What You Need to Know
The process involves heating sucrose or isomalt above its glass transition temperature (160-180°C for isomalt) to achieve a viscous, pliable state, then extruding or draping it into intricate patterns that solidify upon cooling through recrystallization or vitrification.
Used for elevated dessert presentation, providing structural elegance without flavor interference due to isomalt's neutral taste and high clarity.
Key Parameters
Temperature
170°C
160°C - 180°C
Time
45s
30s (working time) - 2min (before degradation)
Equipment
Silpat mats with lace patternsSugar thermometerHeat gun (for repairs)Precision tweezers
Steps
- 1.
Draped lace collars (Pierre Hermé Paris): Creates architectural support for entremets
- 2.
Isomalt cobwebs (Heston Blumenthal): Adds haunting elegance to Halloween desserts
The Science
Primary Reaction
Glass transition (amorphous solid formation)