PLATED DESSERTS

Brooklyn

From 10/16/2018 to 10/17/2018
Past class

With Chef(s) PHILIPPE GIVRE

Title : Executive Pastry Chef and Experience Director, L'École Valrhona

Description:

Don't have an account? For more information email us at ecolebrooklyn@valrhona.com


After many years in 3 Michelin Star restaurants, discover Philippe Givre’s plated desserts with a unique French style and a strong expertise of gastronomic dessert. You will learn the traditional Valrhona technique designed for gastronomic restaurant creations utilizing a wide range of Valrhona products.



OBJECTIVES:

- Discover and learn how to select quality ingredients

- Explore the many components of a plated dessert, learning new techniques for texture

- Discover advanced techniques such as sous vide, plating with an emphasize on balance, seasonality, and texture



CONTENT:

- Use varying techniques to create plated dessert components including tempering, ganache, mousse, ice cream, sponge, and meringue

- Observe and practice creating the components and finished plating for a unique dessert-tasting experience

- Preparation will include plated desserts which can be served in different level of restaurants

* Prices include a class recipe book, an apron, professional class photos, lunch on all class days and dinner with the student group and the instructor on the first or second night of class. In order to enhance your learning experience, the size of the class will be kept between 8-12 students depending on the class theme.
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