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Plated Desserts

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

A plated dessert is designed to delight

A beautifully arranged dessert plate is just about everyone’s favorite way to end a meal. Whether a humble warm apple tart served with creamy Calvados custard or an architecturally stunning tower composed of multiple layered fillings covered with decorated sponge, garnished with elaborate chocolate and caramel decorations, and served with two or three sauces, a plated dessert is designed to delight. The creation of plated desserts is one of the most important jobs for a pastry chef working in a restaurant.

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