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All About Plated Dessert

In this online class our chefs will be showcasing their Plated Dessert from start to finish. From classic crème brule to modern exitic desserts great for any fini dining restaurant.Together with the Video and the recipes you can easily recreate these products in your kitchen.:

Duration:0
Topic: 1
Recipe: 22

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Basic Boulangerie

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A classic Austrian dessert and consists of dough pulled paper thin and filled with an apples, cinnamon, raisins and sugar before rolling and baking until crisp

Named after the tatin sister and after the hotel is was first made in, consists of beautiful layers of caramelised apples baked with flaky golden puff pastry

Thin delicate crepes flambeed with sugar, fresh oranges and Cointreau

A moist dark chocolate cake with a molten flowing centre, served hot next to cold vanilla ice cream

A delicate custard baked in a water bath and chilled, coated with granulated sugar and brulee with a torch before serving

A soft and creamy custard set over a dark caramel and baked before inverting to create a delicious vanilla pudding topped with caramel

A semi frozen parfait of cream and nuts and combined with a crisp salty sable base

A sweet and tangy glace with the flavours of raspberry, strawberry and blackberry topped with fresh berries

An Italian dessert meaning cooked cream, that’s set with gelatine, usually served with jelly or fresh fruit. The rich taste of the cream is perfectly balanced with the freshness and acidity from the fruit

An individual portion dessert consisting of a mille feuille of chocolate mousse on a crunchy base, an orange confit and blood orange granita.

A deconstructed plating of carrot cake composed of carrot cake, cream cheese frosting, caramelised walnuts, confit carrots paired with a carrot orange sorbet.

A cold dessert made a hazelnut parfait on a crunchy hazelnut praline base and chocolate almond sponge, served along with lime whipped jelly and citrus caramel sauce.

Paradise Exotic with Cheese Ice-cream and Berry Sorbet

An asian inspired dessert consisting of pineapples poached in orange juice, served along with rice cooked in milk. The dessert is accompanied with a lemon flavoured souffle and crisp nougatine.

Learn the art of making a perfect souffle. A warm dessert made from raspberry flavoured custard and beaten egg white meringue. It is served along with a lemon sorbet.

Japanese Cheesecake Revisited

A single serving dessert composed of apple filled beignets, crisp apple chips, blending well with a white chocolate powder, a delicious caramel sauce, a light airy celery foam, served along with a green apple sorbet

Fragrance

A plated dessert consisting of a crème fraiche parfait, whiskey soaked chocolate sponge,decadent chocolate mousse and a light cappucino foam, served along with moch sugar cubes made from marshmallow.

Inspired by the japanese namelaka, this dessert consists of a caramalised white chocolate namelaka along with a strawberry jelly, crisp sable base, balsamic reduction and garnished with crisp strawberry tuile.

A single serving dessert consisting of a delicious hazelnut crunchy base, a creamy lemon mouselline served along with a tangy lemon confit powder and a lemon thyme sauce. The dessert is served with a yoghurt sorbet.

A dessert of the tropics. It consists of sticky rice served along with caramel sauce, a creamy coconut diplomat, crisp nougatine and a refreshing mango sorbet.

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APCA is offering 5 different programs: • Professional Pastry – Basic to Advance • Professional Culinary – Basic to Advance • Eggless Pastry – Eggless. Vegan. Healthy. Organic • Master Pastry Chef series • Short course – Choose from available selection of topics

The program covers basic to advanced level of pastry. 30 different topics with 240 Plus recipes; it’s a complete pastry program for beginners and even professionals.

Once you’d enrol in the program, you will be given the access to our pre-recorded videos for 1 whole year, so you could learn anytime, anywhere and any no. of hours per day.

It covers basic to advanced level of culinary. 20 different topics with 200 Plus recipes. It is a complete culinary program designed for both beginners and professionals.

It covers basic to advanced level of eggless pastry, suitable for students who wish to learn about eggless pastry program. It covers 20 different topics with 200 Plus recipes covering eggless, vegan, healthy & organic within a span of 1 year

It’s an advanced version of Pastry program which requires students to have some prior knowledge about pastries. The Master Chef Series covers approximately 15 topics and more than 125 recipes by 5 world-class master chefs.

If you miss out a live demo, then at a later stage it will be edited and uploaded again. However, it would be good to attend live classes as they would give you an opportunity to ask questions right after the demo, which might not be possible in a recorded version.

We have a virtual concierge, which is a closed group on Facebook where you can ask questions, clear your doubts, and also share your products in order to get constructive feedback.

Yes, anybody who would enrol in any program after 1st Jan, 2021 will be provided PDFs of that particular program.

The entire program is professionally edited and pre-recorded which means that you get a clean professional learning through the video, that is any time better than a live video. Mostly live videos are taken by Mobile phone and there is a possibility of missing out on many important techniques while giving a demo; lots of disruptions and movements which cannot be redone or corrected. Having said that, we do offer extra live demo on weekends for the subscribers which may include a theory session and specific techniques followed by live questions and answer session. If you miss it, then it will be shared with you later.