Plated Desserts Day Onelamoehr.weebly.com/uploads/5/2/3/6/5236966/... · and garnishes . Title:...
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C O M P O N E N T S O F A P L A T E D D E S S E R T , C O N T R A S T S , A N D S A U C E S
Plated Desserts
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5 Components of a Plated Dessert
Main item- 3 – 5 ounces Sauce/sauces- 1 -2 ounces Garnish- fruit, chocolate lines,
powdered sugar Crunch garnish- cookie, chocolate
decoration, fruit chip, sugar cage Frozen Component (optional)-
sorbet, ice cream
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Plated Dessert Contrasts
Successful desserts have a variety of contrasts Temperature- hot/cold
Texture- creamy/crunchy
Shape- round/square
Color- bright/subtle
Flavor- lean/rich, sweet/sour
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Composition and Contrasts
How could you improve on these compositions and contrasts?
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Tips For Plating
Mise en Place Don’t use overpowering flavors Don’t confuse the eye with too much
complexity Don’t confuse the palate with too many
flavors Glazes should be used sparingly and only if
they enhance an item All items on the plate should be edible Avoid unnatural colors – black, blue All plates should be identical
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Dessert Sauces
Catagories:
Fruit based-coulis, fruit sauce,
preserve based
Custard based-crème anglaise,
sabayon
Sugar based-caramel
Chocolate based- solid chocolate
and/or cocoa
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Fruit Based Sauces
Coulis- uncooked fruit puree Flavored and strained + fresh flavor, natural tasting - high moisture content=thin, can separate
Fruit sauce-cooked fruit puree Flavored, thickened and strained Cornstarch, arrowroot—advantages/disadvantages Reduction—advantages/disadvantages Instant starch—advantages/disadvantages
Preserve based fruit sauce-thinned fruit preserve Convenience products—advantages/disadvantages
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Custard Based Sauces
Crème Anglaise-milk/cream, egg yolks, sugar, vanilla
Infused, cooked to nappe
Versatile- ice cream base, Bavarian base
Proper cooking techniques and sanitation required
Sabayon-wine, egg yolks, sugar
Whipped until thick and light
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Infusions
Solid + liquid + heat + time= Infusion
•Extracting flavor from solid ingredient into a liquid, by way of heat
•Zests, herbs, nuts, spices can be used
•Test and taste for proper flavor profile
•Rescale out liquid due to evaporation
•Fat will dilute the infused flavor-adjust strength accordingly
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Sugar Based Sauce
Caramel Sauce-thinned caramelized sugar Cooked to light, medium or dark caramel
Traditional fat based caramel-thinned with cream and butter
Clear caramel-thinned with water, coffee, clear juice, etc.
Fruit caramel-thinned with fruit puree
Note: Always consider the serving temperature of the sauce and adjust the viscosity accordingly
At what temperature does sugar begin to caramelize?
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Chocolate Based Sauces
Chocolate sauce- chocolate and/or cocoa powder is used as thickener and flavoring agent
Can be thinned with simple syrup or cream
Cocoa butter content, chocolate liquor content and serving temperature can affect the final viscosity of the sauce
Are milk, white and dark chocolate interchangeable in all sauce recipes?
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Shaped / Formed Cookies
1. Cookies that spread thin during baking; then shaped/formed Almond Lace
2. Cookies that are shaped/ formed before baking; then molded
Tulip Paste, Tuille
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Garnish
Can add crunch plate
Adds color/texture
Must be balanced with plate profile
Delicate designs
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Crunch
Used when entrée does not contain a crunch element
Texture/Visual appeal
Can be same as garnish
COMPONENTS:
Tuile – almond lace
Sugar decorations
Nuts
Chocolate
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Chef Sampler
An artistic composition of desserts, sauces and garnishes