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    Culinary Plating

    Plated Pear Frangipane Tart – Updated


    Poached Pear – Two Ways
    Frangipane Cake
    Pear Sorbet
    Red Wine & Cherry Gel
    Pear Brandy Whipped Ganache
    Pate Sable
    Toasted Almonds
    Choc Decor

    by Kipodino123

    View 6 Comments

    6 Comments

    1. ColdestWintersChill on

      I love this. The gel shape isn’t my favorite but the overall plate is lovely

    4. Many-Gear-4668 on

      Having it all on the one side isn’t very aesthetically pleasing imo maybe try a rectangular plate maybe?

    6. frumiouscumberbatch on

      This is very good. I think if you want to get to great, a little more precision in how the pears are cut would help, especially the red wine poached. More delicacy and uniformity will help the plate flow better I think.

      And maybe a different piping tip for the whipped ganache, or use a spoon.

      You might want to fill up the positive space a little bit more. This is probably just personal opinion but I think generally if you’re using a lot of negative space, the positive space needs to be abundant. [Here’s a good example of what I mean](https://i.pinimg.com/1200x/e5/b7/ee/e5b7ee6c68b24fb704ba5a626e6080a4.jpg). You could do another manipulation/combination of the ingredients already on the plate, or you could just add more of something–maybe a crescent of crumbled and toasted cake? Or tighten up the entire presentation.

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