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