Program

Ikebana pulled sugar course

6-day course (48 hours of training).

Course description:

In the Stéphane Klein Ikebana pulled sugar course, we will work on 4 mini works of art on a theme of my choice.

Working with pulled sugar is a must for all pastry chefs. I recommend that this be your first Atelier du Sucre course.

In this course, we will create:

- pulled sugar flowers
- different structures every day
- sugar components to embellish the various bouquet assemblies (made of cast and blown sugar, pastillage and painted pastillage).

Each student will reproduce the subjects along with me.

Over these 6 days we will learn various techniques:

We will create 4 different pieces from sugar: for each one we will make unique blown structures, flowers and subjects.

 
- Cooking and satinizing sugar
- We will make various pastillage structures and learn how to paint them.

- All techniques for making flowers will be presented from how to make a rose to how to pull a flower using a baguette.

- Small objects in blown sugar (eyes/shining and smoothing); faces, animals, etc.

- Bergamot sugar.

- We will use various techniques to make ribbons (jazz, rock ’n’ roll, etc..)  which I perfected myself.

- Cast sugar: PVC, silicone, smooth or patterned.

- Joining and assembling techniques.

- How to combine elements with a work’s colour scheme.

Training objectives:

- Know how to work and cook sugar correctly.

- Know how to recognize when sugar has recrystallized and can no longer be used.

- Know how to work with pulled, blown and cast sugar.

- Know how to create a sugar structure.

- Know how to create a sugar flower.

- Know how to preserve your pieces.

Program

Ikebana pulled sugar course

6-day course (48 hours of training).

Course description:

In the Stéphane Klein Ikebana pulled sugar course, we will work on 4 mini works of art on a theme of my choice.

Working with pulled sugar is a must for all pastry chefs. I recommend that this be your first Atelier du Sucre course.

In this course, we will create:

- pulled sugar flowers
- different structures every day
- sugar components to embellish the various bouquet assemblies (made of cast and blown sugar, pastillage and painted pastillage).

Each student will reproduce the subjects along with me.

Over these 6 days we will learn various techniques:

We will create 4 different pieces from sugar: for each one we will make unique blown structures, flowers and subjects.

 
- Cooking and satinizing sugar
- We will make various pastillage structures and learn how to paint them.

- All techniques for making flowers will be presented from how to make a rose to how to pull a flower using a baguette.

- Small objects in blown sugar (eyes/shining and smoothing); faces, animals, etc.

- Bergamot sugar.

- We will use various techniques to make ribbons (jazz, rock ’n’ roll, etc..)  which I perfected myself.

- Cast sugar: PVC, silicone, smooth or patterned.

- Joining and assembling techniques.

- How to combine elements with a work’s colour scheme.

Training objectives:

- Know how to work and cook sugar correctly.

- Know how to recognize when sugar has recrystallized and can no longer be used.

- Know how to work with pulled, blown and cast sugar.

- Know how to create a sugar structure.

- Know how to create a sugar flower.

- Know how to preserve your pieces.

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