- TOP TIP-
- SANDWICH EXPERT'S TIPS-
- THE RULES-
- BAKING INSTRUCTIONS-
- DECORATION IDEAS-
- PREPARING YOUR DISPLAY-
- DISPLAY AND CATCHMENT AREA-
- IMPLEMENTATION COMPLETED-
Ideas to decorate viennoiseries and to succeed in making nice presentationses
DELIFRANCEMATRIX VIENNOISERIE DECORATION
Precising technical terms used
Beat eggs and spread the mixture over the surface of a product before baking to give it an attractive colour and a shiny crust.
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.
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 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
The piping bag is a conical bag with a nozzle on the end, used in cooking and/or baking for decorating or filling dishes.
Use a small paring knife to make small incisions on the top of the product either before proving or before baking.
A cut-out sheet allowing you to draw a shape or pattern.
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.
…to seduce with simples and accessibles ingredients
With some touches of sugar or chocolate, present the anavoidable croissant in a new light.
Glaze with sugar syrup to make the product shinier.
* - Icing sugar topping
Using a stencil, cover the centre of the product and sprinkle icing sugar over both ends. .
**- Chocolat topping
Fill a cornet with liquid chocolate and drizzle streaks from one end to the other.
To astonish and reinvent the way to sell your viennoiseries
THE CROISSANT "RELIGIEUSE"
Cut the croissant in half then cut the tip off around 4 cm from the end. Dip the ends of the two pieces in tempered chocolate*. Assemble the "réligieuse" with butter cream* collarettes using a piping bag with a fluted nozzle.
*Tempered chocolate: chocolate that has been melted and brought back down to around 30°C for a shinier and crunchier result.
*Butter cream: 200g softened butter, 50g of icing sugar, 10g of melted chocolate. Beat all the ingredients together in a mixer.