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Hazelnut, Coffee, Cherry by Kristin Brangwynne
This dish is one of my favorite petits gateaux that I have created. I had recently tested my ratio for developing a mousse using various nuts, and in this case I used hazelnuts. Inside the hazelnut...
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Strawberry-Basil Tart by Andreas Pita
The first dessert I ever made was a strawberry tart – made with dough that was bought frozen, and pastry cream from a mix, and with the strawberries covered in a glaze. I was pretty proud of that...
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Pistachio Raspberry Macarons by Marina Voronkov
Pistachio and Raspberry are the most popular flavors of macarons, so I decided to combine these two flavors in one cookie. This macaron has a pistachio ganache filling, with a raspberry confit in the...
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Gluten-free Hazelnut Chocolate Panna Cotta Caramel Tart by Simona Pozzetto
Since becoming gluten-free in 2010, I have tried to recreate classic desserts that are as close as possible to how I remembered them, so that I wouldn’t feel that I was missing out on anything. In the...
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Chocolate Snacking by Kriss Harvey
Sponsored by What is old is often new again. The first chocolate bar was created in the mid 1800’s. I grew up eating candy bars as my go-to snack. Now in my travels and experience exploring the world...
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The Fall 2023 by Mary George
I created this dish because I absolutely adore the flavors of the fall season. One of the desserts that I both love to make and eat is pumpkin pie. With this creation, I wanted to take elements of the...
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Flowers From Our Garden, a Touch of Citrus Fruit by Sebastien Barriere
This dessert first came to my mind when I saw cooks filling zucchini flowers, and I asked our farmer if he could manage to provide a big edible flower that I could fill. He proposed the Althea, and it...
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Bebinca by Chef Ruchit Harneja
Bebinca, a renowned Goan dessert, is a rich layered pudding with a unique texture and delightful flavors. Introduced by the Portuguese, it embodies Goa’s colonial past and multicultural influences....
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Fluff Bake Bar’s Veruca Salt Cake by Rebecca Masson
This is one of Fluff’s most popular cakes: devil’s food cake paired with salted caramel buttercream, pretzel crunch and Valrhona Caramelia crunchy pearls. It marries the sweet and salty line...
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Chocolate Tart Mi-Amère 58%, Caramel Puff, Milk Chocolate Lactée Caramel by...
This is my vision of an elegant yet rustic dessert. Perfectly balanced, it combines a dark chocolate ganache with a caramel pastry cream and a caramel milk chocolate whipped cream. Yield: 10 to 15,...
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Chocolate, Cinnamon, Caramel and Mandarin by Anthony Hart
This dessert was conceived during the pandemic, when I was given a very dark chocolate which was far too intense as an ingredient itself. I developed the dish so that the chocolate would work in...
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Fennel Mousse with Fermented Apple by Tara Lewis
This dessert was inspired by my love of using savory applications in pastry. Fennel is highly underutilized in the pastry world. Adding a touch of fermentation and the sweetness of apple truly...
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Hazelnut, Saffron & Chocolate Entremet by Chef Ruchit Harneja
Sponsored by This indulgent cake harmonizes the richness of Ghirardelli chocolates with the alluring charm of saffron. A dark chocolate mud cake is layered with a black pepper cremeux and a...
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Apple Crumble Pie by Karla Marro
I love this apple tart because it has all the flavors of a traditional Dutch apple pie, but with a more refined presentation. Yield: 30-35 servings Egg Wash 200 g egg yolks 50 g heavy cream 1. Whisk...
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Equinox by Sanjana Patel
This entremet is a blend of intense and light notes, capturing the essence of Ratnagiri cold brew coffee. The composition features a rich and airy mascarpone mousse, artfully juxtaposed with a tart...
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Gateau Voyage: Coffee Hazelnut Travel Cake by Fred Csibi-Levin
Sponsored by This recipe yields an indulgent travel cake that takes the classic combination of chocolate, hazelnut, and coffee to an exquisite level. The components of this dessert provide an array of...
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Golden Chocolate Raspberry by Lia Benedetto
This dessert is inspired by excess. The gold chocolate bar is accompanied by various forms of raspberries, a contemporary interpretation on the classic pairing of chocolate and raspberry. Yield: about...
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Chocolate Caramel Mille Feuille by Clement Goyffon
My childhood moments in my grandfather’s kitchen were the main inspiration for my Chocolate Caramel Mille Feuille. Shared with love, his culinary wizardry ignited my passion for creating this...
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Infinity – Geometrically Inspired by Bobby Cortez
I was inspired to create this dessert by the geometric shape of the infinity symbol and its various mathematical and spiritual meanings. My interpretation felt natural in an even more minimal form....
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Chocolate Choux with Praline by Oleksandr Trofimenkov, KICA Brand Chef
This recipe combines the bold, bittersweet flavors of chocolate with a crunchy, nutty almond-pecan praline. Each piece is crowned with a luxurious peak of airy chocolate cream atop a chocolate disc,...
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