Rainbow Pastries


Preparation info

  • Yield:


    pastries, approximately 2¼ x 1¼ inches each
    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

This old-fashioned recipe is more elegant than practical. Although Rainbow Pastries can be prepared through Step 5 and kept, covered, in the refrigerator for a few days to be completed as needed, once they are iced and cut, they are easily smeared and damaged. On a positive note, they add a nice splash of color to your pastry selection. You can use this basic idea and instructions to create other combinations. Try replacing the lemon buttercream with buttercream flavored with praline or cof