Examples of Dessert Presentations

This section follows a format similar to the one used to explain the procedures for preparing gâteaux and torten that begins. In other words, no new recipes are required; individual components—as prepared from recipes elsewhere in this book—are assembled and arranged as indicated.

The following presentations are merely a few suggestions, selected to provide a sampling of ideas using different types of desserts and a variety of styles of arrangement. In order to give you realistic and practical information, the plating and garnish styles selected for this chapter are a reflection of currently popular styles and are similar to desserts actually served in a variety of North American and European restaurants. Chefs derive inspiration from one another’s work and often create presentations by combining their own ideas with existing styles and plating concepts.