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 ……