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Wayne Gisslen

Blown Sugar

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Hollow sugar fruits and other items are blown from pulled sugar in much the same way glass is blown. Traditionally, sugar was blown with the mouth, using a length of tube, and many chefs still prefer this method. Today, however, the use of a blowpipe inflated with a squeeze bulb has become common and makes the work a little easier. Especially for the beginner, this type of blowpipe is easier to control than a tube blown with the mouth.

The shape of the sugar piece depends on how it is manipulated and supported with the hands and on how it is cooled or warmed. To make round objects, such as apples, hold the blowpipe and sugar upward at an angle, so the weight of the sugar does not cause it to elongate. For long, thin objects such as bananas, stretch the sugar gently as you blow.

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