pastry profiles

Content on this page requires a newer version of Adobe Flash Player.

Get Adobe Flash player

Blown Sugar Techniques                     
jiyeon designer chef bags

Subscribe to our RSS feed

Chef Interviews

Jean-Jacques Garnet
Luis Amado  coming soon


Strawberry Gelee, Yuzu Yoghurt Mousse
Strawberry Tamales coming soon

Photo Galleries

The Making of a Sugar Showpiece
Pastillage Showpieces
Airbrushing Pastilage
2007 National Team Pastry Championship
2006 World Team Pastry Championship
2006 World Team Pastry Championship (degustation)
2005 National Team Pastry Championship
2007 Culinary Casting Challenge
Stephane Treand MOF Sugar Casting Class
Susan Notter Calligraphy Casting Demo
Chris Northmore CMPC Plated Desserts
Stephane Treand MOF Air Brushing Demo
2008 Sugar Art Casting Challenge
2008 World Team Pastry Championship
petit gateau




 Subscribe to
The Pastry Profiles Newsletter



Bookmark and Share


Below are some photos of blown sugar pieces that were part of the sugar showpiece that won best sugar piece at the World Pastry Team Championships in Nashville USA. The piece was done by Laurent Branlard of Team USA.

blown sugar frog competition showpiece
Blown sugar frog front view Blown sugar frog on the final showpiece

We were also able to catch the chef doing a new technique using wire to create an interesting blown sugar adornment.

blown sugar technique

pumping blown sugar

Chef Branlard blows the sugar into the wound wire

unwrapping wire from blown sugar
The sugar is cooled by the fan until set

cooling blown sugar

Once completely cooled the wire is unwound and removed

blown sugar on the centerpiece

The blown sugar adornment on the award winning sugar showpiece by Laurent Branlard

Photos by ChrisNorthmore CMPC
Text by Paul Bodrogi CEPC













Privacy Policy /Contact Us