VARIETY OF FROSTING OR ICING,

FILLINGS AND GLAZES USED IN

PASTRIES
BASIC MILK GLAZE
Whisk together 2 cups
confectioners sugar and ¼ milk
until smooth, adding more milk
if needed to reach desired
consistency. Make about ¾ cup.
BROWN SUGAR GLAZE
 Heat 6 tbsp. unsalted butter and ½ cup
packed light brown sugar in a saucepan
over medium , stirring, until sugar has
dissolved.
 Add 2 tbsp of heavy cream, 1 tsp vanilla
extract and ½ tsp salt brings to a boil.
 Remove from heat then let cool until
thickened . This makes about 1 cup
LEMON GLAZE
Whisk together 2 cups
confectioner sugar with 2 tsp
finely grated lemon zest and ¼
cup lemon juice. This makes
about 1 cup
CHOCOLATE GLAZE
 Place 3 ounces chopped bitter sweet
chocolate in a heat proof bowl
 Bring ½ cup heavy cream to a simmer in
a small saucepan, pour over chocolate.
 Let stand for 2 minutes.
 Add 2 tbsp unsalted butter and mix until
smooth.
 Let stand , stirring occasionally until
slightly thickened
 Make 1 cup
 ACCOMPANIMENTS, GARNISHES
AND DECORATIONS FOR PASTRIES
1. SYRUP
 Flavored simple syrup used to moisten
some pastries.
 Flavoring like vanilla, liquors like rum
 Add syrup after the syrup has cold
 May also be flavored by boiling them
with lemon or orange rind
2. PASTRY CREAM
 Contains starch thickeners as well as
eggs, resulting in much thicker and
more stable product.
 It is used as pastry filling for cream
pies and as pudding.
 With additional liquid, it is used as
custard sauce
3. CUSTARD
 Consists of milk , sugar , eggs and
flavorings.
 Whole eggs are used for greater thickening
power.
 Used as pie filling and as dessert it self
4. NUT GARNISH
RULES FOR GARNISHING
PASTRY PRODUCTS
 Garnish
should be
edible
SIMPLICITY IS BEAUTY
Garnished should appear
natural, fresh and dainty
Never overworked or
overdone
A few small groups of garnish are
often more attractive than a
continuous decorative scheme
Colors should be harmonized-
never clash.
Contrasting colors usually
produce an artistic picture
Artificial coloring should be kept
to the minimum
Garnishes which
are highly seasoned
are not good in taste
Garnishes which
are highly seasoned
are not good in taste
Garnishes need not
to be expensive
The setting must be
viewed as a whole
STANDARDS AND PRINCIPLES TO
FOLLOW IN DECORATING AND
FINISHING PASTRY PRODUCTS
 Color stimulates
 COLOR OF
sense of sight and
THE enhanced appetite.
PRODUCT
It is essential that it
is eye appealing
 It is about form and
shape of pastry
APPEARANCE products after baking
Each slice has the same
size, shape and form
 Uniformity in
grains and texture.
CONSISTENCY It is how it is feel in
the mouth when
eating
 It contributes to the
moistness and softness
MOISTURE
of pastries.
 CONTENT
Moistness also enhance
flavor and palatability.