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Old 02-07-2007, 11:16 PM   #11
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Even if it's different size strawberry coulis dots it would be better than the typical strawberry fans. Or a coulis drizzle - what is this for anyway? What dessert are you making?
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Old 02-07-2007, 11:27 PM   #12
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ill post up a picture of an old idea i tried that im not using. it is a pastry creme filled rose shaped crepe with chocolate sauce.


Again this is not how I am plating it anymore but that is how the roses that will be placed in the middle look.
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Old 02-07-2007, 11:35 PM   #13
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More questions - sorry.

Will you have a chocolate sauce too? Or just the coulis? Any creme anglaise?
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Old 02-07-2007, 11:42 PM   #14
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It will be a simple chocolate sauce recipe i have to follow of 4 oz couverture chocolate and 1/4 cup water. And the roses will be filled with a creme anglaise ( pastry creme) basically same thing if the recipe I just look up is a true creme anglaise.
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Old 02-07-2007, 11:45 PM   #15
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Why not draw the outline in chocolate couveture, cool,and then fill the voids w/coulis. present the crepe off to the side?
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Old 02-07-2007, 11:46 PM   #16
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I want to bring the attention to the center of that plate and I have tried it with the roses off to the side and it just looks akward to me.
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Old 02-07-2007, 11:49 PM   #17
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so go center plate, do a long vine with some oblong leaf shapes off to one side and garnish the other side with some macerated berries, shingling the dessert off of the berries. Clean and contemporary. I'll see if I can find an ol pic of a dessert crepe I used t do to show ya.
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Old 02-07-2007, 11:55 PM   #18
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that is a great idea but i will only be allowed a certain amount or ingredients for crepes, pastry creme, chocolate, and strawberrys i will have nothing else.
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Old 02-07-2007, 11:56 PM   #19
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ahhhhh...I got ya.
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Old 02-07-2007, 11:57 PM   #20
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Well, if you could put a dot of that anglaise down then put a smaller dot of the in the middle of that you could have a few hearts on 3 sides of the plate. Will you have enough creme anglaise to cover the bottom of the plate?...place creme anglaise on plate and swirl around. Place various size dots of coulis and chocolate around on the sides, swipe with toothpicks to make the heart shapes.

You could also, as you mentioned earlier, make an outline leaf shape or even a tear drop shape with the chocolate and fill it in with a bit of coulis from a squirt bottle.

Or different size circles all over the plate using all three of these sauces - OR -

Graduating dots arching down one side of the plate, alternating the sauces.

I'm just brainstorming so don't shoot me
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