Finishing methods applied to Hot and Cold Desserts

The skill of the pastry chef is shown in the following: • All sweets are of the same size and shape• All sweets have eye appeal• Decoration should be well balanced and colourful• All piping should be complementary to the product

and not used as a mask to cover mistakes

A high level of skilled finishing is necessary for all cold and hot desserts.

CoolingProducts should be cooled rapidly to 5°C or below.

Chefs must ensure that desert products are cooled at appropriate times.

Cooked products served cold, Bavarois, flan cases/fillings, stock syrup, ice cream

Ways to cool: Ice Blast chiller Cool area Fridge/freezer

Cooling continuedOnce dishes have been completed they should be stored in a refrigerator used for sweet dishes and pastry commodities only, at a temperature of 3°C until required for service.

Serve prepared cold sweets within 12 hours of production.

Filling

Always prepare the filling according to the recipe and cool if necessary before use

Never over fill any cold sweets If the cold sweet is made from pastry, make sure

that it is carefully sealed using egg wash or water Add a vent to each cold sweet if any steam will be

produced from the filling during the cooking process

‘Dock’ the pastry bases before filling (if required)

Filling pastry products may be carried out before or after the cooking process, depending on the filling to be used i.e. pastry cream or sweet egg custard. 

Using Cream

When filling any product with whipped cream, ensure every effort is taken to minimise the risk of cross-contamination. Observe the following recommendations:

Ensure the product is cold Use clean, sterilised piping bags and tubes Carry out the process in a cold room Serve immediately

De-moulding of set cold dessertsMoulds are used to form the shape for many types of cold desserts. To ensure that desserts can easily be removed from the mould make sure that sufficient time is given to allow the contents of the mould to fully set. The greatest success is obtained if the dessert is allowed to remain in the mould for 12 hours prior to turning out.

Steps to remove cold desserts from moulds

Dip the mould in very hot water for a few seconds to release the dessert from the walls and bottom of the mould, being careful not to allow the dessert to begin to melt from the effect of the hot water

Turn the mould on a tray and shake to allow the air to enter the mould

Allow the dessert to fall from the mould onto the serving dish without touching the dessert with the hand

De-moulding of hot desserts

Some desserts need to be released from their moulds following cooking.

In most cases it is better to remove the dessert from the mould while still hot.

Great care must be taken to avoid burns and scalds. Always use thick, dry cloths and remember that fillings from freshly cooked items can be very dangerous if they are allowed to spill over hands or forearms.

GlazingGlazing is necessary to give the finished product an attractive brown surface and so increase the eye appeal. There are two methods used to glaze cold desserts.Pre-cooked glazes: A mixture of icing sugar, water and egg can be used to

give a variety of different colour finishes to cold desserts. If milk and egg is added to the glaze, the finished colour will be darker and cream will enhance the glaze.

Post cooking glazes: This is based on jellies or jams. Each is warmed, strained

and then brushed on the surface of the cooked desserts. This will produce a long lasting and sticky finish.

Piping

Carry out the piping process in a cool room Do not overfill the piping bag Keep hands clean and tidy Fill the piping bag carefully without allowing the

filling to come into contact with the outside If a small amount of filling is to be used, learn to

make and use a disposable piping bag made from greaseproof paper

Piping is a difficult process that requires practice; to achieve a professional result the following points may help:

Dusting

The dusting of raw pastry with flour to prevent sticking when rolling and shaping the pastry

It can also mean the dusting of some finished cold desserts with flour, semolina or ground rice before cooking to give a variety of non-shiny finishes

The surface of finished cold desserts can be dusted with icing sugar using a sugar dredger or fine sieve

Products may be brushed with raw egg white and then dusted with caster sugar before cooking to give a caramelised finish caused by the effect of the heat on the sugar

Raw pastry products can be dusted with icing sugar before cooking to give a shiny and crisp finish after cooking

The term dusting can be applied to several processes.

Portioning

All desserts should be portioned evenly and the number of portions should be determined before the decorating stage so that each customer can be given a portion of equal size and appearance.