Advice on a good PLATED DESSERT?

Discussion in 'Pastries & Baking' started by asiringchef, Feb 11, 2013.

  1. asiringchef

    asiringchef

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    Just Graduated From Culinary School
    I am preparing for a competition in two weeks for a plated dessert category... i really could use all your suggestions or advices so i can pull this off. What are the modern ideas or garnishes usually used nowadays for plated desserts? Asian inspired plated dessert to be specific. thank everyone!!.:))
     
  2. cakeface

    cakeface

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    Professional Pastry Chef
    This may not be the answer you were looking for, but I find blogs and magazines are a great source of inspiration

    Here are some suggestions you might like:
    (for digital back issues of Pastry and Baking magazine asia)
    (he is a French chef but I love his plating style)
    (a pastry chef in Hong Kong )a

    And for modern garnishes look at Francisco Migoya's site : http://www.thequenelle.com/

    and would recommend his book Elements of Dessert for  modern plate design and garnish

    Good luck
     
  3. asiringchef

    asiringchef

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    Thank you Cakeface! will look at those links.. oh my. Makes me nervous.:) 
     
  4. vera cresta

    vera cresta

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    Going for Asian-inspired plated dessert, well I'd suggest be creative but keep it simple and elegant looking. :) good luck on your competition. :)
     
  5. cakeface

    cakeface

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    Forgot this - Also a great source of recipes is the Boiron site:

    http://www.my-vb.com/lang/en/page/documentation

    Look under 'Table Charts' towards the bottom of the page, you can download these and they contain recipes for mousses, chocolates, icecreams and sorbets of every kind of fruit and some vegetable, you are sure to find some thing that would fit the theme.