Sugar Paste Molds

Recipe for preparing sugar paste

Nicola Giotti's recipes

Ingredients

Glucose 50g.
Water 30g.
Isinglass powder 5g. to hydrate with cold water 25g.
Icing sugar 500g.
Glycerin 10g.

Method
Heat glucose and water without bringing them to the boil. Add the isinglass and finally the icing sugar and glycerin. Mix everything until the mixture is homogeneous.

Nicola Giotti is an Italian Master Pastry Chef. Among the most trained and innovative pastry chefs in Italy, he owns a pastry shop in Giovinazzo (Bari). Nicola has innovated the world of pastry decoration by creating a echnique that is unique worldwide for decorating chocolate with indirect, glossy specular airbrushing.

Elisabetta Filonzi's advice

From the design to the creation of a monumental cake with decosil moulds.
Elisabetta Filonzi is an Italian Artistic Pastry Chef. A young and talented professional specialized in artistic pastry making, she already boasts a ten-year career in the world of pastry and chocolate making.
She trained by working and collaborating with many esteemed professionals in the sector, at a national and international level.