The art of pastry is an intricate balance of science and culinary methodology, requiring strong attention to detail to perfect. While baking pastries may seem like a daunting task to the novice chef, this week’s Food For Thought Friday offers a foundation from which to begin. The terms below inform the work of The Doe Fund’s own pastry connoisseur, the one and only Chef Pete. He is a living testament to the mastery that is possible through focus, practice, and dedication.
Fondant Icing– Often referred to simply as fondant, it is an edible icing used to decorate or sculpt cakes and pastries. (See photo above)
Marzipan– A sweet confection primarily made up of sugar or honey and almond meal. It is sometimes augmented with almond oil or extract. It is often colored and used to make candies or as an icing or decoration for cakes. (See photo above)
Ganache- A glaze, icing, sauce or filling for pastries made with chocolate and cream. It is normally made by heating cream, than pouring it over chopped chocolate or any kind. The mixture is stirred or blended until smooth with liqueurs or extracts if desired. Butter is traditionally added to give the ganache a shiny appearance and smooth texture. (See photo above)
Coulis– A form of a thick sauce made from pureed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes and it can also be used as a base for soups or other sauces. Fruit coulis are most often used on desserts. (See photo above)