Dessert
The Art Of Plated Desserts
It’s gotta look good, but it had better taste GREAT”. -Dan Budd CEPC - CIA
A great dessert is a fine balance of…
FLAVORTEXTURETEMPERATURECOLOR
“Desserts must have the four cornerstones to be successful.” - Chef Robert Wemischner
FlavorOlfactory SensesBoth physical and mental process
Physical is the tongueMental is “Retro Nasal Perception”
Your brain remembers the smell from past memories. A smell can trigger memories and cause reactions.
Large percentage of what we label as taste is attributed to smell
The Tongue TastesSWEET, SOUR, SALT, BITTERMouth feel, temperature and textures are important
factors
Flavor: Sweet and Sour
SweetHow to add sweetness
Add sugars Natural sugars
HoneyApplesWatermelon
Process of sugar release through cooking procedures
SourNot all sours are “Airheads Candy”Right proportion of sour can work with the sweetness of most desserts
Citrus fruits and wines are great additions
Flavor: Salt and BitterSaltSalt is a flavor balancerOpens the pores allowing for full flavorWARNING – don’t add too much!
BitterMost times an unexpected result in pastry, but it can be a great counterpart to sweet dishes.Examples:
Coffee Un-sweetened chocolate Coca powder Cranberry Orange zest
Flavor StrategiesSweet tastes should not overpower the natural flavor
of the componentsAccentuate the sweetness with traces of salt,
combine with bitter flavors, or sour/acidic flavorssalt – butter cream, salted caramelmocha profile- classic example of bitter and sweetlemon meringue pie- classic example of sour and sweet
Study wine and food pairing techniques and conceptsMatching flavor with food or opposing the flavor
Study books on taste and flavor
Textures Crunch factor is a major quality
point to create a texture contrast. Examples:
Tuiles Sugar Garnishes Mille-Feuille
Density contrasts of creams and fillings.
Examples: Italian meringue based mousse, Bavarian cream, egg custard, heavy ganache, gelée, pate de fruits
Creamy texture contrasted with crunchy textures
Examples: Tuiles, croquant, crisp baked meringue
TEMPERATURES People love to experience
hot and cold on a plate
Hot and Cold Tips Hot should be Hot
(Soufflés and Tatins) Fresh fruits should be
cold and clean Coulis cold &
caramel warm Frozen creams
should be frozen but not hard
Examples Crème Brûlée Apple Pie and ice
cream Molten chocolate cake
with coconut sorbet
COLORSRemember you eat with
your eyesCareful with Whiteout or
BlackoutColors should be pastel,
natural looking, and never gaudy. Shine and matt contrast in the finish is also important
Balance is good and can be achieved
ALWAYS LEARNINGRead
o National Culinary Reviewo Giga Chefo Chefs Companiono Pastry Chefs Companiono The Great Dessert Book by Christian
Teubnero The Advanced Pastry Chef by Bo
Fribergo Dessert Art by Robert Oppenedero Frutta Prima, Dessert Composition
from Albert Uster ImportsLOOK AT LOTS OF PICTURESGET INSPIRED
Remember the pastry community is small. Imitation is frowned upon!!!!! Gather inspiration but make the dish your own
MOST FAILURES OCCUR BECAUSE OF THE LACK OF KNOWLEDGE…CUSTOMERINGREDIENTTECHNIQUEEQUIPMENT OR FACILITY
Remember to watch techniques, clean lines, perfect piping, proper baking and finishing techniques.
THE 3 “P’S”PLANNINGPROCEDUREPERFORMANCE
Execution with precise clean lines and perfect technique are the mark of the expert pastry chef
KNOW YOUR ENVIROMENT
KNOW HOW INGREDIENTS WORK……
TOGETHER
KNOW THE MASTERS AND GIVE THEM……..
RESPECT
Knowledge combined with repetitive practice = excellent execution
GARNISHES Everything on the plate should be edible. Garnishes should promote harmony in
flavor. Give contrast in texture. Should give height.
Examples Fresh fruits, berries and zest Thin sliced de-hydrated fruits miniature
apples and pears Cookies- Tuiles, Hippenmasse, Linzer
cookies, Sable cookies Chocolate garnishes- Filigree, plaques,
curls, cigarettes Sugar garnishes- bubble sugar, sugar
corkscrews, caramel decorations
Putting it all togetherThe Menu
The menu should represent diversity.
Do not prep so many components that you never go home.
Times the number of components on the dish by number of guest to make sure it can be completed
A variety of textures and temps
The Industry StandardExamples:
Creamy dessert Chocolate dessert Nutty dessert
The Industry StandardExamples:
Citrus dessertFrozen dessertSignature dessertWarm/hot dessert
Styles Plating Strategic plating
THREE MAIN SAUCE STYLES…Sauces are an compliment to dessert
items of a dryer natureAdd enough sauce for every bitePlacement can be controlled sauce
painting or loose sauce Try a hybrid of both (Combo)
Sauce Painting TechniquesWhen sauce is an integral part of the dessert
Free flow compotes, crème anglaise, swirled in with two or three sauces
When sauce is used as an artistic accentBrush on chocolate piping filled with fruit coulis
DURING SERVICEFrozen should be frozen
Served on cold platesHot should be hot
Served on hot platesDevelop a sense of urgencyDon’t serve anything you wouldn't serve yourself
or someone you love
DURING SERVICEAnchor items to the
plateUse a product that
compliments the dishMake sure the anchor is
edible and goes with the other items on the plate
Use honey, molasses, glucose or chocolate
Tips for exams and competitionsGroup mise en place scaled ingredients by order
of preparationMake frozen items or gelatin bound creams first
using (to give time to freeze or set in a short time)Bake or cook all items (Cookies, tarts, sauces to
leave time for cooling)Make fillings (creams etc.)Prepare garnishes last (relax and concentrate on
breathing slowly in order to make the most intricate, delicate garnishes)
Plate up and present
Tips for exams and competitionsDevelop good recipes first and review and dissect
each component separately and combinedPractice at least 6 to 8 timesAllow extra timing for any issues that could happenGet other experts advice prior to exam or
competition Work clean and organized every day so as to
become second naturePractice in another kitchen or bake shop because
exam or competition will be in unfamiliar site
YOU HAVE TO STAY…..CleanFocusedFastEffectiveEfficientPurpose drivenMost importantly….”Organized”
Points to ponder…Dessert is the last impression!You can’t please all of the people
all of the time…go for the majority.
Dessert course should be included as part of the entire dinner menu
Be inspired by the media that you absorb.
You will become your own “Pastry Chef” with your own style over time.
REMEMBER ……