Pastry Chef Online: How to Think Like a Pastry Chef

How to Think Like a Pastry Chef


Advanced Pastries

 Here's where you come when you want to get beyond the basics.  From here, you can get some ideas for holiday baking, learn about making custards, sorbets and granitas, and get inspired to make all sorts of variations on old standbys.   The heart of this section, though, is devoted to turning an every day dessert into a restaurant show-stopper.  Learn simple garnishing and saucing recipes, understand dessert construction and components, get a handle on the all important quenelle and see many examples of beautifully, and not so beautifully, plated desserts.  Use the navigation buttons on the side or click the links.  However you get there, I hope you find the content enlightening and useful.  Enjoy!

Holiday Baking
Pastry Variations
Dessert Garnishes
Seasonal Fruits
Custards
Sorbets and Granitas
Restaurant Style
Tempering Chocolate

 

hits counter

 
Copyright . Jenni Field. All rights reserved.
Web Hosting Companies