Plated Desserts
Creativity, flavour, and harmony in more than 30 desserts of the haute cuisine
Pastry chef, international trainer and consultant.
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)
Course recipes
In this course you will learn
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Meet your Instructor
Pastry chef, international trainer and consultant.
From 2019 to January 2024, Miquel Guarro was the head of pastry at Hofmann Barcelona after distinguishing himself as a teacher at the Chocolate Academy of Spain, a chef for Cacao Barry, and the head of desserts at Dos Cielos. He won the Lluís Santapau Trophy in 2013 and was a member of the Colectivo 21 Brix. Now, he dedicates himself to international training and solo consulting.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
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technique
i love the way they teach