Ideas to decorate viennoiseries and to succeed in making nice presentationses




 DELIFRANCEMATRIX VIENNOISERIE DECORATION 

Glossery



Precising technical terms used

  • Egg-wash

    Beat eggs and spread the mixture over the surface of a product before baking to give it an attractive colour and a shiny crust.

     

  • Sugar glaze

    Brush the surface of a product with syrup while still warm.
    A Délifrance's tip: Use cane sugar syrup or home-made syrup (1 litre of water and 1 kg of sugar) and bring to the boil.

  • Fruit/chocolate glaze: 

    Cover the product with apricot or red fruit glaze made with a fruit preserve. Use possible with chocolate glaze (picture). Délifrance's tip: Use fruit glaze on products that contain fruit (raspberry baskets, etc.)

  • Icing

    Icing is a preparation made with sugar, water, and sometimes glucose, which is used for cake and pastry toppings.

    Délifrance's tip: Melt a ready-to-use mix in a saucepan at 37°C

  • Piping bag:

    The piping bag is a conical bag with a nozzle on the end, used in cooking and/or baking for decorating or filling dishes.

  • Score:

    Use a small paring knife to make small incisions on the top of the product either before proving or before baking.

  • Stencil

    A cut-out sheet allowing you to draw a shape or pattern.

TIPS



Making a cornet for viennoiseries decoration

HOW TO MAKE A CORNET TO DROP FRUIT/CHOCOLATE GLAZE OFF WITH PRECISION ON A PRODUCT?

You will need: greaseproof paper and a steady hand

  • 1.Cut a right-angled triangle out of baking paper. 

  • 2.Roll the paper up

  • 3.Folding the tip (the acute angle) over the right angle.

  • 4.Tighten by pulling on the two "angles“.

  • 5.Until it forms a cone with a closed tip.

  • 6.Then simply fold the tips back inside…

  • 7.one after the other to finalise and definitively set the shape.

  • 8.Cut the extremity of the cornet. The cornet is finished. You can now put the icing in.