Pastillage : Making, Handling, And Procedure

MAKING AND HANDLING

    1.       All equipment must extremely clean.

    2.       Use a stainless steel bowl for mixing not aluminum

    3.       The work surface, rolling pin, moldmust be clean and dry.

    4.       Kept pastillage covered at all times and keep unused portions in a bowl covered with a damp cloth.

   5.       Use cornstarch to dust work surface. (not to use more starch than is necessary to keep the paste from sticking.                 Excessive starch dries the surface of the paste quickly and causes it to crust over and crack)

   6.       Work quickly and without pause until your products are formed and ready for drying.

   7.       For the more attractive and delicate pieces, the pastillage sheets should be rolled thin about 1/8 inch /3mm thick.

   8.       Ready the paper pattern as soon as the pastillage is rolled out, place the patterns on it and cut clearly and accurately with sharp knife or cutter.

   9.       For pieces to be molded, the mold must clean, dry and dusted with cornstarch.(Example: To make a pastillage bowl. You can use the outside of another bowl, place upside down on the workbench, as your mold. Carefully fit the sheet of paste outside or inside the mold,gently fitting it to the shape of the mold with your hand.)  

   10.    Drying time for pastillage is depends on the size and thickness of the pieces and may take from 12 hours to several days. (When the pastillage dry and firm, turn it over to allow the bottom to dry. Continue turning it over from time to time so it dries evenly. Pastillage that does not dry evenly tends to curl or distort out of the shape.

  11.    Dried pastillage may be lightly sanded with extra-fine sandpaper until it is very smooth and also helps to smooth the cut edges which may rough  or sharp. 

  12.    Finally, assemble the pieces using royal icing  as cement. (use very little icing; any excess is likely to squeeze out at the seams, which spoil the appearance of the pieces).

PASTILLAGE (A)

    

Gelatin             12g Cold water     140g Icing sugar   1000g Cornstarch      125g Cream of tartar    1g

Procedure

1.       Stir the gelatin into the water. Let stand 5 minutes, then heat until the gelatin is dissolved.

2.       Sift together the sugar, starch and cream of tartar. (10x)

3.       Place the gelatin mixture in a stainless steel mixer bowl. Fit the mixing machine with dough hook.

4.       With the machine running at low speed, add most of the sugar mixture just as fast as it is absorced, keeping back a little of the sugar in case the texture must be adjusted. Mix to a smooth, pliable paste. It should have the consistency of a firm dough. If it is to moist, add some or all of the remaining sugar.

5.       Keep the paste covered at  all time.

PASTILLAGE (B)

Gelatin                   30g Cold water          120g Icing sugar        1500g Cornstarch       to dust Liquid glucose  70gm Egg white             2nos

Procedure

1.       sieve icing sugar  and pour into a mixing bowl.

2.       Mix cold water and gelating and melting it using the water bath and add liquid glucose and pour inside mixing bowl.

3.       Add in egg white and mix the dough until it smooth.

4.       Remove from the mixer and knead the dough on top marble slab until smooth and not sticky.

ROYAL ICING

Icing sugar Egg white

1.       Beat egg white for while by hand whisk

2.       Add icing sugar little by little until get the consistentcy that you want.

• Method Of handling Pastillage

• Demo on Pastillage

c