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Dessert chef

Discover Pinterest’s 10 best ideas and inspiration for Dessert chef. Get inspired and try out new things.
Plated Desserts | algabrielll's Blog
Saved from algabrielll.wordpress.com

Plated Desserts

Hello everyone! I’m back!! So super exciting week this week! We made plated desserts, and also did some molecular gastronomy! It was a lot of fun, and involved lots of creativity! My group made cle…

Desserts Nutella
Mini Desserts
Salty Sweet Desserts
Gourmet Desserts
Great Desserts
Sweet And Salty
Plated Desserts
Gourmet Recipes
Delicious Desserts
Kim Bogard
Kim Bogard saved to Italian -2016 Homecoming
Seared scallops over parsnip purée - Viktoria's Table
Saved from viktoriastable.com

Seared scallops over parsnip purée - Viktoria's Table

Seared scallops over parsnip puree - start your festive dinner with this elegant first course of juicy, seared scallops, served atop a luscious, sweet parsnip puree, accented with warm spice, and toasted pine nuts.

Ingredients

Seafood
  • • 1 lbs Sea scallops, fresh
Produce
  • • 1 lbs Parsnips
Baking & Spices
  • • 1 pinch Nutmeg
  • • 1 Salt and pepper
Oils & Vinegars
  • • 2 tbsp Avocado/grapeseed oil
Nuts & Seeds
  • • 2 tbsp Pine nuts
Dairy
  • • 2 tbsp Butter
  • • 2 cups Milk
Fish Recipes
Seafood Recipes
Gourmet Recipes
Appetizer Recipes
Cooking Recipes
Gourmet Desserts
Gourmet Foods
Plated Desserts
French Food Recipes
JoelleJ
Joelle saved to Recipes!
by Andrew Gravett
Saved from greatbritishchefs.com

Dulcey Chocolate with Fig, Blackcurrant and Almond Recipe

For a beautiful dessert that'll challenge your skills in the kitchen, look no further than this celebration of autumnal fruit from Andrew Gravett. Dulcey chocolate, figs and blackcurrants are presented in the format of cream, compote, coulis and sorbet, with little almond sablé biscuits adding a crunchy textural contrast.

Ingredients

Produce
  • • 340 g Fig puree
  • • 130 g Figs
  • • 2 Figs, wedges
  • • 1 Orange
Refrigerated
  • • 8 g Egg
Condiments
  • • 15 g Sugar syrup
Baking & Spices
  • • 87 g Castor sugar
  • • 14 g Icing sugar
  • • 1 g Pectin
  • • 1 pinch Salt
  • • 36 g T45 flour
  • • 193 g Valrhona dulcey chocolate
  • • 10 sticks Valrhona dulcey chocolate
Nuts & Seeds
  • • 5 g Almonds, ground
Dairy
  • • 18 g Butter, unsalted
  • • 227 g Whipping cream
  • • 113 g Whole milk
Liquids
  • • 212 ml Water
Other
  • • 150g of blackcurrant purée
  • • 43g of dextrose
  • • 2g of powdered gelatine, mixed with 10ml water
  • • 6g of liquid glucose
  • • 2g of Super neutrose
Fancy Desserts Easy
Gourmet Desserts
Mini Desserts
Plated Desserts
Gourmet Recipes
Gourmet Foods
French Desserts
Healthy Desserts
Fine Dining Desserts
Great British Chefs
Great British Chefs saved to New Chefs: 2019
A Simple Tip for Beautiful Soufflés
Saved from thekitchn.com

A Simple Tip for Beautiful Soufflés

Culinary School: Week 10 (of 12 weeks) Last Week’s Diary: An Easier Way to Fill a Pastry Bag This week in culinary school we focused on mousse and soufflés. Both of these desserts originate in recipes that sound easy, but they are both very delicate. Turn your head for a moment and your pastry cream is scrambled or you’ve over-whipped your heavy cream. Attention to detail is paramount in classic pastry recipes, and small tricks make for a prettier, tastier dessert.

Decadent Desserts
Just Desserts
Delicious Desserts
Yummy Food
Gourmet Desserts
Health Desserts
Plated Desserts
Baking Tips
Cooking And Baking
Sarah Emelia
Sarah Emelia saved to The delicious parts of life
Roasted Chicken Breast, Parsnip Puree, Cauliflower, Shiitake & Kale - Temptation For Food
Saved from temptationforfood.com

Roasted Chicken Breast, Parsnip Puree, Cauliflower, Shiitake & Kale - Temptation For Food

Tender roasted chicken breast with creamy parsnip puree, cauliflower, shiitake mushrooms and crispy kale leaves a dinner to impress!

Gourmet Recipes
Cooking Recipes
Healthy Recipes
Gourmet Foods
Gourmet Desserts
Fancy Dinner Recipes
Gourmet Dinner
Bar Recipes
Cream Recipes
Ashley Holtzman
Ashley Holtzman saved to Mrs Ramsey
Passion fruit tart! For my new Book Bachour Simply Beautiful #theartofplating #chefstalk | by Pastry Chef Antonio Bachour
Saved from flickr.com

Passion fruit tart! For my new Book Bachour Simply Beautiful #theartofplating #chefstalk

Explore Pastry Chef Antonio Bachour's 7148 photos on Flickr!

Gourmet Desserts
Pastry Desserts
Fancy Desserts
Just Desserts
Cake Desserts
Delicious Desserts
Dessert Recipes
Plated Desserts
Pear Dessert
Dianne WhiteheadD
Dianne Whitehead saved to Fab Food
Zabaglione with Strawberries | Food & Wine
Saved from foodandwine.com

Zabaglione with Strawberries Recipe

1 · Here we serve the zabaglione hot when it's just made, but if you want to prepare the dish ahead of time, mix the zabaglione with whipped cream and ref...

Ingredients

Produce
  • • 1 pint Strawberries
Refrigerated
  • • 8 Egg yolks, large
Baking & Spices
  • • 1/2 cup Sugar
Beer, Wine & Liquor
  • • 3/4 cup Marsala, dry
Fast Easy Desserts
Frozen Desserts
No Bake Desserts
Dessert Recipes Easy
Just Desserts
Cookie Recipes
Fruity Desserts
Mini Desserts
Summer Desserts
marie stagnerM
marie stagner saved to Recipes to Cook
What is a Dessert Chef Called: Baking and Pastry Terminology for Culinary Students
Saved from ecpi.edu

What is a Dessert Chef Called: Baking and Pastry Terminology for Culinary Students

What is a Dessert Chef Called: Baking and Pastry Terminology for Culinary Students Culinary professionals blend their cooking skills with a splash of creativity and artistry to create a wide range of baked goods and pastries. If creating tasty tarts and clever cakes sounds like something you would love doing, consider enrolling into a culinary school and work hand in hand with chef instructors and experienced bakers to navigate this dynamic segment of the food service industry. If you're…

Pastry Logo
Pastry Art
Pastry Dough Recipe
Pastry Recipes
Baking And Pastry
Pastry Chef
Savory Pastry
Choux Pastry
Cupcakes
ECPI University
ECPI University saved to Culinary Arts
PLATING AND PRESENTATION
Saved from chicandyeshallfind.blogspot.com

PLATING AND PRESENTATION

I have always been drawn to beautiful food! I see it on Pinterest and Instagram daily.' Today's chefs are truly artists! Some of my fa...

Food Plating Techniques
Gourmet Food Plating
Fine Dining Recipes
Fine Dining Food
Fine Dining Desserts
Food Decoration
Molecular Gastronomy
Gastronomy Food
Fine Food
Sarah
Sarah saved to Feeling rather hungry
Seared Scallops with Quinoa and Apple Salad + Butternut Squash Puree // www.athoughtforfood.net
Saved from athoughtforfood.net

Seared Scallops with Quinoa and Apple Salad + Butternut Squash Puree — A Thought For Food

Seared Scallops with Quinoa and Apple Salad + Butternut Squash Puree // www.athoughtforfood.net

Seafood Dishes
Seafood Recipes
Cooking Recipes
Healthy Recipes
Apple Recipes
Recipes Dinner
Squash Recipes
Dinner Ideas
Tumeric Recipes
Jocelyn Delk Adams | Grandbaby Cakes
Jocelyn Delk Adams | Grandbaby Cakes saved to Seafood

Watch popular Dessert chef videos

Cómo hacer auténticos churros (no de cajita)
Frozen Wild Blueberries can easily be prepared to add zest to both main courses and desserts. Chef & Author Christine Tizzard shows how Wild Blueberries can be used to make ready to serve “Blueberry Boosters” that can be easily prepared ahead of time to be used throughout the week. Oxford is a wholesale provider to most Canadian private labels. If the package says they are Wild and Canadian, they are likely from Oxford. Just visit the freezer section of your favourite grocery.
Afternoon hightea desserts at London best department store Harrods. Made by the best Pastry chef. #Afternoonhightea #pastrychef #Harrodsdepartmentstore

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