Chef desserts

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Strawberries with cultured cream, elderflower and brown butter sable by Laura Petersen who is head pastry chef at The Coal Shed. Find out more about Laura: https://www.thestaffcanteen.com/Pastry-Chefs/laura-petersen-head-pastry-chef-the-coal-shed

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a white plate topped with an egg covered in fruit

Toasted barley may not be a flavour typically associated with desserts but here Roberta Hall-McCarron uses it to flavour a panna cotta, which is garnished with an assortment of summer berries and buckwheat.

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a white plate topped with a piece of cake next to an egg

Plated Dessert Classes Join my Plated Dessert Classes and learn how to create beautiful, restaurant-quality plated desserts! 🍮 From mastering basic techniques to perfecting complex creations, I’ll guide you through it all. - Online Masterclasses – Personalized lessons and Q&A - In-Person Masterclasses (coming soon!) – Hands-on experience Ilaria Marzullo pastry chef and plated desserts expert

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three pieces of cake on a white plate next to another piece of cheese and bread

Brûlée Basque cheesecake combines the creamy texture of traditional Basque cheesecake with a caramelized sugar topping reminiscent of crème brûlée. This rich dessert features a smooth, custardy middle encased in a burnt caramel crust, offering a contrast of textures and flavours.

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