Hi, I'm Chef Mercedes. I'm a graduate of the French Culinary Institute/International Culinary Center's classic pastry arts program. Currently I do not work in the food industry so I use this blog to share my love of eating and passion for baking with the world. I hope you’ll enjoy what I have to share about baking and that I’ll inspire you to bake as well.
Tuesday, April 17, 2012
Poured Sugar
Today we started the sugar unit. This class wasn't too hard. Basically you cook really clean sugar, water, and glucose until it hits 158*C (very hot). Then you color it and pour it into rubber or metal molds, let it harden, and unmold. Use clear melted isomalt (beet sugar) to glue pieces together and you get a simple to make sculpture of, in this case, an owl! Isn't she cute?!
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