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. Made with gelatine, water and icing sugar, it hardens quickly and can only be shaped or molded for a short while by hand. If handled too long, surface will begin to dry and crack. It can also be rolled in a variety of thicknesses and cut in to shapes to dry and join later.
After hardening, sand paper can be used to achieve very smooth and even textures. Perfect material to produce very small to very large sugar toppers or centerpieces to decorate cakes. Can be used for making structures like buildings, gazebos, carriages, boat sails etc. Yes, you can eat it, but its primarily used to make a statement rather than consuming as it dries very hard. Pastillage’s disadvantage is that you only have a short time to work with it but it’s quick firmness gives a huge advantage to cake decorators who require a quick response from materials.
For information on handling pastillage, see our article on how to handle and work with pastillage.
If you would rather purchase a premade pastillage powder mix, check out our very own Yeners Pastillage will give you the perfect pastillage, everytime!
- Icing sugar mix has 10 percent starch. As a result, this makes it a reasonably lump free and smoother dough.
- If you use pure icing sugar you must sift and add some starch.
- Small adjustments with the amount of water makes a big difference to how hard or soft it is.
- If you use corn syrup which is more runny than glucose, recipe will need to be balanced by adding more icing sugar to the mix or reducing the amount of water.
- If you boil the water more than a few seconds, there will be a reduction in the amount of water due to evaporation, so you may need to adjust recipe.
- You can use pastillage immediately after producing it.
- If you store it, you will need to recondition it back to a workable state by heating it up in a microwave. Be careful not to heat it up too much or you will not be able to knead and work with it because it will be too soft, sticky and hot to touch. Only do 10 - 15 seconds (depending on the amount being used) at a time to make sure you do not heat it up too much.
- While making pastillage, you may also heat up the gelatine and water in a microwave (instead of on the stove) but ensure that the container being used is microwave safe and can handle hot temperatures. Also allow room for rising. Keep watch and only heat up a couple minutes at a time to make sure it doesn't overflow when reaching a boil.
For more information on handling pastillage, see our article on
how to handle and work with pastillage.
Thank you for this recipe! I absolutely love it and used it many times. Is it possible to make the recipe vegetarian? I suspect the answer is no but I would love to know!
Yes, the answer is no, but you can search for recipes with no fat no gelatine.
Hi, I need help I followed the recipe, however I used leaf gelatine and used a total of 7 leaves. Once I added the glucose to the water and gelatin mix there seemed to be a lot of liquid when I added the liquid to the icing sugar there was just too much liquid I ended up using 1.5 kg of icing sugar. I’m not really sure what went wrong. Please help
In your question, you are not mentioning all ingredients in gram. Please double-check the recipe. You need 18g gelatin ( 9 leaves) / 30g Glucose / 70g water for 750g Icing sugar
Hello, my name is samantha and I am from Ontario, Canada.
I have tried to make this recipe twice and no success! I don’t know if it is the wrong hook attachment for my KitchenAid mixer OR I am not using a firm enough glucose syrup.
When I pour the syrup from the pot into the mixer and go slow then to medium speed, the recipe mixture doesn’t come together as it shows in your video.
AHHH!!! Please help. I don’t know what to do. I followed the instructions exactly.
just add a little more water when it does not get together.
I had the same problem. If you measure by weight the ratio isn’t right. 750 grams of icing sugar is too much for the amount of liquid. I’d used 360 – 400 grams and it worked
Thank you so much for this recipe! I tried it and it turned out fabulous! I did use corn syrup in place of glucose and needed to add a little more water to get the “dough” to come together but it reminded me of my shaggy bread dough so, drip, drip until the dough hook pulled it all together. To the gentleman that asked about an extruder. Yes! This pastillage is an excellent medium for an extruder. I made delicate stamen for my cherry blossom flowers that stand up like they’re supposed to since they’re now hard. I appreciate all your videos. Your life experience with cakes and your ingenuity with hardware make you a fine toolmaker as well. Thanks again.
Thank you, Joy, I appreciate your recognition.
Sir, it is a privilege to learn from you. Thank you so much for
Giving us this opportunity. I i have a question regarding pastillage
Structure. If i make the parts 10 days before assembling
It on the cake, how should i store them. Is it a good idea to prepare these
Days before the program.
Yes, you prepare pastillage decorations days before and just keep them in the room temperature. It will melt in the fridge.
Made this last week first time ive tried it, turned out well but gets a few cracks n wrinkles, read through all the question and answers from previous posts so guess I just need to add a bit of water when it goes like this, and oil on my hands if it starts sticking to my hands, a little corn flour if it sticks to the surface when rolling. thanks for the turorial and all the reply’s you have given to people. (hope ive got all that information right)
Hi Chef, My problem is that, because of Covid-19, I am on a small island with very no tools to work with. I want to make a cake for a senior lady turning 93, I can only find blue and red food colors here. I want to make a basket of flowers because she loves flowers. Ii don’t have access to a microwave and I only have a small hand mixer. What can you suggest? The birthday is August 28.
Chef, can pastellage be made completely by hand without a mixer? I only have access to a very small hand held mixer at the moment.
Also, I’m wondering if it is at all possible for you to do a tutorial about coloring the pastillage? I tried coloring using gel color but when I tried to achieve dark green, the pastillate became really soft and will not hardened. Thank you.
Yes I do read your messages every few days. let me go through a few important points for doing pastillage covering your questions.
1.When you heat the mixture of gelatine and glucose our aim is melting the gelatine 100%, check the mixture with the back of the spoon and make sure there is no little points. You can add a little water later on if you lose during boiling.
2.Pastillage is always a little soft, sticky and bouncy after mixing, the reason is too much air incorporated. Next day when you condition it the air will be reduced and the elasticity turns much better. You can also use starch instead of icing sugar for kneading.
3. For deep colour best to use powder colours. If gel colours used more icing sugar necessary to make it firm again.
Don’t stop asking, I will answer.. Good luck. Note: You will find soon Yeners Pastillage on the shelfs.No microwave needed. FTI
That would be awesome. Yeners Pastillage on the shelves, we can order directly from you or only retailers?
Good evening sir. Not sure if you are still checking this comments but I just tried making your pastillage and came out a messy goo. It seemed like it was too wet. So, after I took it out of the mixer, I kneaded it by hand with more icing sugar. I’m hoping I did the right thing. It’s resting now but I noticed the elasticity is not there. I did not boil the water/glucose/gelatin for too long. Like your video, as soon as it was boiling, I poured it into the mixer… I used Caullet glucose syrup. I hope that is ok… Please let me know. Thank you.
Look like you did nothing wrong. When you mix pastillage you probably aerated too much and become bouncy rather than elastic. Just keep it till next day and give few second in the microwave and knead again. Sorry for late reply.
Hi there chef ,how do I know what my icing is ..? I’m in Australia and it’s CSR soft icing mixture ?
Hello
chef!
I see the cream of tartar in the ingredient list, but I am not seeing when to add it. I will presume when sifting the sugar, but I want to be sure.
Thanks you.
yes. Just into the icing
why does my pastiliage crack? im trying to do the storks neck but it starts to crack on me
You have to knead to smooth texture and try to do things as quick as possible. To make it easy add a little water into the paste.
Hi Chef, how long should I expect a 1/2 inch thick piece of pastillage to dry? One dry, is it possible to drill a hole in the bottom and insert a small dowel/stick? If not—will pastillage creamed (like icing) be secure enough to hold pieces together. I am creating a bridge and made individual pieces for the bridge truss. Thank you for your time!
Few days. Yes, you can drill but why don’t you make a hole with straw and let dry while the paste was still soft. yes, you can soften the pastillage with additional egg white or water for merging and gluing.
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 ?
I feel that my gelatine was not good or it burned in the bottom of the saucepan while boiling or may be both… will that be a reason ?
Yes, try microwave . if not you have to heat the mixture while you mixing.
Hi Chef,
In your pastillage recipe, you mention in the notes that if using pure sugar to add some starch, what do you recommend using as the starch?
Corn starch. Thanks
Hi Chef
Can pastillage be used in a clay/fondant extruder or is it too firm? If it can be used, do I have to modify the recipe or coat it in shortening to help it to move through the extruder? I want to make a competition piece so needs to be made of sugar paste, pastillage or similar sugar-based product and I want perfectly uniform spaghetti-shaped lengths and I imagine an extruder would be the best way to make them.
pastillage will not passed from extruder unless will softened with some extra water . trial & error
Hello Chef, in your ingredients list you mention glucose syrup and in brackets you write (approximately 43BE), what does this mean? I am looking at a jar of Queen Glucose Syrup right now and I can’t find anywhere on the labeling, any mention of 43BE. Can I still use this glucose syrup for making pastillage or is there a specific brand or type of glucose syrup I’m supposed to use? if so, where do I find it in Australia (I’m in Brisbane)? Thank you in advance.
you just have to use thick glucose not the carn syrup. check from cake decoration suppyers. Bake Boss!
Chef, for Pastillage, should the powdered sugar be pre-sifted then measured to 750 g or measured 750 g then sifted? I think my recipe is too firm. Please advise. Thank you.
Both is same. If your pastillage is too hard add more water before or after mixing.
Hi Chef
Thank you for your recipes. You explain everything in so much detail and with so much passion that it shows you love doing this ‘job’. Actually it doesn’t look like a job but a hobby for you 🙂
1. I’ve tried making pastillage for the first time, and it came really nice. Just to confirm, I have stored it in and air-tight container and placed it in my cupboard. Should it harden stored like that (as mine did)? When I was kneading it (when making it), I had to soften it in the microwave for a few seconds as it was so hard that I couldn’t knead it.
2. Another thing, when doing figures, how do I choose between pastillage, fondant and gum paste? Sorry if maybe it is something obvious, but I’m new to this, and I want to do it the right way.
Thanks very much once again
All depends what is your figurine . if it is standing realistic animal, pastillage. If it is cute sitting puppy gum paste . If it is reindeer with horns, the body is gumpaste and the horns are pastillage. You can also mix two together
Hello Chef Serkan
Can glucose be substituted for corn syrup? And will I have to do anything else to it ?
Thank You
Hello
I usually place my finished cakes in a cardboard box in the cooler to store them.
can I place my pastillage topper/ pieces on the cakes that are in the cooler.?
My fear is to come in the next mornig..open the box to find a wilted piece on my cake. ..
Thanks so much for sharing your knowledge!
I am sorry to hear that. Pastillage is very hydroscopic substance. I reccomend to keep the topper separate from the cake which is need to be kept in the fridge. The other way to avoid the problem is spraying the completely dry piece with confectioner glaze.
Hi chef….
Can i use agar agar powder instead of gelatin to make it vegan
No , it will not work.
Bonjour M. Yener,
I try to do this receipe of pastillage. First time, I have do with sheet gélatine. it doesn’t stick. I think the reason was of the way I did this gélatine. So, I did a second time with powder gélatine. It did not work neither…. I think the reason is the way I prepar the gelatine. So, when you say to add gelatine, do we have to prépare de gélatine before ? If yes, it’s means that the water you say to add is for the receipe and not for the gélatine ? I hope I am clear because I speak french.
I think you have to watch the again https://www.yenersway.com/recipes/pastillage-recipe/ thanks
I had trouble making this, too, but yesterday, I finally got it right. I put the water in the pan and gently poured the powdered gelatin on top of the water, not stirring until the gelatin soaks up all of the water (blooms). At that point, I turned on the burner and started heating the gelatin mixture on a fairly low temperature. I kept heating and stirring occasionally until the mixture was totally clear, meaning that the gelatin was completely dissolved. Then I added the glycerine, stirred it in and waited for it to boil. I let it boil for maybe thirty seconds, then poured it into the mixer. I hope this helps you.
I use always microwave and place the glass bowl on a scale before and after, if water missing because of boiling I will just add more on.
Hi Chef, out of curiosity, what the reason to BOIL the gelatine and glucose mixture ?
It should not be boiled just to the boiling point that all melt together without lumps. We do that to incorporate gelatine to Icing sugar.
Did you use Glycerine or Glucose? I understand they are different products.
Glucose.
hi Chef, i just finished watching your Nemo cake video, i was wondering if you coverer the fish with Pastillage, can you cut in to it and eat it when the Pastillage gets hard or is this just for display.
No pastillage is not for covering cakes. it dries very hard and test is not the best. use fondant
Hello, chef Yener
Pelase, if i’m to use pure icing sugar,
what quantity of starch should I add?
Secondly, is there any difference between
starch and corn flour?
Thanks.
You don’t have to add any additional starch if you use only pure icing sugar. If you add 5 % starch it is also good . So it is not a big matter. Corn flour is a starch. Thanks
My pastiage is crumbly and won’t hold shape. I microwaved and tried to kneed but eventually it starts to separate. Should I add more water slowly and knead until it remains smooth?
Sorry for my late reply. yes, the only problem with pastillage dries very quickly. The solution is the water. Either water is too much reduced during the prep by boiling too long especially for small recipes or by reheating too many times in the microwave. Put back in microwave for few seconds till a little warm and add a spoon of water at a time and keep kneading until smooth. Keep the unused part in the plastic bag while you working with.
Hi I’ve only just found you and I think the way you teach is amazing, to make the pastrillage for the 750g icing sugar should I replace 10g with corn flour to add starch ? I’m in the UK many tthanks xxx
50g is better.Thanks
Thank you xxx
Hello chef ca i ask if le gelatine 180 bloom or 200 bloom
Thank you
It is okay to use any of that. 200 will be dried harder but the paste acts the same.
Sir any substitute for cream of tarter which can be used in this recipe?Thanx
Citric acid powder. Just a pinch
Hi Yener,
I’m a recent subscriber and have tried your Pastillage recipe, but have a few questions in regards to it:
1. What is the effect if you added additional cream of tartar to your recipe?
2. How do you colour your Pastillage?
– if you use airbrushing, do you buy airbrush colours or mix gelpaste with vodka?
– If you use gelpaste and vodka could you suggest a good ratio of gelpaste vs vodka?
– Can you hand paint the Pastillage sculptures or would airbrushing be best?
3. Can you mix Pastillage with fondant like you would with Gumpaste?
Apologies for the bombardment of questions as this is the first time I’ve used Pastillage.
Thank you in advance 🙂
One more question:
4. Once the Pastillage sculpture dries, how long does it keep? Will it be forever or will it go mouldy over time?
Thank you
Once the complete moisture dries, pastillage will last quite many years . 2 problems; dust and humidity in the air. Ants won’t like it.
A1. It is not a big deal. Little whiter and just feels nicer. You can do without it,
A2. Just water will do Vodka dry faster. How much liquid? all depends on how light you want the color and just liquid enough to be able to use the airbrush.
A3. Yes especially for things does not need to be too dry and you need a long time to finish.
Thank you Chef for answering all my questions 🙂
hi chef ,wihs are the proportions that i have o use on the icing sugar if i use corn syrup
The question is not clear to answer. Sorry. Please ask again differently.
What is the difference between pastillage and royal icing?
And with pastillage available why would anyone bother doing color flow?
Could pastillage be strong enough to make ornaments, such as to hang on a Yule tree?
Himmmm!! It is a very broad issue.
Royal icing possible to pipe but there is air inside . It breaks easy after dry, but nice to eat and you can bite.
Pastillage you can not pipe you have to shape it, roll and cut or model. Very hard at the end which makes it possible to hold other things on it or as you said do something and hang on a tree. Hard to bite!!
Thanks.
I am very happy with this recipe. Still I have always the same problem and I don’t know what I do wrong. When I try to color (Wilton icing color) it, it becomes coarse, crumbly and easily breakable. I tried adding more powder sugar or water but this didn’t help. What can I do?
I am guessing you are trying to make deep tones by adding large amount of colours. It is sometimes the case that enzymes in the some colours will break the proteins ( gelatine in pastillage ). Add some water and tylose . Using powder colours also good idea. I hope that helps.
thank you very much you are amazing. I put in some tylose and now it is working again 🙂 it happend also with little amount of colour that it turned crumby but now everything is fine again. thanks alot
Tengo una duda, se que cuando la gelatina se la calienta mucho, pierde su acción, pero usted pide llevarla a punto de ebullición, entonces en este caso que sucede, el estar combinada con glucosa y agua, evita que la gelatina muera.?
For the Pastillage Paste can you just half or quarter the recipe ingredients to make small amounts?
I can’t get the calculator to work.
Thanks
Yes, of course, you can do that. Make sure if you do the small recipe the water is not evaporated while you heating.
Hi Yener
I just made twice, it came out very sticky, looked like royal icing. Is it because I used light corn syrup? or because of sheet gelatin, not powder?
Light corn syrup is not 42 B that is why it is happened not because of gelatine. Add a bit more icing sugar, it will make it workable.
i have made this recipe 3 times and it never incorporates all of the sugar. It seems very stiff.but workable. What could be the problem?
Losing the liquid when you boil the glucose, water, and gelatine. Please place the pot on the scale and top it up the water if it is the case. Any way if you are not happy with the texture add more water till you are happy . That will be no problem.
thank you!
Hi there. Just made a batch of your PASTILLAGE and was wondering if you can freeze it to use later and how long does it keep for.
Hi Michael, yes you can freeze pastillage for a long time, year plus no problem. You have to double pack & air tight in a small amount like 250 g.each.
Hi i made pastillage 2 time in secend time my pastillage was very bad and i ask question from you and you guide me and i change some material and second time my pastillage is great sory for my bad english thanks mr yener for your attention
No problem, I am glad to hear that. My English also not the best. Thanks
i use modified staarch or normal starch?
Normally I dont use starch in pastillage but if you want to, modified or normal starch can be added. Thanks
hi dear serdar.i made pastilage step by step with your recipe but finaly my pastilage is rough and i sense coarse grained or rough seed with my fingers .i mix powder sugar with starch powder and so seive them thank you
selam bir sorum olacak pudra şekeri icing sugar mi
Evet
hello chef yener I am new to all this I what to make the castel topper I tried to make pastillage . the recipe says 70gr water do I measure on the scales , I did try but it was crumbly so I put more water to get a dough I made it in the end but it was drying after 2 minutes I can’t find what I have done wrong (and I think I put 10gr gelatins I can’t remember ) I was very nervous because I was doing something new . and I love your site it is wonderful
I would suggest , you try to make larger recipe and keep the remaining pastillage in the fridge (air tight). Small recipes are unpredictable.
Hello Mr. Yener, Thank you for this recipe. I love working with pastillage and now I can make it myself. I made it once, and it worked very well! Now I want to use your recipe again and I noticed an inconsistency in the definition for the icing sugar mix. Because I can’t get this mix, I add corn starch to pure icing sugar. In the ingredient section, the pop-up for icing sugar mix says there’s about three percent corn starch in the mix. The important notes section says ten percent. I can’t remember what I did last time :-(, can you help me out here? Thank you so much!
Hi, all what I would like to say is, it is not really critical how much starch in the icing mix. The starch is there only for making icing sugar does not get lumps. 3 percent or 10 will not cause any significant difference in final pastilage texture. THANK YOU
Good evening Chef Yener,
When is the best time to add the gel color to the pastillage while in the mixer or hand knead into it? Thank you
Hand knead is much better . You have to make your bulk pastillage always white and mix the colour to smaller portion accordingly. Otherwise, you have to make new batch for each color.Thanks
bonjour chef
j’aime beaucoup ce que vous faites ,j’adore vos belles idées,merci beaucoup,
je voulais vous demander est que vous pouvez nous faire la recette de la gumpaste parceque la votre est magnifique.
merci
Merci pour tes compliments. Pour la pâte de gomme , je n’ajoute 2 % tylose au glasure royal ou peu moins de fondants .
So where it is humidity sensitive would I be able to air brush it? Thanks!
Help! There are still no instructions for adding the cream of tartar. Do I add it to the icing sugar mixture in the mixing bowl, or to the liquids and gelatin in the pot and bring to a boil? I need the answer quickly !!
Into the icing sugar, please . thanks
hi, how can i add color to pastillage? whisch is better, gel or powder? Thanks
Gel colours are easier to mix but deep colours make the pastillage softer. If that happened add more icing sugar.
I am totally confused. I have the gelatin in packet form but they are 1.8g each. Do I use 10 packets?
Well it seemed to come out okay… but how long does it take to dry? We are very humid here, is that going to make a big difference once it IS dry? (I tried the butterfly but the wings drooped. It is raining outside so I figured that was it but am hoping that this doesn’t happen once the butterfly is on my cake!) Could I have used too much gelatin? I guessed at what the amount was to use.
Pastillage is very humidity sensitive substance. Air condition room is a necessary environment.
1 sheet gelatin leaves IS 1.8 to 2 g.
I followed the recipe exactly and it worked. I find I have to work quicker using this paste than when I’m working with modelling paste. It also dries harder. The only thing missing from the instructions was adding the cream of tarter from the ingrediates which I did add. Also I always use a weighing scale in either metric or imperial measures, I don’t understand accuracy of cups.
Hi Cheryl, glad it worked out 🙂
I have a chat with my dad about the missing instructions for the cream of tartar.
Yes we always prefer to use grams over anything else as it is the most accurate.
Hi, is it possible that there is a mistake in the quantity of icing sugar? In grams it is written 750 grams but when converted to cups the recipe calls for 3 1/2 cups. 1 cup of icing sugar weighs 125 grams so the cup quantity is under 750 grams. I tried the recipe weighing in grams but it was way to dry so I added water.
I will check this and let you know.
Hi Mr Yener. I Just tried to make pastillage and followed all the steps in your recipe but it went wrong. I dont know what happened. When i pour the gelatine mixture in to the mix icing sugar (in my country we call it azúcar impalpable, hope its the same ) and started to mix by haND it never turno in to a dove. It looks like granule. Plis i Need help! Thanks…
corrections: it never turn in to a dough. it never join and looks like grainy. i hope you can help me. thanks!
Hi Naomi I check the (azúcar impalpable) in the net It look a little coarse but I don’t think it is the reason. I recommend you to use leave gelatine and thick glucose syrup ( 42 b) . Try again and let me know the result . Also please read the article How to handle pastillage .Dont give up We will get there.
Thanks for your support Mr. Yener! Well i tried again! this time i did just half of the recipe and it turn better. I could make the dough but its not so smooth like yours and it cracks. I put it in a bag and keep it in a container in the fridge. I will see it tomorrow how is it. i will not give up 🙂 !!
If it is cracking too quick and getting difficult to work with, along the the water been lost . Just add water during kneading , you have happy days.
Maybe too late but…..
The main reason why you falling with the recipe is the “Azúcar impalpable”, that’s bcs icing sugar and what you call “Azúcar impalpable” aren’t the same ingredients, Azúcar impalpable is a kind of icing sugar that contains a part of corn starch, that amount allows to don’t get wet, you can’t mix Azúcar impalpable into mixtures, actually they will not get combien. I’m not sure about the name in english.
Try with regular icing sugar (Azúcar glass, Azúcar pulverizada)
Hi..thank you for awesome tutorial always.. I want to make black pastillage .
I already made white one n keep in air tight container. ive done with other colour pastillage few times.. but not sure about black..
if I want to super black need to put lots of black food colour n worry about getting soft sticky..so I buy precoloured black fondant.. but not sure with pastillage.
what is best option for black pastillage?
I was going to make carriage with black n gold.
do u recommend just make carriage with dark grey then paint them with black ?
Hi Mi-Jin making deep black pastillage is possible without getting sticky and wet by using powder colours or strong gel colours how ever You can also produce your main piece. Let it dry and air brush few layers with black. If you don’t have black powder or gel colour mix blue yellow and red equal and check the tone . The result will be either greenish or reddish. Use opposite colours more to balance.
hello Mr.Yener.
I need 1500grams pastillage but it won`t calculate for me it says that i need be a paid subscribe but i bought 3 turtoials fom you?
Could you give me the measure for 1500 grams?
Thank you
Hi Mirela, Thank you for your message. We have now made adjustments so that anyone who has made a purchase will have access to the recipe calculator tool (not just subscribers). Please try again and you should be able to use the tool. Hope this helps, thanks 🙂
I would like to make the pastillage but haven’t because I need it in teaspoon, tablespoon and cup measurements please. I’m looking forward to try the horse and carriage as soon as I can make the pastillage
We just resently add the new alternative measurements system to all our recipes . Please check it up in recipes section. Thanks
Hi Chef, Do I have to keep de pastillage in the fridge or room temperature?
if you don’t add 202 you have to keep it in the fridge. 10 days in the room temp is okay.
Hi Chef, I would like to know what is the difference between pastillage and gum paste?
pastillage contents no fat, that makes the result rigid in short time. It is important to build stronger structures for example a tree can holds birds on it. Gum paste has fat will not dry the same unless keep it days long. Having said that making figurines is easier with gum paste . Gum paste has much longer working time than pastillage. Thanks
Hi
Thanku Serdar for all this bfull stuff but can u plz share the eggless version of pastilage, fondant n royal icing. plz…..
Thanku :-))
There is no egg in Pastillage . The others i did not finalize yet . Will be shared later . Thanks
sorry for wrong question… can i use veg gelatone instead of gelatine?
I think vegan gelatine is the closest to normal gelatine . I did not try to make pastillage with that but its look like possible . We can only find out if we try . Let me know the result
I recently read an article where they explained that you could take the juice out of a can of garbanzo beans, and that liquid has the same structure as egg white and, they say, can be used any way that egg whites are used.
Chef yener , may I know how long can I keep this ? Just store in room temperature will do ? Hope to heard from u soon <3
Regards,SHERLIN
Hi Sherlin because you don’t use any preservative keep it in a plastic bags and air tight containers in the fridge for few months .Ig you keep in room, in about week you notice mold on surface.
Thank you so much for the reply chef yener <3
Hello Chef,
The recipe calls for “icing sugar mix”, is this the regular “confectioner’s sugar 10x” we find at the supermarket?
Aso, can you color pastillage? How?
Thanks!
Icing sugar mix is pure icing sugar + 5 percent starch ( use as anti caking)
you can could pastillage best with gel colours
Thank you Chef!!
Hi, may I know what is the function of cream of tartar in the pastillage recipe? 1ts means i teaspoon? thank you for reply.
It is an acid ,it makes the dough smoother and less grainy, and it’s bleaches it to give it a whiter appearance. you can replace with lemon juice if you want.
Chef pls help the Pastilliage is still not going my way.
it is not warm when I knead it. It is nice and pliable but the moment I roll it into a cylinder shape and allow it to stand up it crinkels like elephant skin. I tried to cut a window on the
cylinder after it dried out a bit( about 5 minutes ) but it starts to crack
IF i lay it flat to dry no issues but I loose that cylinder shape because it becomes
flat on the side I lay it down. What is going on???
Chef pls help. I made the Pastilliage.it looked ok but when it dries fir example if I try to make a cylinder shape and get it to stand. It wrinkels up and I see crack marks on the shape.
why is that? What am I doing wrong? ?
What you doing is probably shaping the pastillage while it is still warm. knead it till it is body temp and shape it. Can you tell me more about what is happened.
What brand of solid glucose are you using? I can only find a liquid version. Thank you
I am also using liquid glucose the only diffrence is it is more thicker. You can use the one you find. If you think the result is too hard add more icing sugar. Thanks
Hi Yener got all the stuff for the Pastilliage recipe. Quick
question can I just use a scraper and hand mix the Pastilliage mix instead of the mixer?
It is quite firm dough . If you don’t have the mixer . use hand but not hand mix.
Chef Yener,
Hello from the US! I am a brand new member and very excited to have found you!
I have a quick question. If I were to use light corn syrup instead of glucose, what would the recipe the recipe be?
You are a true talent and inspiration. Thank you so much for sharing your talents with the rest of us!
All the best,
Lisa
Corn syrup will do the same job. You may add a little more icing sugar if you fill it is too soft
Hi Chef yener, Can I use liquid glucose for Pastillage? If I can use liquid glucose, please give me alternative measurement. thank you.
I am just guessing . 15 % more glucose syrup. 10% less water. Thanks
Hi,, could you explain the difference between CMC and Tyllose??
Thank you.
CMC :
Carboxymethyl Cellulose is pretty much the man made cheap version of gum tragacanth and does the same thing but is easier to find.
Tylose Powder:
Is the same as CMC but a different chemistry name… I am not a scientist so I don’t really know exactly how they are different but you will often see companies label a packet with both CMC and Tylose at the same time.
Hello Chef Yener,
I was wondering if you had a tutorial in dying the gumpaste different colors and specially deep colors, and how would it affect this recipe if I want to do it deep red color?
well ! deep colours you can not get with liquid colours. Either gel colours or powder colours should be used. If you use powder colours you mix the powder with minimum amount of water first. than you mix with gum paste.In a few hours you will sea some spots on the surface .that means colour is not yet dissolved in to the texture. You have to keep the paste till next day and mix again.
Dear Yaners
Thanks for your great art, I make pastillage but the dough I get it not like yours I feel it very hard and not smooth and difficult when I knead it. Thanks
Dear Nada
Please read the post How to handle Pastillage in our site. i am sure this post will answer some of your questions. The most importent thing is how much water you have in the recipe. The amount of water makes the paste smooth and applyable or hard and difficult to work with. Specially for small recipes the amount of water is easily reduced for few reasons 1. too long boiling the gelatine mixture. 2. too often use microwave
There is 2 main problem to trouble shoot 1.Too hart and difficult to work with / add water and knead 2. Too soft / add icing sugar and knead.. Thank you.
Hi. I’m not clear on the recipe for pastilliage made without gelatine. In one response you say to add a spoon of CMC (I assume 15 grams?) to royal icing ingredients and in another response you say to add 1 tsp (5 grams?) cream of tartar as well. I might be mixing up 2 different recipes, but would appreciate it if you could clarify this for all of us who prefer not to use gelatine. Thank you.
Hi Francine
Thank you for your question. CMC is not a real substitute for gelatine . First of all we have to understand the difference between Fondant and Pastillage . Fondant contains fat and will never dries 100 percent bone hard. Pastillage has no fat and dries brittle hard. If you take gelatine out and replace with CMC in pastillage recipe I am not sure with result becouse I never tried. But If you ask what can i use instead of pastillage so that dries like pastillage I would say CMC and Royal Icing Mixture 1.5 percent CMC will turn 1:6 Royal icing in to a dough will dries like pastillage but not not act like pastillage . So If I say spoon or tsp this will make the dough softer or harder. It is all depends what you going to do with that. Don’t forget every dough or every paste has variations of softer or harder condition to achieve different things. So 15g CMC 140g egg white 860g Icing sugar mix should clarify the clouds.
Good afternoon Chef Yener, would I be able to turn this recipe into rolled fondant by adding glycerin and shortening? if so, how should I adjust your recipe. Or will you be uploading one in the near future.
Thank you so much in advance.
yes you can add shortening and glycerin in to pastillage to achieve a kind of fondant but also CMC taylose is needed. you just have to trail and error. I am working on one fondant recipe without marshmallow or gelatine , not yet perfected yes will be uploaded.
Good afternoon Chef Yener, would I be able to turn this recipe into rolled fondant by adding glycerin and shortning? if so, how should I adjust your recipe. Or will you be uploading one in the near future (very near 🙂 )
Thank you so much in advance.
Hi chefs.
I whould like to ask you. I made the pastillage resipe a few times. Some times thought following the same steps my pastillage comes out more like gumpaste to touch and it doesnt harden. Have you any idea why this happens?
Ioannis
Hi Kyrki
Did you replace any ingredients with something else. Please give me more detail info to diagnose your problem.
Hello chef and sorry for the late response. I did not replace anything from your original recipe. Every time i make the same steps. I saw a post in the tips and tricks section
elaine grant 1 month ago
I made the pastillage first time and it was great. However, I have just made it again, and it is sticky and spongy- can I save it??
Serdar Yener 1 month ago
yes . what is happened , you whip too much and add too much air in to it . it turns to a mush mellow. Dont worry just wrap and keep in air tight container in the fridge . when you start using you going to heat in microwave and knead it . it will back to normal condition. thanks”
It seems that i have the same problem but heating and re kneading it does not help.
I even tried to do it by hand so i don’t have to much air in it but it didn’t help either.
I made the toadstool and so many other projects with pastillage but now i can’t make it right.
Please help me
Thank you in advance.
hi Kyrki I am dying to help you but I am confused. Please Don’t worry about Elaine’s problem explain exactly what kind of ingredients you using what kind of gelatine etc. Take a few photo of that texture you don’t like and send me . After all these is only two problem with pastillage TOO SOFT add icing sugar , TOO HARD add water.. That is what I do nothing else.. Hear from you
Hi Chef!
I made the above recipe by hand as I didn’t have the correct attachment for my mixer.
the result is quite lumpy. How can I make it smooth?
Thanks in advance
Okay hear is the solution. Probably the gelatine solution was not hot enough. even the dough is lumpy. Just place in microwave and heat till all get really soft and keep mixing on the table till smooth. start with wood spoon first and get your hand in after little cool down. Store it in plastic bag
Would the measurements in grams be the same in millitres???
exactly same for water and very little difference in other liquid ingredients. But the answer is NO for non liquid ingredients like flour sugar etc. Thanks.
Hey chef!
I can’t find icing mix in the UK so was wondering if you have the sugar/starch ratio? And what type of starch is best?
Thanks x
just use 5 percent corn starch in pure icing sugar . sifting is necessary. Thanks
So light corn syrup can be substituted for glucose for those of us in the US???? and if so, please correct me if I am wrong…30 g is roughly 2 Tbs or 1 oz?
Yes you are right. But light corn syrup is softer . I recommend little more syrup and little less water.
Hi yener, I am a Muslim and live in UK, I can’t use animal gelatin. Can I use Agar Agar in this recipe and how?. Thanks
you can not use agar agar . please search for beef gelatine. Thanks
Thank you very much for reply. Actually I couldn’t find any HALAL Beef gelatin in UK. Thanks again for quick reply.
if you add a spoon of tylose (CMC) to royal icing ( 100 egg white + 600 icing sugar) you will get a paste similar to pastillage and drys very hard
Thanks for the recip. I will try that..
please can you do the recipes in cups measurements
Hi chef, will u please advice me to make gum paste wirhout gelatine. Is there any other substitute of gelatine in pastiliage receipe? Please suggest
100g egg white
600g icing sugar
1 ts cream of tartar
15g CMC ( tylose)
Thanks for recipe. I will try that..
Hi chef….
Can i use agar agar powder instead of gelatin to make it vegan
Hi chef Yener. I want to ask you on the pastillage recipe when you say to use firm approximately 43BE. What is 43BE? I want to make the paste for this week and I don’t know what it means. Thank you.
Hi Grisel, thanks for your question.
BE is short for Baumé which is a density measurement in degrees. Plain water is 0°Bé. As soon as you add sugar or other substances, BE will increase . 43BE is very thick glucose and pours with very slow motion. Having said that, less runny glucose (less than 43BE) will have a similar resulting pastillage. Using a glucose that is less than 43BE will just result in a softer pastillage and this may be easier to work with for beginners. Corn syrup is a softer glucose which can be found in supermarkets and can be used for this recipe. Hope this helps! Thanks
Good Evening Mr. Yener,
Is there a way or option to be able to print out the recipe?
Hi Lisa,
Unfortunately there isn’t any special way to do this. The only way would be to use your browsers print button. In future we may implement a special print function. Thanks!
just copy It & paste it to a letter & email it to yourself.
Can you please do the pastillage in cups and ounces
Hi Norma, yes, I have plans on implementing conversion options for all recipes. I will get around to this as soon as I get a chance. In the mean time, please try to use googles unit converter. Just google ‘grams to ounces’. Thanks