Pastillage
Preparation
10 MIN

Pastillage

Ingredients

  • 1 tablespoon (15 ml) gelatin
  • 1/2 cup (125 ml) cold water
  • 5 cups (1.25 litres) icing sugar, sifted
  • 1 cup (250 ml) cornstarch, sifted
  • 1 tablespoon (15 ml) light corn syrup
  • 1 teaspoon (5 ml) lemon juice

Preparation

  1. In a bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes. Set aside.
  2. In another bowl, combine the sugar and cornstarch. Set aside.
  3. In the microwave, heat the water and gelatin for about 30 seconds or until dissolved. Transfer to a large bowl and add the corn syrup and lemon juice. Stir in the dry ingredients with an electric mixer on low speed. Beat for about 2 minutes or until the dough becomes smooth.
  4. On a work surface generously dusted with icing sugar, knead the dough for about 2 minutes, adding icing sugar, as needed, until the dough is no longer sticky. Immediately cover the dough with plastic wrap and place it in a plastic bag.
  5. Roll out the dough, a little piece at a time, because it dries quickly. Cut out the desired shapes with cookie cutters and allow to dry for 12 hours, depending on the thickness, at room temperature on a sheet of parchment paper.