NOT SLEAZY… JUST EASY Enticing & Tempting Desserts… that leaves your clients beckoning for more.

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Presentation transcript:

NOT SLEAZY… JUST EASY Enticing & Tempting Desserts… that leaves your clients beckoning for more

CATERING FRIENDLY RECIPES TO ADD TO YOUR MENU Presented by Donna Ford, CPCE Not Sleazy…Just Easy Enticing tempting desserts that leaves your clients beckoning for more. March 3, 2014 PRESENTATION TRICKS AND TECHNIQUES FOR PLATED & PLATTERED DESSERTS MAKE AHEAD IDEAS FOR DESSERTS YOU CAN FINISH ON SITE A GREAT FINISH: SAUCE PAINTING FAST GARNISHES CHOCOLATE GANACHES

Crème Brulee Presented by Donna Ford, CPCE Not Sleazy…Just Easy Enticing tempting desserts that leaves your clients beckoning for more. March 3, 2014 Nothing compares to Crème Brulee It takes the simplest ingredients: fresh cream, sugar, eggs, vanilla bean Deliciously decadent Can range from classic to extravagant

Crème Brulee Cooking Method Presented by Donna Ford, CPCE Not Sleazy…Just Easy Enticing tempting desserts that leaves your clients beckoning for more. March 3, 2014 There are 2 basic ways to prepare crème brulee First Method: Cream is blended with other ingredients and baked in a water bath until set. Baking produces a firm texture Second Method: Stirring the cream on the stove If you are infusing flavors or planning to serve in an edible bowl or shell Produces a custard with a creamy texture

Crème Brulee Finishing Presented by Donna Ford, CPCE Not Sleazy…Just Easy Enticing tempting desserts that leaves your clients beckoning for more. March 3, 2014 Traditional: Topped with sugar Caramelized with a torch Sugar glass: Adds crunch Decoration Heat sensitive containers

Crème Brulee Finishing Presented by Donna Ford, CPCE Not Sleazy…Just Easy Enticing tempting desserts that leaves your clients beckoning for more. March 3, 2014 Color Flavoring Fruit Chocolate

Chocolate Souffles Non Traditional Presented by Donna Ford, CPCE Not Sleazy…Just Easy Enticing tempting desserts that leaves your clients beckoning for more. March 3, 2014 Traditionally a nightmare Can be prepared ahead Can be frozen Can be baked ahead or on site

Chocolate Souffles Finishing Presented by Donna Ford, CPCE Not Sleazy…Just Easy Enticing tempting desserts that leaves your clients beckoning for more. March 3, 2014 Whip Cream Ice Cream Fruit Sauces Sugar Chocolate

Meringue Presented by Donna Ford, CPCE Not Sleazy…Just Easy Enticing tempting desserts that leaves your clients beckoning for more. March 3, 2014 Versatile Stable Yummy

Meringue Presented by Donna Ford, CPCE Not Sleazy…Just Easy Enticing tempting desserts that leaves your clients beckoning for more. March 3, 2014 Passed Plated Table Presentation

Macarons Presented by Donna Ford, CPCE Not Sleazy…Just Easy Enticing tempting desserts that leaves your clients beckoning for more. March 3, 2014 Versatile Colorful Fun

Macarons Presented by Donna Ford, CPCE Not Sleazy…Just Easy Enticing tempting desserts that leaves your clients beckoning for more. March 3, 2014 Southern BBQ “Takeout”

Macaroons Presented by Donna Ford, CPCE Not Sleazy…Just Easy Enticing tempting desserts that leaves your clients beckoning for more. March 3, 2014

Unique Vessels Presented by Donna Ford, CPCE Not Sleazy…Just Easy Enticing tempting desserts that leaves your clients beckoning for more. March 3, 2014

Unique Vessels Presented by Donna Ford, CPCE Not Sleazy…Just Easy Enticing tempting desserts that leaves your clients beckoning for more. March 3, 2014

Unique Vessels Presented by Donna Ford, CPCE Not Sleazy…Just Easy Enticing tempting desserts that leaves your clients beckoning for more. March 3, 2014

Breakfast Anyone? Presented by Donna Ford, CPCE Not Sleazy…Just Easy Enticing tempting desserts that leaves your clients beckoning for more. March 3, 2014

Breakfast Anyone? Presented by Donna Ford, CPCE Not Sleazy…Just Easy Enticing tempting desserts that leaves your clients beckoning for more. March 3, 2014

Other Finishes Presented by Donna Ford, CPCE Not Sleazy…Just Easy Enticing tempting desserts that leaves your clients beckoning for more. March 3, 2014