3 Tips for Working with Sugar from Jacques Torres

Watching Chef Torres work with sugar is like watching Picasso paint; it is awe-inspiring, and he makes manipulating and shaping the difficult medium look easy.

For this demo, “Mr. Chocolate” decided to work with something a little different than chocolate—sugar! He created a showpiece featuring a shimmering sugar swan and a lifelike sugar rose. Throughout the hour and a half demo, he shared his insider tips to working with sugar after many years of experience. Below, we highlight some of our favorite tips from him to help you pull and pour sugar like the pros!

1. SUGAR BECOMES SHINY THROUGH THE PROCESS OF SATINÉ

Through the process of pulling the sugar, air is incorporated. As you continue to work with it, a sheen appears. But, be careful not to pull it too much, or else it will become dull!

2. SILICONE MOLDS WILL MOLD SUGAR, BUT...

…dough will work too! The fat in the dough makes it so the sugar and the dough will never stick together. The temperature difference of the two help to mold the sugar into the desired shape. This is what pastry chefs used before silicone molds were invented!

3. BE SURE TO MOVE YOUR SUGAR

When your pulled sugar is under a heat lamp, be sure to move it around every so often. This will ensure it keeps the right temperature. Because the heat is on the top of the sugar, it is important to continually flip the sugar so the temperature stays consistent.

If you’re inspired to learn how to make a sugar showpiece like Jacques Torres, check out ICE's Center for Advanced Pastry Studies.

This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your pastry education where the legacy lives on.