The Art of Pastillage: How to Create ES-TAMP Decorations to Enhance Your Desserts

A recipe from the Meilleur Ouvrier de France Pastry Chef / Confectioner 2019, Chef Jonathan Mougel

Pastillage

Ingredients:

• 900g Icing sugar
• 100g Starch
• 20g Powdered gelatin 180 bloom
• 100g Water
• 5g White vinegar

Method:

1. Mix the gelatin in cold water
2. Sift the starch and icing sugar
3. Heat the gelatin mixture and add the vinegar, then pour through a sieve over the sugar-starch mixture and mix with the paddle attachment until a homogeneous mixture is obtained.
4. Keep the dough wrapped in plastic wrap and cut the pieces of your choice; let them dry for at least 24 hours.

Hot Pastillage

Method:

1. Same recipe
2. Reheat the pastillage in the microwave with a little liquid such as vinegar or food coloring.
3. This will be used hot for stenciling or molding.

Poured Sugar

Ingredients:

• 1000g Isomalt
• 40g Water

Method:

1. Cook both ingredients at 170°C.
2. De-bubble and pour into silicone molds to form 1 cm thick discs.
3. Let it cool.
4. Break into pieces before reheating in Pyrex.

Ingredients

• 900g of icing sugar
• 100g of starch
• 20g of powdered gelatin 180 bloom
• 100g of water
• 5g of white vinegar
• 1000g of Isomalt
• 40g of water

Equipment and ustensils

• ES-TAMP mould

Recipe steps

• Pastillage

• Hot pastillage

• Poured sugar

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