1. © 2009 Cengage Learning. All Rights Reserved. Chapter 21 Advanced Decoration

2. CHAPTER 21 © 2009 Cengage Learning. All Rights Reserved. Introduction: Decoration Elements in History Started in the 16th 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

3. CHAPTER 21 © 2009 Cengage Learning. All Rights Reserved. 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

4. CHAPTER 21 © 2009 Cengage Learning. All Rights Reserved. Elements of Advanced Decoration Piping Techniques –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

5. CHAPTER 21 © 2009 Cengage Learning. All Rights Reserved. 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

6. CHAPTER 21 © 2009 Cengage Learning. All Rights Reserved. Elements of Advanced Decoration 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

7. CHAPTER 21 © 2009 Cengage Learning. All Rights Reserved. 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

8. CHAPTER 21 © 2009 Cengage Learning. All Rights Reserved. Sugar Work 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

9. CHAPTER 21 © 2009 Cengage Learning. All Rights Reserved. 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

10. CHAPTER 21 © 2009 Cengage Learning. All Rights Reserved. Sugar Work Equipment, Tools and Workspace –Equipments and tools may vary depending on which techniques are going to be used –Work Environment Desired temperature and humidity Hygrometer

11. CHAPTER 21 © 2009 Cengage Learning. All Rights Reserved. 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

12. CHAPTER 21 © 2009 Cengage Learning. All Rights Reserved. Sugar Work 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

13. CHAPTER 21 © 2009 Cengage Learning. All Rights Reserved. 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

14. CHAPTER 21 © 2009 Cengage Learning. All Rights Reserved. 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

15. CHAPTER 21 © 2009 Cengage Learning. All Rights Reserved. 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

16. CHAPTER 21 © 2009 Cengage Learning. All Rights Reserved. Sugar Work 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

17. CHAPTER 21 © 2009 Cengage Learning. All Rights Reserved. Sugar Work Pulled Sugar –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

18. CHAPTER 21 © 2009 Cengage Learning. All Rights Reserved. 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

19. CHAPTER 21 © 2009 Cengage Learning. All Rights Reserved. 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

20. CHAPTER 21 © 2009 Cengage Learning. All Rights Reserved. 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

21. CHAPTER 21 © 2009 Cengage Learning. All Rights Reserved. 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

22. CHAPTER 21 © 2009 Cengage Learning. All Rights Reserved. Sugar Work 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

23. CHAPTER 21 © 2009 Cengage Learning. All Rights Reserved. Conclusion Many ways to apply creativity and design to pastry products Choose an appropriate design and technique for each occasions