Sunday, June 3, 2012

Confectionery Centerpieces (Pièces Montées - Confiserie)

Everyone's favorite stop at the dessert table or the focal point at a formal dinner - the showpiece. And the traditional pièce montée has been around a very long time. In 1864, the Parkinson's confectionery family talked about creating gum paste vases, nougat baskets, and spun sugar webs in The Complete Confectioner, Pastry-Cook, and Baker. Jump to the 1910's and the 1920's, and the term pièce montée was widely used in upper-end American kitchens, such as Delmonico's of New York.

From 1902 - Confectioner's working on Pièces Montées for Delmonico's Restaurant.

Read the full article on the new Old School Pastry site.

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