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  • 16 from 21 fevrier 2021 training pulled sugar

    16 from 21 fevrier 2021 training pulled sugar

    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 ...

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    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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