|By Dolphinwaves (Dolphinwaves) on Saturday, November 08, 2003 - 10:56 am: Edit|
Does anyone have a good recipe for pastillage? Something that doesn't dry out to fast. The recipe I have dries out very quickly and as I am not an expert at working with it yet, I need all the extra time I can get.
Also I'm looking for good books on sugar work, marzipan modeling and/or chocolate work? Any ideas?
|By Chefmanny (Chefmanny) on Saturday, November 08, 2003 - 11:39 am: Edit|
|By Doucefrance (Doucefrance) on Saturday, November 08, 2003 - 02:09 pm: Edit|
For books you'll find everything you need at www.chipsbooks.com
Try mexican paste instead of pastillage, you can work it thick or so thin you can read through it and it leaves you enough time to work before it dries.
|By Chefmanny (Chefmanny) on Saturday, November 08, 2003 - 04:54 pm: Edit|
I knew a girl like that once!!!!!!!!!!!!!!!!!!!
|By Flattop (Flattop) on Tuesday, November 11, 2003 - 03:28 am: Edit|
I found this recipe for it
1 teaspoon liquid glucose
250g icing sugar
3 teaspoons gum tragacanth or CMC
6 teaspoons cold water
Put everything in the mixer with less water,
beat on a fairly low speed, and add the rest of the water gradually, till it becomes of dough like consistency. You might have to add a
few more drops water. Though be very careful, as if then you add too much water the paste will be too soft. If made in large quantities it can be frozen. However it keeps well for quite a few weeks in a plastic bag inside an airtight container. It can be coloured. It will also be quite hard to knead, and you might need to add a little fat to soften. When rolling out try not putting too much corn flour, as it might dry it out too much. However if quite loose, the
corn flour will help.
|By Chefspike (Chefspike) on Wednesday, November 12, 2003 - 09:22 pm: Edit|
you can also add an extra egg white.
and remember, put it in the fridge overnight and it will be wonderful to work with, don't forget, cover with a damp cloth and plastic wrap.