Ideally, pastillage is one of the classic productions of pastry kitchen. Although it belongs to the pastry kitchen, most pastry chefs in the industry aren't regularly practicing it due to the time consumption and tediousness. However, Pastry Artists may be the ones who worship and perfect the techniques of pastillage making regardless of the obstacles.
Essentially, pastillage is made by just simple ingredients like icing sugar, gelatin, and water. To date, there are many other recipe variations available that will include egg whites, cream of tartar, and others. Along with the process of alternating recipe, emerged the famous "Gum Paste". The discovery of the edible gum called "Tragacanth" has replaced the use of gelatin in the pastillage recipe. Gum paste is more pliable than pastillage and when it sets dry, it will be a little more sturdy than the pastillage would. I personally never tried working with gum paste just because the gum tragacanth isn't readily available at my reach and is priced too high to the quantity that you'll get.
|The first ever Pastillage Model I have ever made in my Classical Pastry Class in my diploma years.|
|Second project in Bachelor Degree's class - Pastry and Confectionery Techniques. Sugar Box made out of Pastillage used for a dessert-buffet Center piece.|