Cernit métallic champagne marble-effect earrings

Take a third of your loaf of champagne-colored dough, not handling it too much so that it remains firm and you can cut small bars of about 1 to 2 mm with your blade.

Each bar should then be cut into small, unequal triangles. Make sure you spread all the pieces as evenly as possible, so that they don't stick together.

Add a small amount of acrylic bronze paint to the pasta triangles, then mix with your fingertips, separating the agglomerated bits as much as possible so that they are covered as much as possible with paint.

Scatter gold leaf over your pieces, mixing well as in the previous step.

Tighten all the pasta ends between your fingers to form a rectangular cane. Roll on all sides. Using your blade, cut several slices lengthwise.

Make a medium or thin sheet in the pastry machine with black. Place your marbled duck slices side by side on the black baking sheet. Cover with baking parchment, then smooth the surface with a card and erase the joints between the slices by making small circles on the surface. Take a 4 cm-long cookie cutter and cut out 2 marbled pieces.

Take the 2.5 cm cutter from this set, and place it in the center of the oval shapes to hollow out the center symmetrically.

Use the parts removed from the center to cut out 2 rounds of 12 mm to make the ear studs. Bake your cernit metallic dough at 120 degrees for 30 minutes.

Sand your parts under hot, soapy water, starting with 800-grit sandpaper , then 1000-grit. Move on to polishing with micro-mesh, then polish with flannel and a router or discs adaptable to your Dremel.

Use a hand chuck or Dremel drill to pierce your curls, making a hole at the top 2 mm from the edge.

Glue your circles onto the stud earrings, using small rings to connect the 2 parts of your marbled earrings.