Quick Dip Showpeels into Isomalt with Stéphane Tréand
1:30 min 8.28 MB
Pouring Sugar into Showpeels creatively with Stéphane Tréand
1:45 min 10.2 MB
Piping Chocolate on Showpeels with Stéphane Tréand 3:38 min 22.5 MB
Pastry Chef stephane Treand demonstrates how to creatively pour your melted isomlat or sugar onto silicone showpeels. Notice how he chooses not to coat the whole design, rether , he adds depthe by leaving the center hollow. after the sugar has cooled, the showpeel is carefully pulled away. the sugar nautilus shell is ready to be added to a sugar sculpture.