Finished Items: Small Desserts

These are also referred to as pre-desserts, but that only applies if there will be an actual dessert after it. There is no set weight for small desserts, except that they should be small, and this is really up to the chef. They should have fewer components than a larger portion would because simplicity is key. Small desserts open a whole new possibility. People who are serious about food will want to taste as much as possible and experience many different items. Small portions allow for a broader experience, but they are also challenging since there is very little with which to work. A talented pastry chef will see this as an opportunity to show off his technique and knowledge of flavor. It is not recommended to have more than three or four components per small dessert.