The Components of Pastry

The following information is meant to be used as a visual reference to aid you in the ideation of desserts. How you use it and which items you choose to use are up to you. Sometimes we may forget about certain components or overlook them, and this list is meant to help remind you. There are some preparations that are very rare or that may not suit most applications. Those have been omitted from this list. Some preparations will be repeated in different categories due to their nature. For example, in chocolate preparations there will be chocolate sauce, and under sauces, there will be chocolate sauce as well. Savory preparations have not been included, since this book focuses on pastry preparations.