Welcome to the last week of my pastry journey here in England. Today is the last Monday of class and you could feel the gloom setting in especially since the clouds never left the sky.
Today we were joined by guest chef David Vidal to teach us about plated desserts. We spent the entire day making all of the different components for the seven different desserts that we will plate tomorrow. Below I have included a list of the flavors that are in each plated dessert.
| Apple, Brown Butter, Cardamom, and Oats |
| Banoffee Tartlet |
| Raspberry, Yuzu, Liquorice, and Dulcey |
| Strawberry, Elderflower, and Vanilla |
| Dark Chocolate, Hazelnut, and Coffee |
| Matcha, Lemongrass, Coconut, and Ginger |
| Gin & Tonic, Cucumber, and Yuzu |
All of the plated desserts have different components in them such as whipped ganaches, sorbets, tart shells, and so much more. David used a pasta maker to roll out his tart shell dough in order to make it super thin. We worked on piping meringues to dehydrate as well as piped some mousses in molds that will be used as a focal point in the desserts. David also created chocolate soil using a sugar syrup and chocolate technique that was very interesting to see.
Todays blog is nice and short as tomorrow I will be able to go through each dessert and have lots of pictures to show. If you want to see what a plated dessert looks like check out David Vidal’s instagram!
