| 摘要 |
#CMT# #/CMT# The method involves forming pastry based choux (12), and utilizing resin (14) e.g. Sintofer (RTM: polyester resin) for sealing the pastry based choux. The choux are assembled based on a required configuration, and the choux are dried for reducing water content in the choux. A caramel color product (16) e.g. caramel color resin, is used for obtaining partial coloration of the choux. Coating of an external surface of the choux is obtained by steeping. #CMT#USE : #/CMT# Method for preparing a raised artificial part (claimed) i.e. croquembouche, for a ceremony. #CMT#ADVANTAGE : #/CMT# The method suppresses labor time, and reduces cost of the raised artificial part. The caramel color product e.g. caramel color resin, is used for obtaining partial coloration of the choux, thus improving visual appearance of the raised artificial part in a realistic manner. #CMT#DESCRIPTION OF DRAWINGS : #/CMT# The drawing shows a perspective view of a raised artificial part. 10 : Raised artificial part 12 : Pastry based choux 14 : Resin 16 : Caramel color product. |
