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Types of Fillings and Decoration Techniques

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Presentation on theme: "Types of Fillings and Decoration Techniques"— Presentation transcript:

1 Types of Fillings and Decoration Techniques
Taken from the book “Practical Cookery”

2 Finishing Techniques GARNISHING
Adding finish to savoury products is known as garnishing. GARNISHING There are many different herbs and vegetables which are used as garnishes: Chopped herbs ─ Watercress Sprigs of herbs ─ Twist of fruit or cucumber Twirls of onion ─ Carved flowers Skins used to create roses ─ Small side salad

3 Finishing Techniques PASTIES AND PIES
Pies and tarts are usually decorated with left over pastry in a variety of styles: Lattice work – strips of pastry are crossed Leaf decorations – tops are garnished with pastry leaves Fluting – edges of pastry are secured together by a fork

4 Finishing Techniques GLAZING
Glazing is a technique where a liquid is coated onto un-cooked pastry, bread and biscuits so that once cooked it adds to the finish of a dish: Milk – aids browning Beaten Egg – aids browning provides shine Sugar Glaze – adds shine (water + sugar) Colour Wash – water dyed with food colouring Poppy Seeds + Sesame Seeds – sprinkle on bread

5 Finishing Techniques FILLINGS Creams Fruit Pastes and Spreads
Adding finish to sweet products is known as decorating: FILLINGS Cakes, sponges and biscuits may be filled or sandwiched together with a variety of different fillings, this adds to the finish of the dish. Examples are: Creams Butter Cream ─ Pastry Cream Whipped Cream ─ Clotted Cream Fruit Fresh fruit puree ─ Dipped, crystallised or carved fruit Preserves and jams Pastes and Spreads Chocolate ─ Nut Praline ─ Curds

This is where smaller cakes and gateaux are covered top and sides with either of the following: Fresh whipped cream ─ Chocolate Fondant – water, glucose, sugar ─ Meringue Royal Icing – icing sugar, egg white, glycerine ─ Buttercream Water Icing – water, icing sugar PIPING Piping is a skill which takes practice. Many different types of piping tubes are available to create different shapes. The following mixtures can be used for piping: Royal Icing ─ Chocolate ─ Fondant Fresh Cream ─ Meringue ─ Boiled Sugar DUSTING, DREDGING, SPRINKLING These techniques are used to give the product a final design or glaze during cooking: Dusting – a light even finish ─ Dredging – heavier dusting with sugar Sprinkling – a very light sprinkling of sugar Can use icing, caster, granulated white, Demerara, muscavado, or dark brown sugar – can also add vanilla or flavourings to the sugar, can also add food colouring to colour the sugar

7 Finishing Techniques Please remember that decorating sweet products is an art form and there are a range of equipment and products you can use GLACE AND CRYSTALLISED FRUITS Cherries ─ Lemons ─ Oranges Pineapple ─ Figs CRYSTALLISED FLOWERS Edible flower petals painted with egg white and sugar CRYSTALLISED STEMS Angelica NUTS Almonds ─ coconut ─ Hazelnuts Brazil Nuts ─ Pistachio CHOCOLATE Rolls ─ Flakes ─ Chips Vermicelli ─ Chocolate piping

8 Finishing Techniques DECORATION FOR CAKES
Marzipan – ground almonds, eggs Ready to roll icing Cake boards Ribbons Marzipan and icing decorations Colouring pens and icing Edible glitter Edible sprinkles – chocolate, sugar, Edible paper – printed photographs, flower shapes etc

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