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Ethnic Plated Dessert for sschool project. Please help

post #1 of 35
Thread Starter 
I am currently in school to become a pastry chef and I am taking a class on plated desserts. My next project is to make an ethnic dessert and I have no idea what to make. Does anyone have any ideas? It has to be a single serving and must be plated as if it were being served in a 3 star or higher restaurant. If anyone has any suggestions please let me know any advice or ideas are greatly appreciated.

Thanks
Jackie
post #2 of 35
any chance this will help--i'm kinda clueless what u mean--sorry


http://abclocal.go.com/wls/story?section=restaurants&id=4387170
TARA*GO FLORIDA GATORS
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post #3 of 35
Jackie,

If you like italian you could do Ricotta and Strawberry Crepes (I have a recipe). Using a dessert plate, serve two crepes on a puddle of strawberry sauce/puree and top with whipped cream (from a pastry bag with star tip) and a fanned strawberry.

Other italian ideas would be a slice of ricotta pie with fruited wine sauce (I have the recipe), or a Cassata (I have this one too).

For a mexican flare how about a frozen margarita pie (I have the recipe for this too).

Good luck, I feel for ya! thumbs_up.gif
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post #4 of 35
What about baklava?
post #5 of 35
For French a individual serving of creme Brulee- freshly carmelized so there is snap when you eat it- with strawberry fan for garnish.
northern Italian the tiny cream puffs with cream pasty cream filling (1/2 whipped cream 1/2 vanilla pudding) several on the plate with chocolate sauce.
post #6 of 35
How about a canolli???
post #7 of 35
How about a single-serving flan? (caramel custard)

RP
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One of the advantages of being disorderly is that one is constantly making exciting discoveries.
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post #8 of 35
I'm surprised no one mentioned apple strudel, sponge cake roll, Crepes Suzette, Bananas Foster, Crocembouche .............. I could go on, but sleep beckons. Jackie, if you need a recipe for any of these, let me know ... I can provide you with ideas and recipes.

Joyce
The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
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The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
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post #9 of 35
Quote:
Originally Posted by mconrey

What about baklava?



My thoughts exactly.... not easy but perfect for plating and sooooo yummy!
post #10 of 35
Thread Starter 
Thanks for all of the ideas they all sound so good now my dilemma is which one to make.

Thanks
Jackie
post #11 of 35
jmosquera,
check you PM in box.
April
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post #12 of 35
I am a pastry chef in a sort of chi-chi restaurant. A couple of things:

A plated dessert usually means that it is an individual item, not a cut piece of a larger whole leaving out sponge roll, baklava etc.

Creme Brulee is probably not posh enough to qualify for your project, IMO. Same with cannoli and flan. You will probably need a composed dessert of some kind. I'd try something like a dense almond cake ( baked individually or cut with a cutter)with peaches and a marscapone cream.
Think about taking the flavors of a traditional ethnic dessert and creating a refined interpretation.
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Scratch bakers of the world UNITE !!
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post #13 of 35
Quote:
Originally Posted by CakeDiva73

Quote:
Originally Posted by mconrey

What about baklava?



My thoughts exactly.... not easy but perfect for plating and sooooo yummy!



I find baklava to be VERY easy, especially if using food processor for nuts and pre-made phyllo. I make them all the time.
The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
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The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
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post #14 of 35
Quote:
Originally Posted by txkat

A plated dessert usually means that it is an individual item, not a cut piece of a larger whole leaving out sponge roll, baklava etc.



When I suggested baklava, I wasn't thinking about a "cut piece of a larger whole ..." I was actually thinking individual pieces made specifically for plating ... perhaps rolled up almost like an individual/mini strudel ... I am not working in a "chi-chi-foo-foo" upscale restaurant, I'm just a home-based, self-trained independent pastry lover who has a few skills and can afford to think about what I would like to see. Our original request here from jmosquera was for ideas, which is what we've provided. Like I tell my children with their homework, "I'm not gonna do it for you, but I can try to point you in the direction you need to go."
The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
Reply
The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
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post #15 of 35
jmosquera,
About your ethnic desert, how about a single serving flan topped with carmel sugar?
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