46 Pastillage

Mixing a fast-drying pastillage dough that has a fine, uniform texture. Pastillage can be mixed in different ways depending on its desired qualities. For example, adding glucose will lengthen the dough's working time when shaping by slowing its rate of drying. Wrap unused pastillage in plastic wrap.
Using pastillage dough that has been kneaded until it is smooth and pliable, roll a thin tapered rope that has a smooth wrinkle-free surface. Shape after placing on a wooden or foam board. Trim using a thin, sharp, clean blade. Halfway through drying, flip the shape so it dries evenly without warping.
Roll pliable pastillage dough into a flat piece that has a smooth, wrinkle-free surface. Using a clean, sharp, thin blade, cleanly cut smooth shapes without ragged edges. Lay the cut shapes flat on a wooden or foam board to dry. Flip the pieces halfway through drying to dry evenly without warping.
Roll pliable pastillage dough into a flat piece that has a smooth, wrinkle-free surface. Using a clean, sharp, thin blade, cleanly cut smooth shapes without ragged edges. Lay the cut shapes in a cornstarch/flour mixture to maintain a 3D shape while drying. After drying, gently brush to clean.
Using melted isomalt, attach together pastillage pieces that have very smooth edges and surfaces (a result of sanding them with very fine sand paper.) For a clean showpiece, carefully apply isomalt to the pastillage without dripping. Store the completed piece at room temperature in a dry environment.
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