Bo Friberg

Weave Pattern

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

By Bo Friberg

Published 2003

  • About
  1. Place the dessert in the center of the upper half of the plate. Using a piping bottle, pipe a small oval pool of sauce in front (the side that will be facing the customer).
  2. Pipe 3 or 4 horizontal lines of the contrasting sauce across the pool.
  3. Drag a small wooden skewer through the lines toward the edge of the plate. You can also alternate directions to make a herringbone pattern (Figure 13-11), or drag the lines through on the diagonal.

    Figure 13-11 Making a herring-bone-style weave pattern