Plate Like a Michelin Chef – Dessert Plating Guide + 6 Plated Desserts

We eat with our eyes first. Learn the components and principles professional pastry chefs use to build stunning dessert plates.

WHAT'S INSIDE

• Seven principles of a beautiful plate

• The plating toolkit, and how to make a perfect quenelle

• Component library: crème anglaise, raspberry coulis, glossy chocolate sauce, fluid gels (with 4 flavour variations), cocoa crumble, almond streusel and sesame tuiles

6 COMPLETE PLATED DESSERTS

• Dark Chocolate Crémeux with raspberry gel and sesame tuile

• Vanilla Panna Cotta with passion fruit and coconut tuile

• Vanilla Poached Pear with crème anglaise

• Deconstructed Lemon Tart

• Caramelised Apple with Calvados caramel

• Strawberries and Mascarpone

PLUS

• Step-by-step timeline for serving plated desserts to guests

• Kitchen conversion tables

FORMAT: 17-page PDF, instant download.