The art of french pastry phần 719
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profession.Ifyoulookat
veryoldrecipebooks
you’llseethat
sophisticatedpastries
werebeingcreatedasfar
backasthesixteenth
century.That’swhyIwill
neverclaimtoinventa
pastryitem.Ibelievethat
everychef,whether
professionalornot,is
heretosharehispointof
view.It’sthesharingof
thesenewideas,pointsof
view,andtechniquesthat
makesourartsoexciting.
JACQUY’S
TAKEAWAYS
>>Thesecanbeused
todecoratea
dessertinaglass
(suchasthe
verrine),ora
dessertonaplate.
Ihavealsoused
themtodecorate
minipastries,9inchcakes,and
evenicecream
cakes.
CHOCOLATE
CURLS
Chocolatecurlsarevery
appealingbothbecauseof
whattheyaremadeofand
becauseoftheirwhimsical
shape.Asimplechocolate
curlonacakeoradessert
completelychangesitslook
andaddsconsiderablyto
itsattractiveness.
METHOD1:SHAVINGA
CHOCOLATEBLOCK
Thesimplestwaytomake
chocolatecurlsistousea
largeblockofchocolate
couverturethatisatleast
1inchthick.Itcanbe
white,milk,ordark
chocolate.Ifpossible,
leavethechocolateina
