Pastry Products: Ganache and Garnish

Pastry Products

Ganache

• A rich, velvety chocolate mixture made from chocolate and heavy cream
• Used as a filling, topping, or coating for cakes and pastries
• Can be flavored with extracts (e.g. vanilla, mint) or liqueurs (e.g. Grand Marnier)
• Texture can range from soft and creamy to firm and set, depending on the ratio of chocolate to cream

Garnish

• A decorative element used to add visual appeal to pastry products
• Examples: fresh fruits, nuts, sprinkles, chocolate shavings, or edible flowers
• Can be used to conceal imperfections or add a pop of color
• Should be chosen to complement the flavor and theme of the pastry product

Filling

• A sweet or savory ingredient used to fill pastry products
• Examples: creams, custards, jellies, ganaches, or fruit curds
• Can be used to add flavor, texture, and moisture to pastry products
• Should be chosen to complement the type of pastry and the desired flavor profile

Frosting

• A sweet topping used to decorate and add flavor to pastry products
• Examples: buttercream, cream cheese, royal icing, or whipped cream
• Can be flavored with extracts, oils, or spices
• Can be colored to match a theme or occasion

Mise-en-Place

• A French term meaning "everything in its place"
• Refers to the preparation and organization of ingredients and tools before beginning to work with pastry products
• Includes tasks such as:
  • Measuring and scaling ingredients
  • Preparing equipment (e.g. mixing bowls, utensils)
  • Setting up a clean and organized workspace
  • Having all necessary ingredients and tools within reach
• Essential for efficient and successful pastry production

Pastry Products

Ganache

• Rich, velvety chocolate mixture made from chocolate and heavy cream
• Used for filling, topping, or coating cakes and pastries
• Can be flavored with extracts (e.g. vanilla, mint) or liqueurs (e.g. Grand Marnier)
• Texture varies from soft and creamy to firm and set depending on chocolate to cream ratio

Garnish

• Decorative element adding visual appeal to pastry products
• Examples include fresh fruits, nuts, sprinkles, chocolate shavings, or edible flowers
• Conceals imperfections and adds a pop of color
• Chosen to complement flavor and theme of the pastry product

Filling

• Sweet or savory ingredient used to fill pastry products
• Examples include creams, custards, jellies, ganaches, or fruit curds
• Adds flavor, texture, and moisture to pastry products
• Chosen to complement pastry type and desired flavor profile

Frosting

• Sweet topping used to decorate and add flavor to pastry products
• Examples include buttercream, cream cheese, royal icing, or whipped cream
• Can be flavored with extracts, oils, or spices
• Can be colored to match a theme or occasion

Mise-en-Place

• French term meaning "everything in its place"
• Preparation and organization of ingredients and tools before working with pastry products
• Includes measuring and scaling ingredients, preparing equipment, and setting up a clean and organized workspace
• Essential for efficient and successful pastry production