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Contrast

Flavor, Taste, Texture, Temperature, and Eye Appeal

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

The Pastry Contrast Table that follows is a visual guide to understanding the basic characteristics that can be used by the pastry chef in the creation of a plated dessert. When conceptualizing desserts, think about incorporating a number of contrasting characteristics into the dessert by using different components, but never add components just to have another contrasting element. The number of components should make sense for the dessert.

Keep the idea of contrast in mind when adding new desserts to a current menu or designing a new menu. A balanced menu should contain warm and cold, sweet and tart, and rich and lean desserts.

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