Final Steps

There is no question that individual pastries represent some of the most labor-intensive items in the bakeshop, and they tend to use primarily expensive ingredients, such as almond paste, chocolate, nuts, and candied fruits. This makes it all the more critical to finish and store the pastries properly. It is a shame to go through the necessary steps to create perfect Florentina Surprise pastries, for example, then dip them improperly so they end up with unprofessional-looking rings of chocolate all around the bottom, or to create lovely little petits fours and coat them with thick fondant so that the multiple layers are obscured. Another step during which it is important to pay close attention to the instructions is when pastries are sliced into individual pieces. Always use a sharp knife held at a 90-degree angle to achieve straight sides and uniform pieces. In some cases, the directions call for cutting the pastry upside-down, when it is topped with marzipan, for example. This allows you to cut cleanly through the topping without marring the edges. Always be certain you invert the sheet onto a clean surface.