Learn How To Make Pulled Sugar Flowers
“Learn how to make pulled sugar flowers” announced a blog. Being an avid pastry lover this heading grabbed my attention. I know like me most of you are fascinated with sugar flowers that adorn our cakes, but very few of us take strains to learn the method of making the pulled sugar flowers. The blog highlighted a great deal about the pulled sugar, its importance in desserts and method of preparation of the pulled sugar flowers. I thought of sharing the wisdom with all my friends who are eager to know more about pulled sugar flowers that adorn cakes.
Pulled sugar is a novel food decoration technique used by pastry chefs to carve interestingly edible artistic decoration out of sugar. If the technique is followed properly then the resulting product is always beautiful. But it may not be easy to master the technique of preparation in one attempt. As a first step towards the pulled sugar flower preparation you have to deal with hot sugar. To get this step correct you need to use proper utensils. Once you are done with the sugar at the right temperature and consistency you can manipulate the flower into desired kind.
Here is how you can go about making pulled sugar flowers. This is a two step process: preparing pulled sugar and pulling flowers from this sugar. These techniques can be perfected only after successive experimentations.
Ingredients Needed for Preparing Pulled Sugar and Brown Sugar Recipe
- 750 gms of Sugar
- 320 corn syrup
- 1 gm cream of tartar
- 225 gm water
- Copper pot
- Sugar thermometer
- Silpat Mat
- Add the sugar into copper pot and add water to it. And place this pot on a burner.
- Stir the sugar syrup and continue boiling it on a low flame till the sugar dissolves completely.
- Boil this sugar syrup and when it starts foaming scoop this foam using the ladle and move it to another bowl. Normally the foam carries all the impurities that are present in the sugar.
- Brush down the sides of the copper pot to wash down the sugar crystals that stick to the sides of the container.
- Repeat the foam removal and brushing technique till you get clear sugar.
- Use sugar thermometer to measure temperature of the sugar syrup. Add corn syrup to this sugar syrup when the temperature soars to 230 F (110 C).
- Add the cream of tartar. Increase the flame of the burner and stop stirring it.
- Boil the sugar until the temperature soars to 300 to 315 F. (150 - 157 C). The higher temperatures often result in hard sugar, which may give problems to beginners.
- Remove the sugar syrup from burner and cool it in a bowl filled with cold water for 30-50 seconds.
- Pour the sugar syrup on the Silpat mat. Allow the sugar syrup to cool for a minute and then fold the edges using spatula. If you need colorized sugar portions then rub pinch of color to each portion of the sugar. Continue with folding the sugar till it cools completely.
- Now pull the sugar to one hand by holding the other end.
- Continue with pulling and folding till this sugar attains a glossy satin texture.
- When the sugar attains glossy satin texture you know you are on the right track.
Next let’s move towards pulling sugar flowers (say rose) using the folded sugar
- Pull this sugar folding between your thumbs and forefinger to create a thin layered edge.
- Shape this sugar folding using the scissors and roll it in the form of cone bud. This cone will serve as the center of the rose.
Pull the sugar to create more petals. Attach these petals to the base of the cone bud.
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