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The Art of the Confectioner: Sugarwork and Pastillage Hardcover – April 17, 2012
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Excerpt: Creating Doves
The technique for creating a dove is similar to that for creating a swan, but the dove has quite a different look. Doves have small round heads with short beaks. The neck is short and the chest is full and large. The dove is a universal symbol for love, so these doves holding wedding rings are perfect for a wedding or engagement celebration.
|1. Begin to blow a sphere. |
2. Use your thumb and index finger to work a small ball away from the top of the sphere. This is the dove’s head.
|3. Use your thumb and index finger to slightly elongate the dove’s neck, leaving a large teardrop shape at the base of the neck for the dove’s body. Bend the head to a 90-degree angle.||4. Use your thumb and index finger to roll the head down to touch the neck.|
|5. Cool and remove the dove from the tube. |
6. Pinch the open end closed and rewarm the closed end over the flame of an alcohol burner, then attach a small piece of warm Isomalt or sugar to form the tail.
|7. Use your fingers to flatten and widen the tail.||8. Use room-temperature scissors to make indentations in the tail resembling feathers.|
|9. Pull a wing using the same technique as for pulling petals. Pull one side longer than the other to create a curve.||10. Use scissors to make short indentations in the long edge of the wing. Set aside.||11. Pull a second wing and use scissors to mark it with feather indentations.|
|12. Melt the wide edge of each wing slightly over the flame of an alcohol burner. |
13. Attach the wings to the dove, facing downward, then bend the wings upward.
|14. Use room-temperature scissors to cut a small triangle from a piece of red Isomalt or sugar. Warm the triangle over the flame of an alcohol burner and attach it to the head to form the beak.||15. Cut a small piece of red Isomalt or sugar and melt one end over the flame of an alcohol burner. Use the melted end to create eyes by dotting each side of the head.|
|16. Pull a thin, short piece of Isomalt or sugar by pulling and sliding it between your index finger and thumb. Cut it off from the main piece using room-temperature scissors, then warm both ends over the flame of an alcohol burner and bring the ends together to form a closed ring. |
17. Pull another thin, short piece of Isomalt or sugar and bend it to form an open ring.
18. Place the open ring through the closed ring and join the ends of the open ring to close it and link the two rings together.
|19. Using room-temperature scissors, cut a small piece of white Isomalt or sugar and melt one end over the flame of an alcohol burner. |
20. Place a small amount of the melted white Isomalt or sugar on the bottom of the dove’s beak.
21. Immediately attach the rings to the melted Isomalt or sugar.
|22. Store the completed piece in an airtight container or plastic bag with limestone, calcium carbonate, or silica gel.|
Combine a pair of doves with a blown heart shape for a beautiful symbol of love.
More About the Author
Top Customer Reviews
The Art of the Confectioner- Sugarwork and Pastillage is meant for professional candy and pastry makers, but it also break the techniques down enough to be followed by the serious home cook who wants to try something new and exciting.
There are recipes for each technique, as well as lots of photographs to explain the steps. The book starts with the basic tools you'll need. However some tools are specific to techniques, so also look at the technique you want to see the tools you'll need for that project.
The methods of working with sugar include:
Pastillage- this is something like a sugar clay that can be worked much like polymer clays, it's allowed to air dry and can be airbrushed with food safe colors. It can be rolled and sculpted.
Sugar casting works to create solid transparent pieces. It's similar to any hard candy you may have made.
Sugar pulling- this is the method that created the gorgeous candy ribbons on the cover. It's also ideal for flowers
Blown Sugar- like blown glass, this creates delicate hollow ornaments and sculpture, and also uses the most specialized tools
There are also newer effects like net which creates lacy patterns in a sheet and pressed sugar which is the same way sugar eggs or sugar skulls are made.
Each technique has projects shown with step-by-step instructions.Read more ›
For the serious student, this is an excellent how-to guide. Techniques are carefully explained and the precise, step-by-step instructions could not be more clear. The rest of us are caught up in Notter's ability to make everything interesting. His writing is so lucid and to the point, I was able to understand the theory, even if the practice is light years beyond my meager (non-existant) skills and clumsy hands.
Chef Notter gives us wonderfully detailed but always lively information and instruction, starting with an understanding of the basic ingredients. He walks us through Sugar and Isomalt, lays out a delightful arsenal of equipment, and provides an encyclopedic look at Sugar Pulling and Casting, Sugar Blowing, Pastillage. We learn how to make delicate flowers, ribbons, human figures, mythical creatures,animals and archictural shapes. We learn how to blend those figures and shapes, create colors, and spin whole worlds out of the most simple of ingredients. All it takes is...genius, talent and training.
I won't be concocting spun sugar ribbons for my next loaf of banana bread, but next time I want a brief escape to a sweeter place, this book is my ticket. There are hundreds of gorgeous photos and some delightful watercolors by the author. I got the book for Christmas and have spent the last three days savoring every page.
Most Recent Customer Reviews
So many great ideas, takes a lot of practice to get techniques down.Published 26 days ago by LisaGK
I LOVE, LOVE, LOVE this book! Gives great detail in how to work with sugar, recipes, items you need to make all these great sugar projects! Read morePublished 3 months ago by Kimberly J. Chalupiak
The projects were a bit dated and old fashion, but not in a good way. This is for a very advanced candy maker who has commercial tools. I was very, very disappointed. Read morePublished 5 months ago by M. Nerius
Great for skills and project development, true Notter layout, you will walk away with skill and a beautiful presentation.
Amazing book from an amazing talented author. Must buy for anyone serious about sugar art.Published 7 months ago by sally
It's mostly pictures, but it is a nice book. Quite heavy though.Published 8 months ago by deana smith
As a pastry artist, I am simply humbled by this book. Chef Notter is one of my mentors, and I can honestly say that the same information you find in the book, is the same he will... Read morePublished 9 months ago by Lucciana Andrade