The Art of the Confectioner: Sugarwork and Pastillage / Edition 1

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Overview

The Art Of The Confectioner

Creating complex and beautiful sugarwork showpieces, whether fordisplay or competition, requires a wide range of pastry skills inaddition to creativity and artistic vision. Among the bestpractitioners of this art in the world, famed pastry chef EwaldNotter explains those techniques and skills in The Art of theConfectioner.

Though edible showpieces and displays have graced the tables ofbanquet halls and the lobbies of high-end restaurants, hotels, andcountry clubs for more than a century, the last several years haveseen a revolution in this most complex form of the confectioner'sart. Since the development of isomalt as an ingredient,confectioners can now create sugar that is as clear as glass andideal for more delicate and complex designs. In The Art of theConfectioner, Notter presents a gorgeously illustrated guide thatcovers the full range of pastry and confectionery skills needed tocreate fantastic and imaginative showpieces. Chapters include:

Introduction to Sugarwork and Pastillage. The history of sugar;working with sugar, isomalt, and pastillage; and the essentialtools, equipment, and ingredients for the pastry kitchen.

Pastillage. Recipes and techniques for rolling, cutting, anddrying pastillage and for creating textures, modeled shapes,flowers, and much more.

Sugar Casting. Casting techniques for sugar and isomalt,including casting into clay, metal bars, and silicone molds;creating your own custom molds; and assembling cast sugarpieces.

Sugar Pulling. Basic sugar pulling techniques and step-by-stepinstructions for pulling flowers, ribbons, bows, and even a wovensugar basket.

Sugar Blowing. Blowing basic spheres as well as fanciful shapesand figures, from fruits, birds, and animals to elegant humanfigurines.

New Trends. Exciting new techniques for working with sugar andisomalt, including ice casting, rock sugar, saturated sugar, clearpulling and blowing, and a simpler, cleaner technique for spunsugar.

Competition. With expert advice on preparing for competition,including detailed information on using color, shapes, andproportion; researching a theme; and the processes of design andassembly, this section shows how you can use all the skills fromprevious chapters to create your own stunning full-scaleshowpieces.

Whether you're a pastry student, an aspiring confectioner, or aprofessional pastry chef who wants to improve your skills forrestaurant work or competition, The Art of the Confectioner is amust-have guide from one of the field's most respected figures.

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Product Details

  • ISBN-13: 9780470398920
  • Publisher: Wiley
  • Publication date: 4/17/2012
  • Edition number: 1
  • Pages: 368
  • Sales rank: 328,176
  • Product dimensions: 8.70 (w) x 11.00 (h) x 1.60 (d)

Meet the Author

Ewald Notter is the founder and owner of the NotterSchool of Pastry Arts in Orlando, Florida. Renowned as a master ofsugar and chocolate work, he was the first pastry professionalinducted into the Pastry Art and Design Hall of Fame. He has wonnumerous awards, including National and World Pastry Team Championand Pastry Chef of the Year. In 2001, he won the gold medal withthe U.S. Team at the Coupe du Monde de la Pátisserie in Lyon,France, with the highest score ever recorded in sugarwork. He hastaught at pastry schools around the world and served as a pastryadvisor to the American Culinary Federation's Culinary TeamUSA.

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Table of Contents

5 Acknowledgments

8 Preface

10 Chapter 1 Introduction

30 Chapter 2 Pastillage

72 Chapter 3 Sugar Casting

104 Chapter 4 Sugar Pulling

152 Chapter 5 Sugar Blowing

242 Chapter 6 New Trends

284 Chapter 7 Competition

314 Appendix: Templates

362 Index

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Interviews & Essays

Designing and Assembling Your Showpiece
1. Explore the theme.
2. Find elements in the same character, such as natural, modern, contemporary, or abstract.
3. Sketch the piece in the right proportion.
4. Find the right colors.
5. Create an exact drawing of the piece in a 1:1 ratio.
6. Make a cardboard piece.
7. Find all the right techniques for the different elements.
8. Start to work with sugar on the elements using different techniques.
9. Cast all the supporting pieces.
10. Assemble the whole piece.
11. Try to consolidate all similar techniques to save time.
12. Make a list outlining the order in which you plan to work and where you will store the pieces before assembly.
13. Make a list of all the working tools needed in the order in which they will be used.
14. Keep practicing, working on time and cleanliness.

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