Pastiage - Pastillage
Does anyone use pastiage? It looks like it dries nice and hard for things that need to stand up (like purse handles, basket handles, etc.), but also seems really fragile.
And is it really that much different than gumpaste / fondant?
What are your thoughts?
Replies to This Discussion
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Permalink Reply by Christina Cramsie on
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Hi Eileen,
I have used pastillage before, mainly for the things you mentioned, where the icing needs to dry hard. The only problem with it is, it dries really quickly, so you have to work fast! Otherwise you get cracks in it. You can buy it really made or as a powder, I prefer to buy it ready made. I store it in the freezer and defrost it when I need it, break off as much as I need, then refreeze it. (so it doesn't dry out). You can also mix it with sugarpaste (fondant) half and half to make it a bit easier to work with, and it will dry harder than ordinary sugarpaste, maybe not for basket handles, but for plaques and things like that.
Hope this helps!
Christina
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Permalink Reply by Majelita Fidler on
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Much different, where i come from we call it plaque paste. Actually i dont think its too fragile. I make lots of shells and other moulding and i use it to make my items dry very hard and they will never give in moist weather. You can look at my shell with flowers cake, i made about 20 shells 16 months ago and i am still using them now. So that cake was made last year february and the shells are still nice and hard, not affected by wet weather. Good luck, it really works for me (its only fragile whilst wet)
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Permalink Reply by Eileen S on
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Majelita - could you share the recipe you use for your pastillage? I appreciate your response!
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6 Tablespoons cold tap water
2 teaspoons gelatine
approx 500g icing sugar, sifted with 2 teaspoons tylose
1 teaspoon liquid glucose
Put water in a small dish add gelatine
Place dish over pot of boiling water until gelatine is dissolved (colour of weak tea), then add liquid glucose and remove dish from boiling water.
Add icing sugar and tylose mixture in small batches and mix with a wooden spoon thoroughly after each addition. When mixture stiffens place it onto a work surface lightly dusted with icing sugar (by this stage you would have used approx 350g icing sugar)
Knead adding more icing mixture until smooth and soft (using 150g leftover). The paste should be soft and pliable.
You can use this mixture straight away,or wrap well in a zipbag or clingfilm.
I use cornstarch for dusting my work surface when i am ready to make my plaques.
if too wet, adding more icing sugar, if too dry add water or white vegetable fat
Good Luck, let me know if you have any problems so i can help
Eileen S said:Majelita - could you share the recipe you use for your pastillage? I appreciate your response!
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Permalink Reply by Bettina Dwyer on
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I use the pastillage recipe from the Chocolate Work website. They have an amazing photo of a dolphin showpiece as well as a skyscraper made from pastillage. http://www.chocolatework.com/pastillage/pastillage_showpiece_hotel.htm
If you beat it really well it becomes very light and full of air; that makes it great for large models and I have found that it dries more evenly than other recipes I have tried.
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