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    Variety of Frosting or Icing, Fillings and

    Uploaded by

    donnafe.caubalejo
    The document provides recipes for various frostings, glazes, fillings and decorations used in pastries. It includes recipes for a basic milk glaze, brown sugar glaze, lemon glaze and chocolate glaze. Additional fillings mentioned are syrup, pastry cream and custard. Nut garnishes are also listed. The document concludes with principles for decorating pastries such as using colors that appeal to the eye and are harmonious, ensuring uniform appearance, consistency and moisture content of the finished products.

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    © All Rights Reserved
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    Variety of Frosting or Icing, Fillings and

    Uploaded by

    donnafe.caubalejo
    172 views24 pages
    The document provides recipes for various frostings, glazes, fillings and decorations used in pastries. It includes recipes for a basic milk glaze, brown sugar glaze, lemon glaze and chocolate glaze. Additional fillings mentioned are syrup, pastry cream and custard. Nut garnishes are also listed. The document concludes with principles for decorating pastries such as using colors that appeal to the eye and are harmonious, ensuring uniform appearance, consistency and moisture content of the finished products.

    Original Description:

    BREAD AND PASTRY PRODUCTION

    Original Title

    VARIETY OF FROSTING OR ICING, FILLINGS AND

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    The document provides recipes for various frostings, glazes, fillings and decorations used in pastries. It includes recipes for a basic milk glaze, brown sugar glaze, lemon glaze and chocolate glaze. Additional fillings mentioned are syrup, pastry cream and custard. Nut garnishes are also listed. The document concludes with principles for decorating pastries such as using colors that appeal to the eye and are harmonious, ensuring uniform appearance, consistency and moisture content of the finished products.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    172 views24 pages

    Variety of Frosting or Icing, Fillings and

    Uploaded by

    donnafe.caubalejo
    The document provides recipes for various frostings, glazes, fillings and decorations used in pastries. It includes recipes for a basic milk glaze, brown sugar glaze, lemon glaze and chocolate glaze. Additional fillings mentioned are syrup, pastry cream and custard. Nut garnishes are also listed. The document concludes with principles for decorating pastries such as using colors that appeal to the eye and are harmonious, ensuring uniform appearance, consistency and moisture content of the finished products.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    You are on page 1of 24

    VARIETY OF FROSTING OR ICING,

    FILLINGS AND GLAZES USED IN


    PASTRIES
    BASIC MILK GLAZE
    Whisk together 2 cups
    confectioners sugar and ¼ milk
    until smooth, adding more milk
    if needed to reach desired
    consistency. Make about ¾ cup.
    BROWN SUGAR GLAZE
     Heat 6 tbsp. unsalted butter and ½ cup
    packed light brown sugar in a saucepan
    over medium , stirring, until sugar has
    dissolved.
     Add 2 tbsp of heavy cream, 1 tsp vanilla
    extract and ½ tsp salt brings to a boil.
     Remove from heat then let cool until
    thickened . This makes about 1 cup
    LEMON GLAZE
    Whisk together 2 cups
    confectioner sugar with 2 tsp
    finely grated lemon zest and ¼
    cup lemon juice. This makes
    about 1 cup
    CHOCOLATE GLAZE
     Place 3 ounces chopped bitter sweet
    chocolate in a heat proof bowl
     Bring ½ cup heavy cream to a simmer in
    a small saucepan, pour over chocolate.
     Let stand for 2 minutes.
     Add 2 tbsp unsalted butter and mix until
    smooth.
     Let stand , stirring occasionally until
    slightly thickened
     Make 1 cup
    ACCOMPANIMENTS, GARNISHES
    AND DECORATIONS FOR PASTRIES
    1. SYRUP
     Flavored simple syrup used to moisten
    some pastries.
     Flavoring like vanilla, liquors like rum
     Add syrup after the syrup has cold
     May also be flavored by boiling them
    with lemon or orange rind
    2. PASTRY CREAM
     Contains starch thickeners as well as
    eggs, resulting in much thicker and
    more stable product.
     It is used as pastry filling for cream
    pies and as pudding.
     With additional liquid, it is used as
    custard sauce
    3. CUSTARD
     Consists of milk , sugar , eggs and
    flavorings.
     Whole eggs are used for greater thickening
    power.
     Used as pie filling and as dessert it self
    4. NUT GARNISH
    RULES FOR GARNISHING
    PASTRY PRODUCTS
    Garnish
    should be
    edible
    SIMPLICITY IS BEAUTY
    Garnished should appear
    natural, fresh and dainty
    Never overworked or
    overdone
    A few small groups of garnish are
    often more attractive than a
    continuous decorative scheme
    Colors should be harmonized-
    never clash.
    Contrasting colors usually
    produce an artistic picture
    Artificial coloring should be kept
    to the minimum
    Garnishes which
    are highly seasoned
    are not good in taste
    Garnishes which
    are highly seasoned
    are not good in taste
    Garnishes need not
    to be expensive
    The setting must be
    viewed as a whole
    STANDARDS AND PRINCIPLES TO
    FOLLOW IN DECORATING AND
    FINISHING PASTRY PRODUCTS
    Color stimulates
     COLOR OF
    sense of sight and
    THE enhanced appetite.
    PRODUCT
    It is essential that it
    is eye appealing
    It is about form and
    shape of pastry
    APPEARANCE products after baking
    Each slice has the same
    size, shape and form
    Uniformity in
    grains and texture.
    CONSISTENCY It is how it is feel in
    the mouth when
    eating
    It contributes to the
    moistness and softness
    MOISTURE
    of pastries.
     CONTENT
    Moistness also enhance
    flavor and palatability.

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