I believe there are video's you can look at where Ewald and Susan show some pretty amazing talent and pieces when creating their showpieces.

 

You can build your own warming station if ever you decide to start up. Safety is the biggest concern when working with this medium.

 

We have a member on this site that has done some amazing work. He has mastered it, the pics are here in the gallery.

 

Here is Susan Notter in a video : http://youtu.be/1gan41ls5Hk

 

I truly wish you the best ,

 

Petals.  

 

                                  I believe it is Chef Pete, Chef Rat, Chefraz and Chefcopperpot besides so many others that have made some incredible showstoppers.

 

Cheftalk member.jpg                  Rat.jpg and so many others.....

Petals
Réalisé avec un soupçon d'amour.

Served Up
(155 photos)
  
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(155 photos)
  
Reply
post #5 of 5

Not the easiest art to master. You need the right equipment to. In all honesty you hav to have a good amount of Artistic ability.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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