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Spiderweb Pattern

Appears in
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 or round pool of sauce in front (the side that will be facing the customer).
  2. Pipe a thin spiral of the contrasting sauce on top, making it oval or round to correspond with the pool.
  3. Drag a small wooden skewer from the center to the outside in evenly spaced lines (Figure 13-12), or from the outside toward the center, or in alternating directions.

    Figure 13-12 Making a spider-web pattern

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