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?
How do I make pulled sugar.
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.
Edited by DuckFat - 3/28/12 at 12:48pm
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 ,
I believe it is Chef Pete, Chef Rat, Chefraz and Chefcopperpot besides so many others that have made some incredible showstoppers.
Réalisé avec un soupçon d'amour.
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.
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...