Online dessert class: three plated desserts
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Build burnt bananas, a pickled blackberry dessert and The Stone from twelve components, with Kay Baumgardt, Gault & Millau Pâtissier of the Year 2020 in Switzerland.
- 12 lessons
- 1 hr 15 min
- Desserts
- Professional
Rated 4.8 ★ by 60.2K App Store users · App of the Day in 120+ countries
What you'll learn
12 lessons · 1 hr 15 min total
Introduction FREE
#1: "Burnt Bananas" FREE
#2: Banana Cream FREE
#3: Banana Miso Broth FREE
#4: Tarragon Velvet Ring FREE
#5: "Pickled Blackberries" 
#6: Meringue Sticks 
#7: Buckwheat Crisp 
#8: Buckwheat Dough 
#9: "The Stone" 
#10: Rye Flour Cream 
#11: Parsley Stones 
#12: Rye Flour Biscuit
At the end of this course you will be able to:
Make banana powder from oven-blackened peels and fold it into a banana cream.
Set a tarragon cream in ring moulds and spray it frozen for a velvet finish.
Pipe and dehydrate meringue sticks at 55°C, sweetened with cane sugar and inulin.
Turn a crumbly parsley mix into edible stones in a pot warmed to about 50–60°C.
About this class
This online dessert class builds three plated desserts from their components, with little added sugar. Kay sweetens with inulin and cane sugar and leans on fermentation and pickling for flavour, from blackberries kept in a spiced red wine stock to a banana broth seasoned with miso.
The burnt bananas take four lessons, from gold-coated banana cream balls to a tarragon ring. The blackberry dessert adds meringue sticks and a puffed buckwheat crisp, and The Stone freezes a rye flour and yoghurt cream in a stone mould, coats it in rooibos gel and serves it with parsley stones.
- Lessons
- 12
- Video
- 1 hr 15 min HD
- Level
- Professional
- Audio
- German (VO)
- Subtitles
- English, French, German, Spanish, Italian
“For me it’s important in my patisserie that I use as little sugar as possible.”
Kay Baumgardt · Lesson #4
PROPlate desserts your guests remember.
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MEET YOUR INSTRUCTOR
Kay Baumgardt
Executive chef pâtissier, Gasthaus zur Fernsicht
- Top pâtissierPâtissier of the Year 2020, Gault & Millau Switzerland.
- IncantareThe gourmet restaurant at Gasthaus zur Fernsicht.
Kay Baumgardt is a pastry chef who has received several awards and nominations in recent years. He started his career in a bakery.
He is now executive chef pâtissier at Gasthaus zur Fernsicht in Heiden, Switzerland, and works in both of its kitchens: an alpine restaurant and the gourmet restaurant Incantare. In this class he builds three of his signature desserts.
Meringue stick scaler
Example values. Without a dehydrator, lesson #6 dries the blackberry powder in the oven at 50°C.
Key concepts
Inulin
A plant fibre made of fructose units, used as a sweetener and fat replacer. Taught in lesson #2. (Wikipedia)
Miso
A Japanese paste of fermented soybeans. Taught in lesson #3. (Wikipedia)
Meringue
Egg whites whipped with sugar until stiff. Taught in lesson #6. (Wikipedia)
Buckwheat
A plant grown for its seeds, which are used like a grain. Taught in lesson #7. (Wikipedia)
Frequently Asked Questions
Can I watch it for free first?
Yes. The introduction and lessons #1 to #4 are free to watch, no card required. To watch all 12 lessons with Kay, start a Gronda PRO trial. Cancel before it ends and you pay nothing.
Do I need professional equipment?
For some components, yes. Kay uses a dehydrator, silicone and stone moulds, ring moulds and a spray for the velvet finish. Without a dehydrator, lesson #6 dries the blackberry powder in the oven at 50°C.
What level is it, and what language?
Professional level. Kay teaches in German, with subtitles in English, French, German, Spanish and Italian.
Do I get the recipes?
Each lesson shows the full preparation of its component on video. Where a lesson has a written recipe, you will find it in the Gronda app or on gronda.com.
Can I watch on my phone?
Yes, in the Gronda app on iPhone and Android, or in the browser at gronda.com.
Can I cancel my membership anytime?
Yes. App Store or Google Play: in your phone’s subscription settings. gronda.com: in your account settings. No fees, no calls.
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