American · Challenges · creativity · desserts · French · patisserie

International Chef’s day: Plated Cold Dessert Competition

Deconstructed S’mores

We had a Plated Cold Dessert competition today and were given a set of ingredients that we could use to create our own dessert.

My idea was to breakdown the original elements of the popular hot and sloppy s’mores and to turn it into a classy elegant cold dessert that you would serve at a fine-dining restaurant.

I prepared a Caramelised White Chocolate Bavarois and contrasted it with a Bitter Dark Chocolate Cremeux along with a Graham Cracker Crumble and finally finished it off with a Toasted Marshmallow Meringue

Challenges · creativity · Creativity Challenge · desserts · Italian · patisserie

Dry Ice Challenge

Deconstructed Pesto Cheesecake 

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For our Science of Cooking class, we learnt about dry ice and about how we could incorporate its usage in the Kitchen/Bakery.

To get us interested in the topic, our professor Mr.Prabakar Shastri, conducted a competition where in we had to use dry ice to prepare anything we wanted.

We realized that we could use the dry ice as a quick setting agent for a cold dessert.  So we froze basil leaves using the dry ice and then crumbled it. We then infused it into sweetened hot cream along with gelatin and cream cheese and sped up the setting process by whisking it over a bowl filled with dry ice to create a Sweet Basil Cheesecake.
We made a salty herb biscuit crumble, praline bits and a sweet tomato coulis to go along with it.

We won first place.

you can see us preparing the dessert this video.

Challenges · creativity · Creativity Challenge · desserts · French · patisserie

French Patisserie competition

I went for a French Patisserie course at APB Cook Studio when I was 16 as I was eager to learn as much as I could about the pastry arts. We learnt to prepare numerous classical French desserts and pastry over a span of a month. At the end of the course, the various batches were gathered together for a contest.

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We were told to prepare a dessert, with mousse as the main component. Not having much experience back then, I tried the best I could to complete the challenge.

I prepared a chocolate and coffee mousse between layers of chocolate cake, glazed it with chocolate ganache and added some meringue swirls for decoration. The mango cardamom sauce that I decorated the plate with added a contrasting flavour and added colour to the dish.

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One of the judges was the owner of the famous Theobroma Patisserie and Boulangerie, Kainaz Messman and she loved the flavour of the contrasting sauce with the chocolate dessert.

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Finally, the results were out and I won second place.

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