In which type of dish is a "ruffle" presentation typically used?

A "ruffle" presentation is commonly associated with pastries, such as puffs or tarts, primarily because it enhances their visual appeal and highlights the texture that is characteristic of these baked goods. The ruffled edge is created by manipulating the pastry dough to form fluted or crimped edges, which not only adds decorative flair but also provides a structural support for the filling inside, creating a delicate and inviting appearance.

In baking, presentation plays a crucial role, especially in pastries, where the way a dish looks can influence the perceived taste and quality. The ruffle technique showcases skillful pastry work and enhances the overall experience of enjoying the dish. This approach is less relevant in soups, salads, or main courses, which have different presentation styles and objectives focused on ingredients or overall composition rather than pastry craftsmanship.