Dessert Syrup - Flavored simple syrup uses to moisten cakes. Flavorings maybe extracts likevanilla,liquors like rum. Add flavorings after the syrup has cold, flavor may lost if addedtohot syrup. Lemon or orange rind may also add flavor to syrup, Cream Anglaise - Stirred vanilla custard sauce; consists of milk, sugar, egg yolks and vanillastirredover low heat until lightly thickened., Pastry Cream - Contains starch as well as eggs, resulting in a much thicker and morestableproduct. It is used as a cake and pastry fillings for cream pies and pudding. Withadditional liquid, it is used as custard sauce., Custards - Consist of milk, sugar, eggs and flavorings. (Whole eggs are used for greaterthickening power). Used as pie fillings, as a dessert by itself and as a basisformany bake puddings., Fruit Garnish - are slices, wedges, or decorative shapes made from fresh fruit, often used to enhance the visual appeal and flavor of desserts or savory dishes, Nut Garnish - are typically chopped, toasted, or whole nuts added to desserts or dishes to provide texture, flavor, and visual interest, Chocolate Garnish - it come in various forms, such as curls, shavings, drizzles, or molded shapes, and are used to add elegance and richness to desserts, Cookie Garnish - it coud be crushed cookies can be sprinkled over cakes, cheesecakes, or ice cream,

"Dessert Decode"

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