6x efficient pastry work for your buffet or coffee break

One of the big challenges for you and your colleagues: saving time and doing as much as possible with as few ingredients as possible. In doing so, you will achieve more efficiency and have less stress. Discover here six tips to make the patisserie of Patisserie du Chef® optimal for your buffet or coffee break.

1. Large groups?

If you need to pass desserts quickly for many guests, then efficient preparation makes all the difference.

• Cut frozen portions: it is easier and gives better results.
• Use small portions: you can put them on the plate faster because you can use your two hands.
• Limit the number of decorations and choose easily garnished ingredients such as chocolate flakes or biscuits.
• Add delicate and fresh elements only just before serving to maintain quality, such as fresh fruit or icing sugar.

2. When is trop not too much? The 80% rule for your buffet

Efficiency starts with good planning. What quantities should you provide for your buffet? We are happy to share our key food saving insights we took away from the Food Inspiration conference:

• Count on 80% of the number of registered guests for buffets - this is usually more than enough.
• Use smaller plates to reduce overconsumption.
• The dish of which there is the least of on the buffet is often taken the most! People like to choose something that is scarce. Tip: if less is taken of a particular dessert, take a few away.
• Products from Patisserie du Chef® remain fresh for several days in the refrigerator, so they can certainly be reused at other times, such as during a coffee break or to complement lunch.

3. Smart and fast response to demand for plant-based patisserie

Demand for vegan options is growing, especially in cities and among young people. With Patisserie du Chef®, you can effortlessly cater to your guests' preferences: defrost briefly and serve with a personalised finishing touch.

4. Food safety guaranteed

Making your own patisserie? As a chef, you must compulsorily and accurately describe everything you process fresh according to food safety legislation. With ready-made products, you have this information readily available on the label or website, so you can properly inform guests without extra work or risk.

5. High-tea or indulgent coffee: eye-catchers with refined taste

Create extra moments of use with a high-tea or indulgent coffee and deploy patisserie as an eye-catcher. How? Provide a nice variety in mini-portions such as mignardises or finely cut pastries. Thaw briefly in the fridge (about 1 hour) and present immediately, which also saves you time.

6. TOPTIP - Efficient catering on the move

In advance, cut a frozen Misérable into small portions and let them thaw in their packaging. This way, they are already ready to decorate on site. Thawed pastries will keep for another two days if chilled. So any leftovers can be used at other times.

'Need even more inspiration for desserts and break moments?' Download The Patisserie Pro Planner here'.