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  • du 10 au 15 janvier 2023 acompte de réservation pour le stage sucre tiré Ikébana

    du 10 au 15 janvier 2023 acompte de réservation pour le stage sucre tiré Ikébana

    Program
    Ikebana pulled sugar course

    6-day course (48 hours of training).

     

    More details

    Price and order
    • 200,00 € tax incl.

    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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