Making and Handling Pastillage

Many of the same precautions must be taken in the production of pastillage as in the production of marzipan. Great care is essential to preserve the pure white color. Make sure all equipment is scrupulously clean, and use a stainless-steel bowl, not aluminum, for mixing (aluminum imparts a grayish color to the paste). Likewise, the work surface, rolling pin, and molds must be clean and dry.

Pastillage dries and crusts over even faster than marzipan, so it must be kept covered at all times. While working with pastillage, keep unused portions in a bowl covered with a damp cloth. Work quickly and without pause until your products are formed and ready for drying.