Plated Desserts
Creativity, flavour, and harmony in more than 30 desserts of the haute cuisine
Pastry chef and Advisor. Confectionery director of the Hoffman School (Barcelona, Spain)
Versatility, technique and knowledge to plate unique desserts
The prestigious and renowned dessert chef Miquel Guarro offers you an online dessert course that is unique in its category, with more than 30 versatile confectionery productions to create 4 dessert recipes that will impress anyone with their original flavors and textures.
This online course teaches you every detail of multiple techniques and productions in the confectionery world, guiding you to learn how to harmonically assemble them in a dessert that will go beyond the expectations of your guests. An apprenticeship through the most classic techniques to their reinvention to intensify the flavor and texture. Take care of every detail, from execution to plating, achieving excellence in flavor and visual appearance.
Remember, there’s always room for dessert!
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Course Syllabus
Course Content
Chapter 2 - Cassis yogurt and black sesame
Chapter 3 - Caramel, peanut, chocolate, banana and coffee dessert
Chapter 4 - Pineapple, basil, passion fruit, and juniper dessert
Chapter 5 - Gold Mine
Before you go
Techniques that will develop your creativity
What you'll learn
More than 30 techniques and recipes to make 4 unique desserts recipes. The aim of this course is to provide you with a wide range of procedures and concepts so that each preparation opens the door to new horizons to develop your culinary creativity and make unique desserts.
Creams, daquoises, chocolate decorations, glazes, mousses, crunchy, gelled, syrups, toffees, biscuits… All of this and much more! Chef Miquel Guarro will teach you the multiple uses of each recipe and ideas to combine them during this course. This means that if you lack any ingredients specifically, the chef himself will give you ideas on how to replace them.
Who is it for?
This course is targeted at both professionals that wish to raise their desserts to another level as well as amateurs that love the confectionery world and want to make the most out of this sweet-toothed gastronomic discipline. The course is indicated for those who wish to learn new methods as well as perfect the execution of the most common dessert techniques developed with perfect harmony in flavor and textures.
Materials needed
- Hotplate, Iron
- Steamer
- Mortar
- Handblender/Blender/Thermomix
- Torilla presser (for one recipe)
- Kneader (optional)
- Mill to grind corn (for one recipe)
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Meet your Instructor
Pastry chef and Advisor. Confectionery director of the Hoffman School (Barcelona, Spain)
Miquel Guarro (1989) a young man from Piera (Barcelona) who at a young age, has managed to work in positions of responsibility until becoming an advisor to Cacao Barry at the Chocolate Academy.
About Scoolinary
- Learn at your own pace. Enjoy learning from home. Set your own schedule.
- Expert Instructors. Each instructor teaches only what she/he does best, conveying true passion and excellence in every lesson.
- Professionally produced courses. We select the best instructors and a professional team produces the course with them.
- Online Community. Learn from others and share what you learn.
- Certificate. Demonstrate your course completion with a Scoolinary Certificate
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Frequently Asked Questions
Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.
We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.
If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.
Ratings and Reviews
4.9
Avg. Rating
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Stefani Dante
Las tecnicas
Curso muy complementario y bien explicado, donde se puede obtener muy buenas recetas para aplicar en diferentes platos. Lo unico que me gustaria escuchar mas es, diferentes opciones en caso de poder sustituirlo para crear algo gluten free o dairy free.
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Very good course
Very good course