Plated Desserts
Reimagine classics such as Carrot Cake, and Strawberries and Cream, as plated restaurant desserts with modern presentation and great visual impact
Chef pastelero y propietario de Bachour Miami. Mejor pastelero del mundo 2022 y premio a Innovación Pastelera 2024.
Course Content
Course Content
1. Presentation and recipe book
Free
2. Coconut Panna Cotta
Free
3. Strawberries and Cream
4. Flexi Chocolate Ganache
5. Chocolate Sabotage
6. Carrot Cake
7. Honey, Bread and Yogurt
Test your Knowledge
About this Course
Create eye-catching plated desserts with a modern presentation style
In this online course, Chef Antonio Bachour, winner of the Best Pastry Chef award, 2018 and 2022 (The Best Chef Awards), will show you how he transforms classics into multi-textural plated dessert experiences with a modern take on presentation.
Through the creation of six original plated desserts, you will see how to make more than 30 versatile preparations that you can adapt to design your own restaurant dessert menu.
At the end of this course you will know how to:
- Balance flavors, textures and temperatures
- Plate restaurant desserts with a modern presentation style
- Prepare in advance for easy plating during service
- Maintain high standards when producing at scale
What's included?
- 2h 50 min HD video
- 6 recipes (30 preparations)
- 48 lessons
- 1 Quiz
- Certificate
- Español, English (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Course Recipes
Meet your Instructor
Pastry Chef and Owner of Bachour Miami. World's Best Pastry Chef 2022 and Pastry Innovation Award 2024.
Antonio Bachour, a hypercreative pastry chef renowned as the world's best, is celebrated for his unwavering dedication, pursuit of perfection, and pioneering approach, establishing him as one of the most renowned figures in the realm of pastry arts.
Ingredients, flavors, textures and techniques for restaurant desserts with wow factor
What you'll learn
Coconut Panna Cotta: Transform a simple panna cotta into a stunning restaurant dessert. Learn to work with gelatin, modified potato starch and modified soy protein to make a range of textures, including foam and cremeux. Discover three alternative plating options.
Strawberries and Cream: Redesign a classic using a range of modern techniques. Combine the power of a siphon and a microwave to create a light-as-air sponge cake. Learn to compress strawberries using the vacuum technique.
Flexi Chocolate Ganache: Discover the ingredients and techniques needed to create your own flexible chocolate ganache. Learn to balance the acidity of passionfruit within your sorbet. See how Antonio plates this famous dessert, first developed by him more than 20 years ago.
Chocolate Sabotage: Every dessert menu can benefit from a decadent chocolate offering. Learn to combine cream, mousse, cremeux, whipped ganache and crumble. Crown it with a perfect quenelle of white chocolate ice cream, featuring a refreshing touch of ginger.
Carrot Cake: Discover the ideal raising agents for producing a light fluffy carrot cake. Learn to work with carrots in a variety of surprising ways. Make candied carrots, carrot cream, carrot gel, and carrot jelly. Learn to stabilize your cream cheese sorbet.
Honey, Bread and Yogurt: This delicate dessert, inspired by the simplicity of bread and butter, was created by Antonio Bachour, for the Michelin-starred Basque restaurant, Mugaritz. You will learn to work with artisanal ingredients, such as high quality honey, and sheep’s yogurt. You will understand the properties of technical ingredients, such as maltodextrin.
In this course, in addition to the recipes, you’ll also learn a range of techniques that will be useful on many occasions.
Techniques you will learn
- How to make a foam using soy protein
- How to compress strawberries
- How to make a vegetable cremeux
- How to candy carrots
- How to make butter snow using tapioca maltodextrin
- How to make a fruit cream using modified potato starch
- How to make a flexible chocolate ganache
Other courses included in your subscription
Why choose Scoolinary?
- Top chefs, including Michelin-starred chefs
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- Cooking, Pastry, Baking, and more
Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
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