To make pastillage, gather the materials, sprinkle cornstarch over the work surface, incorporate the ingredients, knead the dough and properly store the pastillage. This process takes approximately 24 hours and requires confectioner's sugar, warm water, Tylose, cornstarch, a stand mixer, plastic wrap and an airtight container.
- Gather the materials
Collect a stand mixer, plastic wrap, an airtight container, 1 pound of confectioner's sugar, 1/4 cup of warm water, 1 1/2 tablespoons of Tylose and cornstarch for sprinkling. Tylose can be purchased at any cake decorating store.
- Prepare the surface
Sprinkle a generous amount of cornstarch on your work surface, and keep the cornstarch accessible.
- Mix the ingredients
Sift the confectioner's sugar into the clean bowl of the stand mixer. Add the Tylose. Turn on the mixer, and let the dry ingredients mix thoroughly. Gradually pour in the warm water while the mixer is on. Continue mixing until the dough comes together in a ball.
- Knead the dough
Turn out the ball of dough onto the prepared surface. Quickly knead the pastillage, adding more cornstarch to the surface and your hands as needed. Knead until the ingredients are completely incorporated and the dough is smooth.
- Store the dough
Wrap the pastillage in plastic wrap. Store it in an airtight container for at least one day before use.