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Swirled Zigzag Pattern

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

By Bo Friberg

Published 1989

  • About
This looks best with a round dessert.
  1. Place the dessert in the center of the plate and use a piping bottle to pipe sauce all around to cover the base of the plate. Pipe a continuous, curved zigzag line of the contrasting sauce between the dessert and the edge of the sauce on the plate.
  2. Drag a small wooden skewer through the center of the line all the way around the plate in one continuous motion (Figure 16-12).
Figure 16-12 Making a swirled zigzag pattern

© 1989 All rights reserved. Published by Wiley.

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