But before we get into all that, I have yet to post pictures of my plated desserts from the section. We got into a system where we break of into teams in class and each prepares an element of the dishes to be plated and then toward the end of class, we come together and plate them up~ Just like how you would have plated desserts in restaurants. Here come the pictures!
Speaking of restaurant desserts, this may be one of the most well known and common one out there- Creme Brulee
And its close cousin- Creme Caramel
Similarities: They are both baked custards
Differences: One has the caramel made first and the other has it made last
Creme Caramel has their caramel bases made first!
A custard made with the best vanilla bean/paste you can find is then poured in and slowly baked in a bain marie in the oven on a low heat till just set.
The final product was plated with a coriander-pineapple compote, caramel sauce, creme chantilly rosette on top which sits a cigarette tuille and a spring of coriander
Creme brulee on the other hand is baked first, then has its crunchy caramel top done after! How you ask? Simple just some white sugar spread evenly on the surface, avoiding the edges of the ramekin, then torched with a blow torch till desired colour is reached
Here, it is simply plated on a doily and with some shortbread
Here are some chocolate brisee shells
Filled with Manjari chocolate custard and baked! Manjari chocolate is a rare and expensive chocolate due to its variety's raisinated qualities. This just means that it has a lingering after taste of raisins, which is highly desirable and for which will cost you a ton of money. This tartlet alone costs about $20
Yum. Here it was plated with creme anglaise and chocolate sauce with toasted coconut ice cream and coconut chips
Another dessert made was this kiwi napoleon. I'm not a fan of napoleons but plated this way it made more sense to me in terms of consumption and mess control. Here we have 3 discs of puff pastry layered with dulce caramel sauce and fresh sliced kiwi. I believe that was lime sorbet and a kiwi cookie. All sitting on kiwi coolis (uncooked sauce made by pureed fruit)
Oh the lemon barquette. Soooo delicious. A light tart lemony boat of utter deliciousness~~~ This was chef Chris' design... he's awesome.
This was my design I played around with~ with a melting mixed berry sorbet quenelle, I made that sorbet for the class! Those leaves are candied mint leaves btw
I Love Charlotte Russes. Here we have a green apple mini charlotte russe (lady finger sponge filled with green apple bavarian cream), clear vanilla sauce, strawberry coolis and strawberry sorbet with green apple chips
Oh yes, I made those caramel cages! Aren't they cute?
Made by making caramel, then once it reaches the desired colour, using a fork or spoon, make strings all over a lightly greased dome
Here's my messy attempt! The sauces merged as I walked around trying to get all my components... Its not exactly how a restaurant is set up as there are 20 people trying to use 2 sets of the same equipment and ice cream is involved
so you can imagine the chaos
I like the idea of caged foods for some reason.
Ever wonder what happens to those fragile cages that break? This is what happens! DUN DUN DUUUUUN~~~ *drumroll*
This here is a hot Charlotte. Made by soaking strips of bread in clarified butter and baking it
in a muffin tin. It actually tastes pretty good. Just was very disgusting to make. This is chef Chris' plate.
My attempt at swirls with a clear caramel sauce.
That is green apple sorbet leaning on my hot charlotte
Finally, something savory!!! A wild mushroom and spinach jalousie with goat cheese and chilli flakes
A jalousie is basically anything that has a filling and is encased in puff pastry with slits like these that resemble window blinds
So delicious. Here it sits on a generous pool of seasoned and spiced creamy bechamel sauce and garnished simply with some chives
We also made a pineapple-caramel upside down tartlet with puff pasty base
Yes its as good as it looks. I spiked my caramel with some rum.
Pineapple and rum = yum.
Here is my plate
I made these cute lil pineapple chips :)
We now move on to another classic and many people's favourite dessert, the crepe. Here we have crepe susette in the making, orange crepes filled with orange pastry cream
Here's my plate, the folded filled crepes and on a tangy orange emulsion sauce, with segments of fresh orange and blueberry sorbet sitting in a tuille cup with a candied orange chip
Another delectable version is the chocolate crepe filled with a rich ganache, plated with some flambe pear slices, a sour cherry compote and ginger-sour cherry swirl ice cream
Last but certainly not least, we have the caramel-banana brown butter financier with milk chocolate ice cream. Sooooo good.
Here are the pineapple and banana tarts, both made at the same time as they both required caramel as a base. The caramel for the banana financiers are beneath the cut banana slices
The batter is then poured in and it is baked to golden perfection
I simply adore the burnt amber colour the caramel gives to the dessert.
Financiers are so crisp on the surface and edges but so chewy in the middle from all that hot brown butter that is added to the batter. So good.
What? Haven't you ever seen roasted macadamia on sticks before?
Actually, this was my first time too!
Why you ask? To make these little darlings of course!
See how they work? The macadamias are dipped in caramel and hung to drip and dry into those sharp pointed fun shapes
Just stunning don't you think? That spoon there btw is a tuille cookie made into the shape of a spoon and sprinkled with nuts. This was a super fun dessert!! Loved it. Wolfed it down.
Don't judge me.
Tip of the Day
When plating desserts, always go in with a plan of how you want your plate to look like. Even to the extent of making a rough sketch before hand of where you would like the components to go. When ready to plate, set up your station with everything that's needed, within arm's reach. Remember- Ice Creams are always plated last and at the very last minute before serving so it doesn't melt everywhere! Also, it is good to secure down your ice cream with something so it doesn't slide around on the plate (eg sauce, chips, crumbs)