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Restaurant Dessert Menus

Discover the factors to take into account when creating a balanced restaurant dessert menu, so you can design a sweet menu that will appeal to everyone.

Restaurant desserts are the stars of the show and have infinite possibilities

When a restaurateur, pastry chef or dessert chef is faced with the challenge of designing and preparing a dessert menu, they must take into account certain criteria and make sure that it includes a breadth and variety of flavors in order to meet the demands and tastes of their clients or guests. David Gil, will share his criteria with us.

He will show us the techniques involved in the preparation of several intriguing desserts of varying levels of difficulty, including a new version of a tocinillo de cielo (an egg yolk pudding, popular in Spain), a British sticky toffee pudding, and his interpretation of a lemon pie.

David Gil will cover the range of desserts required in a balanced and appealing menu, as well as taking into account special dietary needs and intolerances to ensure that our desserts can be enjoyed by everyone.

He will detail his techniques step by step, explaining how to achieve a successful outcome.

Restaurant Dessert Menuse_presentation

Course curriculum

Course Content

Chapter 1 - Presentation and Recipe Book
Chapter 2 - Designing a restaurant dessert menu
Chapter 3 - Cooked fruit dessert: Pressé Melba
Chapter 4 - Fresh fruit dessert: Mango Lassi
Chapter 5 - Caramel dessert: Sticky toffee
Chapter 6 - Dough based dessert: Baba
Chapter 7 - Classic dessert: Tocinillo
Chapter 8 - Classic Dessert: Lemon Pie
Chapter 9 - Cheese dessert:'Recuit de drap'
Chapter 10 - Chocolate dessert: Coulant
Chapter 11 - Dessert for intolerances: Soya
Before you go

What you'll learn

Learn how to design a balanced dessert menu, and discover the techniques and secrets of a master of the restaurant dessert world.

In this online course, you will learn how to design and create a balanced dessert menu, that includes desserts based upon chocolate, cream, fresh and cooked fruits, cheese, and dairy and gluten free options.

David Gil, creative pastry chef, will take a deeper look at restaurant desserts and share his interpretations of the tocinillo, lemon pie and sticky toffee pudding. His mastery of technique and his entertaining finishes leave us speechless. Discover a new world of desserts!

Recommended equipment 

Instruments or materials suggested in some of the recipes (not essential for the course):

  • Stand mixer
  • Pastry bag
  • Blow torch
  • Greaseproof paper
  • Oven
  • Hand blender
  • Micro grater (for decoration)
  • Grater
  • Rubber spatula
  • Molds
Restaurant Dessert Menuse_presentation2
Wonderful!

It is wonderful both the course and the chef! I very much liked to have presented variants for people who consume milk, butter and ideas for celiawhether. A lot of techniques and ideas.

Mihaela Eremia
Super chef de postres

Técnica, ideas, talento y ejecución increibles! Muchas gracias David!

Jorge Minguez
Practical and Interesting

Like Antonio Bachour , David makes things look so easy n delicious The dessert with Soy is of special interest - really need to try that one out

Conan Garrett
Nice

Nice

Konstantinos Petrogiannakis
Great job

Great job

Nikolas Tsafos
Different texture of the dessert

Good to know how to create a basic elements to compile afterward. Will help to develop the creativity of each one.

Florita Alves

Creative pastry chef and researcher of the sweet world. Passionate about pastry, chocolate and confectionery, his restless and innovative mind leads him to evolve his ideas constantly.

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Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 2h 36min HD video
  • 9 Recipes
  • 39 Lessons
  • Recipe Book
  • 9 Quizzes
  • Certificate
  • Español, English
  • English, Español, Italiano, Français, Deutsch, Português
Level
  • Advanced

Ratings and Reviews

4.7
Avg. Rating
352 Ratings
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What's your experience? We'd love to know!
Haidee Regua
Posted 3 months ago
A course that fulfills every aspect

I learned a lot watching this course - from new techniques to how to replace an ingredient

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Nikolas Tsafos
Posted 3 months ago
Great job

Great job

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Florita Alves
Posted 7 months ago
Different texture of the dessert

Good to know how to create a basic elements to compile afterward. Will help to develop the creativity of each one.

×
Preview Image
Konstantinos Petrogiannakis
Posted 8 months ago
Nice

Nice

×
Preview Image
Jorge Minguez
Posted 2 years ago
Super chef de postres

Técnica, ideas, talento y ejecución increibles! Muchas gracias David!

×
Preview Image
Conan Garrett
Posted 2 years ago
Practical and Interesting

Like Antonio Bachour , David makes things look so easy n delicious The dessert with Soy is of special interest - really need to try that one out

×
Preview Image
Natalia Halim
Posted 2 years ago
Detailed course for restaurant desserts

Very technical restaurant dessert course that covers wide range of dietary requirements. The English subtitles for this course can be improved so it's much easier to understand and follow along for non Spanish speaker like me. Other than that it's a great course, thank you!

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Mohammed Azharuddin
Posted 2 years ago
very good

good

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Mihaela Eremia
Posted 2 years ago
Wonderful!

It is wonderful both the course and the chef! I very much liked to have presented variants for people who consume milk, butter and ideas for celiawhether. A lot of techniques and ideas.

×
Preview Image
Humberto Oviedo
Posted 2 years ago
Amazing

Great content from very cool chefs

×
Preview Image
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