A plated dessert involves arranging multiple components on a plate. While most of these components are prepared in advance, the plated dessert itself is skillfully assembled right before serving, ensuring freshness and a burst of flavor with every bite.

Why are plated desserts so important at the end of a meal?


As pastry chefs, we understand the significance of the final course in a meal. Plated desserts hold a special place in the hearts of diners as they offer a remarkable culmination to the dining experience.

Semifreddo (in Italian means 'half-cold' or ‘half-frozen'), is a frozen dessert, texture-wise, it is similar between ice cream and mousse.

Puff pastry is a delicate, light, and flaky pastry that can be used in countless different ways. You might also know it by its French name: pâte feuilletée

Pâte sablée is a classic French shortcrust pastry dough that once baked, becomes the base for pretty much any tart you can imagine.

For those who love Azuki, red bean paste, this is the ultimate Japanese ice cream, the result is a creamy, sweet, and slightly ..

I started experimenting with raw desserts and I was amazed at how a few simple ingredients could create endless flavour combinations with the most decadent and delicious tastes and textures..

A quenelle is a presentation technique which makes a football-shaped scoop of practically anything, malleable dish components, like ganache, cream Chantilly or ice cream..

Many think that ice cream is made up of a few simple ingredients, such as milk, cream, eggs and sugar…

What is pâte à bombe, anyway?

Tempering chocolate is a fundamental technique for chocolate processing…

The characteristics of cocoa butter for the kitchen are many and truly surprising. Let's find out everything you need to know!

A Namelaka has a perfectly satisfying structure: neither too soft nor too thick and with an extremely shiny appearance. It melts in the mouth and is much more delicate than a ganache.