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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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