Feathered Two-Tone Pool Pattern

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About
  1. Using a piping bottle, pipe a pool of sauce in the center of the plate that is large enough to accommodate the dessert serving and leave a border of sauce visible. Using a second piping bottle, cover the base of the plate around the pool with a layer of the contrasting sauce.
  2. Drag a wooden skewer in a series of connecting circles through both sauces where they meet (Figure 16-11). Place the dessert in the center of the plate.
Figure 16-11 Making a feathered two-tone pool pattern