Posted by hans on July 07, 1998 at 14:22:02:
In Reply to: Pastillage-Need Recipe ASAP posted by Karel Goodwin on July 07, 1998 at 10:15:26:
: I need a recipe for Pastillage. I am at a remote location
: without my culinary books and I can't find the recipe on the
: Web. Please you have access to a good Cake Decorating book,
: please send me the recipe.
Pastillage is just powdered sugar, corn starch, gelatin and water. Mix in clean, stainless steel bowl.
Proportions are about 2 ounces of gelatine per 10 lbs of powdered sugar and 2-3 cups of water with the gelatine bloomed and dissolved in the water. The cornstarch varies since some powdered sugar already has it added to prevent caking. It's about 1 lbs per 10 lbs of sugar.
The water is variable too since it depends on the humidity. Just dissolve the gelatin in two cups at first (bloom & heat) and add more water as needed. Keep pastillage covered to prevent drying. Do not use tinplate or aluminum bowl for mixing. it will turn grey.
Hope this helps.
HWK, CMC