CULINARY SCHOOL VLOG| Pastry student, university in Paris, French pastry, Plated desserts

Hello hello everyone! Welcome back on my youtube channel. Today and this week we are making plated desserts. We started all the maison place which is all the preparation for our desserts the day before so today we are just gonna finish our preparations and we will start plating our desserts. This week was very creative as each of us had the opportunity to make our own desserts from all the ingredients that we had prepared before so that was very nice very fun. I feel like every time when we have plated desserts and it was the same last time we don't have as much dessert and we have so much time so basically during our last day we didn't have much to do we just had to prepare the tart but we started it the day before. As you can see right here we made vegan ice cream that was a soy ice cream so that was very nice. We made a little tiny loaf of bread and it was just for the decoration for one of the desserts. We were rolling the bread very thinly and we added sugar inside so it was also sweet and very crunchy. We prepared the pineapple also for the decoration. Every single time when we have plated desserts there are just so much components especially in french pastry that's why plated desserts are so special because each ingredient is separate but all together it makes a perfect dessert so when you eat that dessert each of your bite might be different. We also prepared those little tarts with buckwheat so that was pretty interesting as well. We made so much of them so also we could practice our piping skills. Unfortunately not all of them were even because inside the tart we added a sponge and we didn't think of that the sponge was a little bit too tall. It wasn't as pretty as it's supposed to but still we managed and on the end I was very happy with the final effect. This week as a pastry student in Paris we were working on plated desserts. It wasn't just about pastry techniques but also about aesthetics how a dessert looks and how it's presented and how that directly affects the entire experience. What is fascinating is that plating also touches a bit of psychology. Visual aspect has a huge impact on how a dessert is perceived and even how it tastes to the client. Decorations are important of course but so it's a plate itself. At school our selection is quite limited but in a professional world the choice of ceramics plays a massive role. If you just look closely at high-end restaurants you'll notice how attention is given to how desserts are served especially in gastronomic restaurant always. As someone who really pays attention to details I wanted to mention about a french brand I had a chance to collaborate with Celadon. They create beautiful ceramics from plates and bowls to mugs and vases. All of their pieces are made in Portugal. Celadon has boutiques all over France and I had the opportunity to visit one of them and honestly the moment I stepped into the store I completely fell in love. Being very honest with you gorgeous ceramics are definitely my weak point and as a future pastry chef I truly recommend them. Their assortment is just amazing. I really can't wait to use their plates for my own projects. And then when all our components were ready we finally started plating. So here is our first dessert. This is how our chef made it. This is how Connor made it. And now you can see my dessert. That was so satisfying I swear. Another dessert. This one had pesto inside. It was quite interesting as well. Another one was quite simple. It was meringue with chestnut and mandarin. I really like the combinations of flavors but I would make it differently. For me it was a little bit too much of a pavlova. Not enough chestnut inside. And here you can see thin slices of apples that we had prepared before. We put them all in the bag and we vacuumed it for the entire night. So then on the next day we washed them carefully and they were almost transparent. And here you can see the tart of the previous group. That was so pretty. This one is also quite interesting. And that was the last day of our production. I finished mine quite fast. And also because we were missing two people in our class I could make some extra. So I made two tarts. Each of us had a different vision. We could also decorate it as we want. And I think this is my favorite part when you can actually use and develop your creativity. Because as pastry chefs we are also kind of like artists. It's very important to express yourself by your dessert. So when we have a chance and opportunity to make our own decoration or our own plating. This is my favorite part. This is the chef's plating. And here you can see mine. Also because each of us have a little bit different concept for the dessert. A different aesthetic. That was very delicate in flavors but was super super good. All of us we used different plates. Even though we had the same ingredients each of our desserts were different. Being honest with you guys I didn't even try them all because some of them were not really speaking to me. I wasn't a fan of those desserts that we made this week. Those little tarts. I just remembered it was sarazan which is buckwheat and coffee together. That was a really really nice combination. If you saw my previous vlogs you can remember that in one of our weeks we made this one on home with buckwheat and chocolate. And that was a nice combination as well. But this time we combined buckwheat and coffee. But all of those flavors they go very well together. And then on the end we had so much time and all of those ingredients left we could actually make our own desserts using whatever we want. As we had so much time I think I let my creativity too much. And I know for the dessert it was a lot. But I used all my favorite things. I was super proud of all of our creations. It's already damaged but... So let me know what you think about this week. If you prefer plated desserts or you prefer me using oiserie, bread or entremets like me or maybe chocolate. I'm super curious what is your part of pastry. And thank you so much for being here with me and I will see you very very soon.