A Life in Baking, Pastry, and Libations.
Inspiration: It's white truffle season. Why not? Elements: butternut squash cake, green apple pearls, brown butter crumbs, cider agrodolce, fennel. Technique: The custard is a variation of Catalan cream. In addition to white truffles, the custard is infused with lemon zest, cinnamon, and vanilla. It is thickened with corn flour on the stovetop, set with... Continue Reading →
Inspiration: I wanted to do a dessert that reminded me of fall while avoiding the now-ubiquitous flavor of pumpkin pie spice. Elements: pumpkin cake, mascarpone-pear cream, poached pears, cranberry gel, brown butter gelato, honey sesame tuile Concept: I started with a pumpkin cake that is flavored with olive oil, lemon zest, and cinnamon. The flavor... Continue Reading →
Inspiration: I wanted to create a dessert for people who would normally finish their meal with a cheese course. Elements: Chevre cheesecake, hazelnut brittle, Concord grape sorbet, picholine olive-citrus cake, olive-oil emulsion, fresh figs, micro basil and apple-celery paper. Technique: After the cheesecake is baked, it is lightened with pate a bombe, whipped cream, and creme fraiche.... Continue Reading →
Buttery. Salted. Caramel. 