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Wednesday, May 13, 2015

Culinary School - Session 109: Deconstructed Plating 2 - Carrot Cake, Black Forest Cake, Lemon Chiffon Cake and Tart Tatin


Culinary School: Session 109 (05.11.15)

Deconstructed Plating 2 - Carrot Cake, Black Forest Cake, Lemon Chiffon Cake and Tart Tatin



Building it back up...

Day two for dessert deconstruction. The class was divided into four teams. Each team was responsible for preparing a predetermined list of approximately 12 components that represent the fundamental flavors and textures from the original dish.

No problem! At this point, whipping up 12 recipes is... a piece of cake.

What followed were two platings. The first plating was a quick exercise in replication. Looking at a Chef Instructor provided plate design, each team had to prepare eight plates that mirrored the design exactly. The second plating was open ended. Each team had an opportunity to completely redesign the deconstructed plating.


In most cases, I liked the student designed plates better. Photos of all of the plates follow, so judge for yourself!

However, there was one failure that universally afflicted every team: Ice Cream! Without exception, each team faced melting quenelles, the result of non-stop opening and closing of freezer doors in the hours leading up to presentation. Lessons learned the hard way (or soft way...)


Revised Deconstructed Black Forest Cake



More from the Test Kitchen...

With Restaurant Day quickly approaching, a significant amount of time was also spent recipe testing to make sure the service runs smoothly. For me, that meant more Pate a Choux Waffle Sundaes.

So far, so good. At this point, all of the individual components have been tested and tasted, and they taste great! The last step is pulling all of these parts together for a refined plate.

I'm not worried.

Second Test for the Pate a Choux Waffle Sundae

Candied Bacon for Pate a Choux Waffle Sundae

Popcorn Milk Infusion for Buttered Popcorn Macaron



- Ingredients Running Tally -





Ingredients used to date (05.11.15):
  • Flour: 25,885g
  • Eggs: 18,000g (360x)
  • Sugar: 38,615g
  • Butter: 18,480g
  • Milk/Cream: 19,720g
  • Chocolate: 9,320g (since 01.12.15)



    - The Plates -



    Item:

    Carrot Cake


    The Components:
    1. Carrot Sponge Cake
    2. Cream Cheese Semifreddo
    3. Cream Cheese Sorbet
    4. Cream Cheese Foam
    5. Carrot Pate de Fruits
    6. Rum Raisin Puree
    7. Candied Carrots
    8. Candied Walnuts
    9. Carrot Coulis
    10. Coconut Meringues
    11. Coconut Tuile
    Traditional Carrot Cake

    Original Deconstructed Carrot Cake

    Revised Deconstructed Carrot Cake



    Item:

    Black Forest Cake


    The Components:
    1. Black Forest Cake Sponge
    2. Flexible Chocolate Ganache
    3. Kirsch Milk Chocolate Semifreddo
    4. Chocolate Feulletine Plaques
    5. Creme Fraiche Panna Cotta
    6. Poached Cherries and Reduction Sauce
    7. Country Cream
    8. Pastry Cream Tuile
    9. Cherry Fluid Gel
    10. Cherry Sorbet
    11. Chocolate Sauce
    Traditional Black Forest Cake

    Original Deconstructed Black Forest Cake

    Revised Deconstructed Black Forest Cake



    Item:

    Lemon Chiffon Cake


    The Components:
    1. Lemon ISI Microwave Sponge Cake
    2. Basil Gelee
    3. Honey-Lemon Foam
    4. Lemon Ice Cream with Pear Brandy
    5. Pear Brandy Syrup
    6. Lemon Mousse
    7. Cellophane Sugar
    8. Macarons
    9. Lemon Fluid Gel
    10. Seasonal Fruit Cold Oil Spheres
    11. Candied Lemon Peel
    12. Seasonal Fresh Fruit

    Original Deconstructed Lemon Chiffon Cake

    Revised Deconstructed Lemon Chiffon Cake



    Item:

    Tart Tatin


    The Components:
    1. Apple Compote
    2. Caramel Creme Chantilly
    3. Hard Cider Ice Cream
    4. Cider Champagne Granita
    5. Cinnamon Creme Anglaise Foam
    6. Red Wine Caramel Sauce
    7. Candied Celery
    8. Pecan Powder
    9. Breton
    10. Green Apple Sorbet
    11. Apple Chips
    12. Caramel Sauce
    Traditional Tart Tatin

    Original Deconstructed Tart Tatin

    Revised Deconstructed Tart Tatin


    Next - Session 110: Gluten Free Desserts and Tea


    Previous - Session 108: Deconstructed Plating 1 - Carrot Cake, Black Forest Cake, Lemon Chiffon Cake and Tart Tatin 


    Take a look at the full syllabus




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