The art of french pastry phần 715

n pastry we call decorations “la cerise sur la gâteau”—the cherry on the cake They are never mandatory in my recipes, but they do embellish the final products They make them even more special I Some flourishes are as simple as a hazelnut dipped in caramel in such a way that the hot sugar dripping off the nut solidifies in the form of an elegant curl Your decoration of choice can be simple: threads of candied peel, a thin, crisp tuile, a shard or a square of chocolate nougatine crisp, or something piped— butter cream, mousseline, whipped cream, or, once you get comfortable with tempering chocolate, piped chocolate swirls Chocolate offers a world of possibilities, from curls to swirls to simple chocolate shavings Most of the garnishes suggested in these recipes don’t take a lot of time, but they do sometimes require practice and patience, like so many things in pastry Using them will set your dessert presentations at a higher level and will impress your guests so much that before long they’ll be placing orders with you HAZELNUT CARAMEL CURLS YIELD | UP TO 15 CURLS This is a clever and simple way to make a stunning decoration All ... a way that the hot sugar dripping off the nut solidifies in the form of an elegant curl Your decoration of choice can be simple: threads of candied peel, a thin, crisp tuile, a shard or a square of chocolate nougatine crisp,... chocolate swirls Chocolate offers a world of possibilities, from curls to swirls to simple chocolate shavings Most of the garnishes suggested in these recipes don’t take a lot of time, but they do sometimes require... practice and patience, like so many things in pastry Using them will set your dessert presentations at a higher level and will impress your guests so much that before long they’ll be placing orders with you