Plated Desserts for Restaurants
Three signature plated desserts built from twelve filmed components: banana miso broth, tarragon velvet ring, pickled blackberries, edible stones.
Kay Baumgardt
Executive Chef Pâtissier, Gasthaus zur Fernsicht
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
12 Lessons, 75 min total
- FREE
Introduction
- FREE
#1: "Burnt Bananas"
- FREE
#2: Banana Cream
- FREE
#3: Banana Miso Broth
- FREE
#4: Tarragon Velvet Ring
- PRO
#5: "Pickled Blackberries"
- PRO
#6: Meringue Sticks
- PRO
#7: Buckwheat Crisp
- PRO
#8: Buckwheat Dough
- PRO
#9: "The Stone"
- PRO
#10: Rye Flour Cream
- PRO
#11: Parsley Stones
- PRO
#12: Rye Flour Biscuit
About this course
This plated dessert course builds three signature desserts from twelve filmed components: burnt bananas with banana cream and a banana miso broth, pickled blackberries with meringue sticks and buckwheat crisp, and The Stone, carrying parsley stones, rye flour cream and biscuit, plus a tarragon velvet ring across the set.
The through line is restraint with added sugar. With less sugar in the build, acidity and savour have to carry the plate, which is why the blackberries are pickled and the bananas are pushed to burnt and then cut with miso. Natural sweeteners do the rest, and the crisps and stones supply texture.
You leave able to compose a dessert from parts made deliberately rather than assembled at service, and to swap one component out without the plate collapsing.
"A dessert tasting menu has to keep surprising you, one sweet note after another gets boring fast."
Kay Baumgardt · Chef Patissier @ Hotel Weisses Kreuz
Lessons
12
Video
1 hr 15 min HD
Level
Audio
German (VO)
Subtitles
English, Spanish, Italian, French, German
At the end of this course you will be able to
Build three signature plated desserts from twelve components, banana to rye flour.
Apply dessert plating techniques that keep crisps, stones and meringue intact to the pass.
Pickle blackberries and pull a banana miso broth for acidity and savoury depth.
Set a tarragon velvet ring and pipe meringue sticks for height on the plate.
Plated desserts today, chocolate tomorrow.
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Meet your instructor
Kay Baumgardt
Executive Chef Pâtissier, Gasthaus zur Fernsicht · Pâtissier of the Year 2020
Kay Baumgardt was named Pâtissier of the Year 2020 in Switzerland by Gault & Millau, one of several awards and nominations in recent years. He started his career in a bakery and now works as executive chef pâtissier at Gasthaus zur Fernsicht in Heiden.
The house holds two restaurants, an alpine kitchen serving Swiss specialities and the gourmet restaurant Incantare, and he cooks across both. In this class he works through three of his signature desserts, including the edible stones and the natural sweeteners he builds them with.
What chefs say
“Gronda has excellent content from extremely talented chefs. I absolutely insist that all in house culinary personnel have Gronda on their phone. It is a valuable learning tool.”
Markus
Who is this course for?
New to plating or years at it
First-time and practised dessert cooks who want components, plating and detail to hold together.
A dessert people remember
Patissiers who want pickling, fermentation and natural sweeteners built into a dessert.
Anyone who wants to build a dessert
Burnt banana, pickled blackberry and edible stone enthusiasts who want desserts with less sugar.
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Signature Dessert Creation · Kay Baumgardt
