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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

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…

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.


  • 1 lbs Sea scallops, fresh
  • 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
  • 2 tbsp Butter
  • 2 cups Milk
by Andrew Gravett

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.


  • 340 g Fig puree
  • 130 g Figs
  • 2 Figs, wedges
  • 1 Orange
  • 8 g Egg
  • 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
  • 18 g Butter, unsalted
  • 227 g Whipping cream
  • 113 g Whole milk
  • 212 ml Water
  • 150g of blackcurrant purée
  • 43g of dextrose
  • 2g of powdered gelatine, mixed with 10ml water
  • 6g of liquid glucose
  • 2g of Super neutrose
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.

Zabaglione with Strawberries | Food & Wine

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...


  • 1 pint Strawberries
  • 8 Egg yolks, large
Baking & Spices
  • 1/2 cup Sugar
Beer, Wine & Liquor
  • 3/4 cup Marsala, dry
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…


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...

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