Sugar Confectionary at ICE’s Center for Advanced Pastry Studies

Through the CAPS program, world-class professionals come to ICE to teach exclusive classes on the art and craft of fine pastries. In this particular session, Chef En-Ming covered her techniques for making a plethora of candies.

The candies were not only delectable but also startlingly beautiful. Chef En-Ming worked with the class to make Red Currant–Raspberry Pâte de Fruit, Honeycomb, Almond Pralines, Salted Peanut Nougat, English Toffee and Crystallized Marzipan Cherries with Hand-Pulled Sugar Stems. Not only did Chef En-Ming teach the students how to make the candies, she discussed unique and original packaging ideas for the holidays. She incorporated fun elements like take-out boxes and mason jars into her presentation that worked well with the beautiful candies she had created. Check out the photos after the jump to see some of her unique display ideas.





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