How to make Pastillage (like Gum Paste but dries harder) - Recipe
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- čas přidán 7. 09. 2024
- A thick sugar paste, similar to gum paste, that can be molded into different shapes and forms. When dried, it is hard and brittle. Unlike gum paste, pastillage dries much quicker and stronger.
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Hey sir. I tried making the pastillage. It was dry but I decided to add 2 tablespoons of boiling water and it came out perfectly. It was quite cold when I did and I think that played a role in it being too dry. Other than that...I will still use this recipe. Thank you sir. Be blessed.
I just did a recipe with
2c powdered sugar.
1½ tablespoon of tylose and
¼c of water...mixed with paddle attachment...worked nearly as well as your recipe! Your recipe hardens within seconds... both are awesome! Thank you...
What is the temperature of the water?
@@roostermandesignstudio7788 room temp
I guess that's why you need to work superfast and add oil. How is your version holding the complicated shapes and gravity defying cakes? How long does it extend the drying time? Thank you
@@bake_free_nl8749 Yerners recipe yields way more paste ...the simple recipe I used, takes longer to dry, but holds its shape well ... turns into a tough glass...
@@mychewyboocakesncrafts8201 thank you for sharing
Just made some for the first time. Feels right so hoping when I come to make things with it, it works ok. Thank you for saving me a fortune on suga/gum paste.
Thank you Chef Yeners for a GREAT tutorial!! I have re-played this video and also the one on your website probably 100 times. Finally today I got up the nerve to make the recipe. I am shocked at how easy it is to make! It turned out great!! Thank you again!! hugs :)
Thanks
Thank you sir, your tutorials are always detailed with clear understanding
It's just what I need for making homemade M&Ms/Hersheyettes and homemade Skittles!!!!
Thank you very much chef. I shall look around again. Appreciate your generosity on sharing all your experties and experiences.
Hi Chef, I have manage to make this two weeks ago. What a great paste. So easy to handle. And soo easy to make. Love it... 😘😘😘
Salam.. dri malaysia ke? boleh tnya,glucose tu klau di mlaysia jenis yg mcm mna ya. Boleh di beli d mna? tq😊
hello General, Excellent tutorial. I love the way you put the camera so that the audience could see everything clearly..just so professional Thank you from Pastry Chef in CT
Love u and ur techniques. Reslly u are a talented, skilled genius with a heart of gold. thats why u share all the details with us. msy gif bless u with good health and happiness. Love from India.
thank you soo much I have done this recipe and it works very good with me and dry fast and the figures which made of it becomes lighter in wight and very hard
thank you for sharing
I'm TOTALLY making this!!! So excited! ❤
hello chef!! In any way, I wanted to thank her for everything and her professionalism!! I can ask you politely if you could point out a good sugar paste recipe to cover the cakes... to do at home... similar to the one they sell. I tried to look at her website where the recipes are indicated but I did not find it. thank you very much in advance!!
Yener's recipe for fondant
czcams.com/video/sFiEa67ThTU/video.html
great recipe. Thank you so much .....
i m using it in almost all my decorations.
Hello! I was wondering, so you have a tutorial on how to make sugar modeling paste or a recipe for it?
Hello sir , thank you so much for your tutorials..
Thank you for yours recipes!
How long can you keep pastillage and how? You are a star please keep giving out your Way.
another question, how long do decorations etc last once made? as in how far in avance can you make decorations and them still be ok to use? thanks :)
Tiffany Millar Pastillage pieces can be kept years. make sure no dust no moisture and no ants. Never put in the fridge . You can also prepare your decorations mounts before. Thanks
Glucose powder is the only available here in this country. Is it possible to use it? How? Thank you so much for your tutorials vids. I learnd a lot
Your my fav.thanks for teaching me❤️
My pleasure 😊
thank you very much! You are awesome !!!
Hi chef, How do you add colour to the pastillage? Thank you for your wonderful tutorials.
Hi Yerner - Thanks so much for showing us this.. I'm a bit a confused though - what is the difference in the ingredients used here (in pastillage) vs for gumpaste (with gelatin, not egg whites)? From what I can tell, they seem to be the same, though tylose is added to the gumpaste whereas Cream of Tarter is added into pastillage? Is that the only difference?
Thank so much for all your tutorials. You are the best teacher and chef. I have learned so much watching. Would like to ask a question please. Can I use gelatin leaves instead of powder and can you give me the radios for how much leaves to water please? Thank you again.
Yes, you can. Same amount
Thank you again for your reply.
Good morning, thanks for the valuable lessons you provide to us and we learn a lot from them ..... Please answer my question about a comparison between gum paste made from gelatin and gum paste made from egg white .... and the shelf life of the dough made from it after shaping and drying
Do you mean Gum Paste or Pastillage, I am asking because it will determine my answer.
Hi Chef, wanted to ask for a replacement of gelatin if we don't consume gelatin and the procedure to incorporate it.
Love from India.
Hi love all your tutorials , I tried making this today as I would love to make the coconut palm tree, I measured all ingrediants as to your recipe but my past didnt look antyhing like yours does, mine looks more like large lumpy bread crumbs.. Where do you think I have gone wrong? Your help would be very much appreciated :)
I do not know what exactly happened. 1. hot liquid was not completely melted and homogenized 2. you lost the liquid amount during heating. 3. did not mixed enough 4. Try to mix it by hand and gelatine mixture solidify before the paste developed. please read this www.yenersway.com/blog/tips-tricks/how-to-handle-and-work-with-pastillage/
Hi Sir Chef! May I ask what the surface of your working table is made of? I love your videos and your work! I'm subscribed to your website and I'm learning so much! Thank you!
Its just a laminate benchtop. Thanks
Hello, I enjoy watching your videos. I recently tried to make your pastillage recipe but the smell of the gelatin was really bad. The pastillage came out smelling horrible and was really crumbly. I tried adding more water but it didn’t help. Could you let me know where I went wrong? Thanks so much.
Hi chef..thank you for sharing this very helpful and informative tutorial..i have a question..i''m currently living in a tropical country...is pastillage best to use in a rainy season? Is it not gonna moist like fondant when there is a rain? hope you can reply to my question..thanks chef
For that situation additional albumin powder it helps.
señor usted es un maestro
Thanks will surely try the recipe ☺️
Great recipe!! Can this be used to make sugar flowers since it dries faster than gum paste?
hello chef!! congratulations really ! I tried her pastillage and it's really perfect!! almost like a sugar paste but that's dry!! I can politely ask you one thing:
the tartar cremor what is it for??
What is its effectiveness in the recipe?? thank you very much in advance!!
I follow her with a lot of passion!! It's the best!! Really!! He has a remarkable dowry and perfect precision!!
I correct myself...cream of tartar
Cream of tartac is the acidic component of the recipe. It has the duty to make the paste pliable . Lemon juice or white vinegar can do the similar effect.
@@Yenersway thank you very much!! Cream of tartar 1 GR..... Lemon juice or vinegar 1 GR or more??
Hello Chef yeners, thanks for the good work always. Now! Why is it that my fondant icing keeps on breaking?
Thank you so much for your amazing tutorials!
I don't have much experience with pastillage. How long would a 1-2mm petal take to dry eg like for a rose? I hate waiting for a layer of petals to dry on a gumpaste flower before adding the next layer.
And also are they soft enough to be frilled and veined the same way as gumpaste?
usually pastillage used for very dry and rigid items and need to work very quick. like tree, walls and high items. For some flowers like you say roses is not the right paste but If want to make lilies with individual vired petals then it is good . Any way I would suggess mix the gum paste and pastillage will be the best way of making pastillage good for flowers.
Yeners Cake Tips - Yeners Way Thank you so much for your quick reply. I will definitely try mixing the two!
@@Yenersway Thanks for taking the time and doing these amazing videos. Do you have a recepie for the gumpaste?
Hi
can i use these gumpaste for humid and rainy season?
Is the cake with gumpaste toppers will be wet or moist after taking out in the fridge ????
Found it! Yay!🤗
Hi chef. Thank you for the recipe. Is it possible to make without stand mixer?
Yes, Takes a little effort. Make sure you use a wooden spoon first when you add the hot liquid to Icing sugar so you don't burn you hands. When the heat bearable then you continue mixing by hand. Some starch standby, it is quite sticky.
@@Yenersway Thank you chef. Semoga sihat selalu. 💕
Hi chef...finally i made it. Better yet i used microwave to melt everythings, using my hand to mix and it turned out great! I loved this recipe. It wa so easy. Thank you so much.
thanks you very much about recipe i will try to make
Please chef make make video how to make fondant .(sugarpest)
Sir what should we use instead of gilatin
can you replace the glucose with corn syrup?
Hi chef. Ive made this, i used your recipe and method to a T. If i use it immediately it works perfect and the carriage wheels turned out perfect.
But after 24/48 hours in a sealed bag ive found the surface became a bit oily - also its quite crumbly and requires heat and alot of kneading to bring it back, but ive had to bin some hard, crumbly bits that wouldn't soften. Have you any tips on where i went wrong please? Thank you.
just use some more water to recondition.
I wil try that. Thanks very much for your response.
What did you use for the final covering on the wedding cakes that you travelled 2000 km with? Your tutorial taught me things I had not seen before. Thank you.
I covered the cakes with fondant and sprayed with pearl dust and alcohol mixture and let them dry overnight in the air conditioned room before packing them the next day.
@@Yenersway thank you.
@@Yenersway what can I use instead of alcholol for mixing dust if it's for small babies?
Dear sir, thank you so much for all your tutorials. They are amazing and am trying each one of them. About pastillage, must I use cream Tartar..if yes, is there a substitute ingredient that can serve the same purpose. Thanks and keep doing what you are doing. You are a blessing. Thank you
lemon juice or citric acid please, thanks
Thank you.
Sir we can keep it a lots of days fondent
Hello chef! I have a question. I made gazebo from pastillage two weeks ago and put it in room temperature.(my country has tropical weather) Then it was totally dry and hard But now it appears little dots like water on pastillage gazebo. Please tell me how to fix it?🙏🙏🙏
Hi Nilusha, It sounds like it may be due to un-melted gelatin grains. Make sure when you heat the gelatin with glucose and water, that you bring it to a boiling point and mix very well. You can double check that it is all melted by dipping the back of a spoon and having a close look. Visually, it should be a clear and even liquid. Hope this helps. Thanks
Hello Chef, Thanks a lot for the best recipe and tutorials! I tried this recipe yesterday but I used 1Tsp of Lemon juice instead of cream of Tartar (it is not available here). But I finally got a kind of big marshmallow dough, So it is not stretchable. Can you please explain what is wrong in that or how can I make it pliable dough? Thank you very much in advance!!
You have incorporate too much air. Wait till next day and give a bit of heat in microwave and knead again. Done.
@@Yenersway Thanks a lot chef! I'll try :) :) :)
Hi sir awesome recipe......but sir can I use corn syrup instead of glucose syrup....tia..!!!!!
thanks for recipe
sir plz tell me the replacement of cream of Tartar in this recipe.
Chef do I need to use a mixer.can I use a hand blender to do the same
yes but for a small recipe. Once the mixture combined ,do not forse the mixer ,continue by hand
Can you please make a video on how to stabilize whipp cream with colour.my cream gets melt
Hi Chef, I would appreciate if you can tell me, how can I color pastillage? Thank you, and keep with your excellent work,you are the best 😄👏👏👍
For pastel tones, mix with any type of colours, for deep colours I use powder
@@Yenersway and when do I put the powder color in?
Please what are the measurements for the ingredients?
Excelente trabajo❤️
43BE is for the glucose……? I’m gunna use liquid glucose is that good or do you mean something else? I’m in uk - would someone direct me please? Thank you in advance x
Can you use powdered glucose I have never seen liquid glucose in my country only powdered or corn syrup.
What is tge cream of tartar do you mean tylus or cmc
Thank you for the recipe, what happen if you put CMC or tylose to the pastillage mixture afterward? Or is it not necessary? Thanks again
Any kind of sugar mixture like royal icing, pastillage or rolled fondant with an addition of CMC or tylose (pretty much the same thing) will make the mixture more firm and more elastic. This is basically what gum paste is. For pastillage, adding a little CMC/tylose is just a matter of whether you want to make it firmer and more elastic while working with it. It will still dry bone hard regardless.
Thank you 🙏🏼
thank you so much for this video 😍😍
Hello is this for figures making??
hi! from where I come there's no corn syrup or glucose available.. is there a substitute for those ingredients? please I need your advice.. thank you.
please sir,can I omit cream of tartar if I don't have or what can I substitute it with.
Citric acid
Hello sir,I don't have a stand mixer,can I use hand blender instead?
Any substitute for cream tartar??
Hi Chef Yener can this pastillage recipe be used to make castle cake pillars?
Salut chef par quoi je peut remplacé la crème de tartar e merci infiniment pour vous efforts et pour le partage
Hi there,i dont have cream of tarter,could i leave it out? or use something else? ty
Hi. this pastillaje should be mixed with fondant as the gumpaste or used pure?
Hi Sir,
I made a batch of Pastillage as per the recipe in youtube but my pastillage is not drying even after 24hrs.. I placed then in a closed oven with light on, then it dried. But after a day, the dried pieces are back to soft and workable condition. What may have possibly gone wrong ?
Fantastic.
Hi Mr. Yener, can I use light corn syrup for this recipe?
Yes you can!
thank you for the great tutorial. how long do i have beat the mixture for, please ?
+SugaretCakes After scraping down another minute or two. Medium speed
Bello chef!!excuse me, when j store in the bag , how many degree?? Frigor or temperature ambient ? J can colour che pastillage??
4 C, yes you can color
What is firm glucose? I only have glucose syrup. Is that the same? thanks
Mr. Yener you are great. Ich habe a Question . Ist this Sugar Icing Mix The normal Powder Sugar?
God bless you . You are an Artist.
I too have this question
Plz tell me,can i use hand mixer instead of stand mixer
Yes, but not with whisk , with dough hook.
Substitute for cream of tartar?
thank you for sharing your . I cant wait to try it. can you please tell me if the pastillage will last for 1-2 or ??? weeks... and whether to keep it in the fridge or freezer... I love all your videos your a real master at work..thank you
bluesky1 yes you can feeze for years. refrigerate for few month room temp for 1 or 2 weeks as you said. Air tight bag and box. Thanks
Please are there optional ingredients because it is difficult for me to get some of the ingredients
Sorry there is no optional ingredients for this recipe. Thanks
Hi. I Would like to ask if this is going to the same result oppose to making pastillage with tylose?
How many time you can keep a piece made in sugar paste ? sorry for my english i am french
I have pieces in my living room, some of them over 7 years .
Appreciate all your work. I work with agar powder instead of gelatin. Do I apply the same amount of agar as u do with the gelatin?
I dont think it will work but you must try to see.
@@Yenersway THANKS I appreciate it will do.
Can this be achieved using the vegan gelatine 'Carrageenan'?
No
Hi yener I love this recipe i have just done it and is it a soft texture?
Yes it is soft when heated in the microwave (do not overheat), but it dries and gets hard very quickly. If you want it to be softer for longer, you can add a little bit more water into it (not too much).
Yeners Cake Tips - Yeners Way How do you recommend coloring the Pastillage, while it is mixing or after it is completely mixed and kneaded? Thank you in advance for any information you provide! Have a blessed day!
Thank you
Is there any way to make it without using geletin .
Thanks for this recipe. I am making a pastillage gift box. Can you tell me approximate drying times?
Rosalie Kirkland Small pieces for few hours. Large pieces depending on the size of the piece .
To reduce time of drying add more icing sugar .
How to dry pastillage faster in rainny days???
Hi chef ..How long can you keep it?
If you use 202 1g for a kg ( preservative) you can keep in room temperature for weeks. If not because of gelatine ( protein) you can keep in room temperature 4-5 days , in the fridge 2-3 weeks , in the freeze for a year. This is for as dough in the air-tight bag and the box. If you have a piece made from pastillage and completely dry you can keep for years on the shelf.
Do you recommend putting it in the fridge to mature or is it ready to use straight away? Thank you.
Ready to use . Thanks
My PASTILLAGE looks nothing like yours did. Mine was very, very dry and unmoldable. Is there a way to fix it? I used gold sheet gelatin, would that make the difference?
Lost of water during cooking . Just add more water please. Thanks
Please can this recipe be used in a very humid country like Africa?
add some egg white powder , it will be better
Thank you sir .
Truly grateful🙏.
Can you please tell me what you use for kneading the dough?
Is it powdered sugar or cornstarch? Thank you!
yvy0503 Cornstarch. Thanks
Does it have anything to do with humidity?
Everytime I made any figurine out of fondant or gumpaste they start to fall down even after getting hard due to humidity
I am finding something which has nothing to do with humidity and so that I can work peacefully.please help me out
He has replied in one of the comment to use more of albumin powder...I too face d problem like urs..it gets all sticky ...well i haven't tried d pastillage recipe because all those who share recipes are mostly from cold countries n heat is not that severe like in my country...so just gonna try this recipe with more of albumin powder
Dear Yeners cake tips I just tried your recipe but added 1 tablespoon of tylose and now has a problem with joining the individual parts in the figurine, they do not want to stick even though I use glue. Could it be because of the addition of tylosy ? I will appreciate any advice. Thank you
use very little egg-white, it always work. if you sue too much parts will slips.
What is Glucose- firm 43BE isn't that the same as just Glucose