Plating Canapés
Delight your guests with delicious, beautifully plated canapés at your next special occasion or event
MasterChef UK Finalist 2020 (London, United Kingdom).
Plating canapés: Make refined and impressive canapés for your guests to savour and enjoy
Canapés are small, decorative food items that are designed to be held in the fingers and eaten in a few bites at the beginning or end of a meal, occasion, or event.
They are sometimes thought of as ‘something on top of bread’, or ‘cheese, ham and pineapple on a stick’!
But not in this course, all about plating canapés.
In this course, MasterChef UK finalist David Rickett will show you how to plate refined and impressive canapés for your guests to savour.
In the first lesson, David gives his six key tips to consider when making canapés, so you know how to get the basics right.
And then he demonstrates these in a series of stunning recipes in which he makes and presents:
- Three types of tartlet made with plain and filo pastry and as croustades, with delicious fillings and garnishes.
- Croquettes based on vegetables and meat, with garnishes to elevate their presentation.
- Three types of cracker, each made from different base ingredients and finished with stunning toppings and garnishes.
David will then challenge you to up your creative canapé making, as he demonstrates two of his own favourite show stopping creations!
And, not forgetting the sweeter side, in the final two lessons, David will show you how to finish off a meal or event in style, with two classic sweet canapés that your guests with love.
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Course Syllabus
Course Content
Chapter 2 - Introduction to The Art of Canapés
Chapter 3 - Tartlets
Chapter 4 - Croquettes
Free
Chapter 5 - Crackers
Chapter 6 - Get Creative: Savoury and Sweet Canapés
Chapter 7 - Presentation Plates
Learn how to make all the elements of canapés from bases to garnishes, and how to plate canapés with artistic style
What you'll learn
In The Art of Canapés, MasterChef UK finalist David Rickett will teach you:
Six key tips for making and plating canapés in the following areas; size, uniformity, durability, mess-free, avoiding non-edible components, and plating.
Techniques and tips for making the following cases and bases:
- Plain and filo pastry for savoury and sweet tartlets.
- Croustades coloured with squid ink.
- Potato and braised beef-based croquettes.
- Tapioca, rice, and pastry crackers.
- Sliced bread for deep-fried ’toasts’.
- Thin-sliced vegetables as creative tacos.
- Flavoured sweet fudge
How to make, combine, and add delicious fillings to your bases using:
- Thin-sliced vegetables and diced fruit.
- Vegetable and fruit purées, gels, emulsions, and pickles.
- Tartar’s of diced meat and fish.
- Soft cheese and cream
How to add beautiful garnishes to finish your canapés beautifully, such as:
- Herb emulsions and oils.
- Flavoured gels.
- Micro-herbs.
- Seeds and grains.
And finally, you will learn techniques and tips for how to assemble, plate and present your canapés with artistic style.
Course recipes
In this course you will learn
Meet your Instructor
MasterChef UK Finalist 2020 (London, United Kingdom).
His quest for 'perfection'; comes from careful consideration of flavor combinations, but also paying attention to the design of his dishes. For him, his creations must be worthy of a Michelin star restaurant.
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