Chef Stephane Treand (Photograph )gold winner of the food network sugar challenge and the winning showpiece. Note the leaves cast with Showpeels™. Award winning chef Stéphane Tréand MOF designed silicone Showpeeels™ so you can make your sugar showpieces faster than ever before. Come see how easy they are to use.
Demo
Choose your favorites from a variety of Showpeels™™. You will also need a razor knife, gloves, colorant isomalt, a sauce pan, an offset spatula, an airbrush & non-slip silicone half rounds Using a sharp Razor knife, practice cuting silicon in the background area on your showpeel™. Once you are confident, cut out the design. Prepare the isomalt. At 300° F / 148° C, The isomalt is ideal for dipping. Chef Tréand adds a few drops of teal coloring for a crystal effect. Hold onto Both ends of the Showpeel™, dip only the embossed surface into a pan of hot isomalt. Slide the Showpeel™ back and forth(twice) to help release trapped air bubbles. The wings are set flat on the parchment to cool, while isomalt is dripped over the 'finger hold' areas. Note: At this time, additional thickness can be added to the thin areas. let cool. The wing tip is carefully flipped over so isomalt can flow down the wing in the opposite direction. This ensures full and even coverage of the pattern. Chef Tréand uses the rim of the sauce pan to gently scrape the edges of the showpeel. Clean edges make the removal of the finished isomalt shape much easier Holding it by the tab, let the excess isomalt drip off. Avoid isomalt flowing onto the smooth side of the Showpeel™. The wings are set flat on the parchment to cool, while isomalt is dripped over the 'finger hold' areas. Note: At this time, additional thickness can be added to the thin areas. let cool. The freshly cast wings.som areas will look frosted & some areas will look clear. The results look like delicate glass. A bit of quick airbrush work on the back(textured) side of the showpeel wil add great depth and color. When dry flip over the wings, flat side up for assembly. A daub of liquid isomalt is poured on the parchment paper to anchor the four wings together. Silicone half round posts are placed beneath the wing tips to create an angle of motion. The completed effect is stunning! Showpeels™ can also be used fo radding texture to chocolate, pastiallge or fondant The butterfly is secured to a cast isomalt sphere for support an dadded dimension The finished butterfly is ready for use. A second Daub of isomalt secures the pulled sugar body to the wings. Be sure to use enough isomalt to give the body and wings extra strength.


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Available Patterns
Showpeel 001 Nouveau Butterfly, beautiful in sugar also great for chocolate, pastillage and fondant. Showpeel™ 002 Jasmine Butterflies, beautiful in sugar also great for chocolate, pastillage and fondant. Showpeel 003 Dragonfly, beautiful in sugar also great for chocolate, pastillage and fondant. Showpeel™ 005 Flight, beautiful in sugar also great for chocolate, pastillage and fondant. Showpeel 006 Amazon Leaves, beautiful in sugar also great for chocolate, pastillage and fondant. Showpeel 007 Borneo Leaves, beautiful in sugar also great for chocolate, pastillage and fondant. Showpeel™ 008 Dewdrop leaves, beautiful in sugar also great for chocolate, pastillage and fondant. Showpeel™ 009 Zebra Leaves, beautiful in sugar also great for chocolate, pastillage and fondant.
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