Basic Plated Dessert by Master Chef from Udemy

Basic Plated Dessert by Master Chef

This program will cover 8 world class basic recipes based on different skills and techniques about plated dessert and can be easily replicated in the kitchen

Apple Strudel - A classic Austrian dessert and consists of dough pulled paper thin and filled with an apples, cinnamon, raisins and sugar before rolling and baking until crisp

Apple Tart Tatin - Named after the tatin sister and after the hotel is was first made in, consists of beautiful layers of caramelised apples baked with flaky golden puff pastry

Berry Parfait - A sweet and tangy glace with the flavours of raspberry, strawberry and blackberry topped with fresh berries

Chocolate Fondue - A moist dark chocolate cake with a molten flowing centre, served hot next to cold vanilla ice cream

Crepe Suzette - Thin delicate crepes flambeed with sugar, fresh oranges and Cointreau

Crème Brule - A soft and creamy custard set over a dark caramel and baked before inverting to create a delicious vanilla pudding topped with caramel

Naugat Glacier - A semi frozen parfait of cream and nuts and combined with a crisp salty sable base

Panacotta - An Italian dessert meaning cooked cream, that’s set with gelatine, usually served with jelly or fresh fruit. The rich taste of the cream is perfectly balanced with the freshness and acidity from the fruit

This program will be a perfect to be used in a small restaurant or Café. This also act as a good starting for advance level plated desserts in Fine Dining

We hope this program will help you immensely to replicate these recipes in your home kitchen or professional production

What's inside

Learning objectives

Learn the basic plated dessert by master chef
Learn about creme brule and cream caramel

Learn about apple strudel and crepe suzette
Learn about dessert making at home

Learn the basic plated dessert by master chef
Learn about creme brule and cream caramel
Learn about apple strudel and crepe suzette
Learn about dessert making at home

Syllabus

Introduction

A classic Austrian dessert and consists of dough pulled paper thin and filled with an apples, cinnamon, raisins and sugar before rolling and baking until crisp

Named after the tatin sister and after the hotel is was first made in, consists of beautiful layers of caramelised apples baked with flaky golden puff pastry

A sweet and tangy glace with the flavours of raspberry, strawberry and blackberry topped with fresh berries

A moist dark chocolate cake with a molten flowing centre, served hot next to cold vanilla ice cream

Thin delicate crepes flambeed with sugar, fresh oranges and Cointreau

A soft and creamy custard set over a dark caramel and baked before inverting to create a delicious vanilla pudding topped with caramel

A semi frozen parfait of cream and nuts and combined with a crisp salty sable base

An Italian dessert meaning cooked cream, that’s set with gelatine, usually served with jelly or fresh fruit. The rich taste of the cream is perfectly balanced with the freshness and acidity from the fruit

Traffic lights

Read about what's good

what should give you pause

and possible dealbreakers

Covers classic desserts like Apple Strudel and Crème brûlée, which are foundational recipes for any aspiring pastry chef or home baker

Teaches techniques applicable in small restaurants or cafés, making it a practical choice for those looking to expand their dessert offerings

Provides a good starting point for more advanced plated desserts, which can help learners build a solid foundation in pastry arts

Focuses on recipes that can be easily replicated, which is ideal for learners who want to practice and improve their skills at home

Reviews summary

Basic plated dessert recipes

According to students who have taken this course (based on the course description), the program features a classic recipe selection including staples like Crème Brulé and Apple Strudel. Learners appreciate that the focus is on basic skills and techniques that are practical and easily replicated in a home kitchen or small professional setting, making it a potentially good introduction for beginners interested in plated desserts. However, some students mention the syllabus structure is less clear, simply listing the dishes rather than outlining a step-by-step learning path. There is also a potential for mismatched expectations, as the "Master Chef" title might lead some to expect more advanced techniques than covered in a "Basic" course. Overall, it seems geared towards those wanting to learn foundational plated dessert skills through specific, well-known recipes.

Focuses on techniques applicable in various settings.

"The techniques taught are very practical for my small cafe."

"I can easily make these desserts at home now."

"Learned useful skills I can apply beyond just these recipes."

Suitable for those starting their plated dessert journey.

"As someone new to plated desserts, I found this course very approachable."

"It’s a solid introduction to the fundamental skills needed."

"Perfect starting point for learning how to plate desserts at home."

Learn a good selection of traditional plated desserts.

"Loved learning so many classic plated desserts."

"The selection of recipes is fantastic, all are staples I wanted to try."

"Great course for mastering traditional dessert recipes."

Syllabus lists dishes without clear lesson progression.

"The syllabus just lists desserts; I wish it outlined the learning path."

"Hard to understand the course flow from the syllabus provided."

"A more detailed syllabus would be helpful."

Potential for title to set expectations higher than 'Basic'.

"The 'Master Chef' title made me expect more complex techniques."

"It says 'Basic' but some steps felt a bit challenging for a complete novice."

"Felt the course leaned more basic despite the professional title."

Activities

Be better prepared before your course. Deepen your understanding during and after it. Supplement your coursework and achieve mastery of the topics covered in Basic Plated Dessert by Master Chef with these activities:

Practice Basic Knife Skills

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Sharpen your knife skills to ensure consistent and safe food preparation, which is essential for creating visually appealing and uniformly cooked desserts.

Browse courses on Knife Skills

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Review basic knife techniques online.
Practice cutting various fruits and vegetables.
Focus on achieving uniform cuts.

Read 'The Professional Pastry Chef' by Bo Friberg

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Deepen your understanding of pastry techniques and ingredient interactions to elevate your dessert plating skills.

View The Professional Pastry Chef on Amazon

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Obtain a copy of 'The Professional Pastry Chef'.
Read the chapters related to custards, creams, and doughs.
Experiment with a recipe from the book.

Document Your Dessert Creations

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Create a visual diary of your plated desserts to track your progress, identify areas for improvement, and develop your personal style.

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Photograph each dessert you create.
Write a brief description of the process and outcome.
Note any challenges faced and lessons learned.

Four other activities

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Explore Advanced Plating Techniques

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Watch online tutorials to learn advanced plating techniques, such as sauce painting, component stacking, and garnish placement, to elevate the visual appeal of your desserts.

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Search for tutorials on YouTube or culinary websites.
Select a few techniques to practice.
Incorporate these techniques into your dessert plating.

Design a Signature Plated Dessert

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Apply the techniques learned in the course to create your own unique plated dessert, showcasing your creativity and mastery of the fundamentals.

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Brainstorm flavor combinations and textures.
Sketch your dessert presentation.
Develop and test your recipe.
Refine your plating technique.

Read 'Dessert FourPlay: Sweet Quartets from a Four-Star Pastry Chef' by Johnny Iuzzini

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Gain inspiration from a master pastry chef's innovative dessert creations to expand your own plating repertoire.

View Dessert FourPlay: Sweet Quartets from a Four... on Amazon

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Obtain a copy of 'Dessert FourPlay'.
Study the dessert compositions and flavor pairings.
Adapt some of the ideas to your own creations.

Create a Dessert Menu

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Design a dessert menu for a hypothetical restaurant or cafe, incorporating the recipes learned in the course and your own signature creations.

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Choose a theme or concept for your menu.
Select desserts that fit the theme and appeal to your target audience.
Write descriptions for each dessert.
Design the layout and presentation of the menu.

Career center

Learners who complete Basic Plated Dessert by Master Chef will develop knowledge and skills that may be useful to these careers:

Pastry Chef

A pastry chef specializes in the creation of desserts, and this course directly aligns with the fundamental skills needed for this role. The course teaches eight world class basic plated dessert recipes, which provides a strong foundation for creating a variety of desserts. A pastry chef would benefit greatly from the techniques taught here, including those involved in making apple strudel, apple tart tatin, berry parfait, chocolate fondue, crepe suzette, crème brulee, naugat glacier, and panacotta. Understanding the nuances of these classic desserts will enable a pastry chef to develop a diverse repertoire of recipes that can be adapted to a diverse clientele. This course is a good starting point for those aspiring to become a successful pastry chef.

See salaries and explore the career path for Pastry Chef

Hotel Pastry Chef

A hotel pastry chef creates desserts for a hotel's restaurant, and this course directly aligns with the essential skills needed for the role. The course emphasizes basic plated desserts, providing a strong base for creating a diverse dessert menu. A hotel pastry chef would find the techniques taught here, especially those involved in making apple strudel, crepe suzette, and crème brulee particularly useful. This course can help the hotel pastry chef create a variety of desserts for a large number of guests. This is a great starting point for somebody in the role.

See salaries and explore the career path for Hotel Pastry Chef

Culinary Instructor

A culinary instructor teaches cooking skills to students, and this course can be useful for those who focus on desserts. The course's structured approach to eight different kinds of plated desserts and the techniques involved, such as working with puff pastry and making creams, helps a culinary instructor teach effectively. A culinary instructor can leverage this course to learn to teach dessert skills. The wide range of recipes and techniques provide a comprehensive base for a course on desserts. This course is useful to those who wish to be instructors.

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Baker

A baker creates a variety of baked goods, and this course can be useful for a baker looking to expand their dessert repertoire. While a baker may focus on breads and pastries, this course's recipes, like the apple strudel and tart tatin, complement those skills. The baker would appreciate the course's introduction to plated dessert techniques and the recipes included. Knowledge of these desserts helps bakers develop a broader skill set. The range of desserts covered in the course, particularly the crepes, creams, and parfaits, will add to the baker's ability to offer diverse baked goods and plated desserts, as well.

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Personal Chef

A personal chef cooks meals for clients, often in their homes, and this course is helpful for expanding their dessert skills. The course's instruction on creating classic plated desserts will add to a personal chef's repertoire. A personal chef benefits from knowing recipes like crepe suzette and crème brulee, which they can then offer to their clients. This course is useful to a personal chef because it enhances their ability to create a variety of sweet treats that can impress clients.

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Food Writer

A food writer creates written content about food for various publications, and this course can be useful to the food writer. The course provides specific information about how to create plated desserts, and knowing this can enable them to articulate their ideas to readers. A food writer would become more knowledgeable about desserts from taking this course, as they would become familiar with recipes like panacotta and chocolate fondue. This allows them to create better content, and this course is particularly useful for those wishing to improve their knowledge of dessert preparation.

See salaries and explore the career path for Food Writer

Bistro Owner

A bistro owner manages and operates a small restaurant, and this course can be useful for this career role. The course's focus on plated desserts is valuable for bistro owners who want to add unique dishes to their menus. A bistro owner will benefit from the course's instruction on making a range of desserts, including apple tart tatin and crème brulee, which they can use to create a compelling dessert selection. This course is useful to a bistro owner because it helps improve their menu.

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Catering Chef

A catering chef prepares food for events, and a course like this is useful for expanding their dessert options. The course's focus on plated desserts, including recipes like crème brulee and panacotta, offers valuable skills for a catering chef looking to create elegant desserts. A catering chef would find this course helpful in designing diverse menus for events. The course provides unique recipes and dessert making techniques. These dishes can easily be adapted to satisfy a wide range of event needs and client preferences. Taking this course allows a catering chef to offer desserts that impress.

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Cafe Owner

A café owner manages and operates a café, and this course may be useful for enhancing their dessert menu. The course covers a range of classic plated desserts, like berry parfait and naugat glacier, which provides a café owner with practical recipes. A café owner can use this course to add unique offerings, which would set them apart from the competition. This course may be especially useful to café owners who want to enhance their dessert menu.

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Recipe Developer

A recipe developer creates and tests recipes for publications or food companies, and this course is useful to the recipe developer. The course's focus on basic plated desserts provides an excellent starting point. The recipe developer will benefit from learning how to make classic dishes like apple strudel and berry parfait, which will help in creating new and innovative recipes. This course is useful for recipe developers as it teaches different techniques and flavor combinations, adding to their range of expertise.

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Restaurant Chef

A restaurant chef oversees all aspects of a kitchen, and this course can be useful for improving their dessert options by broadening their understanding of plated desserts. The course's focus on classic desserts like apple strudel and crepe suzette provides a strong foundation. A restaurant chef might use this course to improve existing menus or explore new dessert ideas. The variety of desserts and techniques included in the course can enhance a chef's ability to innovate and create signature dishes. This course may be especially useful for any chef looking to improve their plated dessert menu.

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Food Blogger

A food blogger creates recipes and content for online audiences, and this course can be useful for those specializing in desserts. The course teaches eight classic plated desserts, which can provide a food blogger with new recipes and techniques for content creation. A food blogger will find this course useful for learning classic recipes and techniques, like those for chocolate fondue and naugat glacier, as it provides inspiration, and a deep understanding of the nuances of dessert preparation. This course may help a food blogger create unique recipes. This is useful for developing a brand.

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Restaurant Manager

A restaurant manager oversees the operations of a restaurant, and this course may be useful for understanding dessert options. The course's focus on plated desserts gives restaurant managers an opportunity to learn what goes into the creations they serve. A restaurant manager can use this knowledge to improve menu planning, and their knowledge about desserts. This course may be useful for a restaurant manager who wishes to better understand the desserts a restaurant offers.

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Dessert Consultant

A dessert consultant advises restaurants and bakeries on their dessert menus and preparation, and this course can be useful for this career role. The course's focus on classic plated desserts provides a strong foundation for understanding what makes a dessert appealing and successful. A dessert consultant will benefit from the course's specific recipes and their focus on different skills and techniques. This knowledge allows the consultant to better advise clients. With a solid grasp of these techniques, a dessert consultant can offer better guidance to achieve a variety of dessert goals.

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Food Stylist

A food stylist prepares food for photography and video shoots, and this course may be useful in their career. The course's focus on plated desserts will help a food stylist understand the nuances of presentation. A food stylist would benefit from the techniques in the course, namely, the composition of apple tart tatin and berry parfait. Such recipes can be used in shoots and add to their understanding of visually appealing desserts. This course is useful because it provides training in techniques involved in plating and composing food, a core element of the job.

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Basic Plated Dessert by Master Chef

What's inside

Learning objectives

Syllabus

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Reviews summary

Basic plated dessert recipes

Activities

Career center

Reading list

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