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Mar 22, 2024 · 1. Fresh fruit tart: Top a tart with a mix of fresh berries and mint leaves for a colorful and refreshing garnish. 2. Chocolate drizzle: Drizzle melted chocolate over a cake or cupcake for a decadent finishing touch. 3. Flower petals: Sprinkle edible flower petals on top of a dessert for a delicate and elegant garnish. 4.
- Tuiles
- Meringues
- Sugar
- Chocolate
- Dough and Pastry
- Cheese
- Berries and Fruit
- Candied Nuts and Brittles
- Cookies
- Sponges
These thin cookies can be shaped in numerous ways: with a stencil, spread onto a silicone baking sheet; combed; piped; or spread onto a textured flexible baking mat and then shaped while still warm. For a recipe and variations, see the Appendix.
When making meringues, keep the ratio of sugar to egg whites 1.5-2 to 1. Meringues can be made with the common or Swiss technique, and must be dried in a low-temp oven for 12 to 36 hours. Meringue can be piped into sticks, disks, or baskets such as those made to produce the classic French dessert vacherin.
Sugar can be used to make garnishes using several different methods. is prepared by cooking a sugar syrup to between 155°C and 160°C (310°F and 320°F) and then cooling, colouring, folding, and stretching it into various shapes such as ribbons or bows. The same mixture can also be used to make garnishes, which are created by using a pump to create a...
Chocolate has many different applications. Too thick a chocolate garnish can overpower the dessert, so it must be delicate. In all cases, chocolate must be correctly tempered, which will ensure a crisp texture and proper sheen. Some garnishes that can be prepared are chocolate curls, fans, and cigarettes, formed by spreading a thin layer of tempere...
Filo pastry: Filo can be buttered and layered, with flavours, such as nuts, seeds, cocoa powder, herbs, and spices, added between layers. It can also be cut into shapes and made into cups, etc., and baked. Kataifi dough: Similar to a filo pastry but in thin strands, kataifi dough is commonly brushed with butter before being baked. Can be tied into ...
Sprinkle grated hard cheese carefully onto a baking sheet and bake until crisp, approximately 5 to 10 minutes at 175°C (350°F). The pieces can be broken into shards when cool.
Berries and other fruits can be used fresh or dried to make fruit leather or powders. Dried fruit: Firm fruits can be sliced thinly and soaked in sugar syrup with lemon juice briefly before drying in a low-temperature (95°C or 200°F) oven on a silicone baking sheet for several hours. Fruit treated the same way can also be dried in a dehydrator. Can...
Heat sugar syrup to the hard crack stage (148°C to 155°C or 310°F to 330°F) and add toasted nuts. Remove, drain excess syrup, and cool. Nuts can also be chopped and cooked in a syrup to form a nut brittle, which can be broken into pieces or ground to make a powder. A recipe is found in the Appendix.
A wide range of cookies, such as sugar cookies, shortbreads, etc., can be used as garnishes. Cookies can also be made from sweet dough (pate sucré), tart dough, etc.
Different types of cakes and sponges, such as genoise, angel food, japonaise, joconde, and baumkuchen, can be sliced thinly and cut into different shapes. “Caviar” and other interesting garnishes can be made with the reverse spherification method.
- Airbrush. When decorating cakes, an airbrush can be a big help. Instead of using food coloring on fondant or icing, you can use an airbrush to color the cake itself.
- Basket Weave. A common cake decorating technique that produces a three-dimensional look that mimics a woven basket, often on the edges or tops of cakes.
- Beading. Beading is a technique used in creating a border on cakes. It mimics the appearance of pearls and is usually used in tier cakes. Beading is such a simple way to add a classy but minimalistic appearance to your cakes or cookies.
- Beating. Beating is a very common baking technique. The primary purpose of beating is to aerate mixtures. It is usually used to incorporate air in heavier bases, like butter, for a cake mix.
- Smooth. We see this very often when we are melting things of different consistencies. For example, the melting of chocolate and butter in the making of brownies, or the melting of things that stubbornly refuse to incorporate into each other at room temperature such as honey and butter.
- Creaming ( butter and sugar ) Creaming butter and sugar together is a very common process that is utilized in many recipes including that of the making of cakes and cookies.
- Mix until just incorporated. This instruction is to ensure that we will not overmix the batter. This is often seen in batters that involve flour because we do not want to over activate the gluten in the flour and cause the baked good to be doughy ( similar to that of bread, which is not pleasant in a cookie! ).
- Punching down. Whenever yeast is involved, especially in bread making, it is often to see the term “punch down”. What a violent name for a gentle process, excuse you!
3.1: Garnishes. A garnish, simply put, can be just an add-on whose main purpose is decoration. However, carefully selected garnishes have other functions too. This “decorative” item can add important flavour, texture, and functional elements to the plating of the dessert, and can enhance the enjoyment of the dish.
What is garnish in cooking? Garnish is the art of enhancing the visual appeal, taste, and texture of a dish by decorating it with edible elements. What are the different types of garnishes? There are several types of garnishes used in cooking, such as: 1. Fresh herbs and sprouts 2. Citrus peels or wedges 3. Edible flowers 4. Sauces and drizzles 5.
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Dec 30, 2021 · 2. Whip the egg white (by hand) until foamy and then stir in the sugar, whipping until the whites hold a soft peak. Stir in the vanilla. Add the almonds to coat them with the egg whites mixture and spread this onto the prepared baking tray. Bake the almonds for about 25 minutes, until golden brown. Cool completely before cracking the almonds ...
