Plated Desserts

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Plated Desserts

Early Admission pricing until 26 Jan 2026 Starts February 9, 2026
€273,00 €390,00

VAT Exemption - article 261 4. 4° a of the CGI

This module teaches you how to transform classic pastry techniques into elegant plated compositions that balance flavor, texture, and visual impact.
Total learning hours: 10-13 hours
Start date: February 09, 2026
Access: 3 Months
Language: English (video in French with English dubbing and subtitle options)

What's Included

  • Step-by-step recorded lessons for every recipe
  • Live drop-in Q&A sessions with our pastry chefs
  • Personalised feedback on your work
  • Flexible learning and submission deadlines
  • Earn an Online Certificate
  • Downloadable recipe book

Save 20% on this module when you purchase as part of the Online Professional Certificate in French Pastry Arts

Learn more
Recipe videos are filmed in French with English dubbing and subtitle options available
Recipes

In this module you will explore two exceptional recipes, each chosen to develop your understand of several fundamental techniques.

Mango Jelly, Royal Icing & Oriental Sorbet 

A refined fruit-forward dessert layering natural mango jelly, crisp royal icing, and a refreshing oriental sorbet, resulting in a vibrant and delicate composition

Raspberry & Citrus 

A vibrant and modern dessert featuring lemon-yuzu whipped ganache, tangy raspberry coulis, lime crémeux, and lime parfait, complemented by crisp French meringue, citrus jelly, tarragon oil, and a vivid raspberry sorbet.
Equipment

Our pastry modules have been designed for home study, using the tools and space available in a standard kitchen.

Most items can be substituted with what you already have at home, as long as they perform a similar function and allow you to complete each step safely and accurately.

Below is a sample list of equipment used across all the recipes in this module. You will receive a full, detailed equipment list upon enrollment in the course.

  • Saucepans
  • Mixing bows
  • Electric mixer: Flat beater and whisk attachments
  • Spatula / large spatula / small spatula / offset spatula
  • Dough scrape
  • Knife / carving knife / paring knife
  • Spoon / sorbet spoon 
  • Measuring jug / mixing jug
  • Sieve / strainer
  • Microplane
    Stick blender
  • Piping bag and Piping tip (6 mm)
  • Scissors
  • Baking sheet / sheet pan
  • Silicone mat
  • Silicone dome mold (6 cm)
  • Infrared thermometer
  • Non-stick spray
  • Cling film
  • Dessert bowl / soup plate
  • Juicer
  • Piston funnel
  • Sorbet spoon (for shaping)
  • Paper napkin
Ingredients

Below are examples of the ingredients included in the recipes of this module, beyond what would typically be found in a standard kitchen.

You will get a full list of ingredients for each recipe at the start of each module when you log in to the learning system

  • Fresh mango
  • Caster sugar
  • Gelatin powder 
  • Washed lemons
  • Vanilla pod
  • Orange blossom water
  • Almond milk
  • Invert sugar
  • Icing sugar
  • White chocolate
  • Heavy cream
  • Fresh raspberries
  • Grapefruit
  • Fresh tarragon
  • Sichuan pepper
  • 64S stabilizer
  • Powdered glucose

By the end of the Module, you will be able to:
  1. Identify and prepare the key elements used in contemporary plated desserts, including ganaches, crémeux, fruit gels, sorbets, and sugar work.
  2. Understand the layering, texture, and flavor balance of each component in a composed plated dessert.
  3. Use specialized pastry equipment with confidence and precision to execute professional techniques.
  4. Apply chef-level finishing touches and artistic plating methods to elevate the visual and textural impact of your desserts.
  5. Evaluate your results using the École Ducasse Excellence Checklist.

Meet your instructor - Claude Ducrozet

After training in pastry making, Claude Ducrozet honed his expertise in renowned establishments such as the Georges Blanc hotel-restaurant, La Pyramide and l’Oustau de Baumanière. 

He then continued his career as a Pastry Chef, notably at Martinez in Cannes, then at Cheval Blanc Randheli in the Maldives. 

Passionate about creation and innovation, he designs dessert menus for Michelin- starred restaurants, organizes gastronomic events and supports the training of young talents. In 2024, he joined the École Nationale Supérieure de Pâtisserie as Executive Chef and trainer to pass on his expertise.

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