finishing dessert for a show- buffet

Discussion in 'Professional Pastry Chefs' started by berni, Nov 11, 2004.

  1. berni

    berni

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    Hello!

    I have a small question: When i make a buffet, just for show nobody will eat it, so i heard that i should glase i with aspik or gelantine. Can somebodey tell me how to do it? Please? Mabey links to some books?
    Thanks a lot!
    Berni
     
  2. headless chicken

    headless chicken

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    It depends on what your glazing but I usually just use a pastry brush and make sure your glaze is hot while applying.
     
  3. panini

    panini

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    aspic or gel are pretty flavorless. I would use some sort of fruit glaze. If this is for competition where it has to be edible. If it for show, shellac those suckers :D
    Or chocolate shellac like morganglanz spray
     
  4. berni

    berni

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    Thanks maid!
    But if I do the glace by my selv, do you have a propper recepie for that?
    thanks, Berni :bounce: