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Fall of an Acorn by Nitin Bali
I created this dessert to welcome the fall season. Before moving to Florida, I spent some time working in Chicago, where you welcome the fall season with a cold breeze, acorns and lots of maple...
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Italian Pistachio Olive Oil Cake by Erin Swanson
Executive Pastry Chef, Grand Geneva Resort and Spa, Lake Geneva, WI This dessert was created for Brissago, our Italian restaurant at our Resort. I wanted something that would be seasonal for...
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Peanuts and Coffee Entremet with Colombian Coffee Pearls by Tristan Rousselot
Corporate Chef, Prova Gourmet Based on a precise study by our sensory analysts, I used food-pairing data to determine that coffee has molecules in common with peanuts. It’s a scientific match, and...
View ArticleRhubarb and Vanilla by Miranda Kohout
Pastry Chef, Conifer Restaurant My grandma grew rhubarb in her garden, and I look forward to it each spring. Most people only ever experience it in pie, and that is a shame. Cooking the rhubarb sous...
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Lapsang Souchong-Chocolate Sorbet, Chicory, Salted Caramel, Black Currant,...
By Pastry Chef Kyra Farkas, Oriole, ChicagoAdapted by StarChefs Chef Kyra Farkas drew inspiration from winter flavors in this dish, such as black currant. This ingredient served as not only a...
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Pistachio Bonsai by Pete Garzon
Owner & Pastry Chef, La Casita Restaurant This dessert brings together rich pistachio mousse and Asian-inspired flavors, including yuzu and matcha, to mimic the aesthetics of a bonsai tree. Each...
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Heirloom Tomato Brioche by Russell Goodman
Executive Chef, Elkstone Farm, Steamboat Springs, CO On our farm, we highlight the flavors of the vegetables we grow. During tomato season, we have an abundance of tomatoes in various types. This...
View ArticleBanana Puff by Adriano Zumbo
Craquelin Sable Yield: 380 g 120 g unsalted butter, room temperature 60 g granulated sugar 60 g brown sugar 140 g all-purpose flour Combine the butter and sugars and beat until lightened. Add the...
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Macarons Two Ways – Vegan and Traditional by Chef Colette Christian and Chef...
Auguste Escoffier School of Culinary Arts We have long been inspired to create a vegan macaron. Escoffier has a successful and comprehensive plant-based culinary program. So we like to take...
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Paan (Digestive Spiced Chocolate) by Sumant Sharma
Executive Pastry Chef, Musaafer, Houston, TX A classic post-meal treat in India, paan is known for its digestive benefits and refreshing qualities. In this dessert, Chef Sumant Sharma infuses...
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