Author(s): Tish Boyle
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 Souffle, 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.
TISH BOYLE is the editor of Dessert Professional magazine and the former editor of Chocolatier. She is the author of several books on baking and pastry, including Chocolate Passion, Diner Desserts, The Good Cookie, The Cake Book, and the Grand Finales series. Her articles and recipes have appeared in such publications as the New York Times, Fine Cooking, Food & Wine, and Every Day with Rachael Ray. An experienced pastry chef who trained at ecole de Cuisine La Varenne in Paris, she frequently serves as a judge in pastry competitions.
INTRODUCTION 1 RECOMMENDED EQUIPMENT 4 INGREDIENTS 8 PLATING FOR POINTS 20 PLATED DESSERT FLAVOR PAIRING GUIDE 26 The Recipes 35 Banana and Malted Milk Chocolate Mousse with Cherry Sauce TEAM BOOS 2000 37 Citrus TEAM HO 2000 41 Strawberry and Almond Milk Delight, Red Currant and Wine Jus TEAM NOTTER 2000 47 Vanilla and Passion Fruit Dome with Mixed Berry Coulis TEAM SETTEPANI 2000 53 Chocolate Dome with Summer Berry Compote TEAM SHOTTS 2000 57 Warm Almond Savarin with Raspberry Gelee Center, and Raspberry Sorbet Served with Mascarpone Mousse, Vanilla Foam, and Candied Almond Dust TEAM KLOCKO 2003 63 Japanese-Style Cheesecake with Caramelized Apples and Apple Sorbet TEAM LHUILLIER 2003 67 Fraicheur de Cavaillon TEAM SCHOENBECK 2003 73 Chocolate Banana Caramel Crunch TEAM WEIDER 2003 79 Volcanic Eruption TEAM AUSTRALIA 2004 83 Hot Chocolate Souffle, Ginger Mousse, and Tropical Parfait TEAM BELGIUM 2004 89 Apple Savarin with Mascarpone Cream and Cranberry Gelee TEAM SWITZERLAND 2004 95 Taste of Paradise TEAM USA 2004 101 Peach Mint Financier with Roasted Peaches and Apricot Sorbet TEAM ANGNARDO 2005 107 Esprit TEAM CANILLO 2005 113 Dyaus TEAM DANKS 2005 117 Strawberry Tian TEAM DE SILVA 2005 121 Fruit for Thought TEAM EDWARDS 2005 125 Coconut Cream with Strawberry Confit and Fromage Blanc Ice Cream TEAM LHUILLIER 2005 131 Vanilla Honey Hazelnut Mousse with Peach Sorbet TEAM MCNAMARA 2005 137 Strawberry Floating Island with Fennel Pollen, Spring Fruit Salad and Mascarpone Sherbet TEAM RUSKELL 2005 141 Les Pommes TEAM FRANCE 2006 147 Fruit Emotions TEAM ITALY 2006 153 Fusion TEAM SWITZERLAND 2006 159 Yin-Yang Flourless Chocolate Cake TEAM USA 2006 165 Brown Butter Financier with Fresh Marinated Raspberries and Vanilla Diplomat Cream, Pineapple Passion Fruit Cloud, Banana Passion Beignet, and Exotic Coulis TEAM BRANLARD 2007 171 Georgia (Peaches and Cream) TEAM CALDWELL 2007 179 A Taste of Honey: Cornmeal Almond Cake Filled with Vanilla Bean Custard, Served with Thyme-Scented Candied Citrus Zest and Honey Gelato TEAM DANKS 2007 185 Old El Paso TEAM HOLDEN 2007 191 Dolly's Duo: Chocolate Napoleon with Two Mousses TEAM KNUDSEN 2007 197 Gingered Honey Panna Cotta with Lemongrass Consomme, Mango Gelee, and Lace Tuile TEAM PAGANO 2007 201 Creole TEAM RUSKELL 2007 205 Litchi Cream with Red Fruit Compote TEAM CHINA 2008 209 Imagination Box TEAM ITALY 2008 215 Aurora TEAM JAPAN 2008 219 Strawberry Soup, Vanilla Panna Cotta Napoleon, and Almond Tartlet TEAM SWITZERLAND 2008 225 Pineapple Rum Cake, Raspberry Florentine, Coconut Sorbet, Pineapple Compote, and Rum Anglaise TEAM CHOWDHURY 2009 233 Tropical Napoleon TEAM CO 2009 237 Banana Walnut Financier, Pineapple Jelly Center, Crunchy Passion Tuile, Coconut Cream, and Lemon-Creme Fraiche Ice Cream TEAM DADZIE 2009 241 Orange Savarin, Orange Chiboust, Banana Croustillant, Blood Orange Sorbet, and Orange Caramel Sauce TEAM DEWITT 2009 247 Passion Fruit-Banana Parfait TEAM MILLICAN 2009 251 Peach Melba Modern TEAM SALAZAR 2009 257 Chocolate-Pear Mousse and Crepe Souffle with Passion Fruit Sauce TEAM TREVETHAN 2009 263 Childhood Bubbles TEAM DENMARK 2010 271 Adventure TEAM JAPAN 2010 277 Spiced Coco TEAM MEXICO 2010 283 Rosebud Creme Brulee with Strawberry Jelly and Champagne Rose Sorbet TEAM SINGAPORE 2010 289 Le Blanc TEAM SOUTH KOREA 2010 295 Cheesecake with Cherry and Pistachio TEAM UNITED KINGDOM 2010 299 Citrus Olive Oil Cake with Vanilla-Mint Panna Cotta and Berry Gelee TEAM USA 2010 303 BASIC GARNISH RECIPES 308 SOURCES 310 ACKNOWLEDGMENTS 313 INDEX 314