The Art of Pastillage: How to Create ES-TAMP Decorations to Enhance Your Desserts - Maé innovation
Learn how to create stunning ES-TAMP decorations using pastillage from a Master Chef. Perfect for enhancing your desserts!
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Ingredients
- 900g of icing sugar
- 100g of starch
- 20g of powdered gelatin 180 bloom
- 100g of water
- 5g of white vinegar
- 1000g of Isomalt
- 40g of water
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