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    Pastillage Demonstration by Ewald Notter Equipment List

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    tuan phung duong
    This document provides recipes and instructions for making pastillage and related confections. It includes a list of necessary equipment and ingredients. The main recipe described is for basic pastillage made from confectioner's sugar, cornstarch and gelatin. Instructions are also provided for aerated pastillage, royal icing, melted pastillage for piping, and isomalt glue. The document serves as a guide for demonstrating pastillage techniques.

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    © All Rights Reserved
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    Pastillage Demonstration by Ewald Notter Equipment List

    Uploaded by

    tuan phung duong
    247 views2 pages
    This document provides recipes and instructions for making pastillage and related confections. It includes a list of necessary equipment and ingredients. The main recipe described is for basic pastillage made from confectioner's sugar, cornstarch and gelatin. Instructions are also provided for aerated pastillage, royal icing, melted pastillage for piping, and isomalt glue. The document serves as a guide for demonstrating pastillage techniques.

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    The_Art_of_Pastillage_By_Ewald_Notter_for_Pastry_Arts_Virtual_Summit

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    This document provides recipes and instructions for making pastillage and related confections. It includes a list of necessary equipment and ingredients. The main recipe described is for basic pastillage made from confectioner's sugar, cornstarch and gelatin. Instructions are also provided for aerated pastillage, royal icing, melted pastillage for piping, and isomalt glue. The document serves as a guide for demonstrating pastillage techniques.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    247 views2 pages

    Pastillage Demonstration by Ewald Notter Equipment List

    Uploaded by

    tuan phung duong
    This document provides recipes and instructions for making pastillage and related confections. It includes a list of necessary equipment and ingredients. The main recipe described is for basic pastillage made from confectioner's sugar, cornstarch and gelatin. Instructions are also provided for aerated pastillage, royal icing, melted pastillage for piping, and isomalt glue. The document serves as a guide for demonstrating pastillage techniques.

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    © All Rights Reserved
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    Pastillage Demonstration

    By Ewald Notter

    Equipment List
    • Airbrush + compressor
    • Blow torch
    • Bowls
    • Brushes
    • Cutting tools: Cutters, Exacto knife, French knife, Paring knife, Scissors
    • Drying Surface: Styrofoam or Plywood
    • Gloves
    • Metal bars
    • Pans
    • Rolling pins
    • Ruler
    • Scale
    • Scrapers, Spatulas
    • Thermometer
    • Stand Mixer
    • Weighing Scale

    Material List
    • Cake board
    • Colors, Airbrush & Powder
    • Pattern material: Foam board or Poster board
    • Pencil
    • Plastic wrap
    • Parchment paper

    Ingredient list
    • Acid (White Vinegar, Lemon juice, Tartar acid)
    • Cornstarch
    • Gelatin
    • Sugar, Confectioner’s
    • Water
    Recipes

    PASTILLAGE
    • 850g Sugar, Confectioner’s
    • 150g Cornstarch
    • 16g Gelatin, Leaf (Silver)
    • 132g Water

    Combine sugar and cornstarch together in a bowl.


    Bloom gelatin in water for 5 mins.
    Dissolve gelatin over a baine marie or using a microwave, and while warm, pour
    into the dry ingredients.
    Stir the mixture together and knead until smooth.
    To prevent drying, keep pastillage well covered with a damp cloth.

    AERATED PASTILLAGE
    • 650g Pastillage Dough
    • 10g White Vinegar/Lemon Juice/Tartaric Acid
    • Water (as needed)
    • Cornstarch (as needed)

    Break pastillage up in small pieces into the bowl of a stand mixer.


    Add acid.
    Using a dough hook, work the dough for about 10mins. on speed 1.
    Most likely you have the consistency has to be adjusted. If the dough is stiff, add
    a small amount of water, starting off with a sprinkling. If the dough is too soft,
    add a bit of cornstarch or more confectioner’s sugar. Continue to knead until
    dough is slightly warm and aerated so that thicker pieces will be able to dry
    faster. This dough should be used immediately.

    ROYAL ICING
    • Sugar, Confectioner’s
    • Egg Whites

    Stir sugar and egg whites into a thick paste.

    MELTED PASTILLAGE
    Melt Pastillage dough in a microwave until soft enough to pipe.
    Use immediately.

    ISOMALT GLUE
    • 200g Isomalt, Granulated
    • 20g Water
    Pour water into a small saucepan. To this add the isomalt.
    Boil slowly to at least 170C/340F.
    Shock the pan in water to stop further cooking.

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