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Below are some photos of blown sugar pieces that were part of the sugar showpiece that won best sugar piece at the World Pastry Team Championships in Nashville USA. The piece was done by Laurent Branlard of Team USA.

Blown sugar frog front view Blown sugar frog on the final showpiece

We were also able to catch the chef doing a new technique using wire to create an interesting blown sugar adornment.

Chef Branlard blows the sugar into the wound wire

The sugar is cooled by the fan until set

Once completely cooled the wire is unwound and removed

The blown sugar adornment on the award winning sugar showpiece by Laurent Branlard

Photos by ChrisNorthmore CMPC
Text by Paul Bodrogi CEPC