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Patissier Artistic Sugar Work

French Canon

2 entries
PAT.02.0001
Sucre Soufflé — Blown Sugar
Sucre soufflé is the technique of inflating cooked sugar into hollow, translucent forms — spheres, f…
PAT.02.0002
Sucre Tiré — Pulled Sugar
Sucre tiré is the technique of repeatedly stretching and folding cooked sugar to introduce microscop…