Penguins!!

PENGUINS!

Blown and pulled sugar penguins

After Chef prepared the Isomalt and split up the batches of white and black Isomalt sugar we softened the sugar under the heat lamps. When the black and white sugar pieces were the same temperature we used equal parts black/white formed into two balls then put them together to form one ball, one half white one half back. Using the regular method, we made a deep dent with the thumb into the ball where the two colors met. I heated the copper end of the sugar pump so that it would stick tightly into the dent. I pinched it to seal the dent. Slowly began pumping air into the sugar ball to begin forming the body of the penguin. When the body was a pretty good size I pulled the top of the ball to form the head. Once the shape of the penguin was satisfied, I let the body rest and cooled it with the cool setting of the blow dryer. As that cooled I pulled some black pieces if sugar to form the penguin flappers, and feet. I then heated the bottom of the penguin to pull out the pump and form the tail, flatten the bottom a bit to sit nicely.