Restaurant Dessert Menus
Discover the factors to take into account when creating a balanced restaurant dessert menu, so you can design a sweet menu that will appeal to everyone.
Founder of I+Desserts (Barcelona, Spain)
Restaurant desserts are the stars of the show and have infinite possibilities
When a restaurateur, pastry chef or dessert chef is faced with the challenge of designing and preparing a dessert menu, they must take into account certain criteria and make sure that it includes a breadth and variety of flavors in order to meet the demands and tastes of their clients or guests. David Gil, will share his criteria with us.
He will show us the techniques involved in the preparation of several intriguing desserts of varying levels of difficulty, including a new version of a tocinillo de cielo (an egg yolk pudding, popular in Spain), a British sticky toffee pudding, and his interpretation of a lemon pie.
David Gil will cover the range of desserts required in a balanced and appealing menu, as well as taking into account special dietary needs and intolerances to ensure that our desserts can be enjoyed by everyone.
He will detail his techniques step by step, explaining how to achieve a successful outcome.
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Course Syllabus
Course Content
Chapter 2 - Designing a restaurant dessert menu
Chapter 3 - Cooked fruit dessert: Pressé Melba
Chapter 4 - Fresh fruit dessert: Mango Lassi
Chapter 5 - Caramel dessert: Sticky toffee
Chapter 6 - Dough based dessert: Baba
Chapter 7 - Classic dessert: Tocinillo
Chapter 8 - Classic Dessert: Lemon Pie
Chapter 9 - Cheese dessert:'Recuit de drap'
Chapter 10 - Chocolate dessert: Coulant
Chapter 11 - Dessert for intolerances: Soya
Before you go
Learn how to design a balanced dessert menu, and discover the techniques and secrets of a master of the restaurant dessert world.
What you'll learn
In this online course, you will learn how to design and create a balanced dessert menu, that includes desserts based upon chocolate, cream, fresh and cooked fruits, cheese, and dairy and gluten free options.
David Gil, creative pastry chef, will take a deeper look at restaurant desserts and share his interpretations of the tocinillo, lemon pie and sticky toffee pudding. His mastery of technique and his entertaining finishes leave us speechless. Discover a new world of desserts!
Recommended equipment
Instruments or materials suggested in some of the recipes (not essential for the course):
- Stand mixer
- Pastry bag
- Blow torch
- Greaseproof paper
- Oven
- Hand blender
- Micro grater (for decoration)
- Grater
- Rubber spatula
- Molds
Course recipes
In this course you will learn
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Meet your Instructor
Founder of I+Desserts (Barcelona, Spain)
Creative pastry chef and researcher of the sweet world. Passionate about pastry, chocolate and confectionery, his restless and innovative mind leads him to evolve his ideas constantly.
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Very nice cousre.
Nice desserts with a different perspective, thank you very much.