I've got a buffet space that needs some love... it's rather sparse and industrial looking. I'm thinking some faux baked goods and props, maybe a tallow carving could fill/warm up the space.
Specifically I'm thinking of the counterfit pate en croute my crazed charcuterie instructor used back in the day, and I'm pretty sure there's a word for that kind of decorative dough.... It's distinct from "salt dough" isn't it?
Anyone with any pointers? How about for decorative/overside breads and things? How to best preserve these things? How long will they last? Must they be shallacked? Egg whites?
Recipies?
Cheers!
-P
Specifically I'm thinking of the counterfit pate en croute my crazed charcuterie instructor used back in the day, and I'm pretty sure there's a word for that kind of decorative dough.... It's distinct from "salt dough" isn't it?
Anyone with any pointers? How about for decorative/overside breads and things? How to best preserve these things? How long will they last? Must they be shallacked? Egg whites?
Recipies?
Cheers!
-P
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