The eye eats too! Whether it's individual cakes on plates or chocolate mousse in a glass, the presentation of every dessert is crucial. So it's important to learn how to prepare a dessert. This means that every dessert becomes a special experience, even before you have even picked up the spoon or fork. Serving desserts can sometimes be a challenge. It's not just about spreading chocolate syrup in a zigzag pattern on the plate. Restaurant pastry chefs go to great lengths to decorate desserts so that they look as good as they taste. We'll tell you the rules for arranging dessert plates and give you some tips on how you can implement them yourself.
The four components of a dessert
There are basically four components to a perfect dessert: the actual dessert, the dessert sauces, the crunchy toppings and the garnish. It is also commonly believed that everything on the dessert plate should be edible. This point is widely debated, however, because many chefs create sugar decorations as garnishes that are technically edible but are never actually eaten.
The focus
This can be a piece of cake, a mini cake, a tartlet or aPuddingbe. The finished main product should generally weigh between 85 and 150 grams and not be too large. It should also be the main source of flavor for presentation while the other components complement it.
The sauce
A dessert should generally have up to two sauces, but more can be used. In total, the sauces should not weigh more than 30 to 60 grams. The sauce is very important for “dry” desserts such as cakes and tarts, but can add a special touch to any dessert. Because there are so many different types of sauces, the combination of flavors, colors, and textures is almost endless. But as mentioned before, each of them should be in harmony with the taste of the main dessert. If you're serving a cake, kiwi puree might not be a good idea, even though it adds color to the dessert. A caramel sauce, on the other hand, goes wonderfully with ice cream or grilled fruit.
The sauces used should have approximately the same consistency. The sauces should sit well next to each other or even flow into each other while maintaining their own shape and color. Dessert sauces can create particularly fun designs.
In some dessert presentations, the sauce may be served separately. In others, the sauce is spread directly on top – like an ice cream sundae, for example. Some desserts have their own sauce that is created during the baking process - like flan.
Crispy component
These components give the dessert a crunch. This is especially important for soft desserts like pudding and ice cream. It is most often used when there is no flour in the main dessert. It can be used to enhance any dish, whether it has flour or not. The basic idea is to add a contrasting texture to a dessert. Components that contrast with the main dessert are just as important as those that harmoniously complement it. A nice crunch wakes up the mouth so that the dessert can be enjoyed from the first bite to the last.
These elements are usually a decorative crispy pastry, such as macarons, tuiles or biscotti,but also brittle. Tuiles are very popular as a dessert garnish because they are super easy to prepare. Your taste can also be easily changed and adjusted. When the thin biscuits come out of the oven and are still hot, they are still flexible and can be shaped in different ways. Ice cream and fruit can be wonderfully served in tuile baskets.
Trimmings
The garnish gives the dessert the finishing touch. This broad category includes many possibilities. Common decorations include fresh mint leaves, powdered sugar, cocoa, chocolate spirals, fruit, chocolate shavings and caramel threads. Since this category is very broad, one can experiment with different products and techniques. However, you shouldn't overdo it. Too many decorations can ruin a dessert. Desserts are most often garnished with fresh mint leaves. They have a refreshing taste and bring even more color into play.
10 tips for amateur chefs
1. Be creative with colors!
A pop of color can bring your desserts to life. A dark chocolate cake can be presented particularly artfully when garnished with red berries. A lemon cake shines in new splendor when presented with a purple pansy and bright red raspberry coulis.
2. Combine different textures!
Adding different textures on the plate gives the dessert an extra appeal. The combination of a smooth ganache with crunchy cookie crumbs and soft marshmallows is a good example. The different textures stimulate the senses and complement each other for an exclusive taste experience.
3. Paint your dessert on the plate like a painting!
There are many ways to artfully arrange a dessert plate. View the plate as if it were a blank canvas or as if you were adjusting the frame for a photograph. What would fill the empty space in the middle in an interesting way? Take a minimalist approach by arranging various dessert elements as a tower, as shown in the image above. Or do you focus on the horizontal or vertical direction? There is no right or wrong answer, and you can experiment to see what looks right for you.
4. Choose the right vessel!
Serve the dessert on a plate appropriate to the quantity and consistency of the dessert. If the dessert is creamy, it is usually served in a deep container orserved with a glass.
Serving plates should harmoniously complement or contrast with the dessert and its components. For example, a white dessert will look better on a black plate. Also try to avoid round plates. Rectangular dessert plates are becoming increasingly popular and offer an excellent opportunity for shape contrasts. In addition, there are plates with unique shapes (like waves) or with interesting designs.
A big trend in recent years has been serving desserts in glasses. This includes martini glasses, margarita glasses, wine glasses, shot glasses - really any tableware you use for drinking. They add a whole new level of sophistication to dessert. Glasses are perfect for serving pudding, yogurt cream, etc.
5. Use cold-warm contrasts!
There's nothing better than garnishing a piece of lukewarm Tarte Tartin with a scoop of ice cream. Differences in temperatures can be a beautiful thing, but it depends on the dessert. Do not put your dessert on a hot plate. Although the ice cream will melt too quickly, other desserts can also “melt”. A slightly chilled plate can be useful if desserts are to be served cold, while room temperature is good for most cakes or tarts.
6. Set a highlight!
Using an element in your dessert as a highlight can improve your presentation a lot, especially if the dessert itself isn't a showstopper. This transparent brittle tip, for example, immediately attracts attention and adds a special touch to the chocolate pudding.
7. Add drama!
Have fun while you plate your dessert! Use tricks to add some magic to the presentation. Such as floating elements that look unique and artistic. TryMake your own chocolate decorationsand learn new techniques.
8. Don't make the dessert too big or wobbly!
A piece of cake - served upright - looks fantastic on a plate. But if it's too big, there's a chance it will tip over. When baking, pay attention to the height of the individual cake layers.
9. Garnish with care!
Random mint leaves or raspberries for artistic effect? When you're putting the finishing touches on your dessert plate, pay attention to the overall look. While whole nuts can look pretty decorative on a cake, it's impossible to eat them with a dessert fork.
10. Consistent portions are important!
If you are preparing desserts for many people, the design and portion size should be the same for everyone. Nobody likes to look at the plate across the table and see a bigger or nicer dessert.
Arranging dessert is a real art! Experiment with different elements and surprise your guests with a wow effect!
