How to Make Glass Sugar Dome

A step-by-step tutorial video on making the superfine, glass-like edible sugar domes with cling film, as seen in my Christmas Bauble Cake, and famously in Amaury Guichon's Compass Cake. This technique was originally created by JF Deguignet. The how-to shows cooking sugar, glucose and water along with the technique and specific temperature for creating a very fine, glasslike sugar dome with cling film for desserts, cakes and pastry.
REMEMBER! This is a fiddly and tricky technique, if you're a novice, it may take quite a few attempts to get right. Precision is key, as much as practise. It took me around 20 attempts to get my first dome when first trying this technique!
Makes 5x 7cm diameter domes
Ingredients
Glucose 50g (2.5tbsp)
Sugar 100g (1/2cup)
Water 50g (3tbsp +1tsp)
Equipment
Digital thermometer (make sure it has an instant read function like this amzn.to/35CCvFU)
Plastic cling wrap (I've tried a number of supermarket brands made from ldpe and all worked fine!)
Glass bowl
Plain stainless steel cutters
Small saucepan
Table spoon
Stovetop
These can be made ahead and carefully storied in a sealed container with silica beads to absorb moisture, but should be placed on a dessert close to serving.
PLEASE EXERCISE CAUTION! This technique does involve the handling of sugar above 100*C and appropriate caution should be taken. If you're a novice, I highly recommend taking care with this and having a bowl of iced water nearby, so you can dip your fingers immediately into if you were to come into contact with hot sugar to avoid harm.
Instagram: @philkhoury
© 2020 Philip Khoury. All rights reserved

[@tnn-cj3vy]

for anyone thinking of making this, i tried demolding it 3 different times and the dome broke every time. IT'S HARD. and even if you manage to do it, your dome may look a bit uneven in the end. try wrapping the inside of the ring in plastic cling wrap and then applying oil, the sugar dome will literally come out of the mold without any pressure at all. it's so much easier.

[@philkhoury]

That’s a great tip! Take note everyone!

[@gretabuccellato9094]

It doesn't look easy at all. A exact science really.

[@michaelnoeldner3279]

Seen this on School of Chocolate and I needed more detail on how to do it. Thanks for the video your tutorial worked.

[@familyd6558]

same!

[@yashmunot8634]

Same me too

[@georgiscakes]

Same here!

[@crazzzyyychidiya]

Such a beautiful yet simple technique even for beginners! Thank you so much.

[@Robino439]

One of the best cooking toturials out there, so clear and a perfect explanation!

[@philkhoury]

Thanks alot!

[@ldhoffmann01]

Brilliant and perfectly explained, thank you Philip and also to the person who recommended coating the ring with cling film :)

[@julietabraham476]

Excellent demonstration of a super transparent dome.Thanks sooo much.

[@adamchurvis1]

Thank you for giving full credit to Amaury Guichon. Very honorable. EDIT AFTER WATCHING: Outstanding instructional content and format -- especially showing it in real time. Subbed your channel based on this, my first contact with it. Bravo, maestro.

[@philkhoury]

Thanks Adam! Credit where it’s due!

[@Hortondlfn1]

I is GLORIOUSLY impressed! Thank you for showing the process in real time - that takes a great deal of the guesswork (which, for me = apprehension), out of it.

[@michaelmacintyrelisboa6154]

Thank you Philip, I was looking for a simple straightforward video on that. Keep up the good work

[@philkhoury]

Thanks Michael!

[@mithrano5431]

Great tutorial, thx for sharing mate. Impressive and creative technique.

[@t.s8113]

Thank you for your instructional video. I plan to try and make domes to cover little holiday cakes.

[@browniemushroom]

THIS IS JUST AMAZING😍 GONNA TRY THIS SOON!

[@joseepelser5675]

Je vais certainement essayer. C'est la premiere fois que j'ai vu cela. Jr suis espoustoufflée. Félicitations Amaury Guichon.

[@Zothiqueness]

I can't imagine when I'd need to know this but now I do! Very cool.

[@catmaiduyen7332]

What a wonderful sharing. Thanks so much

[@nutanbhosale6286]

God bless you for Sharing beautiful knowledge

[@amittrivedimotivationalspe9866]

Thank you very much for teaching 🥰🥰🥰

[@AmalAbdelmagid]

روعة ❤❤ عاشت الأيادي ✌️✌️ أستاذ ورئيس قسم وبجدارة

[@miskyloo887]

Beautiful.. Thank you.. Gotta get myself a thermometer and then I ll try it..

[@ymcrivera]

Gorgeous!

[@ruhialam66]

Great job just amazing 😊

[@Lachumiashogan]

Hi there I'm a small business person from Malaysia... I Learn many tips from your videos tq...

[@sandrasoaresd9198]

Wowww that was a great video. Thank you Philip 😘

[@josemarra969]

Thank you for the video. I was searching for it.

[@marialuisamalnero2711]

Spectacular! Wow! !! The best dome ever

[@philkhoury]

Thank you Maria!

[@thebitewithcraigandtess3623]

Beautifully done!

[@philkhoury]

Thanks!

[@massabielle2821]

A-mazing!!!!!!! Mad gratitude! 🥰

[@dinabayanofficiel]

Beautiful done well done

[@vincentchan1173]

THANK YOIU SO MUCH FOR POSTING THIS PHILIP!!!

[@uzmamunir5583]

Very easy to follow, will try 👍

[@philkhoury]

Good luck! It's a really tricky technique, but I whish all the success! It took e about 20 turns to figure out the tricks before I got my first successful one.

[@linda6725]

That is quite simply 👏 amazing ..

[@susanagonzalez1426]

Eres el MEJOR !!! Saludos desde Veracruz México 🇲🇽

[@touferdocherty3765]

Amazing video. Keep up the perfect work 🤍

[@philkhoury]

Thank you!

[@uraniakusk593]

Wow amazing, I will definitely try this!!!!!!

[@rebeccaned1996]

Awesome 👏 so excited to see this

[@marcoperniciaro85]

Nice video , i will do it tomorrow in my restaurant just using isomalt instead .. thanks a lot

[@beenasuresh9023]

all the way from India. love u and ur creativity. god bless u dear

[@cristinamore4406]

Loved this !

[@philkhoury]

Thanks!

[@user-qv8nl5ds2x]

ابدااااع ماشاء الله تبارك الرحمن 😊👏👏👏👏👏👍

[@zestybutterfly7161]

That's ingenious!

[@philkhoury]

Thanks!

[@lavdrim9317]

Thank you so much Man. We Need more from yout Kitchen very nice

[@biteyrankles138]

Thank you!

[@sihamalshihri3722]

Omg that's very very pretty!!!!!! Thank you

[@jasonbatalla6091]

Thanks for the video. I'll try this at my final

[@cuisinerdomicilejeanjacque4432]

TANKS FOR THE RECIPE.....YOU ARE GREAT THANKS WERY MUCH

[@user-un6fw6vy2q]

thx so much .may god protect you beautifull hands

[@AZ-so3xh]

Wow, that’s amazing technique. Merry Christmas to everyone:)

[@Food_Logic]

Wow that's amazing

[@chiquiduque]

Excellent!!!! Thanks!

[@pinoficara]

I gave it a go and it worked really well both with your formula and with pure isomalt (no water). Thank you!

[@davidfred2123]

Did you use regular cling wrap? I get the candy almost 100° cooler than he say in video and it still melts through mine

[@KopiKuceng]

@@davidfred2123 mine too. I took a bit of search, turns out it better to use cling wrap that has pvc material in it.

[@souphow-to-soup]

so cool, helpful to my desserts. much more translucent then Japanese Agar. Cool. Subscribed. Thank you.

[@irmaz515]

Espectacular!!!👏👏

[@ByMyReckoning]

You are amazing!!

[@kalpanasharma5000]

Wow its beautiful n amazing 😊😊

[@mckennalee2597]

How do you get the cling wrap to not melt? Every time I put the sugar on it, it melts through before I can make the dome. I let it cool until 110°C too and it still melts through multiple layers of cling wrap

[@XX-gy7ue]

MERRY 🎄 CHRISTMAS SPECTACULAR !

[@patisserie1524]

PATIsserie Ok, i just made it and i have the tips of the mistakes that I made.. The right material of the film is PVC that sometimes actually says in the package that widstands 120C to -10C. Then nobody told me the ring would get absolutely hot and start burning my fingers which i would made me let loose and riun the soft texture. Then i shamesly didnt grease my ring so the caramel stayed sticking on it and i had to break the dome to take it out. As last, i put a bit too much caramel in the ring so the dome was very thick at the border. I weighed it and for my 15cm ring, its ok to use just 50g of the melted sugar.

[@TheSimplyCooking]

Thanks love!

[@curious5473]

Thanks for sharing. 💗

[@anupeter3604]

Thanks for sharing

[@krazykara1327]

Thx dear

[@ingridaragon5417]

Thank you. How long do the sugar domes last? I want to make Christmas snow globe cupcakes as gifts for my coworkers but not sure if they would hold up in d open

[@Mudita__19]

Amazing ✨

[@amydelaforce7828]

Wow thank you

[@senimax]

Genius sugar master

[@kathleenlunman2328]

Thus is GREAT!!! THANK YOU!!!!

[@sugar.butter]

Wow... spectacular

[@philkhoury]

Thanks!

[@siscalancaster6276]

Good job 👍

[@jonathanstaley3883]

Awesome! Cheers!

[@chefbezos]

Stunning 🤩👌

[@chefdonindia5184]

Awesome chef🤘

[@brigittesladky6331]

Thank you so much!!!

[@patriciaflorian4367]

Thanks for sharing

[@mikebiondi6621]

Tried it twice w double cling wrap and it went right through both times.

[@akashchawlani4329]

Same here😂

[@anandtamilkadhalan1353]

Very nice

[@eyeofthetiger4214]

Thanks for sharing this trick. I always wanted to know how Armuary Guichon did this for the Compass

[@leilamenzer3489]

Thank you

[@philkhoury]

You're welcome!

[@funfunfun732]

very cool

[@nahushmodak1659]

Wow! I can't believe this!! Much appreciated man! Happy Holidays and a happy new year! P.S. you've got a new, happy sub! Keep up the good work

[@philkhoury]

Thanks so much! Good luck with this fiddly technique!

[@nahushmodak1659]

@@philkhoury yes. I tried it. I got one dome correct (superfine) out of five and the syrup then set too hard. I didn't have a thermometer so what I did was more of a trial and error method!! The second time however, I got all of them correct!! Never been so happy!! Thanks!

[@philkhoury]

@@nahushmodak1659 Amazing news! It's such a tricky/delicate technique so it requires precision and practice. Glad you had a great result! The first time i did it when I was trying to figure out how it was done it took me 20 attempts!

[@sandhyaantony3459]

Awesome 👌 thank you for the detailed video. I am your new subscriber.

[@storiesforkids4569]

Thanks very much for this video, i wish if you also show us how to safely trim the sides

[@beautydropsbyshija2946]

Amazing 👌

[@mayamore1943]

It's very nice

[@princesse523]

Waouh great, thank you very much ❤

[@chandanbose6595]

It's just great.👍👌

[@nutanbhosale6286]

Thank you my child for sharing best knowledge be blessed .

[@philkhoury]

You’re welcome!

[@MrBus56]

Omg es el mejor !!!!!

[@bmilano1580]

I love this sugar dome

[@user-ug2px9nl2g]

Thank you from Russia, great, very interesting, try it in my kitchen, regards)

[@SnowSugarBakery]

Hello! You have a great channel and I get a lot of inspiration from it ❤👊😉. I wonder when I make these sugar domes, what should I do to make the edges round and nice? Thanks!

[@RafMaz55]

hi, wonderful video.. very nice! a question, where can i retain the sugar dome until the cake is done?

[@ChefManishLoves]

I Got it Thanks Chef 👍👍👍

[@Thebeastiesbakery]

I love sugar work I cannot wait to try this 🙏🏽, thank you for this love that it’s in grams .

[@philkhoury]

My Pleasure! Good luck!

[@colourcrush]

@@philkhoury hi...loved this video n i tried it many times but i never had a crystal clear dome .there are always remain bubbles..please give me some advice if i hv to take care of something. Love from India❤️

[@bjornjohansen5397]

That is one HOT chef!

[@DavidRomero-ey7gd]

génial merci

[@violetjazz34]

Thank you thank you thank you!!!

[@ni1_]

Sem palavras ,apenas quero falar sacional seu trabalho 🇧🇷

[@ahmedbond8387]

thanks bro ❤️

[@anumrabadam9678]

Wise Guy!

[@teresaarmstrong2976]

That’s awesome! I’m subbing 👍

[@philkhoury]

Thanks! Glad you enjoyed it

[@colourcrush]

@@philkhoury Hey...loved this video..i am your new subscriber.. i tried to get hand on it but my cling film bursted in the middle 😭..hope you ll give some good advice to avoide it.. Love from India ❤️

[@kyote1089]

I am very serious when I say... *_WHO TF thought up this technique in the first place?!?_* 😂 This is mad genius level creativity! But really... hot sugar burns skin harder than hot oil, and someone thought _THIS_ up?!?

[@joyofcreationwithrenu6147]

Just Awesome..loved it ..new sub🎉🎉

[@philkhoury]

Thanks!

[@juhyunpark4941]

Thank you for a great recipe. Seems like it takes few minutes to make a single dome, then rest of the syrup won’t set while leaving it aside? Can I reheat the syrup if it sets too much before pouring on top of the cling wrap?

[@philkhoury]

Yes! of course. I put my syrup back on a VERY low heat to keep it at temperature. After 2-3 goes you may need to reheat on a higher temperature, and swirl it around the pan and let it cool down again. Hope this makes sense!

[@beniaminlewkowicz8749]

Hi Philip, I was wondering - can I use powdered glucose instead? Great vid btw!

[@cristinapetrea2523]

Hi,this is a great tutorial. Can I preserve the dome in the fridge and how long? Thanks