Display

When preparing pastries to serve buffet-style, the items should be small enough that the guests can enjoy a variety. Most of the recipes in this chapter are portioned accordingly but, in some cases, you may want to make them a little smaller either by piping or rolling them smaller to begin with—in the case of chocolate macaroons and Rum Balls, for example—or simply by cutting the pieces smaller for pastries such as Meringue Landeck and Orange Truffle Cuts.

When creating a pastry display, it is important to give some thought to your design as you choose the pastries to be prepared. Consider contrast of color, texture, flavor, and shape. Secondly, plan your arrangement before you start to place the items on the trays or mirrors to avoid moving them, which mars both the item and the display surface. Start to arrange the items as close as possible to serving time. U.S. Public Health Service guidelines require that highly perishable foodstuffs, are not kept at a temperature above 45°F(6°C) or below 140°F(60°C) for more than 4 hours. Two hours is about the maximum time for most pastries that are filled with whipped cream or custard, before they start to deteriorate in quality. If your buffet service is longer than two hours, you should plan to replenish the pastries during service.