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    Ingles 3

    Uploaded by

    Braulio Torres
    Our dessert table is inspired by a tea table with a pastel color palette, glass, ceramics, and roses. We use LED lights and different heights, focusing on macarons and profiteroles. We present several desserts: macarons made of almonds, sugar and egg whites; red velvet cake with a cream cheese frosting contrasting colors; crackled profiteroles made of choux pastry filled with cream; and butter cookies mixing pastry cream, butter and caramel flavors inspired by spring flowers. Each dessert was made to attract customers through taste and appearance.

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    © All Rights Reserved
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    Ingles 3

    Uploaded by

    Braulio Torres
    15 views1 page
    Our dessert table is inspired by a tea table with a pastel color palette, glass, ceramics, and roses. We use LED lights and different heights, focusing on macarons and profiteroles. We present several desserts: macarons made of almonds, sugar and egg whites; red velvet cake with a cream cheese frosting contrasting colors; crackled profiteroles made of choux pastry filled with cream; and butter cookies mixing pastry cream, butter and caramel flavors inspired by spring flowers. Each dessert was made to attract customers through taste and appearance.

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    Our dessert table is inspired by a tea table with a pastel color palette, glass, ceramics, and roses. We use LED lights and different heights, focusing on macarons and profiteroles. We present several desserts: macarons made of almonds, sugar and egg whites; red velvet cake with a cream cheese frosting contrasting colors; crackled profiteroles made of choux pastry filled with cream; and butter cookies mixing pastry cream, butter and caramel flavors inspired by spring flowers. Each dessert was made to attract customers through taste and appearance.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    15 views1 page

    Ingles 3

    Uploaded by

    Braulio Torres
    Our dessert table is inspired by a tea table with a pastel color palette, glass, ceramics, and roses. We use LED lights and different heights, focusing on macarons and profiteroles. We present several desserts: macarons made of almonds, sugar and egg whites; red velvet cake with a cream cheese frosting contrasting colors; crackled profiteroles made of choux pastry filled with cream; and butter cookies mixing pastry cream, butter and caramel flavors inspired by spring flowers. Each dessert was made to attract customers through taste and appearance.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    Dessert table

    Our theme is inspired by a tea table, based on that, we chose the palette of pastel colors,
    with textures of glass, ceramics and a flower shop in roses. We also use led lights to
    brighten our table. In it we will also present different heights to have a great focal point in
    which the macarrons and profiteroles will be focused, which will create a pleasant
    experience the eye, creating a good illusion with the theme of tea.
    We would like to present you some of our desserts: The macarons Is o round pastry crispy
    outside on the outside and soft the inside, made with crushes alnonds, sugar and egg
    whites they are usually presented stuck two by means of with a consistent paste of some
    flavor. Its origin is Italian, but they are known as a French cookie. From Italy they came to
    France through the influence of Catherine de' Medici. Macarrons were served at banquets
    of the nobility, such as at the wedding of Louis XIV. Since this event, they became popular
    and variants began to be made in different parts of France. The macaron was made simply
    with a single crunchy biscuit face, until 1830, when it began to be assembled with two
    biscuits as a kind of sandwich. Inside it was filled with jams, spiced butter, ganaches or
    compotes. The macarons as we know them with double biscuits and with different colors
    and flavors. They arose from the recipe of Louis Ernest Ladurée. The red velvet is a
    layared cake covered with a cheese graze, thanks to this contrats of colors is more striking
    to the eye. Common ingredients are butter, flour, cocoa, and beet juice althougd some
    less traditional places use red food coloring. There are several legends of the origin of red
    velvet, one of them says that its origin dates back to the 19th century where cocoa was
    used to soften the texture of cakes and for this reason they received the name "velvets".
    Another story states that the cake arose during World War II as food was extremely
    rationed and bakers used beetroot juice to improve the color of their cakes and make them
    perform better as it kept the cakes moist. The crackled profiteroles is bases on a choux
    pastry, wich is made up of egg, milk and butter with a crust of sablé dough, filled withs
    pastry cream. The origin of profiteroles, there is a story that tells that this dessert really
    originates from France but that it was an Italian who introduced it: Catherine de' Medici,
    after having married Henry II of France and having become queen, led France from the
    land where it was born, not only its recipes, but also its chefs, among them, Popelini who
    created in 1540 the choux pastry that became popular in France and with it the
    profiteroles. Butter Cookies is a mix of smooth and silky textures of pastry cream with hints
    of vainilla, Butter and caramel. The decoration is made up of edible flowers inspired by the
    arrival of spring. The origin of butter cookies dates back to the 12th century when the first
    written recipe is collected. It is of British origin, and they are very popular in accompanying
    tea. Originally the cookies barely contained sugar and were more compact than those we
    know today. Each of our desserts was made and designed in order to capture the attention
    of the public and not only be pleasant in taste but also in sight. Finally we present our
    finished table.

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