Chef Stéphane Tréand's Jungle Rhubarb Leaf & Showpeel Showpiece Here is a close up from the Showpeel™ demo. Chef Stéphane Tréand MOF used the 18" Jungle Rhubarb leaf mold to create the center shape for his showpiece. See how it's done.
Demo
Hereis a close up from the Showpeel™ demo. Chef Stéphane Tréand MOF used the 18" Jungle Rhubarb leaf mold to create the center shape for his showpiece. See how it's done. As a Pastry Artist, it is important to look beyond the obvious whencasting with molds. Rather than casting a solid leaf, Chef Tréand chooses to make it with a hollow center. He starts by setting the leaf mold on a sheet of parchment (easier to life the mold off the table). Next, he pours isomlat sugar along the outside peremiter of the leaf. it is important to flex the mold on all sides top release the perimeter of the casting before trying to remove it from the mold. This looks easy to do, but the csasting can break if you try to demold it quickly. After the isomalt has cooled, Chef Tréand carefully lifts the mold from the table and gently flexes the silicone away from the casting. He makes sure the siomalt flows over the perimeter of the leaf by at least 1.5". If the isomalt perimeter is less than that, it is likely ot break upon demolding. Chef tréand allows the sugar to cool. The isomalt leaf is free from the mold. Next step, airbrushing… Chef Tréand airbrushes the textured underside of the leaf. He starts with a light green rim around the perimeter of the leaf. Next he applies a brown layer to the outermost area of the leaf. Notice how the airbrushed color on the back of the leaf now looks magnified when viewed through the front/smooth side of the leaf. Thank You, Stéphane. to Increase the reflective quality, a small amount of gold luster is brushed into the details Here chef Tréand adds color to the deep leaf veins. To create Naturalistic coloration he recommends the color be darkest on the perimeter and gradually get lighter towwards the center.
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Jungle Rhubarb 18"

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