Ice Cream Profiteroles Ice Cream Profiteroles
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Pate a Choux - Vanilla Ice Cream - Bubble Sugar Decor - Plating - Final

Bubble Sugar Decoration (Burn Warning)

You need:
sugar or Isomalt
liquid food color
2 half sheet pans
2 silpat mats (fibermat)

Color the sugar or Isomalt using liquid food color. Put the colored sugar onto a sheet pan covered with a silpat mat and then top with another silpat mat plus another sheet pan.
Bake at 350 F for about 15 minutes or until all the sugar has melted and the size of the bubbles are even. The longer you bake it the bigger the bubbles will be. Take it out of the oven and cool.

Peel off the silpat mat. Reheat the bubble sugar using a heat lamp or reheat in the oven to shape. If you want a mosaic like effect, use different colored sugar and lay them close to one another. The key is to have enough thickness to prevent cracking. Isomalt is not as brittle as regular sugar so it's much easier to handle. Continue with plating.

Decorate with a bubble sugar decor or an other fancy decoration.

See a bigger picture or jump back to plating!

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