The art of french pastry phần 719

profession If you look at very old recipe books you’ll see that sophisticated pastries were being created as far back as the sixteenth century That’s why I will never claim to invent a pastry item I believe that every chef, whether professional or not, is here to share his point of view It’s the sharing of these new ideas, points of view, and techniques that makes our art so exciting JACQUY’S TAKEAWAYS >> These can be used to decorate a dessert in a glass (such as the verrine), or a dessert on a plate I have also used them to decorate mini pastries, 9inch cakes, and even ice cream cakes CHOCOLATE CURLS Chocolate curls are very appealing both because of what they are made of and because of their whimsical shape A simple chocolate curl on a cake or a dessert completely changes its look and adds considerably to its attractiveness METHOD 1: SHAVING A CHOCOLATE BLOCK The simplest way to make chocolate curls is to use a large block of chocolate couverture that is at least 1 inch thick It can be white, milk, or dark chocolate If possible, leave the chocolate in a ... I have also used them to decorate mini pastries, 9inch cakes, and even ice cream cakes CHOCOLATE CURLS Chocolate curls are very appealing both because of what they are made of and because of their whimsical...these new ideas, points of view, and techniques that makes our art so exciting JACQUY’S TAKEAWAYS >> These can be used to decorate a dessert in a glass (such as the verrine), or a... CHOCOLATE BLOCK The simplest way to make chocolate curls is to use a large block of chocolate couverture that is at least 1 inch thick It can be white, milk, or dark chocolate If possible, leave the chocolate in a