Prepare And Present Pastry

Products
LO2. Decorate And Present Pastry
Products

Facilitator: Lorie B. Benosa

 Information sheet 2.2-1
Prepare a Variety of Fillings
Coating, Icing, Glazes and
Decorations for Pastries

TYPE OF FILLINGS
Cream filling
• Cream fillings are usually something along the lines of
custard or a pudding. In their most basic form, they
consist of some type of dairy, flour and eggs. Most of
them require some sort of thickener, either in the
form of cornstarch or instant tapioca. People with
dairy issues should steer clear of these types of pies,
as they often have high lactose contents.
Fruit filling
• There are many types of fruit fillings that you can
include in your pies. It's important to think about the
produce that you're using when making a fruit filling.
Buying local and organic fruit can really make a
difference in the health value of your pie, as well as
its taste.
Meat fillings
• Meat fillings are the most traditional options for your
pies. Portable and convenient, they're like having a
meal in a Tupperware, except you can eat the
Tupperware. There's a great variety of meat fillings,
some are cream and include vegetables, some are
spicy and are mostly meat. There are chicken fillings,
pork fillings, steak fillings and fillings that are a
combination of meats. While a simple idea for a meal,
it's important to be sure that your meat is fully cooked
when serving your pie to avoid causing yourself and
others to become sick.
Vegetable fillings
• A healthier alternative to the meat fillings are
vegetable fillings. Very similar to quiches, vegetable
pies tend to consist of vegetables and some sort of
cream or egg. Again, it is important to think about
what vegetables you are using and where you get
them. This type of filling is a very practical one,
because it can be served both hot or cold. Vegetable
pies make good portable lunches when you may not
have access to a microwave or oven.
Product Evaluation
When evaluating covered sweet pies here are some features to look for:
 Texture
• A crisp but not tough pastry shell
• Pastry and filling should hold their shape when cut. Apple or other fruit should
not fall away from the pastry
• Crumble should be crisp on top.
 Colour
• Pastry and crumble should have a golden brown finish
• Fruit mince should be dark brown in colour.
 Taste
• Pastries should be sweet but not overpowering
• Fruit mince should be rich with a complex fruity, spicy flavour
• Pie fillings should reflect the major fruit used and not be overpowered by
additional flavourings.
Commonly used frostings or icings, fillings and glazes
• 7- MINUTE / BOILED ICING
Marshmallow-like texture, 100% fat free.
• AMERICAN BUTTERCREAM / CONFECTIONERS'
SUGAR ICING
Several styles. Is most popular choice for frosting.
Sweet, buttery flavor. Can be slightly gritty. Great for
most decorating.
• BUTTERCREAM - FRENCH
Is very rich.
• BUTTERCREAM - MERINGUE ITALIAN (MOUSSELINE)
AND SWISS
Fluffy and buttery. Medium to thick consistency.
• BUTTERCREAM - ROLLED
Sweet. Similar to fondant.
• CANDY CLAY
Edible and sweet. Texture like Play Doh. Also makes a
delicious chocolate candy.
• CITRUS (LEMON) CURD
A conserve or custard with a thick consistency. Tart
flavor.
• CREAM CHEESE
Slightly tangy, but can be sweet. Thick and creamy. Thin
to medium consistency. Classic pairing for American oil
cakes such as carrot and spice cakes.
• CUSTARD OR PUDDINGS
Different varieties. Pastry cream or Citrus curd(custards,
cooked) or mousse(pudding, not cooked). Thick, smooth
and creamy.
• FONDANT - ROLLED
Used for its special look on wedding cakes. Rich, sweet
flavor. Covers with a perfectly smooth, matte finish. Does
not dry as hard as royal icing and stays semi-soft. Seals in
freshness and moisture.
• FONDANT - POURED
Very sweet flavor. Covers cakes with perfectly smooth,
satiny iced surface. Seals in freshness.
• GANACHE
Is a French term. Dark: decadent, rich, and very, very
chocolatey.
White: Rich velvety taste - a little more complex flavor
than a butter cream. Can be glaze, whipped or smooth.
• GLAZES
Simple and sugary. Smooth: thick or thin.
• GUM PASTE
Dough-like. Thick and malleable.
• JAMS AND JELLIES
Used as a filling alone or in combination with other fillings
such as buttercream or ganache.
• MARZIPAN
is used similarly to rolled fondant because it gives a
smooth look. It has a delicious and unique almond flavor.
• MERINGUE
Pure white fluffy beaten egg whites.
• ROYAL ICING
Pure white, sticky icing that dries to a hard finish.
• SIMPLE SUGAR SYRUPS
Simple and sugary.
• WHIPPED CREAM
Creamy, delicate sweetness. Perishable.
Information Sheet 2.2
Decorate Pastries Using Icing,
Coating And Decoration

Facilitator: Lorie B. Benosa

Fondant Icing
• Is applied to many puff pastry items; it can be applied
thick or very thinly.
• The end result should be that it has a shine and is
touch dry when it cools to room temperature. This is
achieved by correct tempering.
Glazes
• Glaze is a term used to describe a covering that
highlight a product to catch the eye of the consumer
and entice them to consume the product.
• A glaze should protect the product from things like
migrating moisture from inside the product and from
outside air making the product soft.
• It will also add flavour and eye appeal to the product.
• Gum Arabic that is used on gingerbreads and heavy
honey breads like Basel leckerli will on add shine.
There is no flavour added.
• Decorations can be many things:
• Roasted nuts
• Items made of another ingredient like sugar and
coloured; non-pariels
• Smaller baked pastry added to product after main
product is baked.
Icing sugar
• Icing sugar sifted over baked pastries after they have
been removed from the oven can be used as a glaze.
• Icing sugar applied before baking will caramelise in
the high baking temperature and leave an appealing
shine to the cooled product.
Guidelines for Decorative Pie Edges
• Make sure your pastry is well chilled.
Start with cold dough, then chill it after you’ve
rolled it out and lined the pan. I’ll even chill it with
the excess hanging all about before I trim it, which
helps the dough relax and prevents shrinking! I’m a
fan of chilling it in the freezer, but be warned: If your
dough is too cold, it will be difficult to work with and
may be likely to crack.
Classic Finger Crimp/Tiny Crimp
• This crimp is my go-to, and the one you see on many
a pie. It’s made by using your fingers to make a V-
shaped crimped edge all around the pie. The wider
you hold your fingers, the larger the crimp will be;
the more narrow your fingers, the smaller the
crimps.
Rope Crimp
• People who are super-skilled can do this look with
one hand, using their thumb and pointer finger to
make the shape all the way around. But I find it’s
easier to get a uniform look using the pointer fingers
of both hands.
Scalloped Edge
• This edge looks rather delicate, I think—and I first
learned it as the traditional edging style for the
classic pithier pastry.
Crimp ‘n Fork
• It combines the looks of two classics: a finger crimp
and a forked edge. In order for this look to work
properly, you need to set the crimps a little further
apart, giving yourself plenty of room to apply the fork
marks later.
Fold Over
• This easy, breezy look is how many galettes are
finished—but why should they get to have all the
fun? This look is perfect for a traditional pie, too,
and gives a little extra crust-to-filling action for all
my fellow crust-lovers out there.
Crosshatch
• This is a nice rustic look for pies. It's as easy as the
traditional fork crimp, with a little something extra. I
like this look on double-crust pies, too! Different
forks have different widths of tines (and spaces
between those tines); you might find that you like
the look from certain forks better than others.
Checkerboard
• This is a fun old-school edge that’s that's commonly
used for chess and other custard pies, though looks
great on all kinds. You’ll want a trusty pair of scissors
(one of my favorite tools for all pies!) on hand to help
you achieve the look.
Information Sheet 2.2-3

Present And Display Pastries To

Enterprise Standards

Facilitator: Lorie B. Benosa

• Most are displayed on trays that contain up to 12
portions. Service is taken from the back of the tray.
• Larger pieces might be presented individually on
doyley and cardboard bases.
• Doyleys are used extensively in presentation as t is a
barrier between the product and service ware
Service Ware
• These are the platters trays and plates that are used to display
and serve product in cafes and dining rooms.
• These can also be used with doyleys between product and
service ware.
• When it comes to tasty treats at bakeries, cafes, and
restaurants, visuals are just as important as taste. Customers
love peering into glass display cases at the rows of colorful
macaroons, perfectly shaped cookies, drool-worthy croissants,
and meticulously decorated cakes. That's why it's essential to
present a baked goods display case that's meticulously styled
and crated.
Pastry Display Case Design Ideas
• Group similar items together in your display cases.
Cookies go together, cupcakes go to together, and
macaroons go together. This will help customers see
all flavor options and make decisions.
• Use food cards to label each baked goods in the case.
Include flavors and any special dietary specifications,
such as gluten free.
• For a clean look, use all white trays, plates, and
stands. This will help your baked goods pop!
• Keep things visually interesting by varying the size,
shape, and height of trays, plates, and cake stands.
Cake stands of varying heights are perfect for adding
visual appeal.
• Highlight the day's specials by pulling them out of the
case and presenting them on the counter top with
cake stands covered with glass domes.
Doilies and Tray Liners
• Our wholesale disposable doilies offer a classic way to
present pastries. Available in an assortment of sizes,
designs, and colors, doilies provide a touch of elegance
while offering a crisp backdrop for baked goods. Doilies
can be used under plates, trays, or cake stands. Or, you
can use them on top of plates, trays, and cake stands as
a liner. Glassine doilies are grease resistant and are the
best for using under baked goods. Individual portions
can be served on a doily placed on a plate. A slice of
cake or a cookie will certainly pop in a display case when
presented on a bright, lacy doily.
Slide Title
• Make Effective Presentations
• Using Awesome Backgrounds
• Engage Your Audience
• Capture Audience Attention