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Pastillage Link Twist

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By Culinary Institute of America

Published 2015

  • About
  1. Roll out the pastillage 1/16 in/0.15 cm or thinner on a nonstick surface.
  2. Cut teardrop shapes from the pastillage.
  3. Carefully cut a slit down the center of each cut piece, leaving ¼ in/0.6 cm uncut at each end. Lift up one piece and flip the flat end in through the slit.
  4. Lay the flat end of the pastillage piece in a terrine mold to shape and dry the piece. Repeat with the remaining cut pieces.
  5. Allow to dry until stiff.

Cutting a slit in the middle of the pastillage piece

Twisting the pastillage piece through the cut

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