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DINING ROOM PRODUCTION - TECHNIQUES AND RECIPES
Plated Desserts and Design Basics
By Renee Shelton

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Looking for a plate design tip, recipe or ideas on how to serve a dessert?

Here are basic techniques and recipes used in line production of plated desserts and the creation of pastries.

Scroll down to learn more on these design techniques and basics for production of desserts and pastries, and recipes for pastry production. Enjoy our recipes and how to's below, exclusively from Corporate Pastry Chef for Beach Cuisine, Inc., Renee Shelton.

Candied Citrus Zests (grapefruit, orange, lime, lemon)

Croquante-Cracknel-Croccante-Nougatine

Sauce Designing on a Plate
         
Vanilla Sauce (Crème Anglaise)
          Raspberry Coulis
          Chocolate Sauce
        Caramel Sauce

Dried Out Vanilla Beans

Caramel Sauces
         
With Cream
          Without Cream

Vanilla Sugar

Peeling Almonds

Doughnuts, Fritters, Beignets

Skinning Hazelnuts

Sugared Almonds

Candied Flowers

Scotch Toffee


Copyright © 2004-2010 Renee Shelton.
All Rights Reserved.


 

Dining Room Production Basics

Recipes Index
_______________________

Cake Recipes
Frosting, Buttercream,
Icings, Glazes

Cookies, Bars & Biscotti
Confections, Truffles, Candy
Pies, Tarts, Tartlets
Crusts, Shells, Bases
Quick & Yeast Breads
Desserts
Basic Recipes
Frozen, Ice Creams, Sorbet
What the...?
Savory Items for Tea Menus
Industry Recipes, Quantity Scale
Index of Recipes



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Copyright © 2004-2010 Renee Shelton.
All rights reserved.
Copyright is held by Renee Shelton, Beach Cuisine Inc, or by respective owners.

Beach Cuisine® is a registered trademark. All rights reserved. Please do not reprint articles without permission.
PastrySampler.com is a division of Beach Cuisine, Inc.

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