Plating for gold: a decade of dessert recipes from the world and national pastry team championships

337 Pages·2012·142.73 MB·English

by  Tish Boyle

P l a t i n g
F O R G O L D
Plating for Gold
A DECADE OF DESSERTS FROM
THE WORLD AND NATIONAL PASTRY
TEAM CHAMPIONSHIPS
Tish Boyle
ii PLATING FOR GOLD
JOHNJO WHINL WEYIL &EY S &O SNOSN, ISN, CIN.C.
THE RECIPES iii
This book is printed on acid-free paper. ∞
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Design by Vertigo Design NYC
Illustrations by Cheryl Grubbs
LIBRARY OF CONGRESS CATALOGING-IN-PUBLICATION DATA:
Boyle, Tish.
Plating for gold : a decade of desserts from the world and national pastry team championships / Tish Boyle.
p. cm.
Includes index.
ISBN 978-1-118-05984-5 (cloth); ISBN 978-1-118-28106-2 (ebk.); ISBN 978-1-118-28107-9 (ebk.)
1. Desserts. 2. Pastry. 3. Cookbooks. I. Boyle, Tish II. Title.
TX773.B694 2012
2011032552
Printed in China
10 9 8 7 6 5 4 3 2 1
To all the talented pastry chefs who were brave enough
to put their reputations on the line and compete in the
World and National Pastry Team Championships
C O N T EN T S
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 Apple Savarin with Mascarpone Cream
with Cherry Sauce TEAM BOOS 2000 37 and Cranberry Gelée
TEAM SWITZERLAND 2004 95
Citrus TEAM HO 2000 41
Taste of Paradise TEAM USA 2004 101
Strawberry and Almond Milk Delight,
Red Currant and Wine Jus Peach Mint Financier with Roasted
TEAM NOTTER 2000 47 Peaches and Apricot Sorbet
TEAM ANGNARDO 2005 107
Vanilla and Passion Fruit Dome with Mixed
Berry Coulis TEAM SETTEPANI 2000 53 Esprit TEAM CANILLO 2005 113
Chocolate Dome with Summer Berry Dyaus TEAM DANKS 2005 117
Compote TEAM SHOTTS 2000 57
Strawberry Tian TEAM DE SILVA 2005 121
Warm Almond Savarin with Raspberry
Fruit for Thought TEAM EDWARDS 2005 125
Gelée Center, and Raspberry Sorbet
Served with Mascarpone Mousse, Coconut Cream with Strawberry
Vanilla Foam, and Candied Almond Dust Confit and Fromage Blanc Ice
TEAM KLOCKO 2003 63 Cream TEAM LHUILLIER 2005 131
Japanese-Style Cheesecake with Vanilla Honey Hazelnut Mousse with
Caramelized Apples and Apple Sorbet Peach Sorbet TEAM MCNAMARA 2005 137
TEAM LHUILLIER 2003 67
Strawberry Floating Island with Fennel
Fraîcheur de Cavaillon Pollen, Spring Fruit Salad and Mascarpone
TEAM SCHOENBECK 2003 73 Sherbet TEAM RUSKELL 2005 141
Chocolate Banana Caramel Les Pommes TEAM FRANCE 2006 147
Crunch TEAM WEIDER 2003 79
Fruit Emotions TEAM ITALY 2006 153
Volcanic Eruption
Fusion TEAM SWITZERLAND 2006 159
TEAM AUSTRALIA 2004 83
Yin-Yang Flourless Chocolate
Hot Chocolate Soufflé, Ginger Mousse, and
Cake TEAM USA 2006 165
Tropical Parfait TEAM BELGIUM 2004 89
Brown Butter Financier with Fresh Tropical Napoleon TEAM CO 2009 237
Marinated Raspberries and Vanilla Diplomat
Banana Walnut Financier, Pineapple Jelly
Cream, Pineapple Passion Fruit Cloud,
Center, Crunchy Passion Tuile, Coconut
Banana Passion Beignet, and Exotic
Cream, and Lemon–Crème Fraîche
Coulis TEAM BRANLARD 2007 171
Ice Cream TEAM DADZIE 2009 241
Georgia (Peaches and Cream) TEAM
Orange Savarin, Orange Chiboust,
CALDWELL 2007 179
Banana Croustillant, Blood Orange
A Taste of Honey: Cornmeal Almond Cake Sorbet, and Orange Caramel
Filled with Vanilla Bean Custard, Served Sauce TEAM DEWITT 2009 247
with Thyme-Scented Candied Citrus Zest
Passion Fruit–Banana Parfait
and Honey Gelato TEAM DANKS 2007 185
TEAM MILLICAN 2009 251
Old El Paso TEAM HOLDEN 2007 191
Peach Melba Modern
Dolly’s Duo: Chocolate Napoleon with TEAM SALAZAR 2009 257
Two Mousses TEAM KNUDSEN 2007 197
Chocolate-Pear Mousse and
Gingered Honey Panna Cotta with Crêpe Soufflé with Passion Fruit
Lemongrass Consommé, Mango Gelée, Sauce TEAM TREVETHAN 2009 263
and Lace Tuile TEAM PAGANO 2007 201
Childhood Bubbles
Creole TEAM RUSKELL 2007 205 TEAM DENMARK 2010 271
Litchi Cream with Red Fruit Adventure TEAM JAPAN 2010 277
Compote TEAM CHINA 2008 209
Spiced Coco TEAM MEXICO 2010 283
Imagination Box TEAM ITALY 2008 215
Rosebud Crème Brûlée with
Aurora TEAM JAPAN 2008 219 Strawberry Jelly and Champagne Rosé
Sorbet TEAM SINGAPORE 2010 289
Strawberry Soup, Vanilla Panna Cotta
Napoleon, and Almond Tartlet Le Blanc TEAM SOUTH KOREA 2010 295
TEAM SWITZERLAND 2008 225
Cheesecake with Cherry and Pistachio
Pineapple Rum Cake, Raspberry TEAM UNITED KINGDOM 2010 299
Florentine, Coconut Sorbet, Pineapple
Citrus Olive Oil Cake with Vanilla-Mint Panna
Compote, and Rum Anglaise
Cotta and Berry Gelée TEAM USA 2010 303
TEAM CHOWDHURY 2009 233
BASIC GARNISH RECIPES 308
SOURCES 310
ACKNOWLEDGMENTS 313
INDEX 314
viii PLATING FOR GOLD