2. The skill of the pastry chef is shown in the following: • All sweets are of the same size and shape • All sweets have eye appeal • Decoration should be well balanced and colourful • All piping should be complementary to the product and not used as a mask to cover mistakes A high level of skilled finishing is necessary for all cold and hot desserts.
3. Cooling Products should be cooled rapidly to 5°C or below. Chefs must ensure that desert products are cooled at appropriate times. Cooked products served cold, Bavarois, flan cases/fillings, stock syrup, ice cream Ways to cool: Ice Blast chiller Cool area Fridge/freezer
4. Cooling continued Once dishes have been completed they should be stored in a refrigerator used for sweet dishes and pastry commodities only, at a temperature of 3°C until required for service. Serve prepared cold sweets within 12 hours of production.
5. Filling Always prepare the filling according to the recipe and cool if necessary before use Never over fill any cold sweets If the cold sweet is made from pastry, make sure that it is carefully sealed using egg wash or water Add a vent to each cold sweet if any steam will be produced from the filling during the cooking process ‘Dock’ the pastry bases before filling (if required) Filling pastry products may be carried out before or after the cooking process, depending on the filling to be used i.e. pastry cream or sweet egg custard.
Explanation:
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