How to make Pastillage (like Gum Paste but dries harder)

No video

How to make Pastillage (like Gum Paste but dries harder) - Recipe

Рет қаралды 243,192

Күн бұрын

A thick sugar paste, similar to gum paste, that can be molded into different shapes and forms. When dried, it is hard and brittle. Unlike gum paste, pastillage dries much quicker and stronger.
For full recipe details, adjustable recipe calculator please visit www.yenersway.c...

Пікірлер: 369

@agnesgichane3768 5 жыл бұрын

Hey sir. I tried making the pastillage. It was dry but I decided to add 2 tablespoons of boiling water and it came out perfectly. It was quite cold when I did and I think that played a role in it being too dry. Other than that...I will still use this recipe. Thank you sir. Be blessed.

@alisonscurr4395 6 жыл бұрын

Just made some for the first time. Feels right so hoping when I come to make things with it, it works ok. Thank you for saving me a fortune on suga/gum paste.

@mychewyboocakesncrafts8201 3 жыл бұрын

I just did a recipe with 2c powdered sugar. 1½ tablespoon of tylose and ¼c of water...mixed with paddle attachment...worked nearly as well as your recipe! Your recipe hardens within seconds... both are awesome! Thank you...

@roostermandesignstudio7788 2 жыл бұрын

What is the temperature of the water?

@mychewyboocakesncrafts8201 2 жыл бұрын

@@roostermandesignstudio7788 room temp

@bake_free_nl8749 Жыл бұрын

I guess that's why you need to work superfast and add oil. How is your version holding the complicated shapes and gravity defying cakes? How long does it extend the drying time? Thank you

@mychewyboocakesncrafts8201 Жыл бұрын

@@bake_free_nl8749 Yerners recipe yields way more paste ...the simple recipe I used, takes longer to dry, but holds its shape well ... turns into a tough glass...

@bake_free_nl8749 Жыл бұрын

@@mychewyboocakesncrafts8201 thank you for sharing

@lorrainemc6593 5 жыл бұрын

Thank you Chef Yeners for a GREAT tutorial!! I have re-played this video and also the one on your website probably 100 times. Finally today I got up the nerve to make the recipe. I am shocked at how easy it is to make! It turned out great!! Thank you again!! hugs :)

@eileengomez8701 5 жыл бұрын

Thanks

@marynzom5102 4 жыл бұрын

Thank you sir, your tutorials are always detailed with clear understanding

@carlagreathouse2761 2 жыл бұрын

I'm TOTALLY making this!!! So excited! ❤

@robertwheelock7444 5 жыл бұрын

It's just what I need for making homemade M&Ms/Hersheyettes and homemade Skittles!!!!

@mamahshhh3472 6 жыл бұрын

Hi Chef, I have manage to make this two weeks ago. What a great paste. So easy to handle. And soo easy to make. Love it... 😘😘😘

@bibisapuay7905 4 жыл бұрын

Salam.. dri malaysia ke? boleh tnya,glucose tu klau di mlaysia jenis yg mcm mna ya. Boleh di beli d mna? tq😊

@sandyl7436 7 жыл бұрын

Thank you very much chef. I shall look around again. Appreciate your generosity on sharing all your experties and experiences.

@beenasuresh9023 2 жыл бұрын

Love u and ur techniques. Reslly u are a talented, skilled genius with a heart of gold. thats why u share all the details with us. msy gif bless u with good health and happiness. Love from India.

@andreavalpiani9078 5 жыл бұрын

hello chef!! In any way, I wanted to thank her for everything and her professionalism!! I can ask you politely if you could point out a good sugar paste recipe to cover the cakes... to do at home... similar to the one they sell. I tried to look at her website where the recipes are indicated but I did not find it. thank you very much in advance!!

@TheFakeyCakeMaker Жыл бұрын

Yener's recipe for fondant kzfaq.info/get/bejne/qayZeMRnnLrMhIk.html

@hudaalsanan 7 жыл бұрын

thank you soo much I have done this recipe and it works very good with me and dry fast and the figures which made of it becomes lighter in wight and very hard thank you for sharing

@gishgirl39 8 жыл бұрын

hello General, Excellent tutorial. I love the way you put the camera so that the audience could see everything clearly..just so professional Thank you from Pastry Chef in CT

@carmenfilipescu6060 5 жыл бұрын

Thank you for yours recipes!

@hristinapencheva8442 2 жыл бұрын

Hello! I was wondering, so you have a tutorial on how to make sugar modeling paste or a recipe for it?

@miavoursbeescakes1039 7 жыл бұрын

great recipe. Thank you so much ..... i m using it in almost all my decorations.

@vijayalakshmi-sg6sp 4 жыл бұрын

Hello sir , thank you so much for your tutorials..

@sharynbreval5504 6 жыл бұрын

How long can you keep pastillage and how? You are a star please keep giving out your Way.

@Tiffany181187 9 жыл бұрын

another question, how long do decorations etc last once made? as in how far in avance can you make decorations and them still be ok to use? thanks :)

@Yenersway 9 жыл бұрын

Tiffany Millar Pastillage pieces can be kept years. make sure no dust no moisture and no ants. Never put in the fridge . You can also prepare your decorations mounts before. Thanks

@Ninahs 5 жыл бұрын

señor usted es un maestro

@sujatabml7399 2 ай бұрын

Sir what should we use instead of gilatin

@mitabakingclub 3 жыл бұрын

Your my fav.thanks for teaching me❤️

@Yenersway 3 жыл бұрын

My pleasure 😊

@EQMFeitadeLuz 7 жыл бұрын

thank you very much! You are awesome !!!

@josygiani3022 Жыл бұрын

Thank you 🙏🏼

@Rhyan1a 3 жыл бұрын

Glucose powder is the only available here in this country. Is it possible to use it? How? Thank you so much for your tutorials vids. I learnd a lot

@estherrodriguez9082 4 жыл бұрын

Excelente trabajo❤️

@sweetfoods8782 2 жыл бұрын

Sir we can keep it a lots of days fondent

@jeandsouza4316 4 жыл бұрын

Thanks will surely try the recipe ☺️

@indunilwijesekara2753 6 жыл бұрын

thanks you very much about recipe i will try to make

@noyflipz 6 жыл бұрын

Hi chef..thank you for sharing this very helpful and informative tutorial..i have a question..i''m currently living in a tropical country...is pastillage best to use in a rainy season? Is it not gonna moist like fondant when there is a rain? hope you can reply to my question..thanks chef

@Yenersway 6 жыл бұрын

For that situation additional albumin powder it helps.

@smitaaji3722 5 жыл бұрын

Chef do I need to use a mixer.can I use a hand blender to do the same

@Yenersway 5 жыл бұрын

yes but for a small recipe. Once the mixture combined ,do not forse the mixer ,continue by hand

@MsAngelinet 3 жыл бұрын

Hi chef, How do you add colour to the pastillage? Thank you for your wonderful tutorials.

@danzsweetdreams4851 Жыл бұрын

can you replace the glucose with corn syrup?

@ghumakkarbandeybydheeraj6212 3 жыл бұрын

Hello is this for figures making??

@alvitocabral 11 ай бұрын

Hi Yerner - Thanks so much for showing us this.. I'm a bit a confused though - what is the difference in the ingredients used here (in pastillage) vs for gumpaste (with gelatin, not egg whites)? From what I can tell, they seem to be the same, though tylose is added to the gumpaste whereas Cream of Tarter is added into pastillage? Is that the only difference?

@mariarivera1421 2 жыл бұрын

Hello, I enjoy watching your videos. I recently tried to make your pastillage recipe but the smell of the gelatin was really bad. The pastillage came out smelling horrible and was really crumbly. I tried adding more water but it didn’t help. Could you let me know where I went wrong? Thanks so much.

@zyedaph 3 жыл бұрын

Hi Sir Chef! May I ask what the surface of your working table is made of? I love your videos and your work! I'm subscribed to your website and I'm learning so much! Thank you!

@Yenersway 3 жыл бұрын

Its just a laminate benchtop. Thanks

@ahmadelhndy9285 3 жыл бұрын

Good morning, thanks for the valuable lessons you provide to us and we learn a lot from them ..... Please answer my question about a comparison between gum paste made from gelatin and gum paste made from egg white .... and the shelf life of the dough made from it after shaping and drying

@Yenersway 3 жыл бұрын

Do you mean Gum Paste or Pastillage, I am asking because it will determine my answer.

@lorettapersaud4269 2 жыл бұрын

Great recipe!! Can this be used to make sugar flowers since it dries faster than gum paste?

@range4824 4 жыл бұрын

Hi Chef, wanted to ask for a replacement of gelatin if we don't consume gelatin and the procedure to incorporate it. Love from India.

@labriochedor Жыл бұрын

Any substitute for cream tartar??

@anne-mareebarendrecht9824 5 жыл бұрын

Hi love all your tutorials , I tried making this today as I would love to make the coconut palm tree, I measured all ingrediants as to your recipe but my past didnt look antyhing like yours does, mine looks more like large lumpy bread crumbs.. Where do you think I have gone wrong? Your help would be very much appreciated :)

@Yenersway 5 жыл бұрын

I do not know what exactly happened. 1. hot liquid was not completely melted and homogenized 2. you lost the liquid amount during heating. 3. did not mixed enough 4. Try to mix it by hand and gelatine mixture solidify before the paste developed. please read this www.yenersway.com/blog/tips-tricks/how-to-handle-and-work-with-pastillage/

@eddycalvez2026 2 жыл бұрын

Substitute for cream of tartar?

@antoinetteborg4357 3 жыл бұрын

Thank so much for all your tutorials. You are the best teacher and chef. I have learned so much watching. Would like to ask a question please. Can I use gelatin leaves instead of powder and can you give me the radios for how much leaves to water please? Thank you again.

@Yenersway 3 жыл бұрын

Yes, you can. Same amount

@antoinetteborg4357 3 жыл бұрын

Thank you again for your reply.

@odmygames6025 2 жыл бұрын

What is tge cream of tartar do you mean tylus or cmc

@shiebakes2706 2 жыл бұрын

Hi can i use these gumpaste for humid and rainy season? Is the cake with gumpaste toppers will be wet or moist after taking out in the fridge ????

@bobbyuchenna2077 8 ай бұрын

Please what are the measurements for the ingredients?

@andreavalpiani9078 5 жыл бұрын

hello chef!! congratulations really ! I tried her pastillage and it's really perfect!! almost like a sugar paste but that's dry!! I can politely ask you one thing: the tartar cremor what is it for?? What is its effectiveness in the recipe?? thank you very much in advance!! I follow her with a lot of passion!! It's the best!! Really!! He has a remarkable dowry and perfect precision!!

@andreavalpiani9078 5 жыл бұрын

I correct myself...cream of tartar

@Yenersway 5 жыл бұрын

Cream of tartac is the acidic component of the recipe. It has the duty to make the paste pliable . Lemon juice or white vinegar can do the similar effect.

@andreavalpiani9078 5 жыл бұрын

@@Yenersway thank you very much!! Cream of tartar 1 GR..... Lemon juice or vinegar 1 GR or more??

@samtagorda 5 жыл бұрын

Found it! Yay!🤗

@vijayalakshmi-sg6sp 4 жыл бұрын

Plz tell me,can i use hand mixer instead of stand mixer

@Yenersway 4 жыл бұрын

Yes, but not with whisk , with dough hook.

@janehammond8024 3 жыл бұрын

Thank you

@rajyasreeghosh3155 5 жыл бұрын

Hi sir awesome recipe......but sir can I use corn syrup instead of glucose syrup....tia..!!!!!

@gracekallai3113 6 жыл бұрын

Hello Chef yeners, thanks for the good work always. Now! Why is it that my fondant icing keeps on breaking?

@dinidumaduranga8717 3 жыл бұрын

Hi chef ..How long can you keep it?

@Yenersway 3 жыл бұрын

If you use 202 1g for a kg ( preservative) you can keep in room temperature for weeks. If not because of gelatine ( protein) you can keep in room temperature 4-5 days , in the fridge 2-3 weeks , in the freeze for a year. This is for as dough in the air-tight bag and the box. If you have a piece made from pastillage and completely dry you can keep for years on the shelf.

@norhamizaidham9797 4 жыл бұрын

Hi chef. Thank you for the recipe. Is it possible to make without stand mixer?

@Yenersway 4 жыл бұрын

Yes, Takes a little effort. Make sure you use a wooden spoon first when you add the hot liquid to Icing sugar so you don't burn you hands. When the heat bearable then you continue mixing by hand. Some starch standby, it is quite sticky.

@norhamizaidham9797 4 жыл бұрын

@@Yenersway Thank you chef. Semoga sihat selalu. 💕

@norhamizaidham9797 3 жыл бұрын

Hi chef...finally i made it. Better yet i used microwave to melt everythings, using my hand to mix and it turned out great! I loved this recipe. It wa so easy. Thank you so much.

@alphanobita9161 3 жыл бұрын

Can you please make a video on how to stabilize whipp cream with colour.my cream gets melt

@susheelakrishnappa4660 3 жыл бұрын

Hello sir,I don't have a stand mixer,can I use hand blender instead?

@qasimzaffar5881 6 жыл бұрын

Thank you so much for your amazing tutorials! I don't have much experience with pastillage. How long would a 1-2mm petal take to dry eg like for a rose? I hate waiting for a layer of petals to dry on a gumpaste flower before adding the next layer. And also are they soft enough to be frilled and veined the same way as gumpaste?

@Yenersway 6 жыл бұрын

usually pastillage used for very dry and rigid items and need to work very quick. like tree, walls and high items. For some flowers like you say roses is not the right paste but If want to make lilies with individual vired petals then it is good . Any way I would suggess mix the gum paste and pastillage will be the best way of making pastillage good for flowers.

@qasimzaffar5881 6 жыл бұрын

Yeners Cake Tips - Yeners Way Thank you so much for your quick reply. I will definitely try mixing the two!

@ymg9082 2 жыл бұрын

@@Yenersway Thanks for taking the time and doing these amazing videos. Do you have a recepie for the gumpaste?

@hassansarah874 5 жыл бұрын

thank you so much for this video 😍😍

@dorothygrierson2740 4 жыл бұрын

Fantastic.

@johannakitchenboss9761 3 жыл бұрын

43BE is for the glucose……? I’m gunna use liquid glucose is that good or do you mean something else? I’m in uk - would someone direct me please? Thank you in advance x

@iqbalfarina753 5 жыл бұрын

thanks for recipe sir plz tell me the replacement of cream of Tartar in this recipe.

@agnesgichane3768 6 жыл бұрын

Dear sir, thank you so much for all your tutorials. They are amazing and am trying each one of them. About pastillage, must I use cream Tartar..if yes, is there a substitute ingredient that can serve the same purpose. Thanks and keep doing what you are doing. You are a blessing. Thank you

@Yenersway 6 жыл бұрын

lemon juice or citric acid please, thanks

@agnesgichane3768 6 жыл бұрын

Thank you.

@em_c1484 5 жыл бұрын

Hi chef. Ive made this, i used your recipe and method to a T. If i use it immediately it works perfect and the carriage wheels turned out perfect. But after 24/48 hours in a sealed bag ive found the surface became a bit oily - also its quite crumbly and requires heat and alot of kneading to bring it back, but ive had to bin some hard, crumbly bits that wouldn't soften. Have you any tips on where i went wrong please? Thank you.

@Yenersway 5 жыл бұрын

just use some more water to recondition.

@em_c1484 5 жыл бұрын

I wil try that. Thanks very much for your response.

@Bubaluve 6 жыл бұрын

Can you use powdered glucose I have never seen liquid glucose in my country only powdered or corn syrup.

@deborahbowdidge7303 6 жыл бұрын

Hi there,i dont have cream of tarter,could i leave it out? or use something else? ty

@gajendrakatara1831 4 жыл бұрын

Please chef make make video how to make fondant .(sugarpest)

@nilushaperera4335 3 жыл бұрын

Hello chef! I have a question. I made gazebo from pastillage two weeks ago and put it in room temperature.(my country has tropical weather) Then it was totally dry and hard But now it appears little dots like water on pastillage gazebo. Please tell me how to fix it?🙏🙏🙏

@Yenersway 3 жыл бұрын

Hi Nilusha, It sounds like it may be due to un-melted gelatin grains. Make sure when you heat the gelatin with glucose and water, that you bring it to a boiling point and mix very well. You can double check that it is all melted by dipping the back of a spoon and having a close look. Visually, it should be a clear and even liquid. Hope this helps. Thanks

@abigailmero8824 2 жыл бұрын

Hi Chef Yener can this pastillage recipe be used to make castle cake pillars?

@shwetaso007 3 жыл бұрын

Is there any way to make it without using geletin .

@kathishiu8701 8 жыл бұрын

Hi. this pastillaje should be mixed with fondant as the gumpaste or used pure?

@turleyite 4 жыл бұрын

What did you use for the final covering on the wedding cakes that you travelled 2000 km with? Your tutorial taught me things I had not seen before. Thank you.

@Yenersway 4 жыл бұрын

I covered the cakes with fondant and sprayed with pearl dust and alcohol mixture and let them dry overnight in the air conditioned room before packing them the next day.

@turleyite 4 жыл бұрын

@@Yenersway thank you.

@shikhaserene 2 жыл бұрын

@@Yenersway what can I use instead of alcholol for mixing dust if it's for small babies?

@FaizAlikunju 5 жыл бұрын

Hi Sir, I made a batch of Pastillage as per the recipe in youtube but my pastillage is not drying even after 24hrs.. I placed then in a closed oven with light on, then it dried. But after a day, the dried pieces are back to soft and workable condition. What may have possibly gone wrong ?

@ahmedmajidh7010 7 жыл бұрын

hi! from where I come there's no corn syrup or glucose available.. is there a substitute for those ingredients? please I need your advice.. thank you.

@franniebabe 10 жыл бұрын

Thank you for the recipe, what happen if you put CMC or tylose to the pastillage mixture afterward? Or is it not necessary? Thanks again

@Yenersway 10 жыл бұрын

Any kind of sugar mixture like royal icing, pastillage or rolled fondant with an addition of CMC or tylose (pretty much the same thing) will make the mixture more firm and more elastic. This is basically what gum paste is. For pastillage, adding a little CMC/tylose is just a matter of whether you want to make it firmer and more elastic while working with it. It will still dry bone hard regardless.

@senthilkumarkasimani6266 4 жыл бұрын

Hello Chef, Thanks a lot for the best recipe and tutorials! I tried this recipe yesterday but I used 1Tsp of Lemon juice instead of cream of Tartar (it is not available here). But I finally got a kind of big marshmallow dough, So it is not stretchable. Can you please explain what is wrong in that or how can I make it pliable dough? Thank you very much in advance!!

@Yenersway 4 жыл бұрын

You have incorporate too much air. Wait till next day and give a bit of heat in microwave and knead again. Done.

@senthilkumarkasimani6266 4 жыл бұрын

@@Yenersway Thanks a lot chef! I'll try :) :) :)

@sabienlsb 7 жыл бұрын

Hi. I Would like to ask if this is going to the same result oppose to making pastillage with tylose?

@fbzcab759 6 жыл бұрын

What is firm glucose? I only have glucose syrup. Is that the same? thanks

@ElisSweets 3 жыл бұрын

Hi Chef, I would appreciate if you can tell me, how can I color pastillage? Thank you, and keep with your excellent work,you are the best 😄👏👏👍

@Yenersway 3 жыл бұрын

For pastel tones, mix with any type of colours, for deep colours I use powder

@ElisSweets 3 жыл бұрын

@@Yenersway and when do I put the powder color in?

@hanou8768 6 жыл бұрын

Salut chef par quoi je peut remplacé la crème de tartar e merci infiniment pour vous efforts et pour le partage

@nilushaperera4335 3 жыл бұрын

What can I use instead of cream of tartar

@Yenersway 3 жыл бұрын

Citric acid

@cringstonskitchen5243 4 жыл бұрын

please sir,can I omit cream of tartar if I don't have or what can I substitute it with.

@Yenersway 4 жыл бұрын

Citric acid

@SugaretCakes 8 жыл бұрын

thank you for the great tutorial. how long do i have beat the mixture for, please ?

@Yenersway 8 жыл бұрын

+SugaretCakes After scraping down another minute or two. Medium speed

@annt4593 5 жыл бұрын

Is this the same with gumpaste?

@bae_hyolyn4710 6 жыл бұрын

Can i use oven or boiled water rather than microwave?

@andreavalpiani9078 5 жыл бұрын

Bello chef!!excuse me, when j store in the bag , how many degree?? Frigor or temperature ambient ? J can colour che pastillage??

@Yenersway 5 жыл бұрын

4 C, yes you can color

@lavazza42 10 жыл бұрын

Hi yener I love this recipe i have just done it and is it a soft texture?

@Yenersway 10 жыл бұрын

Yes it is soft when heated in the microwave (do not overheat), but it dries and gets hard very quickly. If you want it to be softer for longer, you can add a little bit more water into it (not too much).

@danafidler8815 6 жыл бұрын

Yeners Cake Tips - Yeners Way How do you recommend coloring the Pastillage, while it is mixing or after it is completely mixed and kneaded? Thank you in advance for any information you provide! Have a blessed day!

@carmel8107 10 жыл бұрын

can dextrose be used instead of glucose?

@monicacanales1622 6 жыл бұрын

Mr. Yener you are great. Ich habe a Question . Ist this Sugar Icing Mix The normal Powder Sugar? God bless you . You are an Artist.

@cd1471 4 жыл бұрын

I too have this question

@juanitamas9005 8 жыл бұрын

What is Glucose- firm 43BE isn't that the same as just Glucose

@lamianhouse9505 3 жыл бұрын

Can you do painting on this? Thanks.

@changeusername56 9 жыл бұрын

thank you for sharing your . I cant wait to try it. can you please tell me if the pastillage will last for 1-2 or ??? weeks... and whether to keep it in the fridge or freezer... I love all your videos your a real master at work..thank you

@Yenersway 9 жыл бұрын

bluesky1 yes you can feeze for years. refrigerate for few month room temp for 1 or 2 weeks as you said. Air tight bag and box. Thanks

@janetmensah1727 3 жыл бұрын

Please are there optional ingredients because it is difficult for me to get some of the ingredients

@Yenersway 3 жыл бұрын

Sorry there is no optional ingredients for this recipe. Thanks

@lisaduret127 3 жыл бұрын

How many time you can keep a piece made in sugar paste ? sorry for my english i am french

@Yenersway 3 жыл бұрын

I have pieces in my living room, some of them over 7 years .

@brenyoung2967 8 жыл бұрын

My PASTILLAGE looks nothing like yours did. Mine was very, very dry and unmoldable. Is there a way to fix it? I used gold sheet gelatin, would that make the difference?

@Yenersway 8 жыл бұрын

Lost of water during cooking . Just add more water please. Thanks