Fancy Schmancy Plate Desserts!

I am getting closer and closer to being up to date with my blog! Only two weeks behind, how exciting!

So the week of January 31st to February 4th was plate desserts. Basically plate desserts are a dessert that is specifically designed to look fantastic on a plate.

(because we all know that serving some cakes can get real sloppy!)

Anyways, for each plated dessert there are many different components that we worked on to get a beautiful final product.

By the end of the week, we had completed and presented three wonderful desserts!

Here, Desiree is hard at work filling a chocolate tart with its scrumptious chocolate filling!

The chocolate filling is called a sweet chocolate biscuit, because it forms a slight crust when baked.

The dough, is the same sugar dough that we used for the Orange Grapefruit Tart. So good!

And in between the chocolate and the sugar dough is a delicious little surprise. 

It is basically the same thing as the Muscaline chocolate from last week, rolled out and cut to fit into our chocolate tarts.

My chocolate tart, ready to be baked!

For decoration, we made fancy little chocolate swirls, they are simpler to make than you would think!

Here's chef's little portable photo booth! 

It allows for professional looking photos to be taken! And with the proper little lights on the sides!

How cute!

It makes for such nice photos, with the perfect lighting and a nice even black background.

Chef, drawing designs with a praliné sauce (a sauce from caramelized nuts)

The top little rain drop shaped thing is a little biscuit that chef includes under ice cream as a nice little surprise to the clients.

Here, is my finished and plated dessert!

The "Tarte Coulante au Chocolate avec du Glace au Baileys"

mmmmm.

So we have our chocolate tart, served on a plate with the praliné designs, as well as a banana emulsion. (Which was the perfect taste to bring this whole piece together, as odd as it may seem!)

Then with the Bailey's ice cream topped with a "Tuile grué au chocolate".

Me proud of my final product!

(Chef said I put too much icing sugar on the top of my tart, and he still teases me to not put too much icing sugar, no matter how much I "love"it!)

Can you say yum?

Our next dessert is also made up of several different components. (This explains the long name!)

It is called "Macarons en Velouté au Chocolate et Thé, Marmalade d'Orande avec du Glace Cacahuete"

Desiree working on plating her dessert.

Once again we have the raindrop surprise  (to be covered with a peanut butter ice cream!)

The plate designs are the praliné sauce.

A swirl of the (mousse-like) tea infused chocolate.(Delish!)

Surrounded by macaroons and orange marmalade. 

All topped with a yummy orange thin. 

The final product!

(it includes the ice cream!)

Spare macaroons that we sandwhiched with the tea infused chocolate.

They look like real little hamburgers!

Too cute!

 (We've been make so many cute things recently that the only word that I seem to be using. All the guys in the class, as well as the chef all laugh at me, because I find everything "cute"!)

Our third and final and my personal fav dessert of the week is the... (drum roll please!)

"Millefeuille Napoléon,avec du Caramel Buerre Salé et du Glace Vanille"

Here is the millefeuille filled with a soft vanilla cream, piped, in what are supposed to be, perfectly round balls.

Adding some candied Julienned oranges to the top on my Millefeuille.

With some caramelized hazelnuts.

Almost done!

I drew some lines and circles on the plate in a to die for salted caramel.

(When comparing my plate with everyone else's in the class my dots and lines are significantly fatter. I'm just truly in love with a good salted caramel and wanted to put as much as I can.)

If you wanted to try a caramel close to the one I made try 

Juliet et Chocolate.

An obsession I had back home.

Delicious, nicely priced, and always packed!

Buy believe me, the line is totally worth the wait!

Topped and finished with a vanilla ice cream and the little chocolate sticks and swirls.

Our wonderful class!

Left to right:

Eva (China),Katy (Australia), me, Yake (China), Imogen (Australia), Momo (Martinique), Chef Florent, and Desiree (Venezuela).

This was Eva, Katy and Imogen's last pastry class.We'll miss you!

And that is all for this week!

xoxo