Etc.

Pastry Aspic

Water            1 qt.
Gelatine Sheets  11 each
Lemon Juice      4 oz.
Sugar            6 oz.
Lime Zest        1

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Blown Sugar

Sugar          2 # 6 oz.
Water          14 oz.
Glucose        9 oz.
Tartaric Acid,  10 drops
   diluted

Sugar pan must be immaculately scrubbed clean. Sugar, water, glucose bring to 145°C, add acid, continue to 160°C to 162°C. Pull 40 times, 40% humidity maximum. Note: tartaric acid dilution: 1 tsp = 3 g. Use 1 to 1 ratio with water.

Cream of tartar recipe:

Sugar            2 # 6 oz.
Water            14 oz.
Glucose          10 oz.
Cream of tartar  2 g

Recipe procedure same as above.

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Chocolate Plastique

Choc Semi-Sweet  2 # 8 oz.
Corn Syrup       2 c.

Melt choc, stir in corn syrup with heavy wooden spoon. Pour onto plastic lined sheet pan and let set up room temperature. Store room temperature. Knead to soften, then roll out as needed.

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Pastillage

Hot water        10 oz.
Vinegar          3 oz.
Gelatin Sheets   16 sheets
Powdered Sugar   4 # 8 oz.
Powdered Sugar   3 # 12 oz.

Place water, vinegar and gelatin sheets in a bain marie until about 90°C. Pour into a large stand up mixer with a paddle and add the first powdered sugar. Mix smooth, then add the last powdered sugar. Mix until combined. Can color the liquid for large batch colors or knead in desired color to dough. Roll out with cornstarch.