Decorating and storing pastries

Decorating Pastries

Using Icing

Icing is a versatile way to decorate pastries, there are different types including glace icing, royal icing, and fondant icing.
For glace icing: mix icing sugar and a little water to a smooth paste, colourings and flavourings can be added as desired.
For royal icing: add egg whites or meringue powder to the glace icing, this hardens when set and is often used to pipe shapes and decorations.
Fondant icing is a soft, smooth, shiny icing that stays soft, even when set. It’s commonly used on profiteroles.

Using Food Colouring

Food colouring can be used to add visual interest to pastry products, either in the pastry itself or applied to the surface.
Always ensure the colour is winter through, not spotty or streaked, and remember: less is more - both for colour and taste.

Applying Glazes

Glazes are another method to decorate pastries. With their shiny finish, they are visually aesthetic but also provide a protective layer.
Egg, milk, and butter glazes can alter the pastry’s colour and texture, making it more golden and crispy.

Decorative Techniques

There are various decorative techniques you can use, from simple scoring and fluting edges, to more complex lattice tops for a pie.
It is also possible to create themed decorations using pastry cut-outs, which can be baked together with the main pastry for a cohesive look.

Storing Pastries

Freshness and Quality

Once pastries have cooled, they should be stored immediately to maintain their freshness and quality.
While particular storage methods depend on the type of pastry, most pastries are best stored in air-tight containers to prevent them from drying out.

Refrigeration

Pastries that contain custard or cream filling must be kept refrigerated. However, bear in mind that this may affect some pastries’ texture, e.g. the crispiness of puff pastry.
Other pastries such as pies, tarts, and turnovers can be stored at room temperature depending on their fillings.

Freezing

Pastries also freeze well, particularly uncooked pastry dough and unbaked pies.
Once frozen, pastry should neither be refrigerated nor stored at room temperature. It should be placed directly in the oven from the freezer.

Shelf Life

The shelf life of a pastry depends on its ingredients. As a rule of thumb, pastries without fillings can last for up to 5 days in an airtight container.
Pastries containing dairy or meat products have a shorter shelf life and should, typically, be consumed within 1-2 days.

Remember, while decorating can make your pastries visually appealing and enhance their flavour, correct storing ensures they maintain their quality and safety to eat.