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Introduction

Appears in
The Dessert Architect
The Dessert Architect

By Robert Wemischner

Published 2009

  • About
All of the recipes are designed to yield 12 servings, given in both US and metric measurement. Where appropriate, baker’s percentages are offered for each master recipe formula—cakes, pastry doughs, custards, and sauce bases.
After completing each recipe, take a moment and answer the following questions:
  1. What alternate equipment or tools could be used in the recipe to achieve the same or similar results?
  2. Using this recipe as a launching pad, how would you do something similar using x ingredient?
  3. How would you plate this dessert differently than shown in the photograph? Using a plate template, draw out other possible presentations.

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