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How is my plating on my dessert for my final?

post #1 of 10
Thread Starter 

So here is a pic of the dessert portion of my final practical.  I have been placed in charge of this one because my chef instructor said he can't trust the 4 boys I am paired with to do it right.  Apparently bets have been placed between the chefs & odds are against my team 10:1.  Really want to rock this out & prove that I can kick some ass.

 

So here we have puff pastry topped with a slice of peach and goat cheese with pastry cream.  Topped with spiced candied nuts, a rosemary & pink peppercorn infused honey and raspberry compote.

 

*

 

honey ended up running off the compote on the bottom so will have to put less on the plate & we are going to be using a lemon lavender scone on the bottom instead of puff pastry (didn't like the consistency - the boys messed them up - wayyy too dense need to do something easier so it doesn't go south again).  drops were placed on by spoon at the last minute - was able to find a squeeze bottle after the fact (is why they are so misshapen)

 

Thanks so much for all your help.  only 1 more week of school left!

~MissyD

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~MissyD

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post #2 of 10

Loose the sprig... lavender? or make it edible by candying / crystalizing it. (nothing inedible should ever be on a plate)

 

Dots should not just be 'floating' on the plate they should lead the eye and pallete to something.

ie. Have them lead from the scone / puff pastry to the peach fan.

 

If you do crystalize the sprig then you might want to sprinkle some sugar on the peaches and then brulee it so it has a texture tie-in with the herb.

 

If you don't have a squeeze bottle a zip-top bag with a corner cut off (small hole) will work in a pinch... at least better than a spoon.  (although I've seen some masterful things done with just spoons)

 

If you do place dots and they get outta shape turn them into comma's or some other shape by dragging thru them.

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #3 of 10

Try cooking your puff pastry between two sheets of greaseproof paper and baking trays. Lay a baking tray out, cover in greaseproof, place pastry, another layer of greaseproof and then a tray weighted with a dessert bowl. You'll think it's too thin and that it'll go too dense, but try it, you won't be sorry. This method should keep the light texture but make it flat and easier to work with - you can carefully cut it when it's cooked.
 

There's too much red on the plate too I think. Less is more in this case, and the dots aren't helping. Do you need it to be a square plate? If not then I'd look at maybe rectangular instead. There's too much pastry and sauce by the looks of your photo, so try to rebalance, as the star of the show is surely peach and goats cheese - at the moment the peaches look like an afterthought and the cream looks like it's just there as a kind of gravy to moisten the dish (much like you'd put creme fraiche with something).

 

I think you could look at how cheesecakes are presented professionally, after all this is essentially what you are making. I typed "cheesecake michelin star" into Google (other search engines are available! tongue.gif) and this gave me some good results. Try taking a look.

post #4 of 10
Quote:
Originally Posted by StuartScholes View Post

Try cooking your puff pastry between two sheets of greaseproof paper and baking trays. Lay a baking tray out, cover in greaseproof, place pastry, another layer of greaseproof and then a tray weighted with a dessert bowl. You'll think it's too thin and that it'll go too dense, but try it, you won't be sorry. This method should keep the light texture but make it flat and easier to work with - you can carefully cut it when it's cooked.
 

 

 

Great idea !

 

As Michael said , the dots should be leading somewhere or they look lost. Why not make a peach coulis of dots instead, encircling the red ? Or no dots at all .

 

Finely crushed nuts for texture is nice. I would not use the lavender at all , it would be introducing another flavour that it not really needed in my opinion. Incorporating fresh raspberries would be a good thing, maybe three.

 

Here is an interesting pic

 

CREATOR: gd-jpeg v1.0 (using IJG JPEG v62), quality = 95

 

Missy, I know you will do great, you have talent !

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #5 of 10
Thread Starter 

thanks so much for all of your suggestions

 

MichaelGA - tried candying the lavender but it still had quite a harsh lavender soapy taste so ive decided to scrap that idea

 

 

Petals - i had originally pictured the dish plated like in the picture you posted.  going to go back to that sort of design.  went to the farm today and was able to pick some fresh rosehips & rosehiup petals as well as some other edible flowers.  going to garnish the top with a flower and fan the peaches circular around the bottom of the scone.  also scrapping the idea of lavender in the scone (chef suggested it but i think its just an unnecessary extra flavor).  was able to pick some organic blackberries today and might change up raspberry coulis for blackberry.  nothing beats local fresh organic ingredients.

 

going to do a test run at home tomorrow & will take photos of how it turns out.

 

thanks again for all your help you are all amazing

~MissyD

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~MissyD

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post #6 of 10

Looking forward to it.

post #7 of 10

Me too!

 

Hope you knock it outta-tha-park!

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #8 of 10
Thread Starter 

ok so here is how i plated yesterday (crappy cell phone pic unfortunately)

 

*

 

had the first day of service for our finals yesterday and got really good reviews from the guests.  got tweaked again today slightly but wasnt able to get a photo in.  will try to take another tomorrow

~MissyD

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~MissyD

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post #9 of 10
Thread Starter 

here is a better photo i just found that someone else in class took

 

*

~MissyD

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~MissyD

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post #10 of 10
A lot better IMO. Try to tidy up the details a little now, maybe cut the peach to uniform sizes, and eliminate that slight sloping you have there by careful plating. I'm not sure I like the blackberry and raspberry there though, seems a bit unnecessary. Looking good now though.
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