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Tuesday, March 3, 2015

Culinary School - Session 80: Pastillage Showpiece (cont.)

Culinary School: Session 80 (03.02.15)

Pastillage Showpiece (cont.)

Sugar buzz...

The Pastillage Showpiece is the culmination of "Introduction to Sugar" and also serves as the final practical exam before Level III, the end of the Pastry Arts Program including Chocolate II, Sugar II, Cakes III and Individual Desserts II.

As with the initial Chocolate Showpiece, this project was an opportunity to experience, first hand, exactly what can be done in the medium (and what is impossible).

Whereas Chocolate melts, sugar snaps. Remarkably, this piece came together without a single broken piece. Beginners' luck!


1. A detailed, color diagram
2. Project itinerary
3. Recipes: 1,000g of Pastillage, 1,000g Pressed Sugar and 500g Royal Icing
4. At least one Sugar Paste Flower
5. Approximate dimensions: 18" tall by 6" wide

Final Pastillage Showpiece - The Beehive

Pastillage Showpiece Diagram

Pastillage Showpiece Diagram

Unfinished Pastillage Pieces for Beehive Showpiece

Cut Pastillage Bees

Pastillage Bees with Royal Icing

Pastillage Queen Bee with Royal Icing

Pastillage Drone Bee with Royal Icing

Final Pastillage Showpiece - The Beehive

Final Pastillage Showpiece - The Beehive

- Ingredients Running Tally -

Ingredients used to date (03.02.15):
  • Flour: 24,240g
  • Eggs: 15,700g (314x)
  • Sugar: 23,170g
  • Butter: 15,440g
  • Milk/Cream: 15,780g
  • Chocolate: 2,925g (since 01.12.15)

Next - Session 81: Advanced Chocolate Techniques

Previous - Sessions 78 & 79: Sugar Paste Flowers

Take a look at the full syllabus

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