Bo Friberg

Corkscrew Pattern

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About
This decoration is quick and looks especially good with a round dessert, such as a charlotte or bavarois, or whenever the sauce is served encircling the dessert.
  1. Place the dessert in the center of the plate and pipe sauce all around to cover the base of the plate in a thin layer.
  2. Pipe a ring of the contrasting sauce between the dessert and the edge of the plate.
  3. Use a small wooden skewer to draw a corkscrew pattern through the two sauces (Figure 13-8).

    Figure 13-8 Making a corkscrew pattern