Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships

Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships

Tish Boyle

Language: English

Pages: 336

ISBN: 1118059840

Format: PDF / Kindle (mobi) / ePub


Learn to create plated desserts like a master, with recipes from the World and National Pastry Team Championships

Considered the Olympics of the pastry arts, the World and National Pastry Championships were founded by Michael Schneider in 1999. Since then, it has grown into the United States' most prestigious and popular pastry competition, aired annually on TLC. Now, in Plating for Gold, pastry chef Tish Boyle presents the most spectacular dessert recipes from the first decade of the competition and shows how you can recreate the same award-winning desserts in your own kitchen.

Plating for Gold includes 50 recipes for absolutely spectacular desserts created by expert pastry chefs like Ewald Notter, Jacquy Pfeiffer, and Sebastien Cannone, all presented in easy-to-follow, step-by-step instructions. You'll find whimsical and delicious one-of-a-kind recipes like Strawberry Soup, Vanilla Panna Cotta Napoleon, and Almond Tartlet; Hot Chocolate Soufflé, Ginger Mousse, and Tropical Parfait; and Yin-Yang Flourless Chocolate Cake, as well as insight and advice from top pastry chefs on perfect plating.

  • Includes advice on essential equipment, stocking your pastry kitchen, and perfect flavor pairings to help you create your own original recipes
  • Features enticing full-color photographs of finished desserts, as well as hand-drawn sketches to illustrate plating techniques and provide endless inspiration
  • Offers a behind-the-scenes look at the world of pastry competition, with candid photos and insider advice from some of today's best pastry chefs

Whether you aspire to compete with the best at the Pastry Team Championships or simply want to impress guests at your next big dinner party, Plating for Gold is the gold standard in dessert cookbooks.

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Medium saucepan, combine all of the ingredients and cook over medium heat to 140°F (60°C). Remove from the heat and allow to infuse for 2 hours. Strain the Chocownie. ASSEMBLY Arrange a layer of Fruit and Vegetable Soup with Passion Fruit Syrup and Elderflower Infusion on top of the set Orange Jelly. Top this layer with a scoop of Grated Coconut Gelato and arrange on a serving plate (or, if using a tiered stand, on the top tier). Arrange a Soft Orange-Scented Biscuit on each plate (or the.

Middle tier of the stand), topped with the Saffron Gelato. Spoon some of the Dark Chocolate Crémeux alongside. Next to that (or on the lowest tier), place the Tonka Cocoa Bean Panna Cotta topped with the Mango and Ruby Peach Gelatin. Pour the Chocownie in a serving glass and serve alongside the panna cotta. Team Switzerland 2006 Rolf Mürner Thomas Schwarzenberger Gerald Saudan FUSION Team Switzerland’s brightly colored plated dessert for the 2006 WPTC is a complex medley of flavors and.

Container. Ideally, chocolate should be stored in a cool, dry place with a consistent temperature of around 65°F (18°C). White chocolate must be stored away from light because of the milk solids it contains. Light will accelerate its oxidation, so that the chocolate may turn rancid overnight. Store it, well wrapped, in a dark place. Properly stored, unsweetened and dark chocolate may keep for as long as 2 years. Milk chocolate will keep for 1 year and white chocolate for 7 or 8 months. CACAO.

This American-based chocolate maker produces chocolate in syrups, blocks, large chips, and powders for pastry chefs. The E. Guittard Collection vintage product line contains blends and single bean varietal chocolates, including the Quevedo, a varietal couverture chocolate from Ecuador, the Chucuri from northwest Colombia, the Sur del Lago couverture chocolate from western Venezuela, and the Ambanja from Madagascar. 10 Guittard Road Burlingame, CA 94010 800-468-2462.

And Champagne Rosé Sorbet, >> Rosemary Tuile, >> Rum Anglaise, >> Pineapple Cake, >> S Sabayon, >> Sablé Brêton, Lavender, >> Brown Sugar, >> Cookies, >>, >> Fondant, >> Hazelnut, >> Praline, >> Saffron Gelato, >> Salad Fruit, >> Raspberry and Blueberry, in Vanilla Infusion, >> Salpicon, Strawberry, >> Salt, types of, >> Sauce(s) Anglaise, Lime, >> Anglaise, Rum, >> Banana, >> Blueberry, >> Caramel Pear, >> Cassis, >> Cherry, >> Chicory Brown Sugar, >> Chocolate, >>.

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