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Zephyr Caramel Cheesecake by Cedric Barbaret
Here’s a modern version of an American classic. The sweetness of the caramel chocolate balances the acidity of the pineapple and lime perfectly. Yield: 24 servings Graham Cracker Zéphyr Caramel Crunch...
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Pistachio Mini Tarts
By Yevhenii Ivanets, KICA Brand Chef These charming petits tartes combine the crispness of shortcrust pastry with a soft pistachio financier, crowned with a delicate pistachio Chantilly cream dome....
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Mango & Jivara Cheesecake Choux by Sehaj Ghuman
When I was brainstorming ideas for this dish a couple of months ago, all I had in mind was that it should be something that reminds me of home. At the peak of summer, every Indian household enjoys...
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Celery + Mint + Honeydew + White Chocolate by Angel R. Betancourt
Executive Pastry Chef & Author, One&Only Palmilla, San José del Cabo, Mexico I love celery, so I challenged myself to create a dessert featuring it, and the result was this refreshing summer...
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Inka Travel Cakes by Chef Karim Bourgi for KICA Academy
Here are individually-sized chocolate treats that you can bring anywhere. The heart of each travel cake is a tender, gluten-free chocolate sponge cake, made with roasted almond powder and 80 percent...
View ArticleGrandma’s Carrot Patch by Sanjana Patel
Creative Director & Executive Chef, La Folie, Mumbai, India The inspiration behind this recipe is my grandmother, who introduced me to the world of baking. She mentored and shaped me when I felt...
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‘Jajanan’ By Deden Putra
Executive Pastry Chef, Pechanga Resort Casino, Temecula, CA Avocado Panna Cotta, Pandan Financier, Lemon Jackfruit Caviar, Coconut Sorbet ‘Jajanan’ means market snacks or nibbles – light bites usually...
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Jaguar by Ronald Garcia
Executive Pastry Chef/Owner, Pizca Patisserie, Guatemala The jaguar, known as Balaam or Chaac in Mayan culture, was considered a symbol of power. It was believed that the Sun God transformed into a...
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Millefeuille of Calissons de Provence by Laura Ann Chalupa
Executive Pastry Chef, The Rittenhouse Hotel This dessert is inspired by the French confection calisson, highlighting the intense almond flavor and the background flavors of candied cantaloupe and...
View ArticleVegan Tartlet with Pistachio-Miso Ragout and White Peach Mousse by Pablo Lamon
Executive Chef/Co-Founder, Lamon Culinary Group The inspired combination of pistachio, miso, and white peach means Chef Pablo’s tart is perfect for summer and impressive in both appearance and flavor....
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Caramelized Pineapple with Banana Cardamom Ice Cream by Crystal Bonnet
Founder, Crystal Dawn Culinary Chef Crystal’s raw vegan dessert is light and tropical with layered flavors, including an intriguing hint of cardamom in the ice cream. With fresh fruit and no refined...
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Vanilla Signature Entremet by Tristan Rousselot
Corporate Chef, Prova Gourmet Chef Tristan’s tart makes the most of an increasingly precious ingredient by going all-in. Vanilla is the star of this entremet. Dark and milk chocolates and pine nuts...
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Caramelized Apple Mille-Feuille by Sylvain Fond
Executive Pastry Chef, Consultant, MBSF LLC Indulge in the exquisite flavors and delicate layers of our Caramelized Apple Mille-Feuille. This French pastry masterpiece combines buttery Traou Mad...
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Chocolate Raspberry Indulgence by Matthew Ratliff
This dessert highlights the classic combination of raspberry and chocolate. With the deep and robust chocolate flavor of Ghirardelli 100% cacao wafers, this chocolate tart is a new level of...
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Dark Chocolate Budino by Nickey Boyd
Executive Pastry Chef, Indigo Road Hospitality Group This dessert is inspired by the perfect pairing of chocolate and caramel. Each component on its own is perfect, but when paired together, they...
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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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