Bo Friberg

String of Hearts Pattern

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

By Bo Friberg

Published 2003

  • About
This design takes a little longer to complete. It is especially elegant when you do not have much space between the dessert and the edge of the plate.
  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 series of small dots about 1 inch (2.5 cm) apart, forming a ring between the dessert and the edge of the plate.
  3. Drag a small wooden skewer through the center of the circles in one continuous motion to create a string of hearts (Figure 13-9). You can also pick the skewer up and wipe it off between each heart to obtain a different effect.

    Figure 13-9 Making a string of hearts pattern