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An assortment of petit fours, which are small confectioneries.Some petit fours are also savory. Religieuse is made of two choux pastry cases filled with crème pâtissière, [5] covered in a ganache of the same flavor as the filling, and then joined/decorated with piped whipped cream.
prepares desserts and other meal-end sweets, and for locations without a boulanger, also prepares breads and other baked items; may also prepare pasta. [4] Confiseur (confectioner) in larger restaurants, prepares candies and petit fours instead of the pâtissier. [5] Glacier (glazier)
A modern presentation of Irish food: grilled duck breast and venison with a poached egg, carrot, beetroot and wild garlic.. Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal.
Presentation is an important aspect of pastry and dessert preparation. The job is often physically demanding, requiring attention to detail and long hours. [ 29 ] Pastry chefs are also responsible for creating new recipes to put on the menu, and they work in restaurants, bistros, large hotels, casinos and bakeries.
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