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 stéphane treand demonstartes how to quickly dip silicone showpeels into melted isomalt or sugar. The Ideal Dipping temperature is 300° F 148 ° C. After the coated showpeel has cooled, the sugar is carefully peeled away. The sugar wings can then be assemble into a glass like butterfly.