Chef Joel Reno will teach a four-day, hands-on course that will inspire you to take your plated desserts to the next level. Combine the best of both worlds of classical and modern plated desserts with finishing embellishments that go beyond the ordinary.

Within this class, you will make an assortment of elegant plated desserts harmonizing temperature and texture while using artistry and technical finesse. Chef Reno will focus on classic methods imposing a modern flair, as well as newer techniques including eggless-meringue, agar-set custard, fluid gels, and diverse uses of hydrocolloids.  He will apply these styles to both sweet and savory components. Don’t miss out on adding new techniques, modern flavor combinations, and organizational strategies to your repertoire that will put you a step ahead of the rest.

Some of his fine dining recipes will include Pre-Desserts like:

Elderflower, Passion Fruit:  Elderflower Infused Broth, Orange Gelée, Cold Stepped Exotic Fruit, Fennel and Celery Brunoise, Coconut Ice

Tropical Vacherin Verrine:  Mango Litchi and Pineapple Salsa, Litchi Sorbet, Guava and Coconut Émulsion, Meringue Crisp

And, some of his plated dessert combinations will include:

Mandarin, Olive Oil, Almond: Reconstructed Almond Sablée, Olive Oil Crème Glacée, Cutie Mandarin Sorbet Ice Cream Bar, Vanilla Olive Oil Powder, Almond Brittle, and Chamomile Pudding

Green Tea, Yuzu, Pistachio: Green Tea and White Chocolate Biscuit, Green Tea Ice Cream, Yuzu Mousse Glacée, and Eggless-Meringue, Pistachio Crunch

Apples, Kirsch, and Rosehip: Beer Batter Pink Lady Apple Beignet, Caramelized Braeburn Apple Terrine, Alsatian Kirsch Ice Cream, Rose Hip Fluid Gel

Milk Chocolate, Sassafras, and Licorice: Origin Milk Chocolate Crémeux and Croustillant, Speculoos, Cocoa Nib Cake, Sassafras Frozen Custard, Licorice Marshmallow

Dark Chocolate, Raw Sugar, Vanilla, and Yogurt:70% Dark Chocolate Torchon, Muscovado Sugar Breton and Aspic, Smoked Bourbon Vanilla Ice Cream, Yogurt Coulis, and Rock Candies

Date: May 2 - 5, 2016 (1:00 pm - 8:00 pm)

Chef: Joel Reno , Pastry Chef Instructor

Cost: $950.00

Course level: Professional

To register, visit The French Pastry School's website.