The art of french pastry phần 715
Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (120.94 KB, 5 trang )
npastrywecall
decorations“lacerisesur
lagâteau”—thecherryon
thecake.Theyarenever
mandatoryinmyrecipes,
buttheydoembellishthe
finalproducts.Theymake
themevenmorespecial.
I
Someflourishesareas
simpleasahazelnut
dippedincaramelinsuch
awaythatthehotsugar
drippingoffthenut
solidifiesintheformofan
elegantcurl.Your
decorationofchoicecanbe
simple:threadsofcandied
peel,athin,crisptuile,a
shardorasquareof
chocolatenougatinecrisp,
orsomethingpiped—
buttercream,mousseline,
whippedcream,or,once
yougetcomfortablewith
temperingchocolate,piped
chocolateswirls.Chocolate
offersaworldof
possibilities,fromcurlsto
swirlstosimplechocolate
shavings.
Mostofthegarnishes
suggestedintheserecipes
don’ttakealotoftime,but
theydosometimesrequire
practiceandpatience,like
somanythingsinpastry.
Usingthemwillsetyour
dessertpresentationsata
higherlevelandwill
impressyourguestsso
muchthatbeforelong
they’llbeplacingorders
withyou.
HAZELNUT
CARAMEL
CURLS
YIELD |UPTO
15CURLS
Thisisacleverandsimple
waytomakeastunning
decoration.All
