Advance Dessert Plating- Day 3

Warm Coconut Cream Doughnuts with Bittersweet Chocolate Bisque
-The concepts here are two how upscale breakfast items are trendy in desserts and how flavors work. The curry, coconut and lime have a Thai influence and chocolate and coconut are natural combinations. We are also introducing savory techniques to pastry

 Amaretto Semifreddo with Salted Caramel and Peach Beignets
 -The concept here is how to repurpose what you know and to utilize those techniques such as pate choux, pate bombe, and caramel

 Roasted Pineapple Fennel Panna Cotta with Chocolate Friend, Blueberry jelly, Chocolate Foam and Basil Dust
-The concept here are combining dessert items from different counties. Panna cotta is Italian and friands are Australian. We added some savory elements and molecular gastronomy elements too.

Advanced Dessert Plating- Day 2

Bittersweet Chocolate Waffles, Mascarpone- Peanut Butter Mousse & Banana Marshmallow
-Concepts are utilizing different cooking mediums, revisiting previous techniques and re-purposing those techniques.

Roasted Pear Mango Jam and Palmier Sandwich, Greek Yogurt Panna Cotta Apple Slaw & Caramel pick
-The concept here are a variety of cooking techniques are used, contrast of textures, and revisiting previous techniques. We are using the concept of mimicking for this dessert 

Tart Tartin with Vermont Cheddar Puff Pastry, Vanilla Bean Greek yogurt Foam & Green Apple Crisp
-Concepts that are presented are contrast and fusion. The fusion of American style puff pastry and tart tatin, classic dishes paired with ultra modern techniques and classic pairing of flavors

Advanced Dessert Plating- Day 1

Auguste de Paris with chocolate sauce and brilliant red croustillant.
-The concept here is to show how breakfast elements are used in contemporary desserts

 Lemongrass Crème Brûlée with Wasabi Ice Cream and Roasted Strawberry Compote
-The concepts is using contrast. Hot and cold in the ice cream, a hearty cooking technique on a delicate fruit and creamy and crunchy. The dish works because of the Asian influences.

Vanilla Bean Brioche with Blackberry Basil Broth, Brie Cream Cheese Ice Cream
-The concept of this dessert is simple; bread, fruit and cheese. It is also illustrated that savory elements are used in desserts.

Molecular Gastronomy-II

Day 2 of Molecular Gastronomy was to:

• Describe the unique ingredients used in molecular gastronomy
• Demonstrate proper techniques of Gelification
• Demonstrate ability to critique one’s own production

Warm chocolate cake with coconut algin, gianduja powder

• Gelan Ravioli with apple confit, cider reduction, peanut butter powder

• Blood Orange Algin fritters with raspberry basalmic caviar and lemon lime air

Goat cheese cheesecake , cherry conserves, carbonated line rings

Molecular Gastronomy- I

Learning objective:

• History of Molecular Gastronomy and Modernist Cuisine and Current Restaurants using technique
• Food Scientists and Founders of Molecular Gastronomy
• Introduction to Molecular Gastronomy Techniques and Ingredients
• Emulsions and Spherification
  
  

  

  • Spherical Lemon Tea with honey sheets, brown sugar foam and  sweetened cream

• Coconut Spaghetti with Mango Ravioli, Fizzy Lime Meringue

• Frozen Chocolate foam with raspberry ravioli and warm chocolate soufflé

Baking and Pastries from African Countries

Today's learning objective were:

• Describe and compare desserts and pastries from African nations
• Demonstrate skill and proper technique in producing African-style pastries

Malva Pudding

Egyptian Sweet Couscous Dessert- (Egypt)

Egyptian Chocolate Cake – (Egypt)

Ghorayebah (cookies)-(Africa)

Melktert – (Africa)

Desserts from Caribbean nations

Baking and Pastries of the Caribbean: Jamaica, Cuba, Puerto Rico, Dominican Republic

Banana Crunch Cake – (Dominica)

Pudin de Pan with Caramel Rum Sauce – (Puerto Rico)

Coconut guava cookies–(Puerto Rico)

Islas Flotantas- (Cuba)

Rum Cake- (Cayman Islands)

Sweet Potato Pie- (Jamaica)

Baking and Pastries from Germanic Nations

Baking and Pastries of Germanic Countries: Switzerland, Austria, Germany, Czech Republic, Netherlands.

Bundner Nusstorte (Swiss walnut torte) –(Switzerland)

Traditional Dutch Apple Tart –(Dutch)

Cream Cheese Kolache-(Czech Republic)

Swiss Gusstorte (dried fruit and almond tart) –(Switzerland)

Kaiserschmarrn (Rum Raisin Dessert Pancakes) –(Austria)

Sausage Klobasniki – (Czech Republic)

Frankfurter Kranz (Sponge Cake ring with Buttercream and krokant)- (Germany)

Baking and pastries of western, northern & southeast Asia

Today's aim was to learn Asian Cultural and Agricultural influence on their desserts- China, Japan, Thailand, Vietnam & India. Being an Indian it was the most exciting day for me!

Gulab Jamun-India

Honey Comb Cake-Thailand

Sesame balls-China

Strawberry Daifuku Mochi-Japan

 

Che-Bang (Banana-Pumpkin
Tapioca Pudding)-Vietnam

Coconut mango sticky rice-Thailand

Roti -Pakistan

Traditional and popular desserts from Italy!

The purpose of today's day was:

• Describe and compare the pastries of various regions of Italy

• Demonstrate proper technique for producing traditional and popularized Italian desserts

  

  Torta di Arancia

  
  

  

  Ciambella di Polenta

  
  

  

  Langues de Chat Cookies

  
  

  

  Budino di Mele

  
  

  

  Bussola cookies

  
  

  

  Torta Gianduja

  
  

  

  Cassola

Pastries from Greece, Turkey & Yugoslavia

Today we made desserts from Mediterranean region consisting of Greece, Turkey and Yugoslavia. Being one of the oldest culinary tradition in the world, they have wide variety of flavor options available. Amazingly delicious 'filo' pastries.

Greek Galaktaboureko

Turkish Kataifi

Yugoslavia's Potica

Turkish Revani

Yugoslavian Krempita

Greek New Year's Cake Vasilopita