For each plate we were given a list of requirements of what needed to be on the plate. Aside from that we are able to make them our own. I tried to make each plate different but there are some obvious trends in my plating style.
Plate #1 - Creme Brulee. This plate was tricky because we had to include a tuile (that waffle cookie looking thing), a brandy snap (the lacey thing), fresh fruit and a nut spear (basically a nut dipped in carmelized sugar). That is a lot to fit on a little creme brulee. Mine initially looked nicer than what is pictured but I forgot to snap a pic before being graded. My instructor broke up and tastes both cookies and took a small taste of the creme brulee. I tried to hide chunk missing from the brulee for a picture and used b-list cookies.
This was my favorite. It is a napoleon which is layers of puff pastry with a creamy filling. We used chocolate diplomat cream. This was also our first plate with sauce. We made a raspberry and a chocolate sauce. We had to include two different sugar garnishes. I piped sugar and used isomalt to make that blue sugar thing on top. We included orange supremes as well (oranges cut in a way that no pith or membrane is showing).
Not my favorite. Actually, I would have liked it a lot better if I hadn't made those things that look like arrows. Anyway, for this one we made apple and phyllo dessert, similar to a turnover. We had to include a caramel sauce, raspberry sauce, cinnamon ice cream, a tuile cookie and sugar work of our choosing. I made a sugar corckscrew and a nest that the turnover is sitting on. We were required to use these little cinnamon and sugar phyllo haystack things that the ice cream is on. I'm sure it has a fancy french name other than hay stack thing.
Now that we finished our plates we are on to candy!