Lesson 91: Pastry Plating II

Thursday, April 8, 2010

I seriously debated taking the day off today and relaxing by the beach. I had an early doctor's appointment and was tempted to just head to my beach house right after. Instead, I was a responsible adult and made my usual 10:22 train to NY. After all, today was technically our last day of pastry!

Today's production list was less intimidating than the past couple of days. Nora and I started off by making upside down pineapple cakes while the other Allison and Vadim unmolded the mascarpone cheesecakes from yesterday. Here are our cakes next to another group's raspberry cakes:
We continued prepping other components for plating, including more sauces, whipped creams, and these caramel decorations:
Just like yesterday, we set up stations with desserts, pastry creams, sauces, ice creams/sorbets, and garnishes for plating.

My first plate that I made was the least impressive. I think that the line of sauce was not necessary (should have just left the few dots) and the sugared mint leaves should be more visible. I was excited to incorporate this fork-shaped cookie as a garnish!
(Pineapple upside-down cake, passion-fruit sorbet, mango sauce, candied mint, and fork-shaped tuille)

My second plate was my favorite! Chef loved it and told me to get a picture for my blog (duhhhh I already did!)

(Mascarpone cheesecake, fresh raspberries, fresh mint, raspberry sauce, chocolate tuille cookie, caramel decoration, and a light sprinkle of confectioner's sugar)

This was my final plate. I don't even think I showed chef this one because the ice cream was melting to quickly and the liquid from the berries was spreading...

(Milk chocolate panna cotta, mascerated raspberries and blueberries, chocolate and raspberry sauces, vanilla icecream, chocolate tuille cookie, and a small caramel decoration)

Tomorrow is our written and practical exam! I'm actually not nervous at all! Chef really prepared us for what we have to do tomorrow and clearly explained what he expects of us. Here's what we have to do for our practical:
-Pipe "Happy Birthday, name!" onto 3 10-inch circle cardboards
-Prepare 5 cornets
-Roll out pate sacree in a 12-inch cirlce and mold it into a 10-inch tart pan
-Prepare creme anglaise

Wish me luck!


Agnes Ashianti Puspita said...

thank you so much to write about dessert platting.. that's help me so much.. :)

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