Desiring to make a better sugar piece took a hands on sugar class with Chef Matt Ratliff. I first met him at the World Pastry Forum in 2007. He is a phenomenal teacher and gifted Pastry Chef.
We walked through the process of creating the showpiece step by step. Now to recreate these pieces. Work for the summer.
This is the piece I will be working to recreate.
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- This is the piece I will be working to recreate.
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- Cast, blown and torched pastiage and sugar in the raw are the base of the piece
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- The tip of the piece. pastiagge and pulled sugar
Complementary showpieces. One sugar – One chocolate. I am hoping that what we create will be amazing.