Element 2: Prepare fillings, coatings, icing and decorations
The decoration can determine the apparent size of a gâteau.
The high point on the outside makes the gateau give more balance and makes it seem larger.
Elegance of a Gateau
What make a gateau appealing to the eye?
Air bubbles show lightness – Don’t destroy them with a hot knife
Razor sharp top edge shows the skill:
Don’t hide by masking over with nuts or chocolate
Use clean lines:
Don’t over decorate, keep it simple and within your skills
If masking sides with grated chocolate or nuts, avoid using the same for decorating the top
Keep the portions small as it is only as a dessert.
These will normally have slightly different construction than a gateau:
Pastry base lined into a mould, sweet layer of jam then an almond cream is placed on top and the torte is then baked then boiled apricot jam is applied to the top of the baked product then a final glaze of flavoured fondant is thinly applied.
Classical pie of rich shortbread with a caramel filling loaded up with walnuts.
A Torte with a pastry base filled with meringues containing dates chocolate and peel. Icing applied after baking
Variation of this is without the pastry base, baked in lined mould and served with fresh cream on top with grated chocolate.
So defining a torte is complex. Everybody will have a different opinion.
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