♥val: Superior Patisserie Lesson 23 [Pastillage/Compressed Sugar]

After don't know how many donkey months
val is finally back on track!!

just want to briefly tell what val has been doing lately:
she left Le Cordon Bleu Dusit last december and went back to her country
now, she's doing her Bachelor in Culinary Arts and Foodservice Management at Taylors University College
she has been really busy lately (don't know what the hell she's doing XP)
and she has been thinking about starting a small buisness online selling cookies and cupcakes!
THE CUPCAKE FREAK IS BACK!!!!!!!!!

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Pastillage - a substance similiar to Gum Paste, made up of icing sugar, cornstarch, gelatine, water, lime juice and lard

chef's

val's

christine's

i had a lot of fun playing with pastillage~ the only difficult part about it is it goes dry really really fast. you have to keep the dough under a plastic at all times! or it will go dry and hard and you can't use it anymore.
A small tiny tip on handling pastillage: DO NOT FIDDLE AROUND WITH IT TOO MUCH. make up your mind and just do it.

In demo, chef made showpieces out of pastillage