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Bo Friberg

Curved String of Hearts Pattern

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

By Bo Friberg

Published 2003

  • About
This is a variation of the string of hearts pattern.
  1. Place the dessert in the center of the upper half of the plate. Using a piping bottle, pipe a small oval or round pool of sauce in front (the side that will be facing the customer).
  2. Pipe the contrasting sauce on top in a random series of dots.
  3. Drag a small wooden skewer through the dots, making a succession of smooth turns, to create curved hearts (Figure 13-10).

    Figure 13-10 Making a curved string of hearts pattern

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