Description
Aerated sugar structures formed through controlled inflation of superheated sucrose syrup.
Technical
Involves heating sucrose beyond 160°C to form invert sugar (glucose + fructose), then rapid stretching introduces air pockets stabilized by sugar's increasing viscosity during cooling, with surface tension dictating bubble formation.
Culinary Significance
Enables delicate sugar sculptures and edible containers for modernist desserts while demonstrating sugar's unique thermoplastic properties.
Science
Primary Reaction
Inversion + glass transition
Parameters
Temperature
171°C optimal
160°C to 182°C range
Time
12-18 sec working window
8 sec inflation – 25 sec workable
Equipment
Copper sugar potBorosilicate glass thermometerMarble slabSilicon inflator bulbs