Chef H showed us how to make pastillage and pulled sugar ribbon and flowers (roses, tulips, daisies and apple blossoms) yesterday. He made it look easy, but I know it is not.
Today Group B students got to practise doing these things in our 5-hour workshop (starting from 3:30pm). Chef H went around showing each of us the precise techniques for making the pulled sugar flower petals and ribbon. It was a good class.
I don't have any photos of the pastillage pieces I made today. They are still drying in the proofer in the pastry kitchen. The pastillage pieces will be used in 2 weeks' time, when we have our sugar showpiece exam. That means Chef has specified that some pastillage pieces must be incorporated into our sugar showpieces in the exam. I will take some photos when the pieces are dry (next week).
Here are my pulled sugar rose and ribbon. It took me a while to get the hang of making a rose. My first attempt at it ended up looking like a cabbage... :D But my second attempt turned out well. It certainly resembles a rose, doesn't it? (See photo below.)
My second pulled sugar rose. The trick is to prepare the petals exactly like what you would find on a rose. The inner and outer petals are different and must be prepared accordingly.
This was my first attempt at making a pulled sugar ribbon, and it was fine. I think it is harder to make a rose than a ribbon.
Anyway, we will get a chance to practise pulling sugar again next week.
I must rest my fingers now. It actually hurts to type on the keyboard.
