![Picture](/uploads/1/6/4/6/16460548/3432327.jpg)
Plated Desserts
OBJECTIVES:
Components of desserts: usually between 2 to 5
The main component is chosen based on several factors: menu, season, type of venue; region of country
Supporting components should balance or compliment the main component, with the overall flavor of the dessert the ultimate goal.
There are 6 categories of plated desserts: Frozen, Warm or Hot, Custards and Cream-Based, Fruit Based, Chocolate, and Cheese.
TIMELINE:
Ice Cream base (for Vanilla and Pistachio) ; prepare Orange Sorbet Base /
Prepare Baba Savarin batter and proof
Prepare shortbread doughs and chill / Churn ice cream bases and freeze
Prepare mousse and set in molds / Prepare Nougatine, Mango Coulis,Chocolate Rings ; Bake Baba Savarin
Bake Shortbread doughs / Prepare Rum Syrup, Orange Sauce, Baked Streusel, Choc. Caramel Sauce; prepare and bake Tuiles; soak Babas in Rum Syrup
Prepare Creme Chantilly; Plate desserts; Wrap up items and clean
PREP LIST:
Water
Eggs (whole, whites and yolks)
Butter
Milk
Heavy Cream
Vanilla Bean
Vanilla Extract
Pastry flour
Bread flour
Almond Flour
Salt
Sugar
Glucose / Corn Syrup / Honey
Gelatin (sheet or powder)
Powdered Sugar
Brown Sugar
Cocoa Powder
Milk Chocolate
Semi-sweet Chocolate
Lemon Zest
Cinnamon
Pistachio Paste
Raisins
Rum
Orange Liquor
Oranges
Orange Juice
Fondant
Almonds
Gold Leaf
RECIPES:
Vanilla Ice Cream
Pistachio Ice Cream
Mango Sorbet
Shortbread Tart Dough
Chocolate Shortbread Tart Dough
Orange Chocolate Mousse
Tuiles Batter
Pate a Choux (Eclair Paste)
Baba a Rum
Nougatine Curl
Orange Sauce
Baked Streusel
Chocolate Caramel Sauce
Mango Coulis
Chocolate Rings
TOOLS: used in class:
Spatulas (rubber, off-set)
Spoons
Measuring cups & spoons
Whip
Scale
Prep bowls
Silicone mats
Sheet pans
Small sauce pot
Stand mixer
Small loaf pans (for Mousse molds)
Ice cream machine
Ice cream scoops
Acetate
Decorating comb
SUMMARY:
Organization is key in any kitchen setup, and plating deserts with several components is no exception. Chef Elizabeth and Chef Drew continued to make sure that we were thinking of plating from the beginning of lab. We did keep two of the tables in lab free so that we were able to plate and present. This made it a bit easier to plate with the exception that the other team was at the same table as we were so it got a bit crowded. Overall it was not difficult. Chef Drew also went over tempering again with us this time using the tabling method. He seemed very knowledgeable and confident which placed us at ease.
PERSONAL OBSERVATIONS:
During Day one, we kept pretty much on pace with our schedule and finished up everything that we needed to. I had never used hard-boiled egg yolks in shortbread before so it was a new experience. It worked out very well actually. The ice creams that I prepared were fantastic. Chef Drew challenged me to consider other ingredients that would not only add another layer of flavor, but also some complexity to the ice cream. It definitely paid off in both of the ice cream preparations and the sorbet as well.
OBJECTIVES:
Components of desserts: usually between 2 to 5
The main component is chosen based on several factors: menu, season, type of venue; region of country
Supporting components should balance or compliment the main component, with the overall flavor of the dessert the ultimate goal.
There are 6 categories of plated desserts: Frozen, Warm or Hot, Custards and Cream-Based, Fruit Based, Chocolate, and Cheese.
TIMELINE:
Ice Cream base (for Vanilla and Pistachio) ; prepare Orange Sorbet Base /
Prepare Baba Savarin batter and proof
Prepare shortbread doughs and chill / Churn ice cream bases and freeze
Prepare mousse and set in molds / Prepare Nougatine, Mango Coulis,Chocolate Rings ; Bake Baba Savarin
Bake Shortbread doughs / Prepare Rum Syrup, Orange Sauce, Baked Streusel, Choc. Caramel Sauce; prepare and bake Tuiles; soak Babas in Rum Syrup
Prepare Creme Chantilly; Plate desserts; Wrap up items and clean
PREP LIST:
Water
Eggs (whole, whites and yolks)
Butter
Milk
Heavy Cream
Vanilla Bean
Vanilla Extract
Pastry flour
Bread flour
Almond Flour
Salt
Sugar
Glucose / Corn Syrup / Honey
Gelatin (sheet or powder)
Powdered Sugar
Brown Sugar
Cocoa Powder
Milk Chocolate
Semi-sweet Chocolate
Lemon Zest
Cinnamon
Pistachio Paste
Raisins
Rum
Orange Liquor
Oranges
Orange Juice
Fondant
Almonds
Gold Leaf
RECIPES:
Vanilla Ice Cream
Pistachio Ice Cream
Mango Sorbet
Shortbread Tart Dough
Chocolate Shortbread Tart Dough
Orange Chocolate Mousse
Tuiles Batter
Pate a Choux (Eclair Paste)
Baba a Rum
Nougatine Curl
Orange Sauce
Baked Streusel
Chocolate Caramel Sauce
Mango Coulis
Chocolate Rings
TOOLS: used in class:
Spatulas (rubber, off-set)
Spoons
Measuring cups & spoons
Whip
Scale
Prep bowls
Silicone mats
Sheet pans
Small sauce pot
Stand mixer
Small loaf pans (for Mousse molds)
Ice cream machine
Ice cream scoops
Acetate
Decorating comb
SUMMARY:
Organization is key in any kitchen setup, and plating deserts with several components is no exception. Chef Elizabeth and Chef Drew continued to make sure that we were thinking of plating from the beginning of lab. We did keep two of the tables in lab free so that we were able to plate and present. This made it a bit easier to plate with the exception that the other team was at the same table as we were so it got a bit crowded. Overall it was not difficult. Chef Drew also went over tempering again with us this time using the tabling method. He seemed very knowledgeable and confident which placed us at ease.
PERSONAL OBSERVATIONS:
During Day one, we kept pretty much on pace with our schedule and finished up everything that we needed to. I had never used hard-boiled egg yolks in shortbread before so it was a new experience. It worked out very well actually. The ice creams that I prepared were fantastic. Chef Drew challenged me to consider other ingredients that would not only add another layer of flavor, but also some complexity to the ice cream. It definitely paid off in both of the ice cream preparations and the sorbet as well.