![Picture](/uploads/1/6/4/6/16460548/582745.jpg)
CU229: Advanced Patisserie and Cake Display
Week: 4
Plated Desserts
OBJECTIVES:
Create components for 3 different plated desserts.
Spun Sugar decorations
Baked Ice Cream Desserts
Mixed Desserts (hot and cold components)
TIMELINE:
Prepare Vanilla Sponge cake; prepare tart dough / Churn Pear Sorbet and Black Current Sorbet
Prepare Lemon Curd; prepare sorbet bases; prepare pear chips/ churn vanilla ice cream
Prepare vanilla ice cream base; prepare and bake Hazelnut Financiers/ Begin assemble of Baked Alaska
Bake tart shells; mix Chamomile sugar; roast pears / Prepare Spun Sugar decorations; prepare Italian Meringue
Wrap items and Clean/ Plate desserts; Wrap up items and clean
PREP LIST:
Water
Eggs (whole, whites and yolks)
Butter
Whole Milk
Heavy Cream
Vanilla Bean
Vanilla Extract
Sugar
Dextrose
Salt
Cake Flour
Pastry Flour
Almond Flour
Hazelnuts
Desiccated Coconut
Pears
Lemons
Chamomile
Glucose / Corn Syrup / Honey
Powdered Sugar
RECIPES:
Roasted Pear with Chamomile, Buttery Hazelnut Financier, Chamomile Jus and Pear Sorbet
- Chamomile Jus
- Hazelnut Financier
- Pear Sorbet
- Pear Chips
- Sugar Garnish
- Chamomile Sugar
Baked Alaska
- Vanilla Sponge Cake
- Red Current Sorbet
- Raspberry Liqueur
- Vanilla Ice Cream
- Italian Meringue
- Simple Syrup
Lemon Raspberry Tart
- Coconut Almond Tart Dough
- Lemon Curd
- Italian Meringue
TOOLS:
Spatulas (rubber, off-set)
Spoons
Measuring cups & spoons
Whip
Scale
Prep bowls
Silicone mats
Sheet
Pans
Small sauce pot
Stand mixer
Ice cream machine
SUMMARY:
We continued working on plated desserts. This week we were working as two teams creating the components but plated as one team. It was interesting to actually see and hear the debates about aesthetic and placement of items on the plate. From some people’s point of view they wanted the plate to look very simple and others wanted to see something more creative happen on the plate. It was also interesting to see both Chef Elizabeth and Chef Drew discuss what the consumer perceives when they receive the plate. Chef Drew stated that we need to consider how many tickets we may have for the same dessert and the ability to create the same look on every plate. He stated that making the plate design too complicated would make it difficult to accomplish in a busy service. Chef Elizabeth also discussed with us considering what was more important to us, the look of the plate or the taste of what was on the plate. Most of us agree that we want what is on the plate to taste phenomenal, but I still want what tastes so great to match in its appearance. When the desserts actually came together they looked okay, but personally, they didn’t really look all that appetizing to me. I am learning that all of the work that one puts into creating a plated dessert can sometimes get lost in translation when the plating is off. Overall the taste of the desserts were pretty good.
Week: 4
Plated Desserts
OBJECTIVES:
Create components for 3 different plated desserts.
Spun Sugar decorations
Baked Ice Cream Desserts
Mixed Desserts (hot and cold components)
TIMELINE:
Prepare Vanilla Sponge cake; prepare tart dough / Churn Pear Sorbet and Black Current Sorbet
Prepare Lemon Curd; prepare sorbet bases; prepare pear chips/ churn vanilla ice cream
Prepare vanilla ice cream base; prepare and bake Hazelnut Financiers/ Begin assemble of Baked Alaska
Bake tart shells; mix Chamomile sugar; roast pears / Prepare Spun Sugar decorations; prepare Italian Meringue
Wrap items and Clean/ Plate desserts; Wrap up items and clean
PREP LIST:
Water
Eggs (whole, whites and yolks)
Butter
Whole Milk
Heavy Cream
Vanilla Bean
Vanilla Extract
Sugar
Dextrose
Salt
Cake Flour
Pastry Flour
Almond Flour
Hazelnuts
Desiccated Coconut
Pears
Lemons
Chamomile
Glucose / Corn Syrup / Honey
Powdered Sugar
RECIPES:
Roasted Pear with Chamomile, Buttery Hazelnut Financier, Chamomile Jus and Pear Sorbet
- Chamomile Jus
- Hazelnut Financier
- Pear Sorbet
- Pear Chips
- Sugar Garnish
- Chamomile Sugar
Baked Alaska
- Vanilla Sponge Cake
- Red Current Sorbet
- Raspberry Liqueur
- Vanilla Ice Cream
- Italian Meringue
- Simple Syrup
Lemon Raspberry Tart
- Coconut Almond Tart Dough
- Lemon Curd
- Italian Meringue
TOOLS:
Spatulas (rubber, off-set)
Spoons
Measuring cups & spoons
Whip
Scale
Prep bowls
Silicone mats
Sheet
Pans
Small sauce pot
Stand mixer
Ice cream machine
SUMMARY:
We continued working on plated desserts. This week we were working as two teams creating the components but plated as one team. It was interesting to actually see and hear the debates about aesthetic and placement of items on the plate. From some people’s point of view they wanted the plate to look very simple and others wanted to see something more creative happen on the plate. It was also interesting to see both Chef Elizabeth and Chef Drew discuss what the consumer perceives when they receive the plate. Chef Drew stated that we need to consider how many tickets we may have for the same dessert and the ability to create the same look on every plate. He stated that making the plate design too complicated would make it difficult to accomplish in a busy service. Chef Elizabeth also discussed with us considering what was more important to us, the look of the plate or the taste of what was on the plate. Most of us agree that we want what is on the plate to taste phenomenal, but I still want what tastes so great to match in its appearance. When the desserts actually came together they looked okay, but personally, they didn’t really look all that appetizing to me. I am learning that all of the work that one puts into creating a plated dessert can sometimes get lost in translation when the plating is off. Overall the taste of the desserts were pretty good.