Accompaniments,

Garnishes &
Decorations for
Desserts
Accompaniments
• Dessert Syrup
• Cream Anglaise
• Pastry Cream
• Custards
 Dessert syrup
• Flavored simple syrup use to
moisten cakes.
• Flavorings maybe extracts
like vanilla, liquors like rum.
• Lemon or orange rind may
also add flavor to syrup.
 Cream Anglaise
• Stirred vanilla custard sauce;
consist of milk, sugar, egg
yolks and vanilla stirred over
low heat until lightly
thickened.
 Pastry Cream
• Contains starch as well as
• eggs, resulting in a much
• thicker and more stable
• products
• It is used as a cake and pastry
• fillings.
 Custard
• Consist of milk, sugar, eggs
and flavorings.
• It is used as pie fillings.
• Basis for many bake puddings.
 Art of Dessert Plating
• Dessert should turn heads in the
dining room.
• Garnishing and plating desserts
shouldn’t be an afterthought.
 Garnishes
1.Fruit Garnish
2.Nut Garnish
3.Chocolate Garnish
4.Cookie Garnish
Fruit Garnish
Nut Garnish
Chocolate Garnish
Cookie Garnish
 Guidelines in
Plating Dessert

1. Make
garnishes edible. 4. Layer flavors
and textures in
2. Keep it clean your dessert.
and simple.

3. Make your
5. Try different
garnishes relate
plates.
to the dessert on
the plate.