Sugar sculpture is an art form that allows for the creation of intricate and delicate three-dimensional objects using sugar and its derivatives. This tradition, once popular at grand feasts during the Renaissance and 18th century, is a testament to the creativity and skill of artists. Despite the historically high cost of sugar, these sculptures served as a symbol of wealth and luxury. Today, the art of sugar sculpture lives on through various competitions, inspiring artists to continue pushing the boundaries of what can be achieved with this sugar art.

In this article, Chef Kerlley Bong of the School of Hospitality and Service Management at Sunway University shares the experience of learning these prized skills with Stephane Klein at Atelier du sucre located in Belfort, France.

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THE TRADITIONAL AND MODERNIST METHODS FOR COOKING SUGAR

Pulled sugar with cream of tartar and cook to 170°C

Creating pulled sugar is fundamental for pastry chefs, and it has wide applications in crafting intricate sugar flowers and ribbons. The process includes combining 1000g of sugar, 350g of water, 2g to 3g of cream of tartar, and 50g of glucose, added when the sugar syrup reaches the boiling point. For efficient cooking, it is recommended to utilise an induction range.

The cooking process requires strict attention to achieve optimal results. To attain pure whites or vibrant colours without scorching, it is advised to cook 900g of syrup for no longer than 9 minutes. Colouring should be added at 120°C, and the cooking process should be terminated at 170°C by rapidly cooling the base of the cooking pan in a basin of cold water. Subsequently, the pulled sugar should be poured onto a marble slab, confectioned, and stored in containers with calcium chloride for preservation.

Blown sugar cooking 168°C-170°C  

To prepare blown sugar, the following ingredients are required: 1000g of sugar, 500g of water, 350g of glucose, and a small quantity of tartaric acid, to be added after the cooking process. The addition of the glucose should coincide with the boiling of the sugar syrup. Colouring should be introduced at a temperature of 120°C. Terminate the cooking process by submerging the base of the pan in a container of cold water. Lastly, add a few drops of tartaric acid.

Isomalt cooking at 190°C

In addition to the two traditional sugar cooking methods, nowadays, isomalt, also known as Palatinit, is artificially made from beet sugar and is used as sugar for creating sugar sculptures. Isomalt is a versatile substance particularly well-suited for creating pulled and blown sugar. It excels in producing transparent, solid forms, yielding magnificent visual effects.

The 1000g of isomalt is started by melting 1/3 of dry isomalt by stirring constantly, then gradually adding the rest. At 190°C, pour the isomalt between confectionary bars. Keep the isomalt in a bucket and reheat in the microwave as needed.  

How to create a Sugar Showpiece?

Initially, a design is conceptualised before progressing to executing colours and sculptures. The sugar is prepared and dyed, followed by the portrayal of simplistic subjects such as roses and feather-shaped decorations. In this example, a dinosaur-shaped sugar sculpture is formed.

Secondly, the bases should be created with poured sugar. These bases will be used to present the pulled and blown sugar items. The dinosaur's body is created using sugar-blowing, sculpting, shining, scoring, and colour-spraying methods. The roses are made by pulling sugar flowers, and the feather-like petals are created by mounting the piece on a cast sugar structure.

To produce a high-quality sugar showpiece, it is important to follow the step-by-step methodology carefully. Additionally, staying up to date with the latest trends in the world of imagination will allow sugar artists to incorporate proportion, balance, and harmony into their creations. 

Chef Kerlley Bong Siew Sin
School of Hospitality and Service Management
Email: [email protected]