Showpieces
on the fly
By Stéphane Tréand & Michael Joy
W
hen he saw Master Pastry Chef Stéphane Tréand draw with liquid silicone on a silicone mat, Michael Joy could see that Stéphane was up to something truly creative. That something has become the Showpeel™ – a collaboration of Stéphane’s design talent and Michael Joy’s mold making skills. Showpeels are thin silicone sheets with pre-embossed patterns on one side. In about 15 minutes, you can cut out the pattern, dip it in hot Isomalt and peel back the silicone revealing an intricate pattern ready for use.
Chef Stéphane, Meilleur Ouvrier de France, works as an executive pastry chef and knows how fast-paced professional kitchens are. His idea is to create a time-saving tool for the busy executive chef that would also be easy enough for a novice sugar artist to use with quick success. Used individually or in combination with other silicone molds, these delicate designs can add translucency and lightness that make your showpieces fly!
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[1] Materials needed: Showpeel™, razor knife, gloves, colorant, Isomalt, sauce pan, offset spatula, airbrush and non-slip silicone half-rounds.
[3] Prepare the Isomalt. At 300º F/148º C, the Isomalt is ideal for dipping. Chef Tréand adds a few drops of teal coloring for a crystal effect.
[2] Cut out the silicone shape. Chef Tréand uses a sharp razor knife to cut out the four butterfly wings. (Cut outside the outer line along the raised perimeter.)
[4] Dip the Showpeel. The embossed surface of the Showpeel is dipped into the Isomalt. Slide the Showpeel back and forth (twice) to help release trapped air bubbles.
Important Note: It is recommended you make a few practice cuts on the nonpatterned part of the silicone before cutting out the embossed pattern.
[5] Allow the Isomalt to drain. Be careful not to let Isomalt flow onto the smooth side of the Showpeel.
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Stéphane Tréand, MOF Patissier PHOTOS: ABOUT FACE PORTRAIT
[6] Clean the edges. Chef Tréand uses the rim of the sauce pan to gently scrape the liquid Isomalt off the edges of the Showpeel. [7] Drain in the opposite direction. The wing tip is carefully flipped over so Isomalt can flow down the wing in the opposite direction. This ensures full and even coverage of the pattern. [8] Allow the Isomalt to cool. The wings are set flat on parchment paper while Isomalt is dripped over the ‘finger hold’ areas. Note: At this time, additional thickness can be added to thin areas.