Slideshow SLIDESHOW: Behind the Scenes: Making Edible Blown Glass at Aureole, NYC

[Photographs: Laura Togut]

Let me clarify—that's not actually blown glass, it's sugar. A thin, hollow, sphere of sugar. Pretty awesome, right?

At Michelin-starred restaurant Aureole in New York, they use a technique very similar to glass-blowing to make one of the most whimsical garnishes I've seen come out of a pastry department. These delicate ornaments get filled with a thick, rich cream, which creates a delightful textural contrast when they shatter in your mouth.

So how do they do it? We photographed the step-by-step process of these little ornaments coming to life—click through the slideshow to see!

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