The first day we studied about Pastillage, the mixture between icing sugar and egg white. We mix, roll and let it dry then assemble it on the following Monday.
From chef Keith.
So sad I don't have my showpiece from Pastillage cuz I absented the class on the next Monday :P
The sugar work below are from chef Herve. Sugar work can be pulled sugar, poured sugar, blown sugar, etc.
when watching his demo, looks so easy but the real thing is really really hard !