How to Make Glass Sugar Dome

[@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!

[@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!

[@ThatMatahari]

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

[@samaraisnt]

They make cutter molds like that that open, I think those would be perfect for this.

[@ldhoffmann01]

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

[@Robino439]

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

[@philkhoury]

Thanks alot!

[@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

[@Lachumiashogan]

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

[@marcoperniciaro85]

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

[@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.

[@amittrivedimotivationalspe9866]

Thank you very much for teaching 🥰🥰🥰

[@crazzzyyychidiya]

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

[@AmalAbdelmagid]

روعة ❤❤ عاشت الأيادي ✌️✌️ أستاذ ورئيس قسم وبجدارة

[@joseepelser5675]

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

[@nutanbhosale6286]

God bless you for Sharing beautiful knowledge

[@michaelmacintyrelisboa6154]

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

[@philkhoury]

Thanks Michael!

[@julietabraham476]

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

[@مواضيعمختلفةصلاحالدينشرعي]

thx so much .may god protect you beautifull hands

[@elvisvelic4179]

I used a special kind of clingwrap that can be used in the oven, restaurants usually have this kind of clingwrap. Bought my online and it works perfectly. Instead of oiling the ring I used a silikon mat that I cut to the size of the ring that I'm using, no more worries that it will break and the sugar doesn't stick to the silikon mat ☺️

[@princesse523]

And you glue the edges together ? 🤔

[@elvisvelic4179]

@@princesse523 No you don't have to glue the edges, you just put it on the inside of the cutting ring without glueing the edges and it comes out easily and doesn't break. It's just there so the sugar doesn't stick on the metal ring 😊

[@princesse523]

@@elvisvelic4179 Thanks

[@miskyloo887]

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

[@jasonbatalla6091]

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

[@uraniakusk593]

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

[@beenasuresh9023]

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

[@Zothiqueness]

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

[@t.s8113]

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

[@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

[@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!

[@МаруськаИванченко]

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

[@catmaiduyen7332]

What a wonderful sharing. Thanks so much

[@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.

[@josemarra969]

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

[@mikebiondi6621]

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

[@akashchawlani4329]

Same here😂

[@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❤️

[@AZ-so3xh]

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

[@mithrano5431]

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

[@malnafoygi1]

Thank you so much for this! Got it right on my first try! No air bubbles, clear as glass!!! :)

[@philkhoury]

Yessss! So glad to hear!

[@suzettemackenzie5562]

Hi what type of cling wrap did you use as mine burn trough

[@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.

[@cuisinerdomicilejeanjacque4432]

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

[@wightknightphotography917]

Hi Phillip, we followed your instructions to the letter and when we poured the cooled sugar on to the cling film, it melted straight through. What are we doing wrong?

[@PaulHewsonPhD]

Me too, there must be different types of clingfilm

[@dinabayanofficiel]

Beautiful done well done

[@XX-gy7ue]

MERRY 🎄 CHRISTMAS SPECTACULAR !

[@susanagonzalez1426]

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

[@souphow-to-soup]

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

[@browniemushroom]

THIS IS JUST AMAZING😍 GONNA TRY THIS SOON!

[@anversailles]

I did this and failed the first time because my cling wrap was old and kind of flimsy, tearing every time. I bought new extra strength ones and it worked perfectly. To anyone making this, make sure your cling wrap is of good quality.

[@philkhoury]

Thanks for sharing your experience!

[@sumitradeb8613]

thank you so much,I also faced the problem of this flimsy type of cling wrap and didn’t know what to do .

[@marialuisamalnero2711]

Spectacular! Wow! !! The best dome ever

[@philkhoury]

Thank you Maria!

[@SuperSherry1959]

Great demo. Thank you. I would like to make quite a few of these to cover cupcakes as Christmas gifts. I realise I wouldn't be able to place on the cupcakes until the last moment possible. Would setting them in a sugarpaste ring help? Also how long will they last once made?

[@philkhoury]

This is a VERY tricky technique! Reserved for use as a last minute addition to something like a plated dessert. If you were doing this keep them in a large airtight container with some moisture absorbing silica beads

[@mt-cd4oy]

@@philkhoury I want to make 60 of these for use for two days. How far ahead can I make these?

[@loiskwan6663]

0:04 0:04 0:04 and

[@thebitewithcraigandtess3623]

Beautifully done!

[@philkhoury]

Thanks!

[@nutanbhosale6286]

Thank you my child for sharing best knowledge be blessed .

[@philkhoury]

You’re welcome!

[@sandrasoaresd9198]

Wowww that was a great video. Thank you Philip 😘

[@zestybutterfly7161]

That's ingenious!

[@philkhoury]

Thanks!

[@ymcrivera]

Gorgeous!

[@flocon1734]

OK. But if you want to make more than one, what do you do with the yet unused sugar to keep it warm enough ? And is it necessary to change the film between two domes ? Nice to see

[@brutalmadness9099]

I'm also wondering ahahaha!

[@vincentchan1173]

THANK YOIU SO MUCH FOR POSTING THIS PHILIP!!!

[@massabielle2821]

A-mazing!!!!!!! Mad gratitude! 🥰

[@kathleenlunman2328]

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

[@eyeofthetiger4214]

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

[@Turboy65]

This makes me want to make some fun "broken glass fragments" out of glass sugar and serve them as snacks at my next party. Here, eat some broken glass.

[@lavdrim9317]

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

[@alanlangridge4339]

What cling wrap do you use? I've got a candy thermometer so am confident in my temperatures but the name brand cling wrap I'm using (Glad) just melts straight through all the layers...

[@sugar.butter]

Wow... spectacular

[@philkhoury]

Thanks!

[@rebeccaned1996]

Awesome 👏 so excited to see this

[@davidfred2123]

I have no idea what I'm doing wrong. I get it the temp you say and within 2-3 seconds it melts through my 2 sheets of cling wrap. I bring it to 105 Celsius and it's too thick to stretch but if I add pressure it blows a hole in it. Are you using a special type of cling wrap or just any you can find at the store?

[@cristinamore4406]

Loved this !

[@philkhoury]

Thanks!

[@infinitycraze9532]

Hi chef new on KZbin you are going to be dam famous

[@philkhoury]

😅😅

[@brigittesladky6331]

Thank you so much!!!

[@biteyrankles138]

Thank you!

[@chiquiduque]

Excellent!!!! Thanks!

[@anandtamilkadhalan1353]

Very nice

[@chefbezos]

Stunning 🤩👌

[@hardspun1522]

I've tried this exactly like how you said and the syrup melts right through the shrink wrap every time. Is there a certain brand or type of wrap to use?

[@vickyschapansky4329]

I think that means your syrup is still to hot. Maybe you let it chill a little bit longer.

[@touferdocherty3765]

Amazing video. Keep up the perfect work 🤍

[@philkhoury]

Thank you!

[@sandhyaantony3459]

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

[@senimax]

Genius sugar master

[@funfunfun732]

very cool

[@bjornjohansen5397]

That is one HOT chef!

[@ruhialam66]

Great job just amazing 😊

[@patriciaflorian4367]

Thanks for sharing

[@linda6725]

That is quite simply 👏 amazing ..

[@happysundae3670]

I followed the instruction and had a try. 110 oC sugar just melted my parafilm. Could I ask for the brand of parafilm you used?

[@23rlwalker]

I used saran wrap brand and same problem! It went right through. The video is a year old, but maybe someone in the know will check back at the comments for this holiday season 🤞

[@elvisvelic4179]

I had the same problem, then I decided to try it on 115 instead because it's more smooth and fluid then at 110, and managed to make one. 110 degrees made it to hard for the wrap and broke every single time. Hope this info helps you guys☺️

[@frustories7638]

Works just fine with microwavable film 🥰

[@siscalancaster6276]

Good job 👍

[@sihamalshihri3722]

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

[@joyofcreationwithrenu6147]

Just Awesome..loved it ..new sub🎉🎉

[@philkhoury]

Thanks!

[@suzettemackenzie5562]

Hi i tried this and poor when it was 110 c but it melts the gling wrap and fall trough , also if you push on it it does not make a bubble like your what do i do wrong🤔🙄😅😅

[@العنزي-الكويت]

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

[@violetjazz34]

Thank you thank you thank you!!!

[@amydelaforce7828]

Wow thank you

[@hinasyed2569]

Can I use different shapes with these like say a heart or a flower?

[@chefdonindia5184]

Awesome chef🤘

[@Food_Logic]

Wow that's amazing

[@beewee7024]

Hi, what's the secret? I only get a light curved more or less flat "chip" but no dome. If I press too hard, the foil bursts. I bought a premium foil because the cheap one always melts above 80 degrees.

[@mayamore1943]

It's very nice

[@cristinapetrea2523]

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

[@ByMyReckoning]

You are amazing!!

[@kalpanasharma5000]

Wow its beautiful n amazing 😊😊

[@DavidRomero-ey7gd]

génial merci

[@maramghaza8738]

شكرا على ترجمة عربي

[@ahmedbond8387]

thanks bro ❤️

[@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!

[@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?!?

[@RafMaz55]

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