The Institute of Culinary Education » world-renowned experts http://blog.ice.edu Thu, 16 May 2013 22:21:57 +0000 en-US hourly 1 http://wordpress.org/?v=3.5 Sugarwork: Pastillage and Poured Sugar Techniques at ICE’s Center for Advanced Pastry Studies http://blog.ice.edu/2011/07/28/sugarwork-pastillage-and-poured-sugar-techniques-at-ice%e2%80%99s-center-for-advanced-pastry-studies/ http://blog.ice.edu/2011/07/28/sugarwork-pastillage-and-poured-sugar-techniques-at-ice%e2%80%99s-center-for-advanced-pastry-studies/#comments Thu, 28 Jul 2011 18:00:23 +0000 admin http://blog.iceculinary.com/?p=7738

Yesterday, Stephane Treand, a world champion pastry artist wrapped up a special class at the Institute of Culinary Education to teach pastry professionals about working with different forms of sugar to create elaborate showpieces. The class worked with both poured sugar and pastillage to create bright, colorful pieces with …

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