("Mozarella" by Eric Gemsa)
- Hi, my name is Christophe Rull.
I'm an executive pastry chef
and I have been working in a pastry industry
since over 20 years.
So, today we are going to play with some sugar.
One of my favorite things to do in pastry.
We are going to make a sugar artistic showpiece inspired
by the ocean.
I am always in a water, surfing.
The ocean is my ground,
and that's what we're going to play with today.
I have cooked the isomalt with 15% of water all the way
to 160 Celsius, and then it's ready to go.
So, the inspiration of the structure is coming
from the wave of the ocean.
So I started with a cool, clear sugar,
with a little effect in the center.
And then you have all the structure, light blue,
where you're representing the waves.
(music continues)
So you want to fold your sugar
to evenly distribute the temperature across the whole mass.
And the more you pull and you fold your sugar,
the shinier it's going to get.
Be careful, you can over pull it.
So you have to find out the right timing of when to stop.
If you go over, your sugar is going to stop being shiny
and it's gonna start to be really dull.
(music continues)
I had the opportunity to train really hard
in sugar showpieces and chocolate showpieces
while I was working in Las Vegas, you know, they got,
you got to go big.
And I work over there for seven years
and that's when I had the opportunity
to really train myself doing sugar and chocolate showpieces.
During New Year events, to give you an idea,
we were building 2,000 sugar showpieces individual
for a plated dessert.
We're talking about doing sugar for two weeks straight,
10 to 12 hours a day.
Altogether, I probably made over 50 chocolate
and sugar showpieces.
(music continues)
The importance of working with the temperature is
to be able to have a consistency of your sugar
that is completely malleable.
And that's why it's important to always work
with a blowtorch, with a fan.
You have to find the right medium,
and that's going with a lot of practice.
If it's too soft, it's not gonna keep its shape.
If it's too hard, it's going to break.
We torch the sugar because there is always
some micro bubbles that are forming
on top of the face of the sugar.
It's important to use a torch to remove all those bubble
and to have something really, really clear.
Give you an idea, when you pull the big sphere,
that will take anywhere from three to five hours
to pull down at home temperature.
("The Visit-Opus 2" Finkelstein and Couderc)
When you're working on the showpiece project,
what's important is to start with the biggest piece first.
In order to cool down those big piece,
it might take from two to four hours,
it all depends on the thickness.
Maybe sometimes more than that,
depending on how wide and large your mold will be.
However, for the species,
it will take about two to three hours
to cool down completely
before we can assemble the structure.
(music continues)
The most enjoyable making a sugar showcase is always
at the end, when you did all the job,
and then you have all those components
and now you start to put everything together.
And I think in my opinion, that's the beauty of it.
However, sugar is super, super fragile and like glass,
if you doing a wrong move at any time,
your entire sugar showcase can just collapse and break.
It is really important, take the time,
just follow the steps and don't, don't rush it.
(music continues)
Then we have also a presentation of chocolate bonbon heart,
because who doesn't love the ocean.
And I think it's very important to represent the love into
the ocean theme.
To enhance, there's beautiful macaron.
I prepare a little placket.
So the yellow macaron really pop up in the cup.
So this is my sugar showpiece that I accomplished today.
So it took her about six hours from beginning to end.
We have some pulled sugar for the base,
a little flower to represent the curl of the ocean.
I incorporate also some, some jellyfish,
which is blown sugar and pulled sugar on the side.
There is a couple of bubbles in the showpiece to represent,
you know, the oxygen, getting out of the rocks
and all this beauty coming from the ocean.
I hope you enjoy the sugar creations today.
And please do not forget to watch Bake Squad on Netflix
right now!
See you later, everyone.
(upbeat music)