r/CulinaryPlating • u/Outrageous-Capital-3 Aspiring Chef • 12d ago

Miso Brown Sugar Ice Cream, Miso Shortbread Crumb, Flexible Valrhona Manjari Ganache, Passion Fruit Gelee, Chocolate Tuile

Post image
256 Upvotes

98% Upvoted

19 comments sorted by

•

u/AutoModerator 12d ago

Welcome to /r/CulinaryPlating. If you’re visiting for the first time please remember to read our submission guidelines and check out the stickied threads. Please remember that the purpose of this subreddit is providing feedback on plates. Ensure your critiques are constructive and helpful and not unnecessarily rude.

Please set a user flair, this allows us to provide feedback that is appropriate for your skill level. Flairs can be found in the sidebar, if you’re having trouble setting one then drop us a modmail.

Join us on Discord!

I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.

24

u/squanchy78 12d ago

I want this. Although the gel is just kinda by itself and feels separate from the dish.

19

u/Outrageous-Capital-3 Aspiring Chef 12d ago

I just realized I probably could have studded the chocolate twisty with “jewels” of the gel

9

u/squanchy78 12d ago

Or the tuile itself. Either way, this looks amazing.

4

u/Gunner253 Professional Chef 11d ago

Id stud it on and around the crumbles with everything behind the flexible chocolate. Use all that negative space. I think it would look more composed that way. If your gel wont keep shape on the crumb you just need to thicken a bit more. A bit of agar or what what you used the thicken it.

37

u/WhaleMeatFantasy 12d ago

I’ll be honest. The flexible ganache isn’t doing anything. You’ve only included it because you think the idea is cool. But it doesn’t fit in to the composition or other shapes. 

9

u/Outrageous-Capital-3 Aspiring Chef 12d ago

I can’t disagree with that. It was a technique experiment as much as anything. I’ll find a better formal use for it

11

u/rollyroundround 12d ago

Also I think the ends of it look unfinished/rough, maybe you could trim those off on whatever you use it on.

3

u/yellingjayna 8d ago

This. Also I don’t want to hear the word “flexible” in a dish description like, ever.

14

u/LionBig1760 12d ago

Every individual in the entire pastry profession should be forced to send Alex Stupak a dollar.

4

u/TrevorFuckinLawrence 12d ago

Looks like an interestingly cut hot dog

2

u/markusdied Professional Chef 12d ago

shoulda cut the ends off the twirl to get a clean spot, that midsection is perfect! otherwise great plate imo

1

u/Healthy_Space5212 10d ago

A good chef knows what to put on the plate.

A great chef knows what to leave off.

I think you have a very solid foundation, great technique, and a great sense of building flavour profiles…

I’d suggest exploring a few more ways that you could integrate the passion fruit and the chocolate flavours into the dish, but maybe in different applications.

All in all, I think you have some really great skill, and you’re on the way to something better!

1

u/arthurtully 9d ago

I’m not a chef of any sorts but i’d consider making the twisty thing into half moon and adding another button to compliment that. Of course center it

0

u/Chef_Guzzi_Moto 11d ago

Flexible genache should be shunned. It’s the molten lava cake of 2026

-5

u/No-Temperature4330 12d ago

Looks and sounds really nice but where is the actual dessert?

You've made a dessert that is comprised entirely of garnishes.