Pastillage Recipes

PASTILLAGE

Steps:

• Sift the confectioners' sugar & cornstarch together. (If using the Hard Version, just sift the sugar only.) Put into a mixer bowl & form a well in the center.
• In a small saucepan, pour the water and add cream of tartar. Shake the pan to help the cream of tartar dissolve. Then slowly sprinkle the plain gelatin over the top. Do not shake the pan or stir - but just let the gelatin dissolve, takes about 3 or 4 minutes.
• Place the saucepan on a heated burner at medium heatl. Heat until it reaches 150F degrees without stirring. The mixture will be clear at this point.
• Pour the heated mixture into the well previously made with the confectioners' sugar & stir slowly with a wooden dowel (or the handle of a wooden spoon, using a regular spoon to stir can cause clumping)until all the sugar mixture has been incorporated.
• Put on a paddle attachment of the mixer with low speed, mix for one or two minutes. Increase speed to medium and mix until it is lightened and very white. This takes about 3 - 4 minutes.
• Remove from the bowl, form a ball and wrap tightly in plastic wrap (room temp on the counter)and let mixture rest for 30 mintues. After the resting period, the mixture can either be kneaded and rolled out for use OR frozen to later thaw overnight in the fridge. When removed from the fridge after thawing, knead and roll for your project.
• TO USE: Prepare a work surface by sprinkling cornstarch over it. Rub hands and a rolling pin with cornstarch. Take the pastillage from the plastic and place on the prepared surface. If you want it colored, use gel coloring just before kneading. Knead it until it is smooth (not wet or sweaty).
• Roll out to desired thickness adding cornstarch to keep the dough moving and from sticking to rolling pin. Cut with a sharp knife if using a pattern OR if using a mold, cut out a piece slightly larger than the mold, dust the mold with cornstarch and press down.
• The pastillage can be sanded, drilled, etc. but you MUST allow it 24 hours to dry completely in the shape you want before you start to work with it.

PASTILLAGE

Steps:

• Sift confectioners' sugar and cornstarch into bowl of an electric mixer. Set aside.
• In a small bowl, sprinkle gelatin over 2 tablespoons cold water. Let stand 5 minutes.
• In a medium heatproof bowl, combine egg white and 1 tablespoon water. Set bowl over a pot of gently simmering water; stir continuously until warm to the touch, about 2 minutes. Remove from heat; add gelatin mixture. Stir until dissolved. If gelatin does not dissolve completely, return mixture to double boiler; stir until completely dissolved.
• Remove from heat, and immediately add to cornstarch mixture. Add lemon juice; mix on low until mixture comes together. Do not overmix. If it appears too dry, add a few drops of lukewarm water, if it appears too wet, sprinkle in confectioners' sugar that has been sifted.
• Transfer pastillage to a clean work surface dusted lightly with cornstarch. Knead until smooth, 2 to 3 times. Using a pastry brush, dust off excess cornstarch. Form into a ball, and wrap in plastic wrap. Chill up to 24 hours (bring to room temperature before rolling).
• To roll, take a small piece of pastillage from the ball; place on a clean work surface dusted with cornstarch (keep the rest wrapped). Roll small piece out to 4 1/2-by-5 1/2-inches and 3/16 inch thick. Cut lengthwise into eight 1/2-inch strips.
• For top of fence, cut a half-moon along top edge of pickets; use the edge of a 10-inch bowl as a guide. The longest pickets (on both ends) should be 5 1/2 inches tall, the shortest (in middle) 3 3/4 inches. With a spatula, transfer pickets to a parchment-lined baking sheet to dry at least 6 hours.
• Repeat steps 6 and 7 four times.
• For posts, roll out a 3/16-inch-thick piece of pastillage. With a paring knife cut into a 3-by-6-inch rectangle. Cut rectangle lengthwise into five 1/2-inch-wide strips. Cut top of each post to a point.
• Transfer posts to a parchment-lined baking sheet to dry, at least 6 hours. Immediately after icing cake, apply pickets and posts 1/2 inch apart around perimeter.

GUM PAST OR PASTILLAGE

Steps:

• Mix Gelatin with warm water and stir it till all tha Gelatin is dissol double boiler.
• Sieve the icing sugar and make a bay in the centre and pour the Gelatin and glycerine.
• Mix it well and add corn flour to prevent sticking
• Knead it well and make a smooth paste
• Then add desired colour and mix it