Posted by g on January 07, 1998 at 17:41:10:
In Reply to: posted by Tom R on January 07, 1998 at 16:09:56:
: Is there a method for preserving desserts on a Dessert cart or can you actually purchase fake desserts without being tacky?
I had a job where they put my desserts on the bar, major league ignorance, its not as if someone waiting for a table will try a choc cake with their beer BEFORE they eat dinner.
The dessert was just as bad, they wanted whipped cream cakes to be left out during service.
I don't think carts are a good idea, for chinese food maybe.
I'd stay away from any dairy product, pastrycream is out, whip cream is out.
Things that can sit outside are what you'd see on display in french cafe's, such as baked apricot almond tart or pear almond. Use frangipane instead of pastry cream.
You can buy wax pastry, they look like wax pastry ! what a coincidence.
make a list of stable pastry , linzertorte is another that can sit out, choc flourless might be ok covered with ganache if the shape of the slice is sensible (wedge,not thin)
Apple tart with compote of apple instead of custard will sit outside OK,
Bundernuss, sacher ...and so on.
You could do a LOT better by deciding to handle better desserts properly.
But in the end you have to ask if this is the type of dessert we want to serve?
Carts don't work for fine pastry, a tray would be a better solution, wave the tray past their nose, then wave the waiter over to take thier order, don't serve from the tray.
I used a tray in my restaurant, the trick is to put the tray on the table , THEN ask "would you like to see the dessert tray?".
No?, too bad , they already did.