Chapter 21 Advanced Decoration Introduction Decoration Elements in

Chapter 21 Advanced Decoration

Introduction: Decoration Elements in History • Started in the 16 th century, pastillage and marzipan were used. • Designing, decorating and presentation of the food and table began to be an art • Showpieces became more elaborate: – Cast, blown or pulled sugar – Pastillage, gum paste and marzipan CHAPTER 21

Elements of Advanced Decoration • Piping Techniques – Piping Bags: plastic, acetate, nylon and paper • Paper cones the most convenient and sanitary – Process for Making a Paper Cone – Piping Mediums • Anything with a uniform consistency to ensure there is no blockage in the tip • Adjust consistency • Add colorant if applicable / desired CHAPTER 21

Elements of Advanced Decoration CHAPTER • Piping Techniques 21 – Piping Mediums • Using Chocolate in a Paper Cone – Filigree – Chocolate liquor paste: made by mixing chocolate liquor and simple syrup – “Seized” chocolate: made by adding a couple of drops of water into melted chocolate – Must be smooth and free from lumps • Using Royal Icing in Paper Cones – Powdered sugar, egg whites and lemon juice – Adjust to the desired consistency – Dries very hard – Can be colored or painted over after dried

Elements of Advanced Decoration • Piping Techniques – Paper Cone Decoration Techniques • Sliding Method – The tip of the cone barely touches the surface of the product – Borders, letters and lines • Thread Method – The tip of the cone is held ½ to 2 inches above the surface – More control – Letters and lines • Applied Method – The tip of the cone is held just above the surface – Embellishes the existing decoration or design – Stop-and-go control CHAPTER 21

Elements of Advanced Decoration CHAPTER • Pastillage – Made with edible ingredients, but it is tasteless and very hard once dried – Used for making display pieces, small boxes and baskets, etc – Confectioner’s sugar, cornstarch, water, cream of tartar, gelatin – Rolled out, cut and/or molded into different shapes – Use a sharp knife to achieve a smooth edge – Pastillage Method 21

Sugar Work • One of the most advanced pastry skill • Requires scientific knowledge and artistic inclinations • Ingredients – Sugar, water and glucose – Isomalt – Acidic ingredients – Calcium carbonate – Colorants CHAPTER 21

Sugar Work CHAPTER • Ingredients – Sugar • Use a “clean” sugar • The purity of the sugar determines the working property of the sugar • Cane sugar is preferred over beet sugar – Glucose • Helps to prevent crystallization • When proper amount is used, the final piece sets harder, shinier and drier • When too much is used, the sugar will have softer texture and difficult to work with 21

Sugar Work • Ingredients – Water • Spring water and mineral water • Lime in tap water create crystals • Dissolve sugar and conduct heat – Isomalt • Became popular in recent years for casting sugar • Does not need any water or glucose to melt • Highly resistant to humidity – Acid • Tartaric acid • Helps the sugar to be more elastic CHAPTER 21

Sugar Work • Equipment, Tools and Workspace CHAPTER 21 – Equipments and tools may vary depending on which techniques are going to be used – Work Environment • Desired temperature and humidity • Hygrometer

Sugar Work • Preparing Sugar Syrups – Place the water, and then the sugar in a pot – Stir to dissolve sugar over medium heat – Brush down the sides – Skim off the impurities on surface – Addition of calcium carbonate and colorants – Cook to 315 -330°F CHAPTER 21

Sugar Work CHAPTER • Bubble Sugar – Result of loose, free bubbles that occur in sugar when it hits a layer of alcohol – Process for Making Bubble Sugar Using Alcohol – Process for Making Bubble Sugar with Glucose • Rock Sugar – Cooked sugar syrup, royal icing and agitation – Resistant to humidity – Can be colored or airbrushed – Process for Making Rock Sugar 21

Sugar Work • Spun Sugar – Commonly used for decorating plated desserts – The cooked sugar is quickly thrown off over two metal bars – Susceptible to humidity – Spun Sugar Process CHAPTER 21

Sugar Work • Piped Sugar – Use double- or triple-thick paper cones with a fine tip – Special care must be taken to avoid burning • Cast sugar – Sugar is poured into metal or silicone molds – Templates can be made with modeling paste – Cast Sugar Process CHAPTER 21

Sugar Work • Cast Sugar – Cooling Cast Sugar • The colorants should be added at the end of the cooking • Slowly mix the colorant to avoid incorporating air bubbles – Casing • Work on a flat and smooth granite surface • Always place a liner under silicone mats or vinyl – Process for Casting with Modeling Paste CHAPTER 21

Sugar Work CHAPTER • Pulled Sugar – To create delicate decorations like ribbons, flowers, leaves and corkscrews – Satinizing the sugar – Requires the most practice among all the sugar works – Pulled Sugar Recipe – Pulled Sugar Process • Sugar Syrup Considerations for Pulled Sugar – The color turns yellowish when cooked too slowly – Limit grains of sugar as little as possible 21

Sugar Work • Pulled Sugar CHAPTER 21 – Pulled Sugar Process • Coloring Pulled Sugar – Alcohol based colorings – Add the colorants at the end of cooking or after pouring on silicon mats – Satinize • Considerations for Satinizing Sugar for Pulling – Overly satinized sugar has dull and opaque appearance – Pulled Sugar Shaping • Maintain the consistency of the sugar • When the sugar is pulled and cooled at the same time, it becomes bright and shiny

Sugar Work • Pulled Sugar – Process for Making Pulled Sugar • Flowers and Leaves – Work under heat lump to slow down hardening • Ribbons – Sugar with multiple colors is lined up, pulled and folded to create fine stripes CHAPTER 21

Sugar Work • Blown Sugar – The technique mirrors glass blowing – Sugar Syrup for Blown Sugar • Same as for pulled sugar • Finish piece is typically airbrushed – Process for Blowing Sugar – Elements Made by Blowing • Figures, forms, animals, etc • Grapes CHAPTER 21

Sugar Work • Sugar Showpieces – Requires practices and mastery of all the components – Detailed plan and execution is must – It is very helpful to make a model out of cardboard – Showpiece Bases • The size and thickness are determined by the design and size of the piece CHAPTER 21

Sugar Work • Sugar Showpieces – Showpiece Support systems • Should be in harmony with the design of a showpiece – Attaching Sugar Pieces • Smaller elements are attached by heating a small area • Larger elements require reinforcement by piping cooked sugar CHAPTER 21

Sugar Work CHAPTER 21 • Handling and Storage of Finished Sugar Pieces – Use of surgical gloves – Avoid humidity when storing – Use of humectants and dehumidifier – The humidity loses the shine and satin finish – Care differs depending on the location and climate

Conclusion • Many ways to apply creativity and design to pastry products • Choose an appropriate design and technique for each occasions CHAPTER 21