Looking for a plate design or ideas on how to serve a dessert? Here basic techniques and recipes used in line production of plating desserts and creating pastries.

Scroll down to learn more on these design tecniques and basics for production:

Caramelizing with a Torch

Breaking up a Pomegranite

Using the Microwave to Dry Herbs

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

Croquante-Nougatine-Praline Dust

Sauce Designing

Dried Out Vanilla Beans

Vanilla Bean Dust

Making Caramel Sauce

With Cream
Without Cream

Tulip Cups (berry baskets, mousse cups, etc.)

Lattice Puff Dough Garnish

Skinning Hazelnuts

Sugared Almonds

Candied Flowers

Scotch Toffee

Vanilla Sugar

Sugared and Chocolate Dipped Fruits

Poppy Seed Candy

Tuile Rolls