Cordon Bleu Chef Jean-François Deguignet
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Start with several differently-colored globs of candy and heat them with a hot-air blower so that they becomes pliable.
Sticking Log Strips Together
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Roll the warm candy into log strips, and then press differently-colored strips together. If the strips don’t stick, use the hot-air blower to re-warm the candy until they stick.
Cutting Candy Strips
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Use scissors to cut the joined log strips to the desired length.
Cutting Flattened Strips
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After joining several differently-colored log strips together, flatten them, and then use a knife to cut them to the desired length. To make a clean cut, heat the edge of the knife with the hot-air blower.
Working with the Flattened Strips
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Depending upon the effect that you want to achieve (a bow, for example, or a flower) take long, flattened strips and twist them into the desired shapes.
Assembling the Sculpture
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Assemble the ribbons, bows, and other shapes that you have created into a sculpture. Use the hot-air blower as necessary to get the pieces to stick together.
Finished Sculpture
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Et voilà!
Another Finished Sculpture
Photograph by www.DiscoverParis.net
These candy sculptures were created by Chef Jean-François Deguignet of Le Cordon Bleu cooking school at the Festival du Livre Culinaire, held from February 22 – 24 this year at the Carrousel du Louvre.
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Tags: candy sculpture, Cordon Bleu, Festival du Livre Culinaire, Paris Cookbook Fair
