D e s s e rt s a n d Pa s t r i e s f r o m N e w Yo r k’s F i n e s t C h e f s F P h ot o g r a p h y b y B at t m a n

DISTRIBUTED IN THE U N I T E D S TAT E S B Y B AT T M A N S T U D I O S

NEW YORK, NEW YORK

P U B L I S H E D B Y B AT T M A N S T U D I O S
TEXT AND P H O T O G R A P H S © 2005 B Y B AT T M A N
ALL R I G H T S R E S E RV E D . P R I N T E D I N C H I N A

ISBN 0-933477-25-2

W W W. B AT T M A N S T U D I O S . C O M

BOOK DESIGN BY LISA SRAGG, EN MODA DESIGN, NEW YORK

ADDITIONAL GRAPHICS BY CYNTHIA MALARAN
RECIPE E D I T O R S : P AT R I C I A M C C O R M I C K , A N D R E A T U T U N J I A N , C A R A T A N N E N B A U M

F RO N T C O V E R P H O T O G R A P H : T H E M O D E R N , N E W Y O R K
B AC K C OV E R PH OTO G R A PH : T H E R I V E R C A F E , N EW YO R K
R E S T A U R A N T S A N D C H E F S

2 WEST L a u re n t R i c h a rd 86 D AV I D B U R K E & David Burke 96 N A P L E S 45 Chris Deluna 80

D O N AT E L L A
21 C L U B Pa u l No l a n 16 NEGRIL Mar va Layne 8
DB B I S T RO M O D E R N E Michael Brock 100
ALAIN DUCASSE Pi e r re Ga t e l 24 NOBU Jessica Isaacs 56
DEVI Surbhi Sahni 32 NOMI Sandro Gamba 134
ALINEA Gr a n t Ac h a t z 79
EMPORIUM BRASIL Samira Soares 40 OCEANA David Carmichael 108
A L L E N S T R E E T B A K E RY Mo r g a n L a r s s o n 14
FAU C H O N Florian Bellanger 38 OT TO Meredith Kur tzman 122
A Q U AV I T Ni l s No r é n 84
FIREBIRD Jacqueline Zion 42 OUEST Rosemar y Addo 144
Ma rc u s Sa m u e l sson 84
FLEUR DE SEL Cyril Renaud 54 OYSTER BAR Janos Noka 62
A RT I N S T I T U T E OF NYC El l e n St e r n a u 148
FOUR SEASONS HOTEL Luis Robledo-Richards 92 P LU TO N Jacky Pluton 18
AUREOLE Jo h n Mi e l e 88
F R E N C H C U L I N A RY PULSE Jake Klein 6
BAKED Ma t t L e w i s 66
INSTITUTE Tina Casacel i 102
RIVER CAFÉ Daniel Skurnick 60
Re n a t o Po l i a f i t o 6 6
GABY Marshall J.P. Or ton 44
SANDIA Rober to Pagan 34
BEACON Wa l d y Ma l o u f 22
GONZO Vinny Scotto 26
SEA GRILL Jane Eber t 112
BEPPE C e s a re C a s e l l a 78
G O O D E N O U G H T O E AT Michele Weber 46 SHAFFER CITY Jay Shaffer 68
BLUE FIN Ro b Va l e n c i a 90
IAN Ian Russo 48 Kar y Goolsby 68
B LU E H I L L AT S TO N E B A R N S Mi c h a e l Mo o r house 4
INSTITUTE OF SIAM INN Tanaporn Tangwibulchai 116
BLUE SMOKE Je n n i f e r Gi b l i n 28 C U L I N A RY E D U C AT I O N Andrea Tutunjian 142
STRIP HOUSE Sarah Beth Sherer 118
CAFÉ BOULUD Er i c Be r t o i a 130 J O S E P H S C I TA R E L L A Bill Yosses 138
SUSHI SAMBA Vera Tong 76
C A F É C E N T RO Ph i l i p p e Fa l l a i t 140 L A N D M A RC Frank Proto 50
TA M A R I N D Claudio Quito 70
C A F É G R AY C h r i s Bro b e r g 136 L AY L A Carrie Starcher 77
T AV E R N O N T H E G R E E N Jasmine Bojic 98
CASA TUA Os c a r B o n e l l i 58 LE BERNARDIN Michael Laiskonis 12
THE FOUR SEASONS Patrick Lemble 81
‘C E S C A A m a n d a L a b a r bera 146 LE ZIE Maria Lindstrand 106 THE MANSION INN Pamela Nicholas 72
CHANTERELLE K a t e Zu c k e r m a n 128 MARK'S Sarah Magoon 64 THE MODERN Marc Aumont 10
CHEF ALLEN'S A l l e n Su s s e r 132 M A RO O N S Patricia Will iams 104 T R I B A K E RY Stephane Motir 120
C H I S PA Ro b b i n Ha a s 126 MARSEILLE Nick Morgenstern 52 TRU Gale Gand 20
Ad a m B o t a w 126 METRAZUR Michael Lockhard 110 UNION SQUARE CAFE Emily Issac 74
CRAFT K a re n De Ma s c o 94 MIX Franck Labasse 114 W AT E R ’ S E D G E Ari Nieminen 124
DANIEL Jean Francois Bonnet 30 M R . K' S Nicholas Lee 36 WD 50 Sam Mason 82
Foreword

Alan Batt is affectionately called “Battman” by all his friends and colleagues as
a play on his name. But, the name really stuck for another reason. Battman is
able to assemble the most unpredictable and varied group of chefs for his
books of food photography. Through his supersensitive “radar”, his intuition
and his para-physical talents, he somehow brings out the most from each of us.
Just as the fictional Batman draws solutions to crimes by reductive logic and
by involving his protégé Robin, this Battman as food photographer reveals the
magic of a beautifully prepared and plated dish.

The great chef Roger Vergé once told me that a chef who has to think about
his work is not a master. An accomplished painter also does his work without
over analyzing it. Battman photographs from the gut as well. The chef ’s dish
has been barely placed in front of him and he is finished capturing it for all to
see and sense.

Battman’s process does not produce a sloppy first impression or a slap-dash

attitude. His instinct is for color, texture, symmetry, structure, dimension,
geometry, depth, focus and feeling. And, the image all comes together in
perfect sync. His ability is also experiential. Photography is not what he does;
it is who he is. Just as the best golfer or archer or tennis player considers the
club or the bow or the racket as an extension of the arm, Battman’s lens is
another natural eye.

Looking at our desires and ourselves from a few steps removed can teach us
a great deal. Looking at our favorite desserts through photography can teach
us what makes us salivate, what turns us on, what makes us really tick. We are
certain that the reality of a dessert must always be more appealing than
a version of it on paper, but it’s an amazing feat to deliver an image that is
perfected and reorganized, one that titillates and tantalizes and teases. may have even talked too much. Then, you’re offered one more course,
Battman through his photography satisfies the viewer intellectually that course has no claim to any nutritional, social or salubrious
and provides a different level of immediate gratification. redeeming value. It is "de trop” by every calculation and to every
reasonable mind, but we want it anyway. Savory courses are food for
This book of dessert photos displays the incredible talent and diversity the body and mind. Dessert is food for the soul. Dessert is eating for
of dessert chefs and the different creations they invent and produce pure pleasure. That is enough, we’ve earned it.
to please and entertain their public.
Where do your thoughts lead you when they begin their journey on
Within are desserts that are easily recognizable and that you want to a photo of molten chocolate cake or some such temptation? Perhaps
dive right into with your fork or spoon. Some appear as weightless to nirvana, perhaps to the refrigerator. In any case, the trip is not
hummingbirds floating above the plate – happily defying the Laws of boring and that is the real reason to turn these pages.
Newton and of common sense. Some of these sweet masters have
used a familiar cake or cookie to lure in their prey and then they The icing on this cake of a book is that like food professionals
unexpectedly switch out the reward with a surprise element or themselves, it will give in a generous way to others. Ten percent
ingredient. There are creations that entice with abundant, sheer, of the proceeds of the sales of the book will go to support
decadent self-indulgence as their riveting hook and this “take-no- “The Children’s Storefront”, an independent school in Harlem located
prisoners” approach makes for spectacular photos and desserts! on 129th Street. The pre - to 8th grade school, which offers a safe
Full-blown exoticism can be found here, too, in the guise of over- haven for children to engage in a variety of educational activities,
the-top, thirty-two ingredient extravaganzas culled from Asia Minor, was started in 1966 and is accredited by the New York State
harvested only on the night of the full moon, Mercury-rising type of Association of Independent Schools. It is a miraculous success story
dessert. Viewing these concoctions might replace an overseas trip. and one of those hope-fulfilling places hugely important for children
Battman’s interpretive desserts provide something for everyone. who have few advantages. Go to their wonderful website to learn more
about them, www.thechildrensstorefront.org, and enjoy the terrific
Your inner child and your inner glutton will enjoy this book. There music there while you savor desserts.
is much nuance and humor in the dishes depicted here as befits a
book about this most illogical course – the beloved dessert course.
It’s the one that comes when the diner is no longer hungry, has spent
too much time and money at table, has possibly over-imbibed and BILL YOSSES | EXECUTIVE CHEF | J O S E P H S C I TA R E L L A
 S T R AW B E R R Y C A N N E L L O N I

CANNELLONI 1. Place gelatin in a bowl of ice cold water, set aside to soften.
12 sheets gelatin 2. In a sauce pan, combine the strawberry puree and the sugar and bring to a
1 quart strawberry puree simmer over medium heat.
3/4 cup sugar 3. Squeeze excess water out of softened gelatin and dissolve the soft gelatin in the
hot puree. Pass through a fine mesh strainer.
4. Pour the mixture in a small square container and freeze.

CREAM FILLING 1. Place gelatin in a bowl of ice cold water, set aside to soften.
6 gelatin leaves 2. In a saucepan, combine half of the heavy cream with the sugar and vanilla
3 cups heavy cream, divided beans and bring to a simmer over medium heat.
1/2 cup sugar 3. Squeeze excess water out of softened gelatin and dissolve the soft gelatin in
3 vanilla beans, split and scraped cream mixture.
4 2 lbs. 8 oz. crème fraiche 4. Combine the hot mixture with the remaining heavy cream and crème fraiche.
S W E E T S

Pass through a fine mesh strainer.

5. Chill mixture until the gelatin sets.
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A S S E M B LY
1. In a bowl of a standing mixer, fitted with the paddle attachment, beat the cream mixture until soft.
2. Fill a pastry bag, fitted with a 1/ 2" plain tip with the cream mixture.
3. Unmold the strawberry puree and slice paper thin on a rotary slicer or a mandolin.
4. Line up squares of frozen strawberry sheets and pipe a cylinder of cream mixture onto edge closest to you.
PA S T RY C H E F 5. Working quickly, roll sheets around cream and transfer to a clean plate or a baking sheet.
Michael Moorhouse 6. Serve immediately with sorbet or reserve covered in the refrigerator.
7. Use within 24 hours.
 YUZU POT D’CRÈME

S E RV E S 8

YUZU CURD 1. Using a double boiler over medium high heat, combine 3/4 cup POPPY SEED PUREE 1. Combine all ingredients in a heavy bottomed saucepan and cook over
1 cup yuzu (available in of the yuzu juice, egg yolks, and sugar. 3
/4 cup poppy seeds medium low heat.
specialty Japanese markets) 2. Whisk continuously until thick and pale yellow. 1 cup sugar 2. Allow the syrup to simmer for approximately 45 minutes, or until the
12 egg yolks 3. Remove the yuzu and egg yolk mixture from the heat and 1 1/2 cups mineral or poppy seeds turn from grey to black. During this period you may need
2 cups sugar whisk in the butter. filtered water to add more water as it evaporates.
2 sticks unsalted butter 4. Heat the remaining 1/4 cup of yuzu juice over medium heat in 3. While it is still hot, puree in the pot with a hand held blender. The poppy
3 sheets gelatin, softened in a non-reactive saucepot and add the softened gelatin. seeds should break down. If not, just continue cooking for another ten
ice cold water 5. Remove from the heat and stir until the gelatin is dissolved. minutes and puree again.
6. Stir the dissolved gelatin mixture into the egg mixture. 4. Allow to cool. If the mixture becomes too thick after cooling, just add a
Note – the recipe can be made up to this point and stored in the refrigerator for up to three days. little water and stir until you get a maple syrup like consistency

6
TO FINISH THE 1. Combine the cream and sugar in a chilled mixing bowl or mixer. PHYLLO CUPS 1. Preheat your oven to 350º.
S W E E T S

MOUSSE 2. Slowly whisk the cream to soft to medium peaks. The cream should 6 phyllo sheets 2. Cut each phyllo sheet into 4 equal pieces, for a total of 24 squares.
1 quart heavy cream just begin to hold its shape. 6 – 4 ounce ramekins 3. Take one square and lightly coat with butter or oil. Keep the remaining squares
1/4 cup confectioners’ sugar 3. Fold cream into the curd a little bit at a time until well incorporated. 2 tablespoons butter or covered with a slightly moist kitchen towel to prevent them from drying out.
spray oil 4. Place another square on top. Continue until you have four squares. Repeat 5
Note – I like the sharp, sour flavor of the yuzu. Therefore, I tend to hold back on the cream. Add according
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to your taste. more times until you have a total of six squares that are four layers thick.
5. Take the six ramekins upside down and place them on a cookie sheet.
6. Spray or coat the outside with butter or oil.
7. Loosely drape one phyllo square over each ramekin.
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8. Bake approximately 15 minutes, until golden brown.

A S S E M B LY 1. Take a spoon full of the poppy seed puree and make horizontal streaks across
1 pint strawberries the bottom of the plate.
EXECUTIVE CHEF
2. Take one of the phyllo cups and place it in the middle of the plate.
Jake Klein
3. Spoon about 3/4 cup of yuzu mousse into the cup. Garnish with strawberries.

Note – At the restaurant, we use preserved roses, which can be quite difficult to find.
Diced strawberries would make a perfect alternative.
 BREAD PUDDING

3 cups heavy cream 1. In a saucepan, bring cream and half the sugar to a boil over medium heat.
1
/ 4 cup sugar, divided 2. Whisk the remaining sugar with egg yolks.
6 egg yolks 3. While whisking, pour some of the boiling cream over the egg yolks. While whisking,
1
/ 4 cup rum return the egg yolk mixture into the hot cream and continue to cook over low heat
Pinch of nutmeg until it coats the back of a spoon, approximately 1 minute.
Pinch of cinnamon 4. Add the rum and strain.
1 1/ 2 lbs. Italian bread with 5. Add nutmeg and cinnamon.
crust removed
and cut in 1-inch diced pieces 6. Sprinkle bread and raisins in a 9" pyrex dish.
1
/ 4 cup raisins 7. Pour custard over cut up bread cubes and raisins. Bake at 350º for approximately
30 minutes.

8
S W E E T S
Y O R K
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EXECUTIVE CHEF
Marva Layne
 W H I T E C H O C O L AT E PI N N AC L E WITH VA N I L L A M O U S S E

CONES 1. Take pieces of parchment paper and fold them over to make a triangle. Cut in half so you end
10 oz. white chocolate, chopped up with two triangles. Then roll the paper to create the shape of a cone and staple to hold.
1
/ 4 cup cocoa butter 2. Temper the white chocolate and the cocoa butter. In a glass bowl or plastic container, heat
together in microwave on medium power (50 percent, do not use high power) checking every 15
seconds, stirring to evenly disperse heat, for no more than a total of 2 minutes or less. You
don't want to fully melt the chocolate in the microwave.
3. Once the chocolate becomes shiny, do not continue to microwave (it won't look melted).
Remove from the microwave and stir for 1 minute to complete the melting process and stabilize
the temperature.
4. Pour into cones and then invert on a wire rack allowing excess chocolate to drip out.
5. Just before they dry, approximately 5 to 10 minutes, lay them on their side.

MOUSSE 1. Boil the sugar, glucose, and 1/ 3 cup water together until it turns caramel in color.
1 cup sugar 2. Carefully add the remaining 2/3 cup water and bring back to a boil.
10
6 Tbsp. glucose 3. Remove from flame and cool.
S W E E T S

1 cup water 4. Once cool, add condensed milk, salt, and vanilla.
1 1/ 4 cups condensed milk 5. In a separate bowl, whip the heavy cream to soft peaks.
Pinch of salt 6. Take about 1/5 of the whipped cream and fold it into the caramel mixture.
1
/ 2 tsp. vanilla extract 7. Then take the caramel and fold it into the rest of the whipped cream.
2 1/ 4 cups heavy cream 8. Pipe the mousse into the cones. Fill a little higher than the top.
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9. Invert onto parchment lined sheet tray and put in freezer overnight.

B A L S A M I C S AU C E 1. Heat sugar in a pot over a medium-high heat, stirring ever so slightly to assist the melting
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1 1/ 3 cups sugar process and cook until it turns medium golden in color.
9 oz. water 2. Carefully add the water and vinegar and cook over a medium flame until thick enough to coat
1 cup balsamic vinegar the back of a spoon.
1
/ 2 pint raspberries 3. Put the raspberries and blackberries in the pot and carefully stir until coated.
1
/ 2 pint blackberries 4. Remove from flame and chill.

PA S T RY C H E F
Marc Aumont
A S S E M B LY
1. Peel paper from cone and place on a plate.
2. Decorate with berries and sauce.
 MILLE FEUILLE

M I L K C H O C O L AT E C R E A M 1. In a small saucepan, bring cream to a boil over high heat.

S E RV E S 1 2
1 cup heavy cream 2. Place chocolate in a bowl and slowly incorporate hot cream
5 oz. milk chocolate, chopped into the chocolate, stirring until smooth.
M I L K C H O C O L AT E B I S C U I T 1. Preheat oven to 400º.
3. Cover, chill and allow to rest for several hours.
/4 cup cake flour
1
2. Combine and sift flour and 2 tablespoons of sugar. Reserve.
4. In an electric stand mixer, whip until stiff.
2 1/2 Tbsp. granulated sugar 3. In a medium size bowl, thoroughly incorporate butter
5. Transfer to a pastry bag fitted with a large, straight tip.
9 Tbsp. unsalted butter, softened into melted chocolate. Stir in egg yolks and invert sugar.
4. Meanwhile, begin whipping egg whites, adding 2 tablespoons Reserve.
5 1/2 oz. milk chocolate, melted
4 large eggs, separated of sugar, to soft peaks.
5. Fold in sifted cake flour, followed by the milk chocolate base. PRALINE FEUILLETINE 1. In a large bowl, combine melted chocolate and praline paste.
2 Tbsp. invert sugar (usually found
in jars in cake decorating supply 6. Bake in a prepared 9 x 9 inch square pan or baking dish for 13 3 oz. milk chocolate, melted 2. Stir in feuilletine until completely combined.
shops) to 18 minutes. Allow to cool. Store under refrigeration. 5 oz. ( 2/ 3 cup) praline paste 3. Transfer to a silpat or parchment-lined surface. Place a second
2 Tbsp. granulated sugar 7. Cut into rectangles measuring 1" by 3" and reserve for assembly. 5 oz. ( 2/ 3 cup) feuilletine liner on top and roll to a 1/4" thickness with a rolling pin.
(can be found in specialty stores) Chill.
PRALINE CREAM 1. In a small saucepan, heat cream just until warm. 4. Remove from refrigeration and cut into rectangles measuring
12
3 oz. heavy cream 2. Place praline paste in the bowl of an electric stand mixer. 1" by 3". Reserve.
S W E E T S

2
/ 3 cup (5 oz). praline paste Using the paddle attachment, slowly incorporate the cream,
mixing until completely emulsified. PEDRO XIMENEZ SOAKED 1. Combine prunes and sherry in a small, lidded container and
PRUNES allow to soak up to 24 hours. Reserve.
3
/4 cup prunes, pitted and chopped
1
/2 cup sherry, preferably a sweeter
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Pedro Ximenez style

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A S S E M B LY
36 Ecuadorian chocolate plaquettes, 3 1/2" by 4"
Maldon sea salt
1. Onto each serving plate, place 1 chocolate plaquette, topping each with a rectangle of the biscuit.
PASTRY CHEF 2. Follow the biscuit with a second plaquette and a rectangle of feuilletine.
Michael Laiskonis 3. Pipe 2 lines of the milk chocolate cream onto the feuilletine, finishing the presentaton with a
final chocolate plaquette.
4. Sauce the plate with the praline cream and prunes.
5. Sprinkle with a few grains of Maldon sea salt.
6. Serve immediately.
 L E M O N M E R I N G U E TA RT W I T H L E M O N G R A S S B LU E B E R RY S AU C E
AND WHIPPED CREAM

MAKES 36 I N D I V I D U A L TA R T S

TA R T 1. Cream butter and sugar. Add flour and then eggs. Chill overnight. LEMON FILLING 1. Bring juice, sugar, and butter to a rolling boil.
6 cups flour 2. Roll dough to 1/ 8" thick and mold into individual 2 1/ 2" tart shells. 1 1/3 cups lemon and lime juice 2. Whisk yolks and second sugar together.
8 sticks butter Let sit in the refrigerator for a few hours. 3
/4 cup plus 1 Tbsp. sugar 3. Lower heat and add egg yolks / sugar mixture.
2 cups sugar 3. Remove from refrigerator and cover with parchment paper. Place 2 sticks plus 1 Tbsp. butter 4. Whisk constantly while bringing it back to a boil.
3 eggs beans on top to weigh down the parchment paper and help keep 7 egg yolks 5. Strain into a clean bowl and chill.
the tarts flat. 3
/4 cup plus 1 Tbsp. sugar
4. Bake at 375º for 8 to 10 minutes. 6 eggs

SWISS MERINGUE 1. Heat egg whites until just barely warm to the touch (100º) in a L E M O N G R A S S B L U E B E R RY S AU C E 1. Bring all ingredients to a boil.
7 egg whites double boiler, while whisking gently. 4 1/2 pints blueberries 2. Remove cinnamon sticks
14 1 box superfine sugar 2. In a kitchen aid or with a hand mixer, whip egg whites and sugar 3 cups sugar 3. Puree in a food processor or blender in batches.
to stiff peaks. 6 stalks lemongrass (ethnic section of market) 4. Strain and chill.
S W E E T S

3. Place meringue in a star-tipped pastry bag. 6 sprigs lemon thyme

1 cup lemon juice
6 cinnamon sticks
1
/2 tsp. ground cloves
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A S S E M B LY
1. Pipe or spoon the lemon filling neatly into the tart shells.
2. Let chill in the refrigerator.
3. Pipe the meringue on top of the tarts.
4. Lightly burn under a broiler briefly, or use a hand torch.
5. Use lemongrass blueberry sauce to decorate the plate.
PASTRY CHEF
Morgan Larsson
 CARAMELIZED PEAR WITH POUND CAKE

CARAMEL 1. Pour the 1 cup of water and the sugar into a heavy-bottomed pan. POUND CAKE 1. In a mixer, beat butter and sugar until pale. Add eggs and continue to beat
1 cup water 2. Place on high heat and boil until sugar starts to color, approximately 10 4 oz. butter, softened until light and fluffy, scraping down the sides at least once.
2 cups sugar minutes. Allow the caramel to turn amber and then turn the heat down 1
/2 cup sugar 2. Add flour and baking powder and pulse. Once mixed, beat until satin gloss
1
/2 cup water under the pan. 2 eggs, room temperature texture appears.
3. Add the 1/2 cup of water slowly as the caramel will splash. Continue to 1
/2 cup all purpose flour 3. Separate 1/4 of the mix and add the cocoa powder to it by hand.
cook for 1 minute. 1
/4 tsp. baking soda 4. Place 4" rings on parchment lined sheet pan with a non-stick spray.
1 Tbsp. cocoa powder Spray the rings before filling.
POACHED PEARS 1. Peel the pears, following the shape of the pear. Core out the pear from the 5. With a piping bag and small plain tip, pipe the chocolate mix in small dots
4 bosc pears bottom, using a melon baller. against the edge of the ring (7 in each ring).
1
/2 cup sugar 2. Take the caramel in the pan and add sugar and water. 6. Then fill the ring in with the white cake mix using a piping bag so as not
1 cup water 3. Submerge the pears in the liquid and cover with a circle of parchment paper. to disturb the chocolate mix around the edge.
Prepared caramel 4. Bring liquid to a boil and then turn down to a simmer for 30 minutes, 7. Bake at 325º for 20 to 25 minutes.
occassionally rotating the pears.
O AT M E A L C R I S P 1. Combine all ingredients in a food processor. Pulse the mix together. Do
C A R A M E L PA S S I O N 1. Boil sugar and water to a dark amber color. 1
/8 cup almonds, toasted not mix too much. You don’t want it too fine.
S AU C E 2. Carefully add passion fruit juice and continue to boil for 1 minute. Cool. and cooled 2. Spread the mixture out on a sheet pan and bake at 350º until golden
16
1 cup passion fruit juice 3. Once cold, pour this over the pear and along the plate to serve 2 Tbsp. butter brown, 5 to 7 minutes.
S W E E T S

1 cup sugar 2 Tbsp. all purpose flour 3. This is used under the ice cream to hold it in place and give a crisp texture.
1 cup water 1
/8 cup dark brown sugar
1
/4 cup quick oats
1
/2 tsp. ground cinnamon
1
/2 tsp. ground ginger
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PA S S I O N S O R B E T 1. Simply mix together and freeze in an ice cream machine.

2 cups passion fruit juice
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1 1/2 cups simple syrup

VA N I L L A I C E C R E A M 1. Whisk together the egg yolks and sugar.

10 egg yolks 2. Put half and half and vanilla bean in a saucepan to boil.
3
/4 cup sugar 3. Take 1/2 of it and pour it in with the egg yolks while whisking constantly.
1 qt. half and half Then return it all to the pot and cook until it thickens enough to coat the
PASTRY CHEF
1 vanilla bean, split back of a spoon.
Pa u l No l a n
4. Remove from heat and strain through a fine strainer into a clean bowl.
5. Cool down and run in an ice cream machine.
6. The vanilla ice cream will be combined with the passion fruit sorbet to
make a ribbon effect. This can be done by running them through the ice
cream machine together for a turn or two.
 O V E N R O A S T E D S T R AW B E R R Y, B L A C K S E S A M E M A C A R O O N ,
A L M O N D S O U P, A N D R O S E P E T A L S

OVEN ROASTED 1. Rinse and hull the strawberries. ALMOND SOUP 1. In a saucepan over medium heat, bring the milk and almond flour
S T R AW B E R R Y 2. In a bowl, toss the strawberries in sugar and peppercorn. 2 cups milk to a boil, whisking often.
12 strawberries 3. Heat the olive oil and butter in a small pan over high heat and sear 3
/4 cup almond flour 2. Set aside for 15 minutes and then strain through a fine mesh strainer.
1 cup sugar the strawberries. 1
/2 cup almond cream (recipe 3. Using a hand held blender, puree a 1/2 cup of the almond cream
Pinch of peppercorn 4. To finish, place strawberries on a pan and bake in a 350º oven for below) into the milk.
1 Tbsp. olive oil approximately 8 minutes.
1 Tbsp. unsalted butter ALMOND CREAM 1. In a standing mixer fitted with a paddle attachment, cream the
1
/2 cup unsalted butter, softened butter and almond powder together until light.
CANDIED ROSE 1. Dip each petal in the egg whites, lightly beaten and cover in sugar. 1
/2 cup almond powder 2. Beat in the sugar.
P E TA L S 2. Lay them flat on a parchment paper-lined sheet pan and allow to 1
/2 cup sugar 3. Add the egg and then the yolk, scraping the bowl down between
1 rose (petals only) dry at room temperature over night. 1 egg each addition.
2 egg whites 1 egg yolk 4. Mix in the calvados until fully incorporated.
1 cup sugar 3 Tbsp. calvados
18
BLACK SESAME 1. Sift the almond powder and half the confectioners’ sugar together.
S W E E T S

MACAROON 2. In a bowl of a standing mixer, whisk the egg whites with the remaining
1 cup almond powder confectioners’ sugar, and egg white powder until stiff peaks form.
2 cup confectioners’ sugar, 3. Fold almond sugar mixture into the whites in three stages until
divided
incorporated.
3 large egg whites
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4. Using a pastry bag fitted with a 1/2” plain tip, pipe the mixture into
1
/2 tsp. egg white powder 2" diameter circles on parchment paper-lined sheet pan, sprinkle
Black sesame seeds with sesame seeds and let rest for 15 to 20 minutes to form a “skin”.
5. Bake at 225º until done – rotating every 4 minutes. They should
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be hard and dry with little to no color.

A S S E M B LY 1. On a rectangular white plate, place a macaroon in the center. Top

Saba, to garnish with 3 strawberries and then chocolate cigarettes.
EXECUTIVE CHEF / OW N E R Microthyme, to garnish 2. Place a trail of almond soup foam next to the macaroon.
Jacky Pluton Chocolate cigarettes, to 3. On the left hand side of the plate, draw an X with the saba from the
garnish top end to the bottom end, then draw another line straight down
CHICAGO the center of the X.
4. Place a rose petal on each top end of the line towards the edge.
5. Garnish the top right corner of the plate with a line of microthyme.
 DECONSTRUCTED BLACK FOREST CAKE

C H O C O L AT E S O U R C R E A M 1. Preheat the oven to 350º. FUDGE POT 1. Heat the oven to 300º.
CAKE 2. Butter and then line a rectangular sheet cake pan (9 X 13) with 2 oz. best-quality bittersweet 2. Place the chopped chocolate in a bowl.
1 stick unsalted butter, softened parchment paper that extend up the short ends, lengthwise, to use chocolate, chopped 3. Combine the cream and salt in a saucepan and bring to a boil over
at room temperature
as handles to lift the cake out of the pan. 2 cups heavy cream medium-high heat. As soon as it boils, remove from heat and pour
1 1/2 cups light brown sugar,
packed 3. In a mixer fitted with a whisk attachment (or using a hand mixer), Pinch of salt over the chocolate, mixing until melted. Put saucepan back on the stove.
cream the butter until smooth. Add the sugar and eggs and mix 3 egg yolks 4. Whisk the yolks and sugar together in a medium bowl.
2 eggs
until fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda 1
/4 cup sugar 5. A little at a time, add all the hot chocolate mixture to the egg mixture,
1 tsp. pure vanilla extract
and salt and mix until incorporated. Add half of the flour, then mixing after each addition.
6 Tbsp. unsweetened cocoa
powder half of the sour cream, and mix until incorporated. Repeat with 6. Pour back into the saucepan and heat it over medium heat until slightly
1 1/2 tsp. baking soda the remaining flour and sour cream. Drizzle in the hot coffee and thickened. The mixture should be thick enough to smoothly coat the
1
/4 tsp. salt mix until smooth. The batter will be thin. back of a wooden spoon. Run your finger down the back of the spoon.
1 1/2 cups sifted cake flour 4. Pour into the prepared pan and bake until the top is firm to the When the edges do not blur, the mixture is ready.
2
/3 cup sour cream touch and a toothpick inserted into the center comes out clean, 7. Pour the mixture into 8 or 10 mini ramekins and place in a hot water
3
/4 cup hot coffee about 35 minutes. Halfway through the baking, quickly rotate the bath. The water should come 2/3 up the sides of each ramekin.
pans in the oven to ensure even baking, but otherwise try not to 8. Cover the pan tightly with foil and bake in the center of the oven until
open the oven. almost set but still jiggly in the center, 20 to 30 minutes. (The custard
5. Let cool in the pan. Chill it (even over night) then lift it out of the will finish cooking as it cools).
20
pan by the paper and cut out round plugs 2-3 inches in diameter of 9. Remove from the water bath and let cool 15 minutes.
S W E E T S

cake with a round pastry cutter or round cookie cutter. Keep 10. Tightly cover each ramekin with plastic wrap, making sure the plastic
wrapped up until ready to serve (they can be frozen at this point) does not touch the surface of the custard. Refrigerate at least 2 hours.

CHERRY COMPOTE 1. In a sauté pan, place the cherries and sugar and heat together a bit to help
1 1/2 cups bing or sour pitted the cherries give off some of there juices.
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cherries 2. Add the red wine and continue simmering a few minutes to cook down
1
/4 cup sugar slightly. Strain off the juice from the cherries and return it to the pan.
11/4 cup red wine Meanwhile start cooling the cherries. Continue cooking the juices to
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thicken slightly then add it back to the cherries and cool.

WHIPPED CREAM 1. Whip the cream with the sugar till stiff.
1
/2 cup heavy cream, chilled 2. Keep chilled until ready to use.
1
/2 tsp. sugar

A S S E M B LY
Kirsh, chilled
EXECUTIVE PASTRY CHEF
Gale Gand 1. On a large plate, place one plug of chocolate sour cream cake.
2. Next to that, place a mini ramekin of the chocolate fudge pot.
CHICAGO 3. Take a dessert spoonful of the cherry compote and make an arched swoosh of it across the plate.
4. Dip a dessert spoon in warm water and run it through the whipped cream to make a quenelle, then place
that on the plate.
5. Finally pour a small shot of Kirsh into a tiny glass and place it next to everything.
 TOWER OF C H O C O L AT E

M I L K C H O C O L AT E 1. Melt chocolate in a bowl over a pot of simmering water, being C H O C O L AT E M E R I N G U E 1. In a bowl of a standing mixer, whip egg whites until stiff.
MOUSSE careful not to let chocolate get too hot. 2 egg whites 2. Add 1/ 2 of sugar and whip until glossy, about 30 seconds.
7 oz. milk chocolate 2. Sprinkle gelatin on Kahlua, and set aside to soften. 1
/2 cup superfine sugar, divided 3. Sift cocoa and remaining sugar together and fold into the egg
1 1/2 tsp. powdered gelatin 3. Whisk together yolks, sugar and white wine in a bowl over 1 tbs. cocoa whites.
1
/4 cup Kahlua boiling water until light and thick, approximately 10 minutes. 4. Using a pastry bag fitted with a 1/2-inch plain tip, pipe out
3 egg yolks 4. Melt gelatin and Kahlua over a pot of simmering water. 2 1/2-inch circles on parchment lined 12x18 pan and
2 1/2 Tbsp. sugar 5. Whisk chocolate into yolk mixture, then gelatin. bake at 250º for 2 hours
4 Tbsp. white wine 6. In a separate bowl, whip cream to soft peaks and fold in.
2 cups heavy cream 7. Refrigerate for at least 2 hours. C H O C O L A T E C A K E (FOR TOP) 1. In a standing mixer fitted with the paddle attachment, beat the
5 1/2 Tbsp. unsalted butter, butter and sugar until light.
C H O C O L AT E S P E A R S 1. Temper chocolate. softened 2. Add the yolks one at a time mixing well after each addition.
6" tall and 1" at base in a 2. Spread thinly on two 12 x 18-inch parchment lined pans.
1
/4 cup sugar 3. Add almond flour, chocolate and vanilla, mixing until combined.
triangular shape 3. Sprinkle with almonds. 3 eggs, separated 4. In a clean bowl, whip whites to soft peak and fold into mixture.
1 lb. bittersweet chocolate 4. Using a paring knife, cut into spears when it is set. 1
/2 cup almond flour 5. Spread mixture into a 9 x 13 buttered, papered, and floured pan.
1 cup sliced almonds, toasted 4 oz. semisweet chocolate, melted 6. Bake at 350º for 15 minutes.
22
1
/2 tsp. vanilla
S W E E T S

B R O W N I E ( FOR BOTTOM ) 1. Melt chocolate and butter together in a bowl over a pan of
2 1/2 oz. unsweetened chocolate simmering water. Remove.
8 Tbsp. unsalted butter 2. Whisk in the sugar, eggs and vanilla.
1 cup sugar 3. Fold in the flour and walnuts.
2 eggs 4. Pour into a 9 x 13 greased pan.
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1 tsp. vanilla 5. Bake at 350º for 15 minutes.

3
/4 cup flour
3
/4 cup chopped walnuts
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A S S E M B LY
1. Cut chocolate cake and brownie into 2 1/ 2" circles with a plain round cutter.
EXECUTIVE CHEF 2. Fill a pastry bag fitted with a 1/ 2" star tip with the milk chocolate mousse
Wa l d y M a l o u f 3. Pipe a small quantity of milk chocolate mousse on plate and place brownie on the mousse.
4. Pipe a layer of milk chocolate mousse on brownie and top with the chocolate meringue.
5. Pipe another layer of milk chocolate mousse on the meringue and top with the chocolate cake.
6. Place 4 chocolate spears around the sides, using a little mousse as glue.
 PRUNES AND C H E S T N U T S C O N F I T, A R M A G N A C I C E C R E A M ,
AND C RU N C H Y WA L N U T T U I L E

ARMAGNAC ICE CREAM 1. Mix the milk, heavy cream, egg yolks, sugar, milk powder and the P U F F PA S T RY # 1 1. Mix the cold butter and the flour in a bowl until you receive a nice
2 1/4 cups milk glucose in a saucepan and bring the mixture to a temperature of 185° 2 cups butter, cold dough.
3
/4 cup heavy cream in a bain-marie. 1 cup flour 2. Reserve in the refrigerator for 3 hours.
2 egg yolks 2. Soak the prunes in the Armagnac. 3. On a floured surface, roll out the dough and form a square (1/2" thick).
2
/3 cup sugar 3. Add the soaked prunes to the warmed mixture and transfer it into Reserve.
1
/4 cup milk powder an ice cream maker.
1 Tbsp. glucose 4. Freeze accordingly. P U F F PA S T RY # 2 1. Mix all of the ingredients quickly for about 2 minutes (do not knead!).
1
/2 cup prunes 1 1/4 cups flour 2. Reserve in the refrigerator for 3 hours.
1
/4 cup Armagnac 1
/2 Tbsp. salt 3. On a floured surface, roll out the dough in a smaller square than the
3
/4 cup butter, one done previously with pastry #1 (1/2" thick).
C H E S T N U T C H A N T I L LY 1. Gently mix both ingredients together until stiff. room temperature 4. Put the square made with pastry #2 on top of the square made with
1 cup heavy cream, whipped
1
/4 cup water pastry #1 and fold the bigger square like an envelope.
1
/4 cup chestnut cream Icing sugar 5. Roll out until 1/2" thick and fold it into 4.
6. Roll it again until 1/2" thick and fold it into 3.
24 WA L N U T T U I L E 1. Mix the sugar, flour and the walnut powder together. 7. Reserve for 2 hours. Then roll it again until 1/2" thick and fold it into 3.
1 cup sugar 2. Add the milk, butter, and walnuts until dough is slightly thickened. 8. Roll it as thin as possible.
S W E E T S

1 Tbsp. flour 3. Place a silpat sheet on a sheet pan or cookie sheet. Smear the mixture 9. Sprinkle some icing sugar onto both sides and bake at 350° until you
2 tsp. walnut powder on the silpat sheet. see that the sugar caramelizes.
4 Tbsp. milk 4. Bake in the middle of the preheated oven at 330° for 8 minutes, 10. When cooled down, cut into rectangles 6" x 1 1/2".
1
/3 cup butter, melted until golden.
4 Tbsp. walnuts, chopped 5. Transfer a tuile with an offset spatula to a second sheet pan covered
Y O R K

by a piece of nonstick aluminum foil Cut rectangles of 1 1/2" x 5 1/2".

6. You may need to reheat the tuiles for a few seconds frequently to
prevent breakage and allow cutting.
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A S S E M B LY
1. Put one rectangle of the puff pastry on to a plate.
2. Place the ice cream on top and then the chestnut chantilly.
PASTRY CHEF
3. Garnish with a walnut tuile.
Pierre Gatel
 H O N EY L E M O N P O L E N TA C A K E

CAKE 1. Combine cream and milk. Bring to a boil. Add polenta, stirring constantly
1 lb. unsalted butter for 15 minutes. Set aside.
5 cups sugar 2. In a mixing bowl, add the butter and sugar. Mix until smooth.
4 cups all purpose flour 3. Mix in cooked polenta. Add eggs and mix until smooth.
4 cups instant polenta 4. Mix in dry ingredients and add lemon oil. Mix for 2 minutes.
2 cups milk 5. Coat molds with a non-stick cooking spray. Fill each mold 2/ 3 high.
2 cups cream 6. Bake at 350 degrees for 15 to 18 minutes.
3 tsp. baking powder 7. Let cool and unmold. Garnish with Vin Santo sauce and whipped cream.
1 tsp. salt
2 tsp. black pepper
1 Tbsp. vanilla
26
1 Tbsp. lemon oil
S W E E T S

11 eggs
20 - 4 oz. disposable
aluminum molds

V I N S A N TO S AU C E 1. Split the vanilla bean lengthwise and scrape the seeds.

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4 cups honey 2. Combine seeds and pod in a pot with Vin Santo & honey.
6 oz. Vin Santo 3. Bring mixture to a boil and lower to a simmer. Simmer for 3 to 5 minutes
1 vanilla bean to cook out alcohol. Let cool.
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EXECUTIVE CHEF
Vinny Scotto
 C H O C O L AT E L AY E R C A K E

M A K E S 1 10" CAKE
(3 L AY E R S )

C H O C O L AT E L AY E R C A K E 1. Butter and line three 10" round cake pans with parchment paper.
3 1/ 2 cups sugar 2. Preheat oven to 350º.
3 eggs 3. In the bowl of a mixer fitted with a whisk attachment, whisk together the sugar,
3
/ 4 cup canola oil eggs, and oil.
1 Tbsp. vanilla extract 4. Add the vanilla, buttermilk, and coffee and continue to whisk.
1 1/ 2 cups buttermilk 5. Sift together the flour, cocoa powder, salt, baking powder, and baking soda.
1 1/ 2 cups cooled brewed coffee 6. Add all of the dry to the wet and whisk for 2 minutes on medium speed.
2 2/ 3 cups flour 7. Scrape down the sides of the bowl and whisk for an additional minute to insure
1 1/ 2 cups cocoa powder batter has no lumps.
1 1/ 2 tsp. salt 8. Fill the cake pans half way and bake until cake springs back and the edges
28
1 1/ 2 tsp. baking powder are coming away from the sides, about 20 minutes.
S W E E T S

1 Tbsp. baking soda

C H O C O L AT E F R O S T I N G 1. Melt the chocolates together and let cool to room temperature.

12 oz. bittersweet chocolate, chopped 2. In a saucepan, mix the cocoa powder, coffee, and buttermilk and cook over medium
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10 oz. milk chocolate, chopped heat until boiling, make sure to continually stir with a spatula and scrape the bottom
3
/ 4 cup cocoa powder of the pan as not to let the cocoa scorch.
1
/ 3 cup brewed coffee 3. Let mixture cool to room temperature.
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1
/ 3 cup buttermilk 4. In a mixer, cream the butter, powdered sugar and the vanilla only until there are
1 1/ 4 cups confectioners’ sugar, sifted no lumps.
4 sticks butter, softened 5. Add the cooled cocoa mixture and stir until incorporated.
2 Tbsp. vanilla 6. Add the melted chocolate and fold in.
1
/ 8 tsp. salt 7. Finish with a pinch of salt and the corn syrup.
1
/ 4 cup corn syrup
PASTRY CHEF
Jennifer Giblin
 SLOW ROASTED PINEAPPLE WITH COCONUT SORBET AND
GRANOLA CRUMBLE

S E RV E S 6 - 8

ROASTED PINEAPPLE 1. Preheat the oven to 150º. GRANOLA CRUMBLE 1. Combine all ingredients in a mixing bowl and set aside.
1 cup sugar 2. Place sugar in a medium sized saucepan over medium heat and 2 Tbsp. dark brown sugar 2. Refrigerate if making the day before.
6 Tbsp. coconut milk bring to a boil. Cook until it reaches a dark caramel. 1
/ 3 cup plus 1 Tbsp. granola
3. Carefully add the remaining ingredients, except for the pineapples. 2 Tbsp. butter, softened
1 1/2 bananas
Cook over low heat until the bananas are tender, Approximately 2 Tbsp. all-purpose flour
Freshly squeezed juice of 1/2 lime
15 minutes. 1
/ 4 tsp. ground ginger
Pinch star anise 4. Press through a fine-meshed sieve, making sure to push the 1
/ 4 tsp. ground cinnamon
5 Tbsp. water bananas through completely. 1
/ 4 tsp. ground anise in powder
3 Tbsp. Malibu liquor 5. Combine the caramel-banana purée and the fresh pineapples in a
1 whole medium fresh ripe shallow, oven-proof baking dish and bake for 2 hours, basting and
COCONUT SORBET 1. In a large saucepan over medium heat, combine all the
pineapple, peeled, cut in half, turning pineapple pieces every ten minutes. Remove and let cool.
and cored 15 oz. coconut purée ingredients except for the lime juice and lime zest and
6. Once cooled, cut each pineapple half in two pieces. Cut length
1 cup sugar cook until they reach 181º on a candy thermometer.
30 wise into 1/4 inch slices.
1 1/ 2 cups water 2. Mix well using a hand-held immersion blender.
7. Refrigerate if making a day ahead.
S W E E T S

Pinch lime juice 3. Let the mixture develop overnight in the refrigerator.
1
/ 2 lime zest 4. Add the lime juice and zest before processing in an ice
cream machine.
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A S S E M B LY
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1. Place the crumble mixture in an oven proof baking dish and heat at 300º until lightly warmed. Set aside.
2. Also warm the pineapple pieces just before serving. Sprinkle with the lime juice and set aside.
3. Divide the pineapple pieces between individual serving plates arranging them in a layered pattern.
4. Sprinkle pineapple with warmed crumble mixture.
5. Place scoops of sorbet alongside the pineapple and serve immediately.
PASTRY CHEF
Je a n Fr a n c o i s B o n n e t NOTE FROM THE CHEF
This dessert is composed of three distinct elements each of which can be prepared one day ahead. However, they
should be assembled just before serving. At DANIEL, we make the dessert with passion fruit sorbet on a meringue
base. For this recipe we have substituted coconut sorbet and eliminated the meringue. Not to worry, the crumble
will add plenty of crunch.
 FOR THE CRUST 1. Preheat the oven to 350º Fahrenheit. Grease a 9" x 18" baking sheet
MANGO CHEESECAKE 2 /2 cups all-purpose flour
1
and set aside.
/3 cups confectioners’ sugar
2 2. Place the flour and sugar in a food processor and pulse to combine well.
1 1/2 sticks unsalted butter, cold Add the butter and pulse until it has a bread crumb consistency; then
2 Tbsp. ice cold water add the water and pulse for 4 short bursts.
S E RV E S 9
1 1/2 cups slivered almonds 3. Flatten the mixture onto the greased baking sheet andcool in the refrig
MANGO CHEESECAKE 1. Preheat the oven to 300º Fahrenheit. /2 cup plus 2 Tbsp. clarified
1 erator for 10 minutes. Bake for 10 minutes; then turn the baking sheet
FILLING 2. Place the cream cheese in a food processor and blend until smooth; 180º
butter, melted
3
/4 lb. (12 oz.) cream cheese, add sugar and blend until smooth. Be sure to scrape down the sides and bake for an additional 10 minutes. Allow to cool on a rack.
cut into cubes and softened
with a spatula. Add eggs and pulse until well-blended. Pour the puree 4. Place the crust in a food processor and process into fine crumbs. Add
1
/4 cup plus 2 Tbsp. sugar Note: The leftover crust can be
and the lime juice into this mixture and blend for 3 minutes.
3 eggs stored in the refrigerator for up to the almonds and pulse in 4 short bursts. Add the 1/2 cup of clarified
3. Divide the mixture equally among the molds.
1 3/4 cup (15 oz.) mango puree two weeks. Prior to use, leave the butter and pulse in 6 short bursts. The mixture should have a bread
4. Take a deep baking pan and place the filled molds in the pan. Add cold
2 tsp. lime juice crust out for about two hours, or crumb consistency and should come together easily when handled.
water in the pan, so that the water level reaches 3/4 the height of the molds.
5. Place the pan in the oven and bake for 45 minutes. Carefully turn the microwave the quantity needed to 5. Take the 9 individual cylinder molds (3" high and 2" in diameter; with
pan 180º and bake for another 20 minutes. soften the butter before use. no base) and cover one end with aluminum foil so that it completely
6. At this point, turn off the oven and leave the cheesecakes inside the covers the outside of the cylinder. Place on baking sheet foil side down.
oven for about 30 minutes. Remove molds from the pan and cool to 6. Brush the inside of the mold with melted butter including the foil
room temperature. When the molds are cool, remove the foil and bottom. Put in a Tbsp. of the above prepared crust in each, press down
cover the bottom of each mold with plastic wrap. Chill overnight. to flatten it evenly at the bottom. Chill in refrigerator for 10 minutes.
7. Bake at 350º until the crust has a deep golden brown color, about 15
PA S S I O N F R U I T- M A N G O 1. Put sugar, water and corn syrup in a pan and caramelize over a low minutes. Remove from the oven and cool before adding the filling.
32 S AU C E flame until golden brown, about 5 minutes.
2 Tbsp. sugar 2. Add butter immediately. After the butter melts halfway, add the puree
S W E E T S

A S S E M B LY 1. Take the cheesecakes and run a small knife around the edge of the
1 Tbsp. water and cook for another minute or so until smooth.
Individual mango cheesecakes mold to loosen them. Carefully push the cheesecake down so that the
3
/4 tsp. corn syrup 3. Cool the sauce and serve it at room temperature. 1
/2 cup sugar cheesecake stands on the crust base.
2 Tbsp. unsalted butter
Passion fruit-mango sauce 2. Sprinkle the top of each cake evenly with 1 1/2 teaspoons of sugar and
1
/4 cup passion fruit puree (available
frozen food section of most markets) 2 fresh mangoes, peeled and burn it with a propane or butane torch (available at gourmet supply
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julienned (cut into very thin

1
/4 cup mango puree stores). Circulate the torch for even coloring. Once the sugar melts,
strips)
bubbles and turns to a golden color, allow to cool for about a minute
before serving.
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3. Place cheesecake in the middle of each plate; drizzle 2 tablespoons of

sauce around it and put some julienned mango in a heap on the side.
4. Serve immediately.

NOTE FROM THE CHEF

These small cheesecakes should be made one day before serving. This recipe makes 9 individual servings
PASTRY CHEF
and as it is a fragile cheesecake, I would not recommend converting it into one large cake. Clarified butter
Surbhi Sahni can be found in the ethnic food section of markets or at healthfood stores – also known as Ghee.
 C A L A M A N S I G E L AT I N

1 qt. yellow watermelon puree 1. Mix 3 cups of the puree with the honey.
1 1/ 2 cups Calamansi honey 2. Place remaining cup of puree in a bowl and sprinkle gelatin
3
/ 4 cup unflavored gelatin powder on the surface.
Assorted fruits, chopped (mango, kiwi, pineapple) Allow gelatin to soften, approximately 5 minutes.
3. Place bowl of gelatin over a pan of simmering water to
melt gelatin.
4. Add gelatin to puree mixture.
5. Place in molds and refrigerate to set.
6. Decorate plates with chopped fruit and place gelatin on top.
34
S W E E T S
Y O R K
N E W

EXECUTIVE CHEF
Rober to Pagan
 C H O C O L AT E H E AV E N

C H O C O L AT E CAKE 1. Preheat the oven to 350º. CRÈME ANGLAISE 1. Mix together the milk and 1/2 the sugar. Bring to a boil.
2 Tbsp. all purpose flour 2. Sift together the flour and cocoa powder. 1 1/ 4 cups milk 2. Whisk together the other 1/2 of the sugar with the egg yolks.
2 Tbsp. extra bitter cocoa powder 3. Beat the 2 egg whites, eggs, and granulated / 4 cup granulated sugar
1
3. Pour the hot milk into the egg yolks in a steady stream while
2 egg whites sugar until fluffy and double in volume. 6 egg yolks whisking constantly.
2 eggs 4. Whisk the 3 egg whites with the superfine 2 sheets gelatin, bloomed 4. Put in a double boiler and cook until thick while stirring
/3 cup plus 2 Tbsp. granulated sugar
1
sugar until stiff peaks form. constantly with a wooden spoon.
3 egg whites 5. Fold the egg mixture into the egg white 5. Soak sheets of gelatin in cold water until they become soft.
3 Tbsp. superfine sugar mixture. Gently foldin the flour mixture. Remove softened sheets from water and squeeze out the excess.
6. Bake for 10 to 12 minutes. 6. Add in the bloomed gelatin and strain.

W H I T E C H O C O L AT E 1. Melt the white chocolate and cocoa butter.

MOUSSE 2. Add in the hot crème anglaise and stir until smooth.
36
4 oz. white chocolate, chopped 3. Let cool.
S W E E T S

1 oz. cocoa butter 4. Whip cream to soft peaks. Fold into crème anglaise/chocolate
/ 2 cup hot crème anglaise
1
mixture.
1 cup whipped cream
Y O R K
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EXECUTIVE CHEF
Nicholas Lee
M I L K C H O C O L AT E M O U S S E 1. Melt the milk chocolate and add in the hot crème anglaise.
/ 2 cup hot crème anglaise
1
Stir until smooth and let cool.
5 / 2 oz. milk chocolate, chopped
1
2. Whip the cream until soft peaks and fold in to cool crème
/ 4 cup whipped cream
3
anglaise/chocolate mixture.

D A R K C H O C O L AT E M O U S S E 1. Melt the dark chocolate and add in the hot crème anglaise.
/2 cup plus 2 Tbsp. hot crème anglaise
1
Stir until smooth and let cool.
4 oz. extra bitter dark chocolate 2. Whip the cream until soft peaks and fold in to cool crème
/ 4 cup plus 2 Tbsp. whipped cream
3
anglaise/chocolate mixture.

A S S E M B LY
1. In pyramid-shaped molds, put a layer of white chocolate mousse, then a layer of milk chocolate
mousse, and then a layer of dark chocolate mouse.
2. Top with a slice of chocolate cake.
3. Refrigerate for at least 2 hours before serving.
4. Decorate with creme anglaise.
 GLACAGE REGAL 1. Melt the Jivara (milk) chocolate.
6 cups Jivara (milk) chocolate 2. Stir in granulated almonds and soy oil, set aside.
(available in specialty stores or use
regular milk chocolate)
CASABLANCA CAKE 1
/3 cup Amande, granulated almonds
(or regular chopped blanched almonds)
1
/2 cup Huile, soy oil (or corn oil)

CARAMELIZED ALMONDS 1. In a saucepan, cook water and sugar to 257º and then add the
HAZELNUT SUCCESS 1. Sift confectioners’ sugar and then combine it with the hazelnut flour.
BISCUIT
3
/8 cup granulated sugar almonds while keeping the flame low.
2. In a bowl of a standing mixer, start whipping the egg whites on medium
1
/3 cup confectioners’ sugar
1
/8 cup water 2. Constantly stir the almonds with a wooden spoon until it reaches
speed. When the whites become foamy and opaque, gradually add
1
/3 cup roasted hazelnut flour 1 cup whole, blanched almonds light caramel color.
granulated sugar until egg whites reach stiff peaks.
2
/3 cup granulated sugar 1. Pour the almond mixture on top of a parchment paper lined tray.
3. Using a rubber spatula, gently fold the flour/confectioners’ sugar mixture
2 large egg whites 2. Measure 1/3 cup of caramelized almonds and chop them into small pieces.
into the egg white mixture.
4. Using a pastry bag fitted with a 1/2 inch plain tip, pipe two different size
I TA L I A N M E R I N G U E 1. In a standing mixer fitted with the whisk attachment, whip egg whites
spiral discs on a sheet tray lined with parchment. One disc should 3
/4 cup granulated sugar on low speed.
measure 5-inches in diameter and the second disc should measure 3-inches
2 Tbsp. water 2. While the whites are whipping begin cooking sugar and water in sauce
in diameter. Bake in preheated convection oven at 325º for 40 minutes.
2 egg whites pan up to 250º.
5. After it is done baking, store in a cool, dry place.
1 pinch sea salt 3. Increase the speed of the mixer to medium, and carefully pour cooked
sugar syrup into whipped egg whites and continue whipping until the
ORANGE “CREMEUX” 1. In saucepan, combine half and half and orange zest and bring to a boil.
bowl cools down and the whites are stiff and increased in volume.
1
/2 cup half and half 2. Add chopped white chocolate and stir until ingredients are well blended.
1
/2 cup white chocolate 3. Cover with plastic wrap and refrigerate for about 2 hours until it reaches a
(chopped into pieces) PRALINE CREAM 1. In a bowl, whisk praline paste and very soft butter together (note: this
creamy consistency.
Zest of one orange
1
/2 cup hazelnut praline paste mixture should not be in the form of a liquid but very soft)
38
6 tbsp. butter, softened 2. Using a rubber spatula, gently fold in the Italian meringue and then the
S W E E T S

Italian meringue, already prepared chopped, caramelized almonds.

1
/3 cup caramelized almonds, already
prepared
Y O R K

A S S E M B LY
1. In a 5 1/2" half sphere mold, buttered and lined with plastic wrap, scoop about 7 spoonfuls (4 oz.) of
N E W

praline cream and spread on the interior surface of the dome.

2. Insert the 3" hazelnut biscuit upside down.
3. Pipe in the praline cream up to the mid-level.
4. Using a pastry bag fitted with a 1/2" plain tip, pipe a 3" diameter disc of orange Cremeux on top of the
praline cream.
EXECUTIVE CHEF 5. Pipe in the praline cream almost to the top, leaving 1/2" away from the surface of the dome.
Florian Bellanger 6. Place 5" hazelnut biscuit on top to level up to the surface of the dome.
7. Finish the cake by making the surface of the cake neat with the rest of the praline cream and freeze.
8. When it’s frozen, dip the mold in hot water and place your fingers on the edge of the cake and slide
them out of the mold.
9. Place the cake on the cardboard and by using a ladle; glaze the entire dome with a glacage regal twice.
 ROMEO & JULIET

2 cups catupury cheese at room 1. In the bowl of a standing mixer, whisk the cream cheese,
temperature (or regular cream cheese) guava paste, and vanilla until very pale and soft.
1 cup guava paste 2. In a clean bowl, whip the cream until soft peaks form.
1 tsp. vanilla extract 3. Drizzle the chocolate into the cream cheese mixture and
2 cups heavy cream fold together with the whipped cream.
1 cup white chocolate, melted 4. Using a pastry bag fitted with a 1/ 2" plain tip, use this cream
1 can guava (halves in syrup) to fill the walls and bottom of 4 round dessert molds,
Mint leaves about 3" each. Refrigerate for 2 hours.
5. Unmold and garnish the side with thin slices of guava and
2 mints leaves on top.
40
S W E E T S
Y O R K
N E W

EXECUTIVE CHEF
Samira Soares
 FIREBIRD APPLE TRIO
C A LVA D O S S O A K E D B A B A , P E C A N S T U F F E D L A D Y A P P L E A N D F E N N E L - A P P L E S A L A D

S E RV E S 8

BABA 1. Crumble the yeast onto warm milk. Stir to dissolve. SOAKING SYRUP 1. Boil water and sugar for 1 minute.
1
/ 2 oz. fresh yeast 2. Add sugar and stir until incorporated. 4 cups water 2. Remove from heat and add Calvados.
1
/ 3 cup milk, warm to 100º 3. Whisk in all the eggs. 2 cups sugar 3. Reserve warm.
1 1/ 2 Tbsp. granulated sugar 4. Stir the wet mixture into the flour until a smooth, wet dough is formed. /2 cup Calvados
1

3 eggs 5. Cut butter into 1/2" squares and place them on the top of the dough
1 1/3 cup bread flour to further soften. CANDIED NUTSP 1. Boil water and sugar for 2 minutes.
1 1/ 2 Tbsp. butter, unsalted 6. Cover the dough with plastic wrap to proof until the dough has
1 cup water 2. Remove from heat.
1 golden delicious apple, doubled in size.
1 cup sugar 3. Add pecans and stir until all surfaces are coated.
peeled 7. Shred apples on coarse grater and fold into the dough with the salt.
2 cups whole pecans 4. Strain off excess liquid and place the nuts on a non-stick
1 tsp. kosher salt 8. Spray the baba molds lightly with the non-stick cooking spray.
cookie sheet.
8 Tbsp. Mascarpone 9. Fill the molds 1/ 4 full with the dough.
confectioners’ sugar 5. Bake at 325º for 7 minutes.
10. Cover with plastic wrap and allow to rise again until the baba
non-stick cooking spray 6. Remove and cool.
42 molds are 3/4 full.
7. When cool, coarsely chop.
11. Bake at 350º until golden brown crust forms on top.
S W E E T S

12. Remove from molds.

13. When room temperature, soak the baba in warm soaking syrup LADY APPLES 1. Brush the outside of the apples with melted butter. Roll in sugar.
(see recipe). 1 stick butter, melted 2. Fill the cavity of each apple with the chopped candied nuts.
14. Garnish each with 1 tablespoon of Mascarpone and dust with 8 lady apples, peeled in a striped 3. Carefully invert the apple onto a small roasting pan, making sure
confectioners’ sugar.
Y O R K

pattern and cored out from the that the nuts do not fall out.
underside
4. Bake at 350º for 20 minutes, or until tender.
/2 cup sugar
1
5. Remove from oven and serve warm.
Candied Nuts
N E W

FENNEL – APPLE SALAD 1. Slice the fennel and apples into a fine julienne.
1 head fresh fennel 2. Toss the vegetable and fruit mixture with oil, vinegar and salt.
2 golden delicious apples, peeled 3. Reserve.
3 Tbsp. grape seed oil Note – This process should not be done in advance.
1 Tbsp. cider vinegar
Pinch kosher salt
PASTRY CHEF
Jacqueline Zion
 HAZELNUT DACQUOISE

S E RV E S 1 0

SPONGE 1. Whip egg whites into soft peaks with half of the sugar.
3 egg whites 2. Then stir in the other half of the sugar with the almond flour and hazelnuts
1
/ 4 cup powdered sugar 3. Fold the whites and flour mixture together with a spoon
3
/ 4 cup plus almond flour 4. Spread sponge batter about 1/ 4" thick on two parchment paper lined
1 1/ 4 cups hazelnuts, ground baking sheets
5. Bake at 400º for 5 to 7 minutes until light golden color.
6. Remove from oven and let cool.
7. Invert and peel the paper off the sponge. Let cake cool further.

FILLING 1. Melt chocolate and butter together in double boiler. Remove from heat and cool slightly.
44 1 1/ 4 lbs. (20 oz.) dark semi-sweet chocolate 2. Beat half of the sugar with the egg yolks until the mixture is light and creamy and
6 Tbsp. butter double in volume.
S W E E T S

1
/ 2 cup sugar 3. Beat egg whites to soft peaks. Gradually add remaining sugar and beat until stiff
10 eggs, separated, room temperature peaks form.
2 cups heavy cream 4. Whip cream to stiff peaks.
1 1/ 2 tsp. dark rum 5. Fold chocolate/butter mixture into yolks, and then fold in whipped cream, rum and
Y O R K

3
/ 4 tsp. vanilla vanilla. Chill to set.
N E W

A S S E M B LY
1. Cut sponge into fingers 2 1/ 2" by 3/ 4".
2. Spread with the chocolate mousse.
EXECUTIVE CHEF
M a r s h a l l J . P. O r t o n 3. Cover with fine sheet of chocolate.
4. Spread with the chocolate mousse.
5. Cover with fine sheet of chocolate for garnish.
 B A N A N A C H O C O L AT E C H I P C A K E WITH PEANUT BUTTER FROSTING

S E RV E S 1 0 TO 12

CAKE 1. Butter and flour 3 – 9" pans using the 3 tablespoons of butter and the 3
2 sticks plus 3 Tbsp. butter tablespoons of flour.
2 cups sugar 2. In an electric mixer, cream the butter and sugar together until light, fluffy,
1 Tbsp. vanilla and pale yellow.
3 eggs 3. Add the vanilla and eggs, one at a time, blending in after each one is added.
3 very ripe, large bananas, mashed with a fork 4. Blend the mashed bananas into the batter.
3 cups plus 3 Tbsp. flour 5. Mix the flour with the baking soda, baking powder, and salt.
1 / 2 tsp. baking powder
1
6. Alternating, add the flour mixture and the buttermilk in batches, beginning
1 1/ 2 tsp. baking soda and ending with the flour. Mix just to blend. Do not over mix.
1 tsp. salt 7. Stir in the chocolate chips.
46
1 cup buttermilk 8. Divide the batter between the 3 cake pans and bake at 350º for 30 minutes.
S W E E T S

1 cup semi sweet chocolate chips If a toothpick is inserted in the center and comes out clean, the cakes are done.
9. Let the cakes cool to room temperature before frosting.

FROSTING 1. With an electric mixer, cream the cream cheese and butter together until
Y O R K

1 lb. (2 - 8 oz. pkgs.) cream cheese, softened fluffy and white in color.
1 cup (2 sticks) butter, softened 2. Add the peanut butter and blend.
1 cup creamy peanut butter 3. Add the powdered sugar, vanilla, and corn syrup and blend until smooth.
N E W

4 cups powdered sugar, sifted 4. Refrigerate for 30 minutes before you frost the cakes.
1 Tbsp. vanilla
1 Tbsp. light corn syrup

PASTRY CHEF
M i c h e l e We b e r
 C H O C O L AT E L AVA C A K E

MAKES 5 INDIVIDUAL CAKES

12 oz. semi-sweet chocolate 1. On a double boiler, melt chocolate and butter.

2 Tbsp. butter 2. In a separate bowl, add egg yolks and 4 ounces of the sugar.
8 oz. egg yolks 3. When chocolate is melted, whisk slowly into the yolks until well combined.
8 oz. sugar 4. Combine the flour and salt and incorporate it into the chocolate mixture.
12 oz. egg whites 5. In an electric mixer, whip remaining sugar and egg whites to stiff peaks.
1
/ 2 cup cake flour
6. Slowly fold whipped egg whites into chocolate mixture.
1 tsp. salt
7. When well incorporated, bake in molds at 350º for 9-11 minutes

48
S W E E T S
Y O R K
N E W

EXECUTIVE CHEF
Ian Russo
 S T R AW B E R R Y S H O R T C A K E WITH CREAM BISCUITS AND CRÈME FRAICHE

S E RV E S 8

S T R AW B E R R Y F I L L I N G 1. Add strawberries, sugar, and lemon rind to a saucepan.

2 pints strawberries, quartered 2. With a knife, carefully split vanilla bean lengthwise and scrape out seeds.
1 1/ 2 cups sugar Add both seeds and pod to saucepan.
1
/ 2 vanilla bean 3. Cook on medium heat for 20 minutes.
1 strip of lemon rind (1" x 1") 4. Let cool.

CREAM BISCUITS 1. In a large mixing bowl, using a fork or whisk, lightly combine the flour,
2 cups all purpose flour baking powder, salt, and sugar.
2 1/ 2 tsp. baking powder 2. With a wooden spoon (or stand mixer fitted with the paddle attachment),
1
/ 2 tsp. salt mix in the heavy cream until just combined. Do not over mix.
50 1 Tbsp. sugar 3. Lightly dust a rolling pin and surface with flour, and roll the dough to a
1 1/ 4 cups heavy cream thickness of about 1 1/ 2".
S W E E T S

4. Cut in rounds to make 8 biscuits, with a lightly dusted, round cutter or glass.
5. Bake on a cookie sheet, lined with parchment, at 350º for 15 minutes, or until
golden brown.
6. Let cool.
Y O R K
N E W

A S S E M B LY 1. Cut the biscuits in half.

1 cup crème fraiche, whipped 2. Spoon some of the strawberry mixture on top.
3. Place a dollop of crème fraiche on the side and serve.

CHEF
Frank Proto
 CAFÉ ET BEIGNET

S E RV E S 4

DOUGHNUTS 1. Peel, dice, and boil the potato until tender.

1 medium size Idaho potato 2. While the potato is still warm, put it through a ricer and reserve 1/ 2 cup.
2 cups all purpose flour 3. Sift the dry ingredients into a bowl of a standing mixer fitted with a paddle
/ 2 cup sugar
1
attachment.
/ 4 tsp. baking soda
1
4. Combine the wet ingredients and then add them to the dry ingredients.
1 1/ 4 tsp. baking powder 5. Mix for one minute at low speed and then add the 1/ 2 cup of potato.
/ 2 tsp. salt
1 6. Mix on medium speed for ten minutes.
/ 2 tsp. cinnamon
1 7. Wrap in plastic wrap and chill the dough for three hours.
/ 2 tsp. nutmeg
1 8. Heat 4 inches of canola oil in a heavy bottomed pan over medium heat, until oil
2 Tbsp. melted butter reaches 375º F.
52 / 2 cup sour cream
1 9. On a lightly floured surface, roll the chilled dough to a thickness of 1/ 4 " and cut
into 1" squares.
S W E E T S

1 egg
1 qt. canola oil 10. Fry 5 or 6 pieces of dough at a time for approximately 1 minute, until golden brown.
/ 2 cup sugar mixed with 1 Tbsp.
1 Make sure to turn doughnuts often for even color.
cinnamon for dusting 11. Toss the warm doughnuts in the cinnamon sugar and serve.
Y O R K

COFFEE SYRUP 1. In a sauce pan bring the water and sugar to a boil and cook over medium heat until
/ 2 cup water
1
the sugar fully dissolves. Add the espresso powder.
N E W

/ 2 cup sugar
1
2. Pass the syrup through a fine mesh strainer and cool on an ice bath.
3 Tbsp. instant espresso powder 3. Portion the syrup between four glasses.

MILK SHAKE 1. In a blender, mix the coffee ice cream and milk to desired thickness.
PASTRY CHEF 2. Pour into the four glasses over the coffee syrup.
1 pint coffee ice cream
Nick Morgenstern 3. Garnish with whipped cream and serve with warm doughnuts.
/ 2 cup milk
1

1 cup heavy cream, whipped

 GAUFRETTE AU C H O C O L AT

G AU F R E T T E 1. Place the flour into a bowl. Form a well in the middle and add the C H O C O L AT E C A R A M E L 1. In a heavy-bottomed 4 to 5 quart pot over medium-high heat, combine
2 cups flour eggs, fleur de sel, and the sugar. 1 1/2 cups sugar the sugar and the corn syrup. Continue stirring until a mahogany color
4 cups milk 2. With a whisk, slowly incorporate the eggs into the flour and then add 1 1/4 cups light corn syrup is reached evenly throughout (340º). Add the butter in cubes and stir
8 eggs the milk slowly. Mix well until there are no lumps. 3 Tbsp. butter, room temp. vigorously until dissolved. Lower heat to low.
1 tsp. butter 3. Add the melted butter to the mix. 3 Tbsp. fleur de sel 2. At the same time in another pot, bring the heavy cream to a boil and
melt the chocolate over a double boiler or in a bowl sitting over a pot of
Fleur de sel (sea salt) 4. Reserve the mix in the refrigerator for 1/2 a day. Resting the mix is 1
/2 cup (4 oz) bittersweet
chocolate, chopped gently simmering water, not touching the water.
Pinch of sugar important in determining the quality of the gaufrette.
3. Take the sugar mixture off the heat and add the melted chocolate and
5. When ready to use the mix, check consistency. It should be like a 1 3/4 cups heavy cream
heavy cream. Stir continuously until the caramel is dissolved.
pancake batter, not thin or liquid. If it is too thin, correct as needed by 3 sheets of gelatin
4. Return to heat and cook the mixture until it reaches 230º to 240º and
adding more flour. remove from heat.
6. Cook in pizzelle maker for 2 to 3 minutes. 5. Pour into a sheet pan lined with parchment paper and cool.

54
C H O C O L AT E M I N T 1. Combine chocolate and sugar in a bowl.
S W E E T S

C H A N T I L LY 2. Bring cream to a boil and pour over chocolate and sugar.

3.5 oz. bittersweet chocolate Refrigerate.
2 tsp. sugar 3. Whip in a bowl resting on another bowl of ice, slowly.
1 1/3 cups heavy cream 4. When the chantilly has reached a soft, velvety consistency,
Y O R K

Peppermint powder, to taste sprinkle some mint powder and fold. Make sure not to over-whip.
N E W

EXECUTIVE CHEF
Cyril Renaud
A S S E M B LY 1. With a brush, glaze one of the gaufrettes with melted chocolate
6 oz. 73.5% chocolate for and sprinkle the toasted cocoa nibs on top, sparingly. Set aside in
glazing, melted the refrigerator.
2 gaufrette, cut into circles 2. With the circle cutter you used to cut the gaufrettes, cut a disk
Cocoa nibs, toasted (available of the chocolate caramel. Then take a smaller disc and cut a circle
in gourmet stores or online) from the middle of the chocolate caramel turning it into a donut-
Chocolate mint powder like ring.
Fleur de sel 3. Place the donut ring of chocolate caramel on top of one of the
gaufrettes.
4. Fill the middle with some of the chocolate mint chantilly.
5. Sprinkle a bit of mint powder on top of the chantilly and a bit of
fleur de sel on top of the chocolate caramel.
6. Place the other gaufrette on top and press down with a plate until
it looks like a cookie.
7. Sprinkle a little fleur de sel on top of the gaufrette and place a
couple of leaves of baby chocolate mint on top.
8. Finish with a quenelle of chocolate sorbet or ice cream.
 L AV E N D E R H O N E Y G L A C E

P I S TA C H I O C R U N C H 1. In a bowl over a pot of simmering water, melt L AV E N D E R H O N E Y G L A C E 1. Place gelatin in a bowl of ice cold water to soften, set aside.
1 lb. white chocolate white chocolate with pistachio paste. 2 sheets gelatin 2. In a saucepan, heat honey and lavender syrup over medium heat
3 Tbsp. pistachio paste 2. Once completely melted, fold in Paliette Feulitine. 3
/4 cup honey until mixture boils.
14 oz. Paliette Feulitine 3. Spread evenly on a parchment lined half sheet pan. 1
/2 cup lavender syrup 3. In the bowl of a standing mixer fitted with the whisk attachment,
4. Refrigerate and cut into 3" x 1" rectangles. (recipe below) whip egg whites until frothy. Slowly pour in hot syrup. Continue
4 egg whites to whisk until mixture cools.
2 cups heavy cream, whipped 4. Squeeze the excess water out the gelatin and melt it over a low heat
P I S TA C H I O S U G A R 1. Combine nuts and sugar in a food processor.
2 cups chopped roasted in the syrup pot.
3
/4 cup roasted pistachios 2. Process until the consistency of sand. pistachios
1
/4 cup sugar 5. Pour gelatin into egg whites and whip until stiff peaks form.
/3 cup chopped candied lavender
1
6. Remove bowl from mixer and fold whipped cream into egg whites.
7. Fold nuts and lavender into mixture.
M A C E R AT E D C H E R R I E S A N D 1. Place all ingredients in a saucepan, over medium
8. Spread into a mold and freeze.
C H E R RY P LU M W I N E S Y RU P heat until liquid boils.
9. Cut into 3" x 1" rectangles.
2 cups pitted cherries 2. Remove cherries from pan and reserve them.
56 2 Tbsp. sugar Continue to boil the liquid for 10 minutes, until
2 Tbsp. Cherry Brandy reduced and thickened. Set aside to cool. L AV E N D E R S Y R U P 1. Combine all ingredients in a saucepan.
S W E E T S

1
/2 cup plus 2 Tbsp. Plum Wine 1
/4 cup sugar 2. Cook over medium heat until sugar dissolves.
1
/4 cup water 3. Let lavender steep for 10 minutes and pour through a fine mesh
2 Tbsp. fresh lavender strainer.
Y O R K

A P R I C O T F R U I T L E AT H E R 1. Combine ingredients and spread thinly on a silpat.

2 cups apricot puree 2. Bake at 225º for 30 minutes.
1
/4 cup sugar 3. Cut 1" x 4" strips and form into waves.
N E W

A S S E M B LY
1. Place Pistachio Crunch on a plate.
PASTRY CHEF 2. Place Lavender Honey Glace on Pistachio Crunch.
Jessica Isaacs 3. Place three cherries on top of glace.
4. Put a piece of Fruit Leather on top of cherries.
5. Take a pastry brush and dip into Cherry Plum Wine Syrup.
6. Brush syrup on plate.
7. Sprinkle pistachio sugar in a thin line.
 COCONUT AND PASSION FRUIT PARFAIT WITH WILD BERRY SAUCE

PA S S I O N F R U I T C R E A M 1. In a stainless steel mixing bowl, whisk together the yolks, COCONUT BISQUIT 1. In a bowl, sift together the almond flour, high gluten flour,
3 egg yolks whole eggs, sugar, passion fruit purée, and cook over simmering 1
/4 cup plus 2 Tbsp. almond flour coconut powder, and 1/2 the sugar.
2 eggs water, while whisking, until frothy and light like a zabaione. 2 Tbsp. high gluten (bread) flour 2. With a mixer, whip the egg whites to soft peaks.
1
/2 cup sugar 2. Cool. 1
/4 cup plus 2 Tbsp. coconut powder Gradually add the remaining sugar and whip to medium peaks.
6 Tbsp. passion fruit purée 3. Slowly add the soft butter. 1 3/4 cups sugar 3. Carefully fold the egg whites into the flour mixture, being
(Goya brand is available in 4. Refrigerate for 24 hours. 6 egg whites careful not to deflate.
the Latino frozen section)
4. Spread onto on a parchment lined baking sheet and cook at
5 oz. butter, softened
340º for 5 minutes

COCONUT MOUSSE 1. Sprinkle gelatin over 1/2 cup water in small bowl and
W I L D B E R RY S AU C E 1. Put the sugar in a saucepan.
1
/2 oz. granulated gelatin allow to bloom. 1
/2 cup sugar 2. Add the tablespoon of water and stir gently over medium-high
1
/2 cup water 2. Whip cream to stiff peaks.
58 1 Tbsp. water heat with a wooden spoon until the sugar is dissolved.
1 3/4 cups whipping cream 3. Mix together the coconut puree and the coconut paste.
2 cups wild berries 3. Allow to boil until it reaches the light caramel stage (338º).
S W E E T S

1 1/2 cups coconut puree 4. Fold in the whipped cream and the gelatin. 1
/2 cup water 4. Add wild berries and 1/2 cup of water.
1
/3 cup coconut paste
5. Bring to a boil.
6. Cool down and pass the berry mixture through a sieve.
Y O R K
N E W

A S S E M B LY
1. Cut the bisquit into rectangles.
2. Place a bisquit on a plate.
3. Put a scoop of passion fruit cream and a scoop of coconut mousse, side by side on the bisquit.
M I A M I 4. Put another bisquit on top.
5. Add another layer of passion fruit cream and coconut mousse.
EXECUTIVE CHEF
Oscar Bonelli 6. Top with a third bisquit.
7. Refrigerate the cake for at least five hours.
8. Serve the dessert with the wild berry sauce and fresh berries.
 ORANGE PEKOE SORBET 1. Combine water, trimoline, dextrose and tea.
2 qt. water 2. Warm to steaming and then add the sugar. Bring to a boil.
1
/4 cup trimoline 3. Allow to steep overnight.
1
/2 cup plus 1 Tbsp. dextrose 4. Strain and spin in ice cream machine.
RIZ AU L A I T TA RT 1
/4 cup plus 1 Tbsp. sugar
15 orange pekoe tea bags

K U M Q U AT C O M F I T U R E 1. Slice kumquats in half. Scoop out flesh and discard. Place shells in pot
1
/2 lb. (1 cup) kumquats and cover with water. Bring to a boil and strain. Repeat 2 more times.
1 qt. simple syrup 2. Cover with simple syrup and simmer until done.

R I Z AU L A I T 1. In one pot, combine the 5 cups of milk,the 11/4 cups of sugar, and spices P I S TA C H I O T U I L E 1. Toast pistachios and grind coarsely when cool.
5 cups milk and warm on the back burner, stirring every so often. 3
/4 cup pistachio nuts 2. Combine sugar and corn syrup. Warm, then add butter. Cook to 227º.
1 1/4 cups sugar 2. In another pot, place rice and enough water to cover by 3". Bring water 3
/4 cup sugar 3. Add nuts and mix well.
12 cinnamon sticks to a boil and then drop to a simmer, stirring regularly. Cook rice halfway 1
/2 tsp. corn syrup 4. Pour between 2 silpats or two pieces of parchment paper and roll with
15 cardamom pods (it will have more than just a bite). When it reaches this stage, strain and 1 stick plus 1 Tbsp. butter a rolling pin very, very thin.
2 nutmeg, smashed rinse some of the starch off under cool water. 5. Bake at 350º for 8 minutes. While hot, cut into strips.
10 pcs. of whole pepper 3. Then place rice in pot with milk/spice mixture and continue simmering
2 cups Arborio rice until fully cooked. The rice should have some body to it. It shouldn’t be PHYLLO SHELL 1. Butter parchment paper.
1 cup milk mushy but it also shouldn’t be crunchy in the middle. Phyllo dough, store bought 2. Place one sheet of phyllo dough on top. Butter and cover with another.
1
/2 cup sugar 4. Place in a pan with plastic wrap touching surface to cool. 2 Tbsp. clarified butter (available in 3. Repeat until you have used 5 sheets.
4 egg yolks 5. When ready to use, measure out 5 cups of the rice mixture. health stores or ethnic sections of 4. Put butter and confectioners’ sugar on the top sheet.
8 oz. cream, 6. Bring the 1 cup of milk and 1/4 cup of the second sugar to a boil. markets) 5. Cut to large size ring molds.
whipped soft 7. Whisk together yolks and remaining 1/4 cup of sugar. Pinch of confectioners’ sugar 6. Bake with pie weights at 325º for 5 to 6 minutes.
60 8. Pour boiling liquid into yolks in a steady stream while whisking constantly.
9. Return liquid to pot and return to heat and cook while stirring gently with VA N I L L A O R A N G E S AU C E 1. Blanch the orange zest, by submerging in boiling water for 30 seconds.
S W E E T S

a wooden spoon, until nappe is achieved (a line is formed without blurring 2 1/4 cups water Strain.
edges when finger is run down back of spoon. 2 1/2 cups sugar 2. In a pot, combine all other ingredients and simmer until tacky.
10. Add into the rice mixture. 6 Tbsp. corn syrup 3. Strain and then add the orange zest.
11. Fold in the whipped cream last. 2 vanilla beans
1 nutmeg, smashed
Y O R K

2 cinnamon sticks
Zest of 7 oranges
N E W

C A N D I E D P I S TA C H I O S 1. Coat nuts with syrup until just wet. Then put on the sugar.
1
/2 cup pistachio nuts, very coarsely 2. Bake at 350º until golden.
ground
1 Tbsp. simple syrup
1 tsp. sugar in the raw

PASTRY CHEF
Daniel Skurnick A S S E M B LY
1. In a phyllo shell, place a thin layer of kumquats.
2. Put the rice pudding on the kumquats and then top it off with a few more kumquats.
3. On the other side of the plate, place some candied pistachios.
4. Place a scoop of the sorbet on top of the nuts.
5. Use the vanilla orange sauce to decorate the plate.
 LEMON VERBENA NAPOLEON CRÈME BRULE

S E RV E S 1 0

N A P O L E O N L AY E R S 1. Place one sheet of phyllo dough on counter top. CRÈME BRULE CREAM 1. In a saucepan, over medium heat, cook heavy cream, lemon verbena,
1 pound phyllo dough 2. Brush lightly with melted butter and place another sheet of 1 qt. heavy cream and half the sugar until simmering.
(or 24 sheets) phyllo dough on top. 1 packed cup of fresh 2. Strain the verbena, puree it, and then strain back into the cream.
2 sticks butter, melted 3. Continue stacking the phyllo with butter until there are 8 sheets lemon verbena 3. Add the remaining half the sugar to the yolks. While whisking the
of phyllo dough with brushed butter between each sheet.
1
/2 cup sugar, divided yolks, pour in some of the hot cream. Pour the yolk mixture back
4. Cut out ten 3" circles with a round cutter. 8 egg yolks into the hot cream, stirring constantly.
5. Repeat steps 1 through 4, two more times until all the phyllo 1
/2 cup crushed amoretti cookies 4. Strain into a bowl and sprinkle with the crushed cookies. Place into
dough is finished. a water bath and bake in a preheated oven, 350º for 40 minutes.
6. On 2 half-sheet pans lined with parchment paper, place 15 circles 5. Cool completely.
on each pan. Top with another piece of paper, and then another
sheet pan to weigh it down.
62
7. Bake at 350º for about 20 minutes, until golden brown. R A S P B E R RY S AU C E 1. Puree the berries with 1/2 cup of sugar and the lemon juice.
8. Cool completely. 1 qt. fresh raspberries 2. Taste and add more of the sugar by the spoonful if needed.
S W E E T S

1 cup sugar 3. Sieve to remove seeds and seed residue.

3 Tbsp. lemon juice 4. Refrigerate in a covered bowl. Sauce will keep for a day or two.
Y O R K
N E W

A S S E M B LY
2 pints fresh raspberries
Granulated sugar
1. On one piece of phyllo, put 1 tablespoon of cream on the center of the disc.
PASTRY CHEF 2. Place fresh raspberries around the outside edge. Cover with another disc of phyllo.
Janos Noka 3. Repeat as in step one with cream and raspberries.
4. Cover with a third and final disc on top.
5. Sprinkle with granulated sugar and caramelize with a hand held torch.
6. Serve with raspberry sauce.
 TROPICAL STICKY CARROT CAKE

S E RV E S 4

/ 2 cup dates, pitted

1
1. Preheat oven to 325º. Spray 6 – 3" ramekins ( 3/ 4 cup capacity) with non-stick
/ 3 (heaping) cup carrots, shredded
1
cooking spray.
1 / 4 cup coconut milk
1
2. Place dates in the bowl of a food processor and pulse until they are finely
/ 2 vanilla bean, split and scraped
1
chopped.
/ 2 stick butter
1
3. Combine the chopped dates, shredded carrots, coconut milk, and vanilla bean
/ 4 cup vanilla sugar
3
in a saucepot. Bring the mixture to a boil, remove from heat. Set aside.
2 eggs 4. In an electric mixer, fitted with a paddle attachment, cream the butter and
/ 4 cup all purpose flour
3
vanilla sugar until it is light and fluffy. Add the eggs, one at a time, scraping
2 tsp. baking soda the bowl after each addition.
1 tsp. baking powder 5. In a small bowl, combine the flour, baking soda, baking powder, and spices.
64 / 4 tsp. cinnamon
1
6. Using a rubber spatula, fold the flour mixture into the butter mixture. Then
Pinch of nutmeg gently fold in the date mixture (remove vanilla bean pod).
S W E E T S

7. Divide batter evenly among the 6 prepared ramekins and place on a baking sheet.
8. Bake for 20 to 30 minutes, or until it springs back when lightly touched.
9. Allow to cool for 10 minutes in the ramekins. Serve warm.
Y O R K
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PASTRY CHEF
Sarah Magoon
 ICE BOX TOWER

S E RV E S 1 2

C H O C O L AT E C O O K I E 1. Sift the flour and salt together, set aside.

1 1/ 4 cup all purpose flour 2. In a standing mixer fitted with the paddle attachment, cream the butter & sugar until light.
1
/ 4 tsp. salt 3. Add the egg and vanilla, mixing until combined.
1 1/ 2 sticks of butter, softened 4. Mix in cocoa powder until incorporated.
3
/ 4 cup confectioners’ sugar 5. Add salt and flour in 3 additions. Do not over mix.
1 egg 6. Form into 2 disks, wrap and chill for 2 hours.
1 tsp. vanilla 7. Roll dough on flat surface until about 3/16" thick.
3
/ 4 cup high quality cocoa powder 8. Cut as many cookies as possible with a 2 1/2" round cookie cutter.
9. Bake at 325º for 7-9 minutes.

C H O C O L AT E PA S T R Y C R E A M 1. Heat half and half until just beginning to simmer.

2 cups half and half 2. In separate bowl, whisk yolks, sugar, flour and salt until pale yellow and fluffy.
6 egg yolks 3. Gradually pour 1 cup of hot half and half in the egg yolk mixture.
1
/ 2 cup sugar 4. Whisk SLOWLY.
66 3 Tbsp. flour 5. Pour egg mixture back into pot with remaining half and half.
1
/ 4 tsp. salt 6. Cook over medium heat, stirring constantly for 5-8 minutes, until slightly thick.
S W E E T S

2 tsp. vanilla 7. Strain. Add vanilla and cooled chocolate.

4 oz. bittersweet chocolate, 8. Cover with plastic wrap; set over ice bath and cool to room temperature.
melted and cooled 9. Refrigerate overnight.
Note — Do not over cook. Do not let pastry cream get too thick. It will firm up in refrigerator
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overnight. It does not spread nicely if too thick.

SWEETENED WHIPPED CREAM 1. Place cream, vanilla and confectioners’ sugar in a chilled metal bowl.
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2 cups heavy cream 2. Whip until soft peaks form.

2 tsp. vanilla
2 tsp. confectioners’ sugar

Matt Lewis
R e n a t o Po l i a f i t o
A S S E M B LY
1. Place a cookie flat side down and spread thinly with chocolate pastry cream.
2. Place another cookie on top and spread with sweetened whipped cream.
3. Repeat steps one and two until dessert is seven cookies tall.
 W H I T E C H O C O L AT E R A S P B E R RY C H E E S E C A K E

S E RV E S 8 - 1 2

1 cup graham cracker crumbs 1. Preheat the oven to 275º.

1
/ 4 cup melted butter 2. Melt butter and drizzle into the graham cracker crumbs to make moist enough to hold
1 1/ 2 lbs. cream cheese together but not overly oily.
3
/ 4 cup sugar 3. Place the crumb mixture into a 10" spring mold and press down to make the crust 1/8" in thickness.
1 cup heavy cream 4. Melt the white chocolate by cutting into small pieces and either placing in a bowl over a pan
1 tsp. vanilla extract of hot water (off the heat) while stirring, or in the microwave for no more than 5 seconds at a
3 oz. white chocolate, melted time, stirring after each. (Do not overheat or the chocolate will seize up and become unusable)
3 eggs 5. In a mixer or with a blender, combine the cream cheese and sugar and whip until smooth.
1 pint raspberries, fresh or frozen (Remember to scrape down the sides at least 3 times)
6. Add the heavy cream and vanilla. Continue to whip mixture.
68 7. Add one egg at a time, blending each until incorporated before adding the next egg.
8. When thoroughly incorporated, add the white chocolate and blend lightly until just combined.
S W E E T S

9. Pour into the spring mold, over the crust.

10. Place half of the raspberries in the mixture and place in the oven on a baking sheet.
11. Place a pot with water in the oven with the cheesecake and cook for about 1 hour, until almost set.
12. Let cool and set in the refrigerator for at least 3 hours before serving.
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A S S E M B LY 1. Whip cream until mounds begin to form.

One cup heaving whipping cream 2. Add sugar and vanilla; continue whipping just until stiff peaks form.
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2 Tbsp. sugar 3. Place a wedge of cheesecake on a plate.

1 tsp. vanilla 4. Top with raspberries and whipped cream.

EXECUTIVE CHEF
Jay Shaffer

CHEF DE CUISINE
Kary Goolsby
 GHUJIA

S E RV E S 4

PA S T RY 1. Preheat oven to 325º. Line baking sheets with parchment or waxed paper.
1 cup (2 sticks) butter 2. In a small saucepan, melt the butter. Stir in semolina and cook for 10 minutes,
1 cup semolina until golden brown.
1 tsp. salt 3. Add the salt, raisins, pistachios, coconut flakes, and cashew nuts. Continue to
1
/ 2 cup raisins cook for another 5 minutes, while tossing.
1
/ 4 cup pistachios
4. Add the syrup and keep on low heat until separated from the saucepan.
1
/ 4 cup coconut flakes
5. Refrigerate 1 to 2 hours, until cold.
1
/ 4 cup cashew nuts
6. Cut the puff pastry into 4" circles.
Syrup (recipe below)
Puff pastry, store bought 7. Drop teaspoons of filling in the pastry.
8. Brush the edges with water or egg and fold over, sealing edges together.
9. Place on parchment lined pans and bake for 10 minutes, until puffy and golden.

SYRUP 1. Bring water, sugar and cardamon seeds to a boil.

70
3 cups water 2. Continue to cook, while stirring, until the sugar dissolves.
S W E E T S

2 cups sugar 3. Cool.

Cardamom seeds for flavor
Y O R K
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PASTRY CHEF
Claudio Quito
 T E M P U R A C H O C O L AT E C H E E S E C A K E WITH PASSION FRUIT AND SHISO

PA S S I O N F R U I T S AU C E 1. Put 1/2 cup of passion fruit puree and sugar into a heavy bottom CHEESECAKE 1. Melt chocolate chips in a double boiler or in a bowl fit over a pot
1 cup pure passion fruit stainless steel 2 qt. pot over medium heat. Stir to dissolve. SHOULD BE MADE 12 HOURS IN ADVANCE of barely simmering water (do not let the bowl touch the water),
puree/pulp (available at 2. Small bubbles will begin to form and get larger. As the caramel 1 cup semisweet chocolate chips stirring occassionally, until melted. Cool for 15 minutes.
specialty stores) begins to turn a light amber color, the caramel will be foamy. 12 oz. cream cheese, softened 2. Combine cream cheese and sugar in a large bowl or mixer (paddle
/4 cup granulated sugar
3
Do not stir (or sugar lumps will form), only swirl pan to check 1
/2 cup sugar attachment preferred). Beat on medium speed, scraping bowl
2 passion fruit, bottom & top color. Another minute or two and caramel should be a medium 2 eggs occasionally, until creamy, approximately 2 minutes. Add the eggs,
shaved slightly so they can stand brown amber color. 1
/4 cup sour cream one at a time, beating well after each addition. Reduce speed to low,
on either end & cut in half 3. Immediately remove from heat and carefully pour in 1/4 cup of the 1 tsp. vanilla extract add melted chocolate, sour cream and vanilla. Beat until well mixed.
reserved passion fruit puree and swirl pan to incorporate. Add the 1
/4 cup Wondra flour 3. Pour cheesecake into a parchment lined 9”x 9” baking dish, cover
remaining 1/4 cup of puree. Scoop out the fresh passion fruit into 2 eggs, beaten with aluminum foil poked with holes so that the top does not brown
the sauce. Stir and chill. 2 cups panko bread crumbs, or form a crust. Bake at 350º for 1 hour or until just set 3/4 of the
lightly crushed by hand way. Remove foil, cool, and refrigerate over night.
3 cups canola oil 4. Set up an assembly line for Wondra flour, beaten eggs and panko
SHISO 1. Brush chocolate over 4 shiso leaves on a small holed rack or on
bread crumbs.
8 shiso leaves (available in parchment paper, then transfer to a clean plate or parchment and
specialty stores) 5. Using a 3/4 oz. scoop, scrape cheesecake into level scoops and drop
72 refrigerate until ready to use.
1 cup semi sweet chocolate onto the Wondra flour.
S W E E T S

chips, melted and cooled 6. When all balls are scooped (5 or 6 per person) roll them around in
the flour to evenly coat, then pick them up one at a time and form
them so they are perfectly round.
7. Roll them in the egg mixture, let the excess egg drip off, and then
completely cover them in the panko crumbs.
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8. Keep refrigerated until ready to use, then chill in the freezer for 15
minutes to firm (don’t freeze).
9. Deep fry in batches in a pot deep enough so that oil comes up at
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least 2" at 350º until golden brown. Remove from oil with a slotted
spoon and drain on a paper towel. Serve warm.

A S S E M B LY
EXECUTIVE CHEF 1. Place one chocolate shiso leaf off-center on plate with an un-coated leaf next to it, overlapping slightly.
Pa m e l a Ni c h o l a s 2. Stack warm tempura cheesecake in the middle of the plate. Fill the passion fruit cups with the sauce and
place next to the cheesecake.
3. Use extra passion fruit sauce and melted chocolate to decorate plate.
4. Serve with chopsticks.
 M I L K C H O C O L AT E C H I P B A K E D A L A S K A

M I L K C H O C O L A T E M A LT I C E C R E A M 1. In a saucepan, boil the cream, milk, malt powder, and 1 cup of sugar.
2 cups cream 2. Whisk the yolks with the remaining sugar. While whisking, pour some of the
2 cups milk hot cream mixture into the yolks. Return yolk mixture into remaining cream
1
/ 4 cup malt powder and cook, stirring constantly over low heat until mixture thickens and coats the
2 cups sugar, divided back of a spoon, approximately one minute.
7 egg yolks 3. Add chopped milk chocolate to hot ice cream mix and let stand for 1 minute.
1 cup milk chocolate, finely chopped Whisk smooth.
1
/ 4 cup bittersweet chocolate, chopped 4. Cool over ice.
into 1/ 4" inch pieces 5. Spin in ice cream machine and fold in chopped bittersweet chocolate pieces.
6. Scoop ice cream into round molds 3" in diameter and place graham cracker
rounds (recipe follows) on top.
7. Allow to freeze overnight.

74
GRAHAM CRACKER 1. In a mixing bowl with a paddle attachment, mix together the crisco and brown
S W E E T S

12 oz. crisco sugar until fluffy.

1 lb. light brown sugar 2. In a separate bowl, mix the flours and salt.
8 oz. all purpose flour 3. Slowly add the flour to the crisco mixture until incorporated.
1 lb. whole wheat flour 4. Add in the buttermilk.
1
/ 2 tsp. salt 5. Roll crust into sheets and freeze.
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1 1/ 4 cups buttermilk 6. Cut out 3" circles and bake at 325º until golden brown.

MERINGUE 1. In the bowl of a standing mixer, whisk whites and sugar together while heating
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3 egg whites over a pot of simmering water.

2
/ 3 cup sugar 2. When hot and foamy, and sugar is dissolved, place on mixer and whip until cooled
and it forms stiff peaks.

PA S T RY C H E F
Emily Isaac A S S E M B LY
1. Invert the molded ice cream onto a plate, graham cracker side face down.
2. Spread the meringue over the ice cream.
3. Using a hand held propane torch, brown the meringue
 C A R N I VA L DE MANZANA

ARAMEL 1. Combine the sugar and lemon juice in a non-reactive

/ 2 cup sugar
1
saucepot with one tablespoon of water.
A few drops of lemon juice 2. Cook on medium heat until sugar is golden brown.
1 Tbsp. water 3. Take caramel off the fire and add 1 ounce of hot
1 oz. hot water water. Swirl the mixture until uniform.
4. Divide evenly into 22 – 2 oz. aluminum containers
(the caramel should just cover the bottom of the container).
5. Allow to cool and set.

APPLE FLAN 1. In a non-reactive saucepot, combine heavy cream, evap-

1 cup heavy cream orated milk, condensed milk, and light
1
/ 2 cup evaporated milk brown sugar.
76
1
/ 2 cup condensed milk 2. Scald milk mixture.
S W E E T S

3 Tbsp. light brown sugar 3. Whisk eggs and sugar in a medium sized bowl.
4 eggs 4. Add 1/ 3 of the hot milk mixture into eggs and sugar
3 egg yolks whisking constantly.
3 Tbsp. sugar 5. Add egg mixture into milk, whisking constantly.
1 cup green apple puree 6. Add puree and strain.
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2 1/ 2 oz. Calvados 7. Add calvados and mix well.

8. Pour into caramel lined cups.
9. Bake at 300º for 15 to 20 minutes in a hot water bath
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covered with aluminum foil.

PASTRY CHEF
Ve r a To n g
RO S E PE TA L J E L LO

ORANGE WHIPPED 1. Allow whisk and metal bowl to stand in freezer for about
CREAM 15 minutes.
1 cup heavy cream 2. Whip all ingredients together until semi-stiff peaks form.
/ 2 tsp. orange oil
1

1 Tbsp. powdered sugar

JELLO 1. In a large bowl, sprinkle gelatin over the cold water and
/ 4 cup cold water
1
cranberry juice. Let stand about 2 minutes, until gelatin is
/ 4 cup cranberry juice
1
softened.
2 Tbsp. unflavored, granu- 2. Dissolve sugar in boiling water, then pour over gelatin and
lated gelatin stir until incorporated.
4 1/ 2 cups boiling water 3. Gently stir in grenadine, rose water, and flower water.
/ 4 cup sugar
1
4. Pour into clear serving glasses.
2 Tbsp. grenadine 5. When partially set, carefully push a rose petal into the
1 1/ 2 Tbsp. rose water center of the jello in each glass.
1 tsp. orange flower water 6. When completely set, top with whipped cream.
Organic rose petals

EXECUTIVE CHEF
Carrie Starcher
 E AT AND DRINK
MANGIA E BEVI
1 1/2 tsp. lemon zest 1. Place the lemon zest, Gran Gala, orange juice, and wine in
1
/2 cup Gran Gala or other orange a large saucepan. Heat over medium heat until it starts to
liqueur simmer and then cook for 5 minutes. Remove from heat
1
/3 cup orange juice and cool for 10 minutes.
1
/2 cup white wine 2. Mix the fruit together in a large bowl. Pour the marinade
3 cups peaches, diced over and mix well. Cover the bowl with plastic wrap and
1 1/2 cups fresh apricots, diced refrigerate for 2 hours, or up to 24 hours.
1 1/2 cups grapes
1 cup plums, diced
2 cups cantaloupe, diced
1 cup strawberries, quartered
1 cup blueberries
1 cup blackberries
1 cup raspberries
3 cups watermelon, seeded and diced

CHERRY COMPOTE 1. In a large saucepan, mix together sugar, water, and cherries.
1
/2 cup sugar Bring to a low boil and cook for 15 to 20 minutes, until
1
/2 cup water the cherries start to soften.
4 cups bing cherries or sour cherries 2. Remove from flame and let cool.
3. Any leftover compote can be stored in the refrigerator for a few days.

TO S E RV E 1. You need 8 large glasses.

1 Tbsp. mint leaves, chopped 2. Spoon layers into each glass as follows: 4 tablespoons of
78 1
/2 cup sugar fruit, 4 tablespoons of ice cream, 2 tablespoons of fruit,
1 pt. vanilla ice cream, softened (or 2 tablespoons of heavy cream, 1 tablespoon of fruit, and
S W E E T S

sorbet of your choice) 1 tablespoon of cherry compote.

1 cup heavy cream 3. Top with a flag or umbrella and serve.
1
/2 cup cherry compote
Y O R K
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EXECUTIVE CHEF
Cesare Casella
*This recipe is from Cesare Casella’s forthcoming cookbook
“True Tuscan”, published by Harper Collins.
CARAMELIZED PINEAPPLE

PINEAPPLE 1. Preheat the oven to 400º.

1 cup wild flower honey 2. Heat the honey and butter in a large sauté pan over medium heat.
2 Tbsp. butter 3. Add the pineapple and baste the pineapple until well coated.
1 pineapple, peeled, cored 4. Transfer pineapple and honey to a small roasting pan and place in
and cut in half lengthwise the oven. Baste the pineapple every 5 to 8 minutes until the
Pink peppercorns, to garnish pineapple is caramelized and cooked through.
Licorice powder, to garnish 5. Remove the pineapple from the honey mixture and chill.
Thai chili, to garnish 6. Cut the pineapple into bite size pieces.
Maldon sea salt, to garnish 7. Garnish the pineapple with pink peppercorns, licorice powder, thai
Anise hyssop, to garnish chili, sea salt, and anise hyssop.

SUGAR TUILE 1. Combine all the ingredients and bring to soft crack stage on a
1 cup fondant candy thermometer.
1
/ 2 cup glucose 2. Pour the mixture onto parchment paper and roll into a thin sheet.
1
/ 2 cup isomalt 3. Cut the sugar into 2" squares and reserve.

SPICED GELEE 1. In a sauce pan over medium heat, bring the water, sugar and all of
1 cup water the spices to a boil. Remove from heat and steep for 10 minutes.
1
/ 2 cup sugar 2. Add softened gelatin and pour through a fine mesh strainer.
1 tsp. allspice 3. Chill gelee in square molds until firm. Reserve.
1 tsp. cinnamon
1
/ 4 tsp. clove
2 gelatin sheets, softened
in ice cold water

A S S E M B LY 1. Take a new straight vanilla bean and skewer the spice gelee cube.
Vanilla beans 2. Next, skewer the garnished pineapple.
3. Cover the pineapple and gelee with the sugar tuile.
4. Warm slightly with a hand held propane torch, enough to melt
sugar over the pineapple.
5. Serve immediately.

EXECUTIVE CHEF
Grant Achatz
CHICAGO
 S P U M A D I R I C OT TA
R I COT TA C H E E S E M O U S S E W I T H B LO O D O R A N G E S A L A D

S E RV E S 4

3 cups ricotta cheese 1. In a glass bowl, gently mix the orange, strawberries,
/ 4 cup superfine sugar
1
and fresh mint. Refrigerate for 1 hour.
2 cups heavy cream 2. In a mixer, slowly cream the ricotta cheese and sugar.
1 blood orange, peeled and Blend until smooth.
segmented 3. In a separate bowl, with a mixer, whip the heavy
1 pint fresh strawberries, cleaned cream until it forms soft peaks.
and cut into quarters
4. Carefully fold the whipped cream into the ricotta
1 sprig fresh mint
cheese mixture until it is fully incorporated.

TO S E RV E
1. Spoon the salad mixture into a serving bowl or glass.
2. Dollop the ricotta mousse on top.

80
S W E E T S
Y O R K
N E W

EXECUTIVE CHEF
C h r i s De l u n a
RASPBERRY CHAMBORD
PA N N A C OT TA

S E RV E S 6 - 8

1 cup milk, divided 1. Take 1/2 cup of milk and sprinkle the gelatin on the surface.
1 Tbsp. powder gelatin 2. Bring the remaining milk, 1 cup of cream, and sugar to a boil.
2 / 2 cups heavy cream
1
3. Add the gelatin mixture into the hot milk and whisk until melted.
/ 4 cup sugar
1
4. Place milk/cream mixture over an ice bath and whisk gently until
/ 2 cup Chambord Liqueur
1
cool, but not cold.
/ 2 cup raspberry jam
1
5. Add the Chambord.
/ 2 pint fresh raspberries
1
6. In a mixing bowl, whip the remaining 1 1/2 cups of cream until it
Fresh mint begins to hold its shape. Fold in to mixture.
7. Place a spoonful of raspberry jam in the bottom of a glass and
then pour the Panna Cotta mixture on top of it.
8. Carefully place the glass in the refrigerator for at least three hours,
until set.
9. Serve cold after decorating with berries and / or fresh mint.

PASTRY CHEF
Pa t r i c k L e m b l e
 F R E N C H T O A S T, B R O W N B U T T E R I C E C R E A M , AND RAISIN PUREE

RAISIN PUREE 1. Boil raisins with water until almost dry. FRENCH TOAST 1. Cut bread into 2" x 1" x 2" oblongs.
4 cups raisins 2. Puree in blender until smooth. 1 loaf brioche bread 2. In a bowl, mix the milk, rum, confectioners’ sugar, cinnamon,
1 Tbsp. cinnamon 3. Add cinnamon. 4 cups milk nutmeg, and eggs.
2 cups water 1
/4 cup rum 3. Soak the brioche in the rum milk mixture for 20 minutes.
1 cup confectioners’ sugar 4. Pan fry the brioche cubes in clarified butter until golden.
2 tsp. cinnamon
R A I S I N PA P E R 1. Soak raisins in cold water overnight. 1
/4 tsp. nutmeg
4 cups raisins 2. Puree in blender with a small amount of water.
4 whole eggs, whipped
1 egg white 3. Add egg white and blend well.
Clarified butter for cooking
4. Spread mixture in a thin layer on a sheet pan
and dry in the oven at 200º for 2 hours.
5. Break into pieces. B ROW N BU T T E R I C E C R E A M 1. Place brown milk and milk powder in a pan and bring to a simmer.
4 cups brown butter milk (recipe below) 2. Add sugar, trimoline, and glucose. Bring to a boil.
82
1
/3 cup plus 1 Tbsp. milk powder 3. Add the above mixture in a steady, slow stream into the whole eggs
MAPLE GELLE 1. Hydrate the gellan in cold water. 1
/2 cup sugar while whisking constantly.
3 Tbsp. maple syrup 2. Boil the maple syrup.
S W E E T S

4 tsp. trimoline (available in specialty stores) 4. Add cream and chill.

1 cup cold water 3. Blend together and chill. 2
/3 cup glucose 5. Run in an ice cream machine according to manufacturer’s instructions.
1 tsp. gellan
1 1/4 cups cream
3 whole eggs
1. Brown butter in pan until dark.
Y O R K

2. Carefully whisk in milk, being aware that mixture may splatter.

B ROW N BU T T E R M I L K
3. Set in refrigerator overnight.
2 lbs. butter
4. Pierce the butter, which will have solidified, and strain milk.
N E W

1 qt. milk

1. Fry a little bacon in a pan and chop into small pieces.

BACON BITS
Bacon slices

PASTRY CHEF
Sam Mason
 A R C T I C C I R C L E W I T H B L U E B E R R Y S O R B E T,
PASSION FRUIT CURD AND A HONEY TUILLE

B L U E B E R RY S AU C E 1. Bring blueberry puree, sugar and vanilla bean to a boil. ARCTIC CIRCLE 1. Cook the sugar and water to a hard boil.
3
/4 cup blueberry puree 2. Add the agar-agar and cook for about 5 minutes, until dissolved, 3
/4 cup sugar 2. Whisk the egg whites on medium speed in a mixer for 2 minutes and
1 1/2 Tbsp. sugar stirring the whole time. 1
/4 cup water then add the sugar and water slowly with the whisk going on low
1
/4 vanilla bean 3. Strain and cool. 3 egg whites speed.
1
/2 tsp. agar-agar powder (available 3
/4 cup plus 2 Tbsp. crème 3. When the water and sugar are incorporated in the egg whites, raise
in health food stores) fraiche the speed to medium and keep whisking until completely cool. Set
1
/4 cup goat cheese meringue aside in the freezer.
BLUEBERRY SORBET 1. Mix blueberry puree, yogurt and sugar. 3 gelatin sheets, soaked in 4. Put 1/2 the crème fraiche, all of the goat cheese and soaked gelatin
1 cup blueberry puree 2. Bring heavy cream, honey and vanilla bean to a boil and then cold water for 15 minutes, sheet in a pot.
3
/4 cup plain yogurt strain over the blueberry mix. with excess squeezed out
5. Over medium heat, melt until dissolved. Set aside to cool.
1
/2 cup 10x (powdered) sugar 3. Cool. 1 cup heavy cream
6. Whip the heavy cream until soft peaks and put in refrigerator.
3 Tbsp. heavy cream 4. Turn in an ice cream machine.
1
/2 cup sour cream
7. Combine the gelatin crème fraiche mix with the remainder of the
1 1/2 Tbsp. honey crème fraiche and sour cream. Mix until smooth.
84 1
/2 vanilla bean 8. Add the meringue and mix until smooth. Then add the whipped
heavy cream and mix until fully incorporated.
S W E E T S

PA S S I O N F R U I T C U R D 1. Bring passion fruit puree to a boil together with the lemongrass. 9. Pipe into cylinders 3’-1 1/2" and freeze.
1
/2 cup passion fruit puree 2. Mix the egg yolks with the sugar and then pour over the passion 10.
. When completely frozen use an apple corer to cut a hole in the middle.
1 lemongrass, sliced thin fruit puree.
2
/3 cup sugar 3. Put over a double boiler and cook, stirring constantly, until the HONEY TUILLE 1. Whisk the butter and the honey until smooth.
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5 egg yolks mixture thickens. 5 Tbsp. butter, softened 2. Sift in the sugar and flour slowly and then whisk in the egg whites
14 Tbsp. butter, cut into 1" dice 4. Strain and then whisk in the butter. 1
/4 cup honey slowly.
1
/2 cup 10x (powdered) sugar 3. Using 2 tablespoons of the mix at a time, spread it out in any shape
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1
/3 cup plus 1 Tbsp. flour you wish and on a silpat or parchment paper lined sheet pan.
3 egg whites 4. Bake at 400 degrees until golden brown, 6-8 minutes.
5. Remove quickly and bend over rolling pin.

C H E F / OW N E R
Marcus Samuelsson A S S E M B LY
1. Fill the hole in the arctic circle with the passion fruit puree.
EXECUTIVE CHEF 2. Put the tuille and a quenelle of the sorbet on top.
Nils Norén 3. Put the sauce on the side.
 PRALIN AU GOUT D’ENFANCE
PE A N U T C RU N C H W I T H W H I T E C H O C O L AT E C A K E

S E RV E S 1 0

CRUNCH 1. Melt white chocolate in a bowl over a pot of simmering water. W H I T E C H O C O L AT E 1. In the bowl of a standing mixer, whip the cream until firm.
1 oz. white chocolate Do not let it get too hot. MOUSSE Refrigerate until ready to use.
/3 cup peanut butter
1
2. In a separate bowl, combine the peanut butter and praline paste 2 cups heavy cream 2. Melt the white chocolate in a bowl over a pot of simmering water.
/3 cup praline paste
1
and place it over the pot of simmering water, to warm the mixture. 8 oz. white chocolate Set aside in a warm place.
2 /2 oz. feuilletine
1
3. Place these 3 ingredients into the bowl of a standing mixer, 3 egg yolks 3. Whisk the egg yolks in a medium bowl.
(available at specialty stores) fitted with a paddle attachment. 3 egg whites 4. In the bowl of a standing mixer, whip the whites to stiff peak.
4. Add the feuilletine and mix well. 5. Using a rubber spatula, fold the whites into the yolks.
5. Set this mixture aside in a warm place. 6. Fold in the melted white chocolate.
7. Fold in the whipped cream. (It is important to fold in the cream
without stopping until mixed in order to obtain a smooth
86
consistency. If you stop folding or fold incompletely, the chocolate
S W E E T S

will harden and you will have little pieces of un-melted chocolate
throughout the mousse).
8. Refrigerate the mousse until ready to use.
Y O R K
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PASTRY CHEF
Laurent Richard
DACQUOISE 1. Sift the almond flour and confectioners’ sugar together onto a
1
/4 cup almond flour piece of parchment paper.
1
/4 cup confectioners’ sugar 2. In the bowl of an electric mixer on medium speed, whip the egg
1 egg white whites until they double in volume.
1 Tbsp. sugar 3. Gradually add the sugar and whip until stiff, approximately 2
minutes.
4. Using a rubber spatula, fold the dry ingredients into the whites.
5. Fill a pastry bag fitted with a 1/4" plain tip. Pipe the mixture onto
a parchment lined 12 x18-inch sheet pan in an 8-inch square.
6. Bake at 400º on a double tray for approximately 15 minutes or
until the dacquoise is lightly browned.
7. Set aside to cool.

A S S E M B LY 1. Place an 8-inch square frame on a parchment lined cookie sheet.

10 oz. milk chocolate, melted 2. Place the baked dacquoise into the bottom of the frame.
for spraying 3. Spread the warm crunch mixture over the dacquoise until flat.
4. Fill the frame with the mousse and smooth the surface.
5. Freeze overnight, un-mold and cut in 2" squares.
6. Using a paint gun, spray with melted chocolate.
 B LU E B E R RY C O O L I S 1. Combine all ingredients in a medium saucepot.
2 cups blueberry puree 2. Cook on medium heat and simmer about 6 to 10 minutes,
1
/2 cup sugar stirring occasionally until slightly thick or it coats a spoon.
1
/4 cup corn syrup 3. Strain through a sieve and cool in an ice bath. Serve chilled.
BLUEBERRY COOLIS 1
/2 cup water
Juice from 1/2 of a lemon

O AT M E A L S T R E U S E L 1. Chop butter into small cubes and allow to soften at room

B LU E B E R RY I C E C R E A M 1. Bring heavy cream and milk to a boil over medium heat. 5 oz. light brown sugar temperature.
1 cup heavy cream 2. Add corn syrup and sugar and whisk until dissolved. 1
/4 cup sugar 2. Combine all dry ingredients until uniform.
1
/2 cup milk 3. Whisk milk and cream mixture into egg yolks slowly, as not to curdle 1
/2 cup plus 2 Tbsp. oats 3. Work butter into dry ingredients slowly, by hand.
1
/4 cup corn syrup the yolks. 1
/3 cup plus 1 Tbsp. cake flour 4. Transfer mixture to a food processor and mix until crumbly.
1
/4 cup plus 2 Tbsp. sugar 4. Pass mixture through a fine sieve and whisk in blueberry puree. 1 1/2 tsp. cinnamon 5. Remove and work in vanilla until just combined.
3 egg yolks 5. Chill in an ice bath. When cool, run through ice cream maker 1
/4 tsp. salt
1 cup blueberry puree following machine’s directions 1 stick butter
3
/4 tsp. vanilla extract
VA N I L L A T U I L E 1. Cream together butter, honey, and vanilla bean until light and fluffy,
BUTTER approximately 6 to 8 minutes, scraping down the sides at least 2 times. FRUIT 1. Combine Riesling and lemon juice in a small mixing bowl.
6 Tbsp. butter 2. Sift together the sugar and flour and add them to the butter honey 1 Tbsp. Riesling 2. Whisk in dry ingredients slowly, do not form lumps.
3 Tbsp. honey mixture. Juice from 1/2 of a lemon 3. Stir in rosemary.
1
/2 vanilla bean 3. Begin mixing slowly and add egg whites. Mix until smooth and creamy. 1 1/2 Tbsp. cornstarch 4. Toss fruit gently in liquid.
3
/4 cup plus 2 Tbsp. 4. Spread in desired shape and bake at 300º for 6 to 10 minutes, until 1
/4 cup sugar 5. Take the pie crust and fill it with the fruit. Top it with the oatmeal
all purpose flour golden brown. 1
/4 tsp. cinnamon streusel and bake at 300º for 20 to 25 minutes.
3
/4 cup 10x sugar Pinch of salt
88 2 egg whites 2 nectarines - cut into medium dice
1 pt. fresh blueberries
S W E E T S

VA N I L L A I C E C R E A M 1. In a medium saucepot, combine heavy cream, milk, and vanilla bean 1

/2 tsp. rosemary, chopped
1 cup heavy cream with pod over medium heat and steep for about 5 minutes.
1
/2 cup milk 2. Whisk in sugar and corn syrup and mix until dissolved. PIE CRUST 1. Chop butter into small cubes and refrigerate.
1
/2 vanilla bean 3. Slowly whisk hot liquid into egg yolks, so as not to curdle the yolks.
1 stick plus 1 Tbsp. butter 2. Sift together flour and sugar in a mixing bowl.
4. Strain through a fine sieve and chill in an ice bath.
Y O R K

1
/4 cup sugar 3. Add butter to dry ingredients and mix on low speed until butter
1 cup plus 2 Tbsp. all purpose
2 Tbsp. corn syrup 5. When cold, run through ice cream maker following machine’s directions. flour is broken down and has a mealy texture.
3 egg yolks /2 cup plus 1 Tbsp. 10x sugar
1
4. Add egg and mix until dough comes together.
N E W

1 egg 5. Refrigerate for about 1 hour.

6. Roll to about 1/8" thick and line a muffin tin with the dough.
7. Cover with paper and fill the paper with beans to weigh down dough.
8. Bake with beans at 300º for approximately 10 to 12 minutes.
9. Remove beans and continue to bake approximately 6 to 8 minutes
more, until golden brown.
EXECUTIVE CHEF
John Miele
A S S E M B LY
1. Make a small pool of blueberry coolis and surround with a fine brunoise nectarine (finely diced).
2. Place baked cobbler in the middle of the coolis.
3. Top with ice cream and place the vanilla tuile on top of the ice cream.
4. You may also use a puffed pastry stick as a garnish.
 BANANA PASTRY CREAM

B A N A N A PA S T RY C R E A M 1. Bring milk to a boil in a large pot. C A K E L AY E R 1. Cream butter and sugar in electric mixer until light and fluffy.
1 qt. milk 2. Whisk together the sugar, corn starch, and egg yolks until 2 1/2 sticks butter 2. Add the eggs one at a time.
1 cup sugar smooth and lightly whipped. 1 1/2 cups granulated sugar 3. Sift together dry ingredients.
1 cup plus 3 Tbsp. cornstarch 3. Dice the butter and set aside. 3 large eggs 4. Dice up the bananas and add to the sour cream.
8 egg yolks 4. Puree bananas (the mushier and bruised the better) and 3 cups all purpose flour 5. Add the dry ingredients alternating with the sour cream / banana
1 stick butter measure one cup of puree. 2 tsp. baking soda mix. Then continue to mix for one minute while adding in the
3 large ripe bananas 5. Ladle a bit of the boiling milk into the egg yolk mix and 1 tsp. baking powder walnuts.
1 tsp. salt whisk until smooth. Then pour all of the egg mixture slowly 1 tsp. salt 7. Spread the batter on to a 9" x 9" baking pan and bake at 325º
1 tsp. vanilla extract back into the boiling milk pot and whisk vigorously until it /4 cup sour cream
1
for 12 minutes. Cool completely. Cut 2" disks.
1 Tbsp. banana extract or begins to thicken and bubble in the center. 3 large ripe bananas
banana liquor 6. Remove from heat and whisk in the butter, banana puree, 1 cup toasted walnuts, crushed
salt, vanilla extract and banana liquor.
7. Pour into a bowl and cover with plastic wrap. C A R A M E L S AU C E 1. Place the sugar in a heavy-bottomed saucepan.
90 8. Refrigerate until cool. 4 cups sugar 2. Add enough water to just cover the sugar.
S W E E T S

Water 3. Bring to a boil and continuously stir until the mixture reaches a
2 cups heavy cream dark caramel color.
4. Remove from heat.
5. Slowly add in the heavy cream while whisking.
6. Bring back to a boil.
Y O R K

7. Strain and chill.

N E W

A S S E M B LY 1. Spread melted white chocolate on each acetate strip. Wrap

8 ounces melted white chocolate around the inside of a 3" ring mold with chocolate facing
1 roll of 2-inch acetate, cut into inward. Chill to set.
9 1/2 - inch strips 2. Place the cake disk in the bottom of the ring mold. Beat the
12 - 3-inch ring molds pastry cream by hand until smooth and pour into the ring
PASTRY CHEF Banana Pastry Cream mold, filling up to the top.
R o b Va l e n c i a Banana Cake layer 3. Chill the mold for 1 hour to set pastry cream.
2 large bananas 4. Prepare thin slices of banana, cut on a diagonal and caramelize
/2 cup light brown sugar
1
with brown sugar using a hand held propane torch. Place
standing up on top of the dessert.
5. Serve chilled with caramel sauce.
 C H O C O L AT E C R E A M 1. In a sauce pan, bring the cream and sugar to a boil over medium heat.
2 cups heavy cream 2. Whisk the yolks to break them up and gradually whisk in some of the
1
/4 cup sugar hot cream into the yolks.
C H O C O L AT E - S A F F RO N C A K E 3 egg yolks
11 ounces 40% milk
3. Whisk yolk mixture back into remaining hot cream and cook over low
heat until it begins to coat the back of a spoon, approximately 3 minutes.
chocolate, finely chopped
WITH NUTMEG CRUNCH 4. Pour through a fine mesh strainer over the chopped chocolate and
emulsify with a hand held blender.
5. Let set in the refrigerator over night.

STREUSEL 1. Mix the sugar, almond flour, and all purpose flour in a mixing bowl. SAFFRON CREAM WITH 1. In a small saucepan, mix saffron, milk and cream and warm up to 122º.
1 cup sugar 2. Add the cold butter and cut the butter in until it has the texture of CARAMEL 2. Let stand for 20 minutes.
1 2/3 cups almond flour coarse cornmeal.
1
/4 tsp. saffron 3. Place the sheets of gelatin in ice cold water to soften and set aside.
1 2/3 cups all purpose flour 3. Place on a parchment lined baking pan, and bake at 350º until
1
/2 cup milk 4. In a heavy-bottomed saucepan, cook the sugar to a blonde caramel color.
2 sticks unsalted butter, cold golden in color, approximately 15 to 20 minutes. 1 3/4 cups heavy cream 5. Once sugar has caramelized, remove from the heat and carefully add the
and cut into 1/2-inch cubes 4. Cool and set aside. 4 gelatin sheets hot saffron cream, stirring until well combined.
1
/2 cup sugar 6. Add the egg yolks and cook to 183º.
5 egg yolks 7. Remove gelatin from ice water, squeezing out excess liquid and add it to
SAFFRON ICE CREAM 1. In a medium saucepan, mix saffron with milk and cream and warm
the hot cream mixture.
1
/2 tsp. saffron up to 122º.
8. Pour through a fine mesh strainer and chill overnight.
2 cups milk 2. Add milk powder, yolks, dry glucose, and honey. Mix well.
1
/2 cup heavy cream 3. Combine stabilizer with the sugar and add it to the liquid using a
4 tsp. powdered milk whisk. S A F F RO N C A R A M E L S AU C E 1. In a heavy-bottomed saucepan, over medium heat, cook the sugar to a
5 egg yolks 4. Cook this mixture to 183º. 1 3/4 cups sugar blonde caramel color.
3 Tbsp. glucose powder 5. Pasteurize and let rest for one night in the refrigerator. 1 cup water 2. Remove from the heat and carefully add all of the water, stirring until
92 6. Pour through a fine mesh strainer and process in an ice cream 1
/4 tsp. saffron well combined.
2 Tbsp. honey
machine according to manufacturer’s directions. Juice of one lemon 3. Add the saffron and the lemon juice.
S W E E T S

1
/2 tsp. ice cream
1
/3 cup sugar 4. Pour through a fine mesh strainer and cool.

NUTMEG SUGAR TUILE 1. Cook fondant and glucose to 330º.

7 oz. white fondant 2. Add fresh nutmeg and pour onto a silpat.
Y O R K

2
/3 cup glucose 3. When it cools down, grind this sugar to a fine powder using a food
1
/4 tsp. freshly ground nutmeg processor.
4. Sprinkle the powder on a silpat and bake at 300º for 2 minutes.
N E W

Remove from silpat immediately.

5. Let cool and keep in a dry place until ready to use.

A S S E M B LY
1. In a small cake ring, make a thin base with the streusel.
EXECUTIVE PASTRY CHEF 2. In a pastry bag fitted with a 1/ 2" plain tip, pipe some of the chocolate cream on top of the streusel.
Luis Robledo-Richards 3. Let set in the refrigerator for 15 minutes.
4. Add a layer of saffron cream over the chocolate cream and let set in the refrigerator for 1 hour.
5. Finish by adding some more chocolate cream and freeze for 2 hours.
6. Unmold and spray with chocolate
7. Place a chocolate saffron cake on a plate and make a quenelle of saffron ice cream.
8. Delicately decorate with a nutmeg tuile and some of the saffron caramel sauce.
 R I C OT TA F R I T T E R S

FILLING 1. In a bowl, mix ricotta, sugar, and lemon zest. Chill one hour.
1 lb. ricotta 2. Using a small ice cream scoop, drop balls onto a parchment or foil-lined cookie sheet.
1
/ 4 cup sugar 3. Freeze until solid.
Zest of one lemon

DOUGH 1. In a bowl, whisk flour, sugar, baking powder, nutmeg, lemon zest, and salt.
4 cups all purpose flour 2. In a separate bowl, whisk eggs, honey, and vanilla extract.
1
/ 2 cup plus 2 Tbsp. sugar 3. Make a well in the flour mixture and slowly pour in the egg mixture. Mix until combined.
2 Tbsp. baking powder 4. Fold in the ricotta.
Pinch freshly grated nutmeg 5. Roll the dough out between sheets of parchment paper to 1/4" thick and then freeze for
Zest of one lemon several hours.
2 tsp. salt 6. Once frozen, cut dough into 2" circles using a round cutter.
8 eggs 7. Sandwich one ball of filling between two discs of dough.
94 1
/ 2 cup honey 8. As the dough begins to thaw, form it into a ball, pinching the edges as you go.
1 tsp. vanilla extract 9. Refrigerate until you are ready to fry.
S W E E T S

1 lb. ricotta

CINNAMON SUGAR 1. In a bowl, mix sugar, cinnamon, cardamom, and salt together. Set aside.
1 cup superfine sugar
Y O R K

1 Tbsp. ground cinnamon

1
/ 4 tsp. cardamom
Pinch of salt
N E W

A S S E M B LY 1. Fill saucepan with 4” of oil and heat to 390º.

1 qt. canola oil 2. Carefully place a couple of fritters into hot oil and fry for approximately 3 minutes
until dark golden brown, making sure to flip so they brown evenly.
PASTRY CHEF 3. Toss warm fritters in cinnamon sugar.
Karen DeMasco
 BU T T E R S C OTC H PA N N A C OT TA

S E RV E S 6

20 oz. (1 lb., 4oz.) butterscotch 1. Un-wrap butterscotch candies. Place candies in a zip lock bag and crush candies either with the bottom
candy, crushed of a pot or a rolling pin until they resemble small pebbles. This will facilitate the melting process.
9 cups heavy cream 2. Place crushed butterscotch candies into a pot with heavy cream and vanilla bean. Slowly bring to a boil
/ 2 vanilla bean, split and scraped
1
over a low flame, insuring that the candies are completely melted.
6 1/ 2 sheets gelatin 3. Soak sheets of gelatin in cold water until they become soft. Remove softened sheets from water and
squeeze out the excess water. Place gelatin leaves in hot cream base and stir until the leaves have dissolved.
4. Strain the panna cotta base through a mesh strainer and pour into martini glasses. Refrigerate overnight.
5. The following day, top the panna cotta with the melted curry jelly (recipe below). This needs to be done
at least 4 hours in advance so the jelly can set up and become firm.

96
C U R RY J E L LY 1. Lightly toast madras curry in a sauté pan over a low flame for about 3 1/2 minutes. Make sure to stir
S W E E T S

1 cup water curry around with a wooden spoon to avoid burning. Remove from flame and set aside.
/ 2 cup sugar
1
2. Combine 2 tablespoons of granulated sugar with the gelatin powder to prevent the powder from
/ 4 tsp. gelatin powder
1
lumping up.
1 1/ 2 Tbsp. madras curry powder 3. Place water, sugar, gelatin mix and the toasted curry into a pot large enough to hold everything.
4. Bring to a boil over a medium flame in order to dissolve both the sugar and the gelatin.
Y O R K

5. Strain jelly through a fine mesh strainer and either store in an airtight plastic container or cool to a point
where it is still pourable, and top panna cotta in martini glasses that have been allowed to set overnight.
N E W

6. Refrigerate for 4 hours to allow jelly to set up.

7. If you are using this jelly the next day, place jelly in the microwave on a low setting in order to melt it.
Set the timer for a 15 second intervals, the jelly should feel no warmer than your body’s temperature.

EXECUTIVE CHEF
David Burke
 BLACK AND WHITE NAPOLEON

MAKES 6 TO 8 NAPOLEONS

S H O RT B R E A D PA S T RY 1. In a standing mixer, fitted with the paddle attachment, PASSION FRUIT 1. Warm the passion fruit pulp in a small saucepan over low heat
7 Tbsp. unsalted butter, combine the butter, sugar, orange zest, salt, flour, and MOUSSE FILLING until lukewarm.
room temperature baking powder and beat until combined.
2
/3 cup passion fruit pulp 2. Add the sugar and pectin. Mix together and bring to a boil.
1
/2 cup brown sugar 2. Beat in eggs and milk. 2 Tbsp. sugar 3. Remove from heat, place in a bowl, cover, and refrigerate overnight.
1 orange, finely grated zest 3. Refrigerate for 1 hour.
1
/2 tsp. NH pectin 4. Using a standing mixer mixer, whip the cream until thick and stiff.
Pinch of salt 4. Preheat oven to 350º. (available in specialty stores) 5. Gently fold in the cooled passion fruit mixture, using a rubber spatula.
1 3/4 cups all purpose flour 5. Split the dough in half and roll each half as thin as possible. 1 cup single cream 35% 6. Set aside.
1
/2 tsp. baking powder 6. Place each onto a parchment lined 12 x 18 pan.
1 egg yolk 7. Bake for 8 to 10 minutes or until golden brown.
1 1/2 tsp. milk MUSCOVADO JELLY 1. In a small sauce pan, melt the muscovado sugar with the lukewarm
98 1
/2 cup muscovado sugar water.
S W E E T S

(dark brown sugar available in 2. Mix the agar-agar powder with the sugar.
specialty stores) 3. Add the lemon juice to the melted moscovado sugar and then add
1 1/4 cups lukewarm water the agar-agar to the brown sugar mixture.
3
/4 tsp. agar-agar powder 4. Bring to a boil, stirring constantly.
(available in specialty stores)
Y O R K

5. Pour into a square glass dish.

2 tsp. light brown sugar 6. Cover and allow to jell in the refrigerator overnight.
4 tsp. lemon juice
N E W

PASTRY CHEF
Jasmine Bojic
C H O C O L AT E C R E A M 1. Scald the cream and milk over moderate heat in a small saucepan.
1
/2 cup heavy cream 2. In a separate bowl, whisk together the egg yolks and sugar until
1
/2 cup milk lemon colored.
3 egg yolks 3. Whisk some of the hot cream into egg yolk mixture. Whisk egg yolk
2 Tbsp. sugar mixture back into cream mixture. Over low heat, stir constantly
4 oz. Pur Caraibe chocolate 66% with a wooden spoon until the custard has thickened enough to
(available in specialty stores) coat the back of the spoon.
4. Pass through a strainer and return to a clean saucepan and keep warm.
5. Place the chocolate in a bowl and melt over a pot of simmering water.
6. Add the chocolate to the custard and mix in thoroughly, using a
rubber spatula to obtain a smooth and glossy texture.
7. Cover and refrigerate.

A S S E M B LY
1. Crack the dough into large pieces (about 2" by 6").
2. Place one piece of dough on a plate.
3. Using a pastry bag fitted with a 1/2-inch plain tip, pipe 1/8 th of the passion fruit mousse on top.
4. Place a second layer of dough on top of the passion fruit mousse.
5. Using another pastry bag fitted with a 1/2-inch tip, pipe 1/8 th of the chocolate cream on that layer.
6. Top with another layer of dough to form a triple layer napoleon.
7. Stand the napoleon on its side. Cut the jelly into rectangular shapes and use one on each side of the
napoleon to hold it up.
 AU T U M N S P I C E 1. Combine the milk, cream, half of the sugar and all of the spices in a sauce pan
ICE CREAM and bring to a boil over medium heat.

M I L K C H O C O L AT E M O U S S E C A K E , 1 pt. milk
1 pt. heavy cream
2. Turn off heat and let mixture stand for 20 minutes.
3. Strain the spices and bring milk mixture back to a boil.

RAISIN COMPOTE, 3/4 cup sugar, divided

2 cinnamon sticks
4. In a separate bowl, whisk together the yolks and the remaining sugar.
5. While whisking the yolks, slowly add some of the hot milk mixture, until yolks
AND AUTUMN SPICE ICE CREAM 2 star anise
8 allspice
are warm.
6. Slowly whisk the yolk mixture back into the remaining milk mixture and cook
5 whole cloves over low heat stirring constantly until it gently coats the back of the spoon.
A pinch of fresh nutmeg 7. Strain through a fine mesh strainer and cool down immediately over an ice bath.
PUMPKIN BISCUIT 1. Sift together the flour, cinnamon and baking soda and set aside. 8 egg yolks 8. Process in an ice cream machine according to the manufacturer’s instructions.
1 cup all purpose flour 2. On a mixer fitted with the whisk attachment, whip the eggs with
1
/2 tsp. powdered cinnamon the sugar for approximately 5 minutes, until thick and pale yellow. PUMPKIN ANGLAISE 1. Combine the milk, cream, salt, and split and scraped vanilla bean in a sauce
1
/2 tsp. baking soda 3. Add the pumpkin puree to the eggs and mix to combine. 1 cup milk pan and bring to a boil over medium heat.
2 large eggs 4. Fold the dry ingredients into the egg/pumpkin mixture. 1 cup heavy cream 2. Whisk together the sugar and the egg yolks.
1 1/4 cups granulated sugar 5. Pour onto a greased 9 x 13-inch pan. Pinch of salt 3. While whisking the yolks, slowly add some of the hot milk mixture, until yolks
1 cup pumpkin puree, fresh 6. Bake at 350º until a light golden color and cake springs back 1 split vanilla bean are warm.
or canned when lightly touched. 4 egg yolks 4. Slowly whisk the yolk mixture back into the remaining milk mixture and cook
7. Unmold the cake immediately and let cool. 1
/3 cup sugar over low heat stirring constantly until it gently coats the back of the spoon.
1
/3 cup pumpkin puree 5. Add the pumpkin puree immediately and blend with an emulsion blender.
RAISIN COMPOTE 1. Combine all ingredients in a sauce pan. 6. Strain through a fine mesh strainer and chill immediately.
1 1/4 cups water 2. Bring to a simmer and cook until raisins are tender and plump.
100 3
/4 cups sugar 3. Remove vanilla bean, cool and refrigerate. M I L K C H O C O L AT E 1. In a standing mixer fitted with a whip attachment, whip the larger amount of
S W E E T S

1 vanilla bean MOUSSE CAKE heavy cream until it begins to hold its shape. Refrigerate until ready to use.
Juice of one lemon 1 1/2 cups heavy cream 2. Combine sugar, yolks, and remaining heavy cream in a bowl over a pot of
3
/4 cup golden raisins 2 tablespoons sugar simmering water and whisk constantly until hot and thick, approximately 10
3
/4 cup raisins 2 yolks minutes.
1
/3 cup heavy cream 3. Pour into the bowl of an electric mixer and whip cool with whisk attachment.
Y O R K

4 ounces milk chocolate 4. Place the milk chocolate in a bowl over the pot of boiling water and melt,
being careful not to let the chocolate get too hot.
5. Add half of the whipped cream to the melted chocolate and whisk vigorously
N E W

so the mixture doesn’t seize.

6. Fold in the remaining whipped cream until just combined.
7. Gently fold the yolk mixture into the chocolate whipped cream, folding
carefully, as not to lose any volume.

PASTRY CHEF A S S E M B LY
Michael Brock 1. Place the pumpkin biscuit back into a 9 x 13 x 2 inch pan.
2. Add the mousse and spread evenly with a cake spatula.
3. Freeze until set and then cut into rectangular shapes and place them on plates.
5. Garnish with some of the raisin compote, pumpkin anglaise and a scoop of the autumn spice ice cream.
 T RO PI C A L TA S T I N G P L AT E

S AVA R I N 1. Combine the first 6 ingredients and mix with the paddle FRUIT 1. Finely dice the fruit and mix together with the lime juice and
8 oz. bread flour attachment until the dough pulls away from the sides of 1ea. banana, mango, papaya zest and let marinate.
4 eggs the bowl. 5 strawberries 2. When cous-cous is cooled, mix the fruit in.
Pinch of salt 2. Add the butter and the zest and mix until incorporated. 1
/4 pineapple
1 oz. sugar 3. Let the dough rest at room temperature for 15 minutes. 2 passion fruits
1
/2 oz. fresh yeast 4. Fill small Savarin molds and let proof. 2 star fuits
1 oz. water 5. Bake at 350º for 25 minutes. Zest and juice of 2 limes
2 oz. butter, cold
Zest of 2 limes S T R AW B E R R Y J U N I P E R S A U C E 1. Combine everything and boil for 2 minutes.
1 pt. strawberries
SYRUP 1. Combine ingredients and bring to a boil.
2 juniper berries
1 cup sugar 2. Completely soak the Savarins.
10 oz. Grenadine
2 cups water
3.5 oz. sugar
Juice of 4 limes

COCONUT SORBET 1. Mix together and freeze in ice cream machine.

102 COUS-COUS 1. Combine all the ingredients in a small saucepot and bring to
2 cans coco lopez
3.5 oz. cous-cous a boil.
S W E E T S

3.5 oz. water 2. Reduce the heat to a simmer and let cook until all the liquid 1 qt. milk
2 oz. coconut milk is absorbed, approximately 10 minutes.
PAT E A B R I C 1. Butter and sugar both sides of the Pate a Bric.
2 oz. coco lopez
2oz. butter 2. Cut into triangles and place between 2 sheet pans.
2 oz. sugar
2 oz. sugar 3. Bake at 350º until golden brown, approximately 5 minutes.
Y O R K

C O C O N U T PA S S I O N F R U I T 1. Make a French meringue with egg whites and 6 ounces of sugar.

NAPOLEON Whip until stiff peak.
N E W

4 oz. egg whites 2. Fold in the coconut.

6 oz. sugar 3. Pipe into small discs and let dry in the oven on 200º for 2 hours.
3 oz. unsweetened coconut, shredded 4. Make a curd with the passion fruit puree, 3 ounces of sugar,
4.5 oz. passion fruit puree butter, and egg yolks, by combining them and cooking them
3 oz. sugar over a double boiler until mixture reaches 160º.
DIRECTOR OF PASTRY ARTS 4 oz. butter 5. Add the gelatin while curd is still hot. Let cool.
Ti n a C a s a c e l i 4 egg yolks 6. Whip the cream and fold it into the curd.
1 gelatin sheet 7. Layer this between the discs.
1
/4 cup heavy cream 8. Garnish with toasted coconut, passion fruit seeds, and a mango rose.
 HAZELNUT OR A L M O N D R A S P B E R RY TA RT

S E RV E S 8

1. In an electric mixer fitted with a paddle attachment, cream butter and sugar until light.
TA R T S
2. Add the paste and mix until smooth.
1 cup unsalted butter, softened
3. Add one egg at a time, mixing well after each addition. Add vanilla.
1 cup plus 2 Tbsp. sugar
4. Sift flour and baking powder and fold into wet ingredients.
8 oz. almond or hazelnut paste
5. Place 3-inch flan rings on 1/2 sheet pan lined with parchment.
6 large eggs
6. Spray with non-stick spray.
1 tsp. vanilla
7. Spoon batter into prepared flan rings and bake at 375ºF for approximately 18 minutes.
1 cup cake flour
8. Let cool in molds and then slice into three equal layers.
1 tsp. baking powder
9. Fold whipped cream into 1 cup of lemon curd.
1 cup lemon curd (recipe follows)
10. Place one layer of cake on a plate and spoon a tablespoon of lemon curd cream on top.
2 pints fresh raspberries
Place raspberries in a concentric circle on top of lemon curd cream using about 10
104 Confectioners’ sugar
raspberries. Cover with second layer and repeat with lemon curd cream and raspberries.
11. Place third and final layer on top and dust with confectioners’ sugar and decorate the
S W E E T S

plate with raspberries.

1. In a bowl, whisk together yolks, sugar, and lemon juice.

LEMON CURD CREAM
2. Cook over a pot of simmering water for ten minutes, stirring frequently.
Y O R K

12 egg yolks
3. When the mixture is thickened, whisk in the butter.
1 cup sugar
4. Strain through a fine mesh strainer and stir in zest.
1 cup lemon juice
5. Chill until cooled.
N E W

2 sticks butter
6. In a separate bowl whip the heavy cream until stiff and fold into the cooled lemon curd.
Zest of 2 lemons
1
/ 2 cup heavy cream

EXECUTIVE CHEF
Patricia Williams
 PLUM SOUP WITH ALMOND-MASCARPONE CREAM

S E RV E S 4

PLUM SOUP 1. Bring water, vanilla bean, and sugar to a boil in a medium saucepan. Stir to dissolve sugar.
2 cups water 2. Add plums and simmer on low until fruit is hot throughout but still retains its shape.
1 vanilla bean, split open 3. Let cool and refrigerate overnight.
1
/2 cup sugar 4. The next day, pour soup through a fine mesh strainer, discard solids and refrigerate until serving.
6 Santa Rosa plums, cut into 8 pieces ea.

ALMOND MASCARPONE CREAM 1. Put cream, almond paste, sugar and bitter almonds in a small pot and bring to a boil over
1 cup heavy cream medium heat, stirring to melt sugar and almond paste.
4 oz. almond paste 2. Let cool. Refrigerate overnight.
2 Tbsp. sugar 3. The next day, strain cream through a strainer lined with cheesecloth.
106 2 bitter almonds, if you have it 4. Put strained cream in cold bowl of standing mixer fitted with the whisk attachment. Add the
1
/3 cup Mascarpone Mascarpone and whip until medium peaks form.
S W E E T S

5. Refrigerate until serving.

PHYLLO LACE COOKIES 1. Take out frozen phyllo dough from freezer. Unwrap plastic from dough and cut down through
1 pkg. phyllo dough, frozen the roll into 1/4" slices. Continue cutting about 1/3 of the roll, then wrap the rest up and return
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3 oz. butter, melted to freezer.

2 Tbsp. sugar 2. Separate the phyllo dough strands as best as you can into a bowl.
3. Sprinkle with sugar and then pour the melted butter over it. Toss to coat.
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4. Put the tangle of phyllo between 2 silpat sheets and roll with a rolling pin into 1 layer, about
1
/8" thick. Or put the tangle between two pieces of parchment paper (cut to fit a sheet pan) and
roll. Transfer with both sheets of parchment to a sheet pan and place another sheet pan on top.
5. Bake at 350º for about 10 minutes, until golden.
6. Halfway through the baking, take the sheet pan out, carefully lift the silpat on top and cut into
2 1/2" round cookies with a cookie cutter. Return to the oven to finish baking. Let cool.
PASTRY CHEF
Maria Lindstrand
TO S E RV E
Ladle the soup into 4 shallow bowls. Sprinkle some match stick cut plums into each bowl and make a small fan of sliced plums for the
middle. Carefully lay the phyllo cookie on top of fanned slices and place a quenelle of almond cream on top. Follow with one more
cookie and garnish with plum slices cut thin on a mandolin and sprinkle with lemon thyme.
 FIG CARPACCIO

SYRUP 1. Combine port, sugar and lemon rind with no pith (white inside layer) ICE CREAM 1. Combine heavy cream, sugar, and spices in a pot.
1 bottle ruby port in a pot, bring to a slow boil and reduce to 1/5 of the volume. 2 cups heavy cream 2. Over medium-high heat, bring the liquid to just shy of a boil, lower
3
/4 cup sugar 2. Let cool and reserve 1 1/8 cups sugar the heat until cream is barely simmering. Simmer for 5 minutes.
1 zest of lemon 2 cinnamon sticks 3. Strain, return to pot, and heat again to just boiling.
3 star anise 4. Whisk yolks until smooth.
C A R PA C C I O 1. Wash figs and cut in half lengthwise. Fillet out the center of each fig. 14 egg yolks 5. Temper the hot cream into the egg yolks by adding 1/4 of the cream
2 lb. fresh figs Discard the skin or add them to the jam for the ice cream. 2 cups crème fraiche to the yolks in a steady stream, while whisking continuously.
Juice from 2 lemons 2. Combine all ingredients with the fig fillets and place on a cutting 6. Return pot to the heat, whisk in the yolk mixture, and cook for 2
1 Tbsp. cinnamon powder board and chop until completely smooth. Avoid doing it with a food minutes while stirring gently with a wooden spoon.
3
/4 cup maple sugar processor because the blades cut it too quickly. 7. Strain into a clean bowl and allow to cool. Once cool,whisk in the
3. Place 1/4 of this puree onto the center of a plate. Gently cover the crème fraiche.
entire plate with a square of plastic wrap, but do not pull it tight. 8. Spin in ice cream machine according to manufacturer’s instructions.
Using a wide round pot, press out the figs so it forms a thin round. 9. Once the ice cream is ready, extract into frozen mixing bowl and
Repeat this 3 more times with the rest of the puree. let set in the freezer while you prepare the fig jam.
108 4. Reserve with plastic on top until ready to use.
FIG JAM 1. Wash and remove the stems from the figs.
S W E E T S

MADELEINE SPONGE 1. Combine sugar and eggs and whisk until triple in volume. 1 lb. figs 2. Lightly crush the figs and place in a pot, along with the lemon juice.
CAKE 2. Fold in flour and cinnamon until evenly incorporated.
1
/4 cup lemon juice 3. Cook on medium heat until the figs are completely broken down,
11/8 cups sugar 3. Pipe into very lightly greased madeleine molds and bake at 375º approximately 15 to 20 minutes.
8 eggs for 8 to 10 minutes, until golden brown. 4. Puree in a food processor until very smooth, being careful not to
1 1/2 cups flour incorporate any air.
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1 Tbsp. cinnamon powder 5. Cool and then cut into (don’t mix) ice cream to produce a swirl effect.
6. Transfer to an appropriate container and freeze for 1 hour or
more.
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VA N I L L A T U I L E 1. Combine egg whites, sugar, and vanilla bean in a bowl over a double
8 oz. egg whites boiler and whisk until sugar is completely dissolved.
3
/4 cup plus 1 Tbsp. powdered 2. Whisk in melted butter and flour until smooth and let rest in
sugar refrigerator for 1 to 2 hours.
PASTRY CHEF
Seeds of 1 vanilla bean, split 3. Using a pastry bag and a small round pastry tip, pipe the batter onto
open and scraped out seeds
David Carmichael a cookie sheet lined with parchment paper into random, wacky shapes.
8 oz. (2 sticks) butter, melted
4. Cook for approximately 5 minutes until golden brown. Remove while
1 cup flour
hot and then shape into a loose ball.
 C H O C O L AT E AND BANANA TORTE
MACADAMIA NUT ICE CREAM AND BANANA CARAMEL

C H O C O L AT E A N D 1. Preheat the oven to 350º. B A N A N A C A R A M E L S AU C E 1. In a saucepan, mix the sugar and lemon juice together to
B A N A N A TO RT E
2. Separately melt the butter and chocolate and Yields 1 cup form “wet sand”.
Yields 5 - 4 oz. cakes
cool slightly. 1 cup sugar 2. Over medium high heat, heat without stirring until it makes
4 oz. butter, unsalted
3. Whisk eggs and sugar (don’t beat air into the mix). 3 Tbsp. lemon juice a light caramel.
4 3/ 4 oz. bittersweet chocolate
4. Alternately stir the butter and chocolate into the 1 banana 3. Lower heat to medium, add banana and cook three minutes.
1 egg
egg mixture. 4. Stir and strain. Cool.
3 egg yolks
5. Add bananas and nuts.
2 Tbsp. sugar
6. Pour into 5 molds that are sprayed with non-stick
BANANA CHIPS 1. Puree the bananas with the lemon juice.
1
/ 2 cup macadamia nuts, toasted
cooking spray and coated with sugar.
Yields 5 – 8 chips 2. Spread out the puree on sheet pan lined with a silpat mat or
1 cup bananas, chopped
7. Bake for 10 minutes. Reserve.
2 ripe bananas parchment paper (using a template for desired shape) or free
2 tsp. super fine sugar form individual chips to desired shape.
110 2 tsp. tapioca flour 3. Sprinkle the top with sugar and tapioca flour.
4. Bake at 200º for 2 hours. This slowly dries the chips.
S W E E T S

5. Remove from oven and while still warm and soft, shape to
encircle the individual cakes, removed from molds. Cool.
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EXECUTIVE CHEF
Michael Lockhard
MACADAMIA NUT ICE CREAM 1. Lightly toast the macadamia nuts.
Yields 1 cup 2. Combine the nuts, heavy cream, milk, sugar, and vanilla
/3 cup macadamia nuts
1
bean and scald by heating to just below the boiling point.
1 cup heavy cream 3. In a separate bowl, whisk yolks lightly.
6 oz. milk 4. Temper into yolks by adding 1/ 4 of the cream mixture into
3 oz. sugar the yolks while whisking constantly.
1 vanilla bean, split 5. Return pan to heat, and add yolks.
and seeds scraped 6. Stir with a rubber spatula until nape consistency (when a
3 egg yolks line is left after running finger over spatula).
7. Puree in a blender or food processor and strain through a
chinoise.
8. Cool in an ice bath by pouring mixture into a clean bowl
set on top of a bowl of ice.
9. Stir occasionally to cool.
10. Freeze in an ice cream machine.

S U G A R C O AT E D 1. Toast the nuts on a cookie sheet in a 300º oven for 5-7

MACADAMIA NUTS minutes. Watch carefully.
Yields 1/2 cup 2. In a saucepan, boil water and sugar to 237º to 240º
/2 cup macadamia nuts
1
(softball stage).
2 oz. sugar 3. Add nuts and stir in to coat.
1 oz. water 4. Cool on a silpat (silicone) mat or sheet pan. Reserve.
 PEACH AND AMARETTI COBBLER WITH PEACH ICE CREAM

S E RV E S 4

PEACH ICE CREAM 1. Bring milk, cream, peach juice and 1/2 cup sugar to boil. FILLING 1. Combine filling ingredients in large bowl, tossing
2 cups milk 2. Combine the egg yolks with the remaining sugar and whisk until 4 peaches, peeled and cut gently until well mixed.
2 cups heavy cream thoroughly incorporated and thick. into 1/4 inch slices 2. Spread evenly in a 9 x 9 baking dish.
1 cup sugar 3. Temper the yolk mixture by pouring half of the hot cream mixture 2 Tbsp. sugar
8 egg yolks into the yolks, whisking constantly and then return the yolk 1 Tbsp. flour
10 fresh peaches, juiced mixture back into the hot cream. Continue to cook over low heat 1 Tbsp. amaretto or almond extract
(this should make approx. stirring constantly for 3 to 5 minutes. Don’t bring back to a boil.
6 – 8 oz. of juice)
4. Strain, pour into a bowl and cool down over an ice bath. TOPPING 1. In a food processor, pulse together the flour, brown
5. Spin the ice cream according to the directions for the type of ice /4 cup flour
3 sugar, sugar, and cinnamon until well mixed.
cream machine you are using. /2 cup light brown sugar
1 2. Add the almonds and pulse until the nuts are in small
112 /4 cup sugar
1 pieces.
3. Add the pieces of butter and pulse until the butter is
1 tsp. cinnamon
S W E E T S

finely broken up.

1
/2 cup blanched almonds,
toasted and coarsely chopped 4. Continue to pulse until the topping no longer looks
8 Tbsp. unsalted butter, cut sandy and is just beginning to hold together.
into 1/2 inch pieces and chilled
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A S S E M B LY 1. Preheat the oven to 375º.

1 cup mini amaretti cookies 2. Distribute the topping evenly over the peaches.
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3. Add the amaretti cookies.

4. Bake for 30 to 40 minutes, until the edges are bubbling.
Note – Lay a sheet of aluminum foil on the rack below the
cobbler while it is cooking to catch the drippings.

PASTRY CHEF
Jane Eber t
 SUMMER SUNDAE

S E RV E S 4

G E L E E E L D E R F LOW E R 1. Set gelatin leaves in a bowl of ice water and set aside to soften. PEACHES 1. In a large saucepan, bring the sugar, water and lemon juice to a
2 gelatin sheets 2. In a saucepan heat 2 tablespoons of elderflower soda and add the 1 1/2 cups sugar boil over medium heat.
1 cup elderflower soda softened gelatin. Continue cooking over low heat until gelatin is 4 cups water 2. Once boiling, drop the peaches into the syrup and remove the pot
melted. Juice of 2 lemons from the heat and allow the peaches to cool in their ownsyrup.
3. Once completely melted, incorporate the melted gelatin mixture 4 peaches 3. Periodically check the texture of the peach. Once a knife can
back into the remaining elderflower soda. easily penetrate the entire peach to the pit, place the peaches and
4. Pour approximately 1/4 cup of the gelee into four serving glasses syrup on an ice bath.
and refrigerate to set. 4. Store the peaches in the syrup until ready to use.

APRICOT MARMAL ADE 1. Half and pit the fresh apricots. PEACHES SORBET 1. In a saucepan, bring the water, sugar and glucose powder to a boil
2 1/4 pounds fresh apricots 2. Mix the pectin and sugar together. 11/4 cups water to make a syrup. Refrigerate.
1 cup sugar 3. Place apricots, sugar, lemon juice, and vanilla seeds in a saucepan 1 1/4 cups sugar 2. Pit the peaches cooked in recipe above.
114 1 teaspoon Pectin NH and cook on low heat until thickened. Set aside to cool. 60 gr. glucose powder 3. Once the syrup from step one has cooled, puree the cooked peaches
Juice of one lemon 4. Place a layer of marmalade approximately 3/4" high on top of gelee. 1
/2 pound cooked peaches and cooled syrup together.
S W E E T S

1 vanilla bean, split and scraped 3 cups Cerdon 4. Incorporate the Cerdon and churn in an ice cream machine and
freeze according to manufacturer's directions.
CURRANT JUICE 1. Mix the currants and sugar together and place in a saucepan.
1 lb. fresh red currants 2. Cook over medium heat until the skins burst from the fruit. CARAMELIZED ALMONDS 1. Place the water and sugar together in a saucepan and bring to a
Y O R K

3
/4 cup sugar 3. Remove the fruit from the heat and strain the currants through a 4 cups water boil over medium heat to make a syrup.
fine mesh strainer. 5 1/4 cups sugar 2. Place the almonds in a mixing bowl.
4. Refrigerate to cool. Almond batons 3. Pour the syrup over the almonds and let soak for approximately 1
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hour.
4. Strain the almonds and transfer them to a sheet pan to air dry for
approximately 20 minutes.
5. Bake at 300º for 6 minutes or until light caramel color.

PASTRY CHEF
Fr a n c k L a b a s s e
 FRIED ICE CREAM

FRIED ICE CREAM 1. Trim off bread crusts. Place a scoop of ice cream between bread and mold into a
Wonder white bread ball, making sure to seal edges together. Plastic wrap each and freeze until hard.
Vanilla bean ice cream 2. Add enough oil to be about 3 inches deep in pot. If you are using an electric wok,
set it on 400º. Otherwise, put heat on medium to medium high temperature.
Fry until nicely brown. Don't brown too quickly. Fry one at a time.

R A S P B E R RY S AU C E 1. Mix all ingredients in a saucepot, over low flame until fruit is soft.
1 bag frozen red raspberries
2 cups sugar
116
1 cup cream de cassis
S W E E T S

Salt
Y O R K
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EXECUTIVE CHEF
Tanaporn Tangwibulchai
 KEY LIME ALASKA

LEMON CAKE 1. Stir together flour, baking powder, and salt. Set aside. KEY LIME ICE CREAM 1. In a large pot, combine milk, heavy cream, and zest. Bring to a boil.
6 cups cake flour 2. In a mixer, cream butter, sugar, and zest until fluffy. 1 cup milk 2. In a large bowl, whisk together yolks and sugar.
2 Tbsp. baking powder 3. Add eggs, one at a time, until completely incorporated. 1 1/2 cups heavy cream 3. Slowly temper milk into yolks by adding 1/4 of the milk while whisking
1 tsp. salt 4. In a separate bowl, combine cream and vanilla extract. Set aside. 3 Tbsp. lime zest constantly. Then return the pot to the heat and add the yolks while
2 1/4 cups (4 1/2 sticks) butter 5. Slowly, and in thirds, add in dry ingredients, alternating with 3
/4 cup sugar whisking constantly.
4 cups sugar the wet (heavy cream), just until all ingredients are incorporated. Pinch of salt 4. Stir continuously and gently with a wooden spoon until a line is left
Zest of 6 lemons 6. Line a half pan sheet (12 x 18) with parchment paper, then 6 egg yolks on the back of the spoon when you run your finger over it.
10 eggs grease and flour. 2
/3 cup key lime juice 5. Remove from heat and add lime juice.
2 1/2 cups heavy cream 7. Fill pan no more than 3/4 full. 6. Strain through a fine sieve into a clean bowl resting in an ice bath
2 Tbsp. vanilla extract 8. Bake at 350º until golden brown. 7. Let mixture cool completely while stirring occasionally.
9. Cool completely and chill overnight. Place in the freezer until 8. Process in ice cream machine according to manufacturer’s instructions.
slightly frozen before slicing.

BRANDIED FRUIT 1. Toss fruit with sugar. SWISS MERINGUE 1. Place egg whites and sugar in a bowl and heat over a pan of simmering
1
/2 cup each of raspberries, blueberries, 2. Put in a large pan over medium-high heat for 30 seconds. 1 1/2 cups egg whites water. Whisk gently until the sugar dissolves completely (there should
strawberries and blackberries, 3. Add brandy and ignite, being careful to keep your distance. 1 1/2 cups sugar be no gritty feeling when you rub some of the mixture between your
118 1
/2 cup sugar 4. Let all the alcohol cook out. 2 Tbsp. lemon juice thumb and index finger) and the egg whites are uniformly hot (about
S W E E T S

1 cup brandy 5. Strain and set aside. 130º)

2. Transfer the bowl from the pan to the mixer fitted with a whip or use
a hand mixer. Whip on medium speed until the meringue is cool and
increased in volume. Swiss meringue should be stiff, but not dry.
3. Fill pastry bag, fitted with a star tip, with the meringue.
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4. Try to use immediately.

A S S E M B LY
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Fresh mint leaves

Powdered sugar
1. After the cake is slightly frozen, remove cake from pan and slice into two equal layers and set aside.
2. Overlap pan with saran wrap and replace bottom layer of cake.
3. Spread ice cream evenly onto the bottom layer and place top layer over ice cream.
EXECUTIVE PASTRY CHEF 4. Wrap the saran wrap up and over the cake to ensure no leakage. Let freeze.
SARAH BETH SHERER 5. When cake is frozen, cut into 3" x 3" squares and cut on a bias. Place on a plate.
6. Using previously filled pastry bag, stream swiss meringue up one side, creating height. Brulee until
brown with kitchen torch.
7. On opposite side of the plate, using a small ring mold, place your brandied fruit.
8. Garnish with mint and a little powdered sugar.
 DULCE DE LECHE

KAHLUA SYRUP 1. Bring water and sugar to a boil. C H O C O L AT E S P O N G E 1. Whip egg yolks, water and oil together in a bowl.
1 cup water 2. Remove from heat. 7 egg yolks 2. Sift together the cake flour, sugar, cocoa powder, baking
1 cup sugar 3. Add the Kahlua and let cool. 1
/2 cup water powder, and baking soda and then add them to the egg
7 Tbsp. Kahlua 1
/2 cup oil mixture, mixing just until incorporated.
1
/2 cup cake flour 3. Whisk egg whites until they become foamy, then slowly
DULCE DE LECHE MOUSSE 1. Sprinkle the gelatin on the surface of a bowl with the 3
/4 cup sugar add the sugar until it forms stiff peaks. Fold this meringue
2 Tbsp (1 oz.) gelatin cold water. Let sit until absorbed. 1
/4 cup cocoa powder into the chocolate sponge mixture.
1 cup cold water 2. In a saucepan, over medium-high heat, cook the sugar 1 Tbsp. baking powder 4. Pour onto a 12" x 18" sheet pan and bake at 350º for 7
6 2/3 cups sugar until it caramelizes. Pinch of baking soda to 10 minutes. Let cool.
1 cup milk 3. Remove from heat. 8 egg whites
2 cups cream 4. Carefully, while keeping distance, add the milk and 1
/3 cup plus 1 Tbsp. sugar
1 qt. whipped cream cream, and then add the gelatin.
5. Let cool and then fold in the whipped cream. COCONUT JOCONDE 1. Preheat the oven to 425º.
120 12 egg whites, at room temperature 2. Line sheet pan with parchment paper.
3
/4 cup 10x sugar 3. Make a meringue by beating the egg whites until frothy,
S W E E T S

1
/2 cup almond flour then slowly adding sugar until stiff peaks form.
1
/4 cup plus 1 Tbsp. shredded coconut 4. Mix all the remaining dry ingredients and the eggs
/4 cup flour
1 together in a separate bowl.
/3 cup plus 1 Tbsp. sugar
1 5. Add the melted butter to this mixture.
3 eggs 6. Using a rubber spatula, gently fold in the meringue.
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1 1/2 Tbsp. butter, melted 7. Place this batter into the pan and bake at 425º for 7 to 9
minutes, until lightly browned.
8. Remove from the pan and let cool.
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A S S E M B LY
1. Line the sides of a pastry ring with the joconde sponge.
2. Put a circle of chocolate sponge on the bottom, brush it with Kahlua syrup, and add a little bit
PASTRY CHEF
of dulce de leche mousse.
Stephane Motir 3. Repeat 3 times until you fill the ring up to the top.
4. Freeze.
5. Top the cake with a cold process glaze and with sprinkle coffee extract.
6. With a palate knife, smooth the top, creating a marble pattern.
7. Remove the pastry ring and decorate with a chocolate stencil.
 TA N G E R I N E PA R FA I T

S E RV E S 8

TA N G E R I N E S O R B E T 1. Combine all ingredients well and store in the refrigerator ALMOND CREMA 1. Preheat oven to 350º.
2 1/2 cups tangerine juice overnight. 2 cups heavy cream 2. Roast almonds for approximately 12 to 15 minutes.
Zest of 2 tangerines 2. Strain, stir well, and pour into ice cream freezer. / 2 cup raw, blanched almonds
1
3. In a small saucepan, heat cream to a simmer.
1
/4 cup lemon juice 3. Store sorbet in freezer until ready to use. / 3 cup sugar
1
4. Grind almonds in a food processor while hot and add to hot
3
/4 cup sugar 5 egg yolks cream.
1
/4 cup corn syrup Pinch of salt 5. Infuse for 1/2 hour and strain, reserving
Almond extract to taste liquid and discarding solids.
6. Reheat almond cream with 1/2 of the sugar.
7. In a separate bowl, whisk egg yolks with the rest of the sugar.
8. Temper yolks by adding 1/4 of the cream to the yolks while
122 whisking constantly.
9. Add yolk mixture to cream and return saucepan to heat.
S W E E T S

10. Cook over low heat, while gently stirring, until steam rises
from the mixture (do not boil).
11. Strain custard into a clean bowl.
12. Cool in ice bath and stir occassionally.
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13. Add a pinch of salt and 1/8 tsp of almond extract to taste.
14. Chill in refrigerator until ready to use.
15. Whisk by hand or with a mixer to lighten, similar to whipped
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cream when ready to serve.

PASTRY CHEF
Meredith Kurtzman
C R A N B E R R Y G R A N I TA 1. Combine sugar and water in a small saucepan, simmer to
1 1/2 cups water dissolve sugar.
/2 cup sugar
1
2. Add the cranberries and gently cook them for several minutes
1 cup cranberries, fresh or frozen until they burst.
Juice and zest of 1 orange 3. Cool mixture and puree in a food processor.
Juice of 1 lemon 4. Strain through a fine sieve, saving the liquid, and discarding
the solids.
5. Add orange juice, zest, and lemon juice.
6. Chill in a low, flat container in the freezer.
7. After 1 hour or so, scrape granita with a fork. Return to freezer
and scrape every 1/2 hour until you have an evenly textured,
flaky product.
8. Reserve in the freezer until you are ready to assemble the dessert.

A S S E M B LY
1. Pre-chill 8 glasses.
2. Spoon granita into the bottom of the glasses.
3. Scoop a ball of tangerine sorbet and drop into glass.
4. Spoon on some almond cream.
5. Serve immediately.
 ROASTED PEAR WITH ORANGE CREAM FILLING AND ARMAGNAC SYRUP

S E RV E S 4

2 cups plus 2 Tbsp. sugar 1. Preheat oven to 350º

7 Tbsp. corn syrup 2. In a saucepan, combine the sugar, corn syrup, and enough of the cold water to
/ 2 cup cold water
1
melt the sugar. Cook until it turns a light caramel color, then add the hot water
1 3/ 4 cups hot water and stir until blended.
4 ripe Bosc pears, peeled and cored 3. Place the pears in an ovenproof baking dish and pour the hot caramel over them.
2 Tbsp. Armagnac 4. Cover the baking dish with aluminum foil and bake in the oven until the pears are
/ 3 cup cream cheese
1
fork tender, about 45 minutes, basting the pears every 10 minutes.
3 Tbsp. confectioners’ sugar 5. When the pears are done, remove them from the caramel and place on a cooling
2 Tbsp. butter, softened rack. Reserve 1 1/ 2 cups of the caramel and add the Armagnac. Set aside.
Zest of 1 orange 6. Mix together the cream cheese, sugar, butter, orange zest, and honey. Place the
124
1 / 2 tsp. honey
1
mixture in a pastry bag and pipe into the pears.
S W E E T S

7. To serve, place each pear in a shallow bowl and sauce with the caramel syrup.
8. If desired, garnish with fresh berries, fresh mint and chocolate shavings.
Y O R K
N E W

EXECUTIVE CHEF
Ari Nieminen
 I C E C R E A M S TAC K

C H O C O L AT E C O O K I E 1. Melt butter and chocolates in a double boiler or a bowl over a pot of gently simmering water.
11 oz. unsweetened chocolate, chopped 2. Sift together the baking powder, flour, and salt.
32 oz. semi-sweet chocolate, chopped 3. In a separate bowl, whisk the eggs, sugar, and vanilla.
4 sticks butter 4. Lightly toast the pecans and then chop them.
1 cup all purpose flour 5. Pour the eggs into the chocolate.
1 1/ 4 tsp. baking powder 6. Add the flour mix and fold until just blended.
2 / 2 tsp. salt
1 7. Put into a 9" square pan with sides at least 1 1/2" high and refrigerate.
11 eggs 8. Once solid, cut into three sections. Take each of these 3" wide sections and cut thin cookies (1/4").
4 cups sugar 9. Bake at 325º, on a parchment lined tray, for 7 minutes.
2 Tbsp. vanilla
126 4 cups pecans
S W E E T S

BANANAS FOSTER 1. Take the bananas, peel them, and cut in half. Then cut into quarters lengthwise.
1 cup bananas 2. In a sauté pan, heat the butter and sugar until the sugar dissolves.
4 Tbsp. butter, unsalted 3. Add the bananas and toss gently until they become warmed through and coated.
/ 4 cup brown sugar
1
4. Add rum and vanilla to deglaze.
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2 Tbsp. spiced rum 5. Remove from heat.

1 tsp. vanilla extract
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A S S E M B LY 1. Lay 2 cookies down on a plate and place one small scoop of vanilla and guava ice cream
Guava ice cream, store bought on each cookie.
Vanilla ice cream, store bought 2. Place 1 of the cookies on top of the other and alternate the ice creams so that the colors stack.
3. Place the top layer of cookie and then spoon on the warm bananas.
EXECUTIVE CHEF
Robbin Haas

C O R P O R AT E C H E F
Adam Botaw
 B I T T E R S W E E T C H O C O L AT E C A K E WITH PIGNOLI TOFFEE SAUCE
AND CHESTNUT ICE CREAM

S E RV E S 6
CHESTNUT 1. In a heavy bottomed pan, heat the cream, milk, 1/2 a cup of the sugar, and TO F F E E S AU C E 1. In a heavy bottomed saucepot, bring butter, brown sugar, white sugar,
ICE CREAM the chestnut puree. Once the cream begins to boil, remove it from the Y IELDS 10 OZ . water, and corn syrup to a boil. Briskly whisk the sauce once it has
YIELDS 1 QUART heat and set aside for 10 minutes. Meanwhile, in a mixing bowl, briskly 4 Tbsp. butter come to a boil and then simmer it for 6 minutes. Remove the pot
1 cup milk whisk together the egg yolks, salt, and remaining sugar for 2 minutes. 1
/3 cup brown sugar from the heat and allow the caramel to cool for a 1/2 hour.
2 cups cream Slowly, using a ladle, whisk some of the hot liquid into the egg mixture 1
/3 cup white sugar 2. Once the sauce is cool enough to touch, whisk in the cream, the
6 oz. can chestnut to warm it. Gradually pour the warmed egg mixture into the hot milk 1 Tbsp. water nuts, and the rum.
puree mixture, whisking the cream constantly as you pour. 1
/4 cup corn syrup 3. Serve this sauce warm with the flourless dark chocolate cake.
3
/4 cup sugar 2. Cook the custard over medium heat, continuously stirring and scraping 1
/4 cup cream
8 egg yolks the bottom with a rubber spatula or wooden spoon. Remove it from the 1
/4 cup pignoli nuts, toasted
1
/4 tsp. salt heat once the custard thickens enough to coat the back of a spoon. and chopped
2 Tbsp. rum 3. Strain the custard through a mesh strainer to remove any lumps of chestnuts. 2 Tbsp. rum
Use the back of the ladle to squeeze through as much cooked chestnut as
possible. F L O U R L E S S C H O C O L AT E 1. Preheat the oven to 350º, then grease and sugar 6 ring molds (3" or 4").
128 CAKE 3. Run a paring knife down the center of the vanilla bean. Split it open with
4. Chill this chestnut crème anglaise, or ice cream custard base, over an ice bath.
Y IELDS 6 INDIVIDUAL CAKES your fingers and use the knife to scrape out the tiny black seeds into a
5. Once it is cool, add the rum.
S W E E T S

1
/2 vanilla bean heavy bottomed saucepan.
6. Allow the ice cream base to sit in the refrigerator for a minimum of 2 hours
1
/2 cup water 4. Add the water, sugar, and vanilla pod and bring to a rolling boil. Remove
and up to 2 days before churning it in an ice cream machine.
3
/4 cup sugar from heat.
7. Churn in an ice cream maker according to the manufacturer’s instructions. The
9 oz. dark chocolate 5. Chop the chocolate up into 1/2" pieces and place them in a medium sized
ice cream is finished once it has increased in volume and it holds the line of the
3 eggs, room temperature
Y O R K

stirring mechanism. It should mound like softly whipped cream. At this point, bowl. Pour 1/2 of the hot vanilla syrup over the chocolate and begin
1 egg yolk, room temperature whisking gently. The chocolate will begin to seize a bit. Add the
you must freeze the ice cream for 4 hours to attain a scoopable consistency.
12 Tbsp. butter, room temperature remaining vanilla syrup and continue whisking the chocolate until you
have a shiny, thick chocolate sauce, approximately 2 minutes.
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6. Add the eggs and yolk, one at a time, whisking after each addition.
7. Next, add the butter, 2 tablespoons at a time. Continue whisking the
batter until all the butter has blended into the chocolate. The finished
cake batter should be shiny and thick.
8. Scrape the batter into the prepared molds.
PASTRY CHEF 9. Bake the cake at 350º for approximately 20 minutes. If the batter is
Kate Zuckerman coming out of the refrigerator, allow it to come to room temperature
before baking. The cake will rise, crack, and develop a glossy, thin crust
on the top. If you gently press down on the center of a cake, it should
have a slight spring to it. Remove the cakes and allow them to cool for
1 hour before serving.
S T R AW B E R R Y M E L B A WITH L I M E C H A N T I L LY AND S T R AW B E R R Y S O R B E T

S E RV E S 8

S T R AW B E R R Y S O R B E T 1. In a small pot, bring the water, sugar, glucose, and stabilizer to a LIME GELEE 1. Finely grate the zest of 2 of the limes and then squeeze enough
1 2/3 cup water boil over high heat. 7 limes juice to equal 3/4 cup plus 2 tablespoons.
1 cup sugar 2. Whisk in the strawberry puree. 3 - 2-gram gelatin sheets 2. Soften the gelatin sheets in a small bowl of cold water for 15
1
/3 cup glucose sugar 3. Using a hand-held immersion blender, mix until smooth.
1
/3 cup plus 2 Tbsp. water minutes.Lift the gelatin out of the water and squeeze it gently to
2 tsp. stabilizer 4. Transfer to a small bowl and refrigerate.
1
/2 cup sugar remove excess moisture.
3. In a small pot, bring the water and sugar to a boil. Remove from
4 cups strawberry puree 5. When cool, process in an ice cream maker.
the heat and whisk in the lime zest and juice and the softened
gelatin sheets.
S T R AW B E R R Y C O M P O T E 1. In a small saucepan, bring the sugar and water to a boil over high 4. Divide the lime juice mixture among eight 6-ounce glasses.
1
/3 cup sugar heat. 5. Refrigerate until set.
1
/4 cup plus 2 Tbsp. water 2. Add the strawberry puree, bring to a boil, and reduce to a simmer.
1
/2 cup strawberry puree 3. Add the strawberries and vanilla bean seeds and cook for 2 minutes. LIME WHIPPED CREAM 1. Put all the ingredients in a medium bowl.
1 1/2 lbs. large strawberries, 4. Transfer the strawberry compote to a small bowl and allow to cool. 2 Tbsp. sugar 2. Using a wire whisk or a mixer, whip until medium peaks form.
hulled and finely diced 5. Cover and refrigerate until needed. 1 cup heavy cream 3. Cover and refrigerate until needed.
2 vanilla beans, split and Finely grated zest of 1 lime
scraped 1
/2 vanilla bean, split and scraped

PASTRY CHEF
Eric Bertoia
LINTZER DOUGH 1. Combine sugar and water in a small saucepan, simmer to
8 oz. (2 sticks) butter dissolve sugar.
/4 cup sugar
3
2. Add the cranberries and gently cook them for several minutes
/2 tsp. salt
1
until they burst.
/4 tsp. cinnamon powder
1
3. Cool mixture and puree in a food processor.
Pinch of nutmeg 4. Strain through a fine sieve, saving the liquid, and discarding
/2 cup plus 2 Tbsp. hazelnut flour
1
the solids.
1 egg 5. Add orange juice, zest, and lemon juice.
/4 tsp. vanilla extract
1
6. Chill in a low, flat container in the freezer.
1 1/4 cups pastry flour 7. After 1 hour or so, scrape granita with a fork. Return to freezer
and scrape every 1/2 hour until you have an evenly textured,
flaky product.
8. Reserve in the freezer until you are ready to assemble the dessert.

TO S E RV E
Fresh strawberries, sliced
1. Place 1/ 4 cup of compote on top of each gelee.
2. Place a scoop of strawberry sorbet on top of the compote and decoratively circle the
ice cream with the whipped cream.
3. Place a lintzer tart on each plate and fan the strawberry slices out across the top of
the lintzer decoratively.
 M I L K C H O C O L AT E H A Z E L N U T “ K I T K AT B A R S ”

2 lbs. 4 oz. milk chocolate 1. Chop the milk chocolate into small chunks and melt with
15 oz. butter, unsalted the butter over a double boiler.
5 lbs. hazelnut paste, unsweetened 2. Fold in the unsweetened hazelnut paste and feuilletine.
1 lb. 3 oz. feuilletine 3. Pour into a 12 x 18 sheet pan and let cool.
(available a specialty stores) 4. Cut into bars.
1 lb. semi-sweet chocolate 5. Chop the semi-sweet chocolate into small chunks and melt
over a double boiler or in a microwave, in 20 second
intervals, stirring after each. Be careful not to overheat.
6. Line a cookie sheet with parchment or wax paper.
132 7. Dip the bars in the melted semi-sweet chocolate and place
on cookie sheet to set.
S W E E T S
Y O R K
N E W

CHEF / OW N E R
Allen Susser

AV E N T U R A
 S AU T É E D B A N A N A S 1. Slice the bananas 1/ 3" thick and toss with lemon juice.
2 bananas, sliced 2. In a large Teflon sauté pan, over medium-high heat, cook sugar
1 Tbsp. lemon juice until it caramelizes to dark amber. Carefully add butter, bananas
/ 3 cup plus 1 Tbsp. sugar
1
and lemon juice and swirl around quickly.
CARAMEL BANANA BRULEE 3 Tbsp. butter, melted 3. Add a pinch of ginger and cook quickly until bananas are
Pinch of powdered ginger coated in sauce.
4. Pour back into the bowl to help cool quickly. Set aside.

ALMOND PHYLLO 1. In a small bowl, blend sugar and almond flour with a whisk.
/ 2 cup sugar
1
2. Brush a layer of phyllo with melted butter and sprinkle with
/ 2 cup almond flour
1
almond mixture. Place another phyllo sheet on top and repeat.
Serves 6
6 Tbsp. clarified butter, melted butter and almond mixture. Repeat with a third phyllo sheet.
CRÈME BRULEE 1. In a saucepan over medium-high heat, bring the 3 sheets phyllo dough 3. Put parchment paper on top of phyllo and flatten with rolling
1 qt. half and half cream, sugar and vanilla bean (if using extract, pin to adhere layers. Cut 3" x 3" squares.
1 cup sugar add at the end) to a boil. 4. Bake at 325º, covered with parchment and light pan to weigh
/2 vanilla bean, split lengthwise
1
2. In a separate bowl whisk yolks and eggs until down the phyllo. Bake for about 10 minutes, until golden.
or 1 Tbsp. vanilla extract liquid. Whisk in boiling milk in a thin stream.
4 eggs 3. Strain through a fine mesh sieve into a bowl and skim CARAMEL FOAM 1. Caramelize first amount of sugar by placing in a small saucepan
8 egg yolks foam from surface. Stir in vanilla extract, if used. / 3 cup plus 1 Tbsp. sugar
1
over medium-high heat. Move sugar very gently to incorporate with
Spread onto a small sheet pan with sides.Bake at 250º 1 / 2 cups cream
1
un-dissolved sugar to ensure even cooking. Do not stir. The sugar
for about 30 minutes, or until firm. 1 1/ 2 cups milk will caramelize very quickly to a medium-dark amber color.
/ 3 vanilla bean
1
2. Add cream, milk, and vanilla carefully.
134 TOASTED ALMONDS 1. Toss almonds with 1/2 cup warm syrup in a large bowl. / 3 cup plus 1 Tbsp. sugar
2
3. In a bowl, mix yolks and second amount of sugar.
/2 cup simple sugar syrup
1
2. Spread evenly onto a silapat (silicone mat) or a well 4 egg yolks 4. Add 1/ 4 of the cream caramel mixture to the yolks /sugar mixture,
Y O R K

/2 cup blanched, toasted almonds

1
greased baking sheet. whisking constantly. Return cream caramel mixture to heat and add
1 Tbsp. butter, sliced thinly 3. Lay butter pieces on top and bake at 300º, turning yolk sugar mixture while whisking. Cook, stirring continuously until
frequently until dark golden brown. it coats the back of a wooden spoon and running your finger over it
N E W

leaves a line.
5. Immediately strain through a fine mesh strainer into a bowl and
I N

place on another bowl filled with ice water.

6. Stir occasionally to cool. When cool, whip with stand or hand
S U M M E R

mixer on high speed until light and foamy.

GRUE TUILE 1. Mix sugar, pectin, and butter. Fold in the glucose, milk, and
12 Tbsp. butter, melted / 2 of the grue di cacao and cook to 110ºC. Reserve the rest of
1

/ 2 cup and 4 Tbsp. sugar

1
the grue for garnish.
EXECUTIVE CHEF
/ 2 tsp. pectin
1
2. Pour on a parchment lined cookie sheet, cover with parchment
Sandro Gamba
4 Tbsp. glucose paper and roll thinly.
CHICAGO 4 Tbsp. milk 3. Remove top sheet of parchment paper and bake at 350º for 6 to 8
1 cup Grue de Cacao minutes. Remove from oven and break into pieces.
or cocoa powder 4. Store in an airtight container.
 C H O C O L AT E A L M O N D C A K E WITH POACHED PEAR

S E RV E S 1 2

C H O C O L AT E A L M O N D 1. Spray savarin molds with non-stick spray. Dredge with sugar and PEAR SALAD 1. Cut poached pears in half, leaving stem on one half. Cut the halves
CAKE spray a second time. Set aside. Poached pears that have the stem in half again, cutting the stem in half. Set
1 Tbsp. butter 2. Preheat oven to 350º. Lemon zest quarters with stems aside.
1 cup almond flour 3. Melt butter and set aside. Lemon juice 2. Clean remaining pear pieces and cut into small dice.
2 Tbsp. cocoa powder 4. Sift together the almond flour and cocoa into a large bowl. Poire Williams 3. Season dice with lemon zest, lemon juice, and Poire Williams.
2 egg whites 5. Whisk egg whites until foamy. Add sugar slowly, whisking until stiff.
1
/2 cup sugar 6. Pour stiff whites onto flour/cocoa mixture. Start to fold mixture
3
/4 cup bittersweet chocolate, together lightly but stop half way. M I L K C H O C O L AT E 1. Bring half and half and first sugar to a boil.
chopped CRÈME ANGLAISE 2. Whisk together yolks and second sugar.
7. Scoop 1/4 of the mixture into the bowl with the melted butter and
1 tsp. lemon zest 2 cups half and half 3. Pour boiling liquid into yolks in a steady stream while whisking
fold together quickly. Add back to remaining batter and fold
together. 3 Tbsp. sugar constantly.
8. Use piping bag to fill prepared molds or use a spatula to fill. 4 egg yolks 4. Return liquid to pot and return to heat and cook while stirring
9. Bake for 20 to 25 minutes. Remove from oven and cool for 5 4 Tbsp. sugar gently with a wooden spoon, until nappe is achieved (a line is
minutes before unmolding. 3 oz. fine Swiss milk chocolate, formed without blurring edges when finger is run down back of the
136 chopped fine spoon).
5. Remove from heat and whisk in milk chocolate.
S W E E T S

POACHED PEARS 1. Combine water and sugar in a 6 quart sauce pan.

6. Strain and chill.
6 small bosc pears 2. Wash pears and peel. Place in sugar water. Cover partially.
5 cups water 3. Put over medium heat and bring to a boil, slowly (approximately 15
2 1/2 cups sugar minutes).
4. Reduce heat and simmer for approximately 20 minutes, until pears A S S E M B LY
Y O R K

are easily pierced with a paring knife. Pear Sorbet, store bought
5. Remove from heat and cool. 1. Reheat cake and place in bottom of a shallow bowl.
2. Circle cake with chocolate crème anglaise.
3. Stand pear quarter in center of cake.
N E W

4. Fill center of cake with salad.

5. Top salad with quenelle of pear sorbet.

PASTRY CHEF
Chris Broberg
 CHERIMOYA SORBET

6 Cherimoya (fully ripe) 1. Peel ripe Cherimoya and remove seeds. Set aside.
/ 2 cup water
1
2. In a small sauce pan, boil water and sugar over medium.
3 Tbsp. sugar Remove from heat and add Baumes de Venise.
/ 2 cup Baumes de Venise or other dessert wine
1
3. Transfer Cherimoya pieces and liquid to a blender.
4. Blend on high until smooth and cool.
5. Freeze in an ice cream maker according to manufacturers directions.
6. Serve right out of the machine for the best flavor and texture.

NOTE FROM THE CHEF

Cherimoya, sometimes called “custard apple” because of it’s rich, creamy texture, have become available in the States recently though
138
they have been known for years in South America and Southeast Asia. I can’t think of a more luscious and decadent fruit, not counting
S W E E T S

myself, of course.
They look something like an avocado with armor and, in fact, ripen in much the same way. They should be soft but not mushy to the
touch. It is essential to let them fully ripen, somewhat darkened to the skin. They have a soft texture and their fullest complex flavor
at this stage and the addition of a little dessert wine to the recipe insures that the sorbet will not become too solid in the freezer and
Y O R K

will be easy to scoop.

Cherimoyas are available off and on from May to November and this recipe is rich enough to satisfy the most demanding dessert lover,
yet it has no fat at all.
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EXECUTIVE CHEF
B i l l Yo s s e s
 G R A N N Y S M I T H A P P L E TA RT TAT I N WITH APPLE CHIPS
AND LEMON CANDY ICE CREAM

CARAMEL 1. In a pan, over medium-high heat, cook the sugar until golden brown. P U F F PA S T RY 1. Cut 8, 3" disks from the puff pastry sheets. (4 disks per sheet)
1 cup sugar 2. Remove from heat and carefully add the butter. 2 puff pastry sheets 2. Place on parchment lined sheet pan and bake at 425º for 7 to 10
/2 stick of butter
1 Prepared caramel minutes, until golden in color.
3. Spread each disk with prepared caramel.
4. Add a disk of caramelized puff pastry to each tart mold and invert.
TA R T 1. Peel and cut apples into 8 pieces.
10 granny smith apples 2. Saute them with butter and sugar until they begin to soften and
CITRUS CRUMBS 1. Add all dry ingredients in a mixing bowl and mix for a few minutes.
4 sticks butter lose some liquid. TO G A R N I S H T H E P L AT E 2. Add melted butter.
1 cup sugar 3. Pour /4" of caramel into the bottom of 8 individual 3" tart molds.
1
1
/4 cup flour 3. Bake at 300º for 15 minutes.
Prepared caramel 4. Arrange apples in the molds, approximately 10 pieces in each. 1
/4 cup fibert flour
Puff pastry, store bought, 5. Bake at 280º for 1 hour. Let them rest overnight for best results. 1
/4 cup sugar
frozen 1
/2 stick unsalted butter, melted
Zest from 1/4 of an orange
140
Zest from 1/4 of a lemon
S W E E T S

2 Tbsp. salt

LEMON CANDY ICE 1. Place all ingredients, except the yogurt, in a double boiler.
CREAM 2. Whisk while cooking until a custard develops. Let cool off.
2 cups lemon juice 3. Mix in the yogurt.
Y O R K

Zest of 5 lemons 4. Strain, cool and run through an ice cream machine.
1
/2 cup sugar
12 eggs
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1 cup plain yogurt

APPLE CHIPS 1. Coat apples with confectioners’ sugar.

1 granny smith apple, sliced thin 2. Bake at 200º for 4 hours.
1 cup confectioners’ sugar
PASTRY CHEF
P h i l l i p p e Fa l l a i t
 TRIPLE GINGER POUNDCAKE

POUNDCAKE 1. Preheat the oven to 350º. Butter and line a 9 x 5 x 3-inch loaf pan with
2 1/ 4 cups all purpose flour parchment or foil.
3 tbsp. ground ginger 2. Mix the flour, ground ginger, ground cardamom, baking soda and salt together.
/ 4 tsp. ground cardamom
1
Set aside.
/ 4 tsp. baking soda
1
3. In a standing mixer, cream the butter with 1 1/ 4 cups of the sugar until soft, for
/ 4 tsp. salt
1
approximately 2 minutes.
1 1/ 2 sticks softened butter 4. Add fresh ginger and continue to beat another minute. Beat in the yolks one
1 3/ 4 cups granulated sugar, divided at a time, scraping down sides and mixing well after each addition.
2 oz fresh ginger, peeled and grated 5. Add 1/ 2 of the dry ingredients mixing until just incorporated. Add all the sour
4 eggs, separated cream, again mixing until incorporated. Finish with the remaining dry ingredients.
/ 3 cup sour cream
2
Stir in half the candied ginger.
/ 2 cup candied ginger, cut into 1/ 4"
1
6. In a clean dry bowl, whisk egg whites on medium speed until opaque. Gradually
pieces divided add remaining sugar in a steady stream, and whisk until whites hold a soft peak.
142 7. Gently fold whites into batter. Pour into prepared pan and sprinkle the remaining
candied ginger on top.
S W E E T S

8. Bake for approximately 80 to 90 minutes, or until an inserted toothpick comes

out clean from the center of the loaf.
9. Cool on a rack for 5 or 10 minutes and remove from pan. Allow to complete
cooling on a rack.
Y O R K

10. Serve plain or with lemon grass syrup below.

N E W

LEMONGRASS SYRUP 1. Place water in a sauce pan with all remaining ingredients.
1 cup water 2. Bring to a boil over medium heat, stirring occasionally.
1 cup granulated sugar 3. Continue to boil for 5 minutes until syrup thickens. Let stand until cooled.
1 stalk lemongrass, white part only, split Strain and chill until ready to use.
3 strips lemon zest

PA S T RY C H E F
Andrea Tutunjian
 C H O C O L AT E B O M B E S

GANDUJA GANACHE 1. Measure into a mixing bowl, all of the ingredients except DEVILS FOOD CAKE 1. Mix cocoa powder and coffee together.
(HAZELNUT C H O C O L AT E ) the heavy cream. 2 cups cocoa powder 2. Cream the butter and sugar and then add in the eggs, one at a time.
8 oz. semi-sweet chocolate 2. In a cooking pot, bring the heavy cream to a boil and 4 cups coffee, fresh brewed 3. Sift all the dry ingredients together.
1 lb. Ganduja then temper with the chocolate mixture, adding gradually. 1 lb. (4 sticks) butter 4. Alternate the cocoa powder mixture and the dry ingredients into
(available in specialty stores) Stir constantly with a spatula until the chocolate dissolves 6 cups sugar the butter mixture.
4 Tbsp. butter and the mixture is nice and shiny. 8 eggs 5. Stop the machine and scrape the sides and bottom of the mixing
/4 cup glucose syrup
1
6 cups all purpose flour bowl. Then let it run for 2 more minutes.
3 cups heavy cream 1 tsp. baking powder 6. Prepare baking pan with parchment paper at the bottom and spray
4 tsp. baking soda with non-stick cooking spray.
7. Pour cake batter into baking pan and bake at 300º for 30 minutes.
8. Let it cool and then cut out the circular bombes. They should be 4"
in diameter and 1" thick.
144
S W E E T S
Y O R K
N E W

PASTRY CHEF
Rosemary Addo
FROZEN PRALINE 1. Whip cream until medium peaks and set aside.
C H O C O L AT E M O U S S E 2. Melt both chocolates together over a double boiler and
6 cups heavy cream leave at room temperature.
8 oz. semi-sweet chocolate 3. Boil the honey.
20 oz. milk chocolate 4. Whip the egg yolks to medium peaks and then add in the
12 egg yolks honey. While the machine is running, add in the Frangelico.
/ 4 cup honey
3
5. Stop the machine and with a spatula, fold the melted
/ 2 cup Frangelico
1
chocolate into the egg yolk mixture. Then fold in the
whipped cream.
6. Prepare 4" round flexipans and pipe or pour the mousse
into the molds.
7. Take one of the devils food cake bombes and cover the top
of the mousse with the cake. Freeze for 2 hours.

GANACHE 1. Chop chocolate into small pieces.

1 1/ 2 cups heavy cream 2. Heat cream in saucepan. When cream boils, remove from heat.
10 oz good quality dark chocolate 3. Pour over chocolate and beat with a dry spoon until mixed.

ASSEMBLY
1. Un-mold the frozen mousse onto a wire rack with a sheet pan under it.
2. Pour the ganache over the un-molded, frozen mousse, tapping the sheet pan gently so that the
ganache spreads over the mousse evenly.
3. You can serve with a chocolate tuile and chocolate sauce or serve it just as it is.
 C H O C O L AT E B E RG A M OT TA RT

M A K E S 1 – 9 1/ 2 - I N C H TA R T

DOUGH 1. In a food processor, blend butter, sugar, and egg yolks.

4 oz. unsalted butter, cold and cubed 2. Add flour and zest, pulsing, scraping down the sides as necessary.
1
/ 2 cup confectioners’ sugar 3. Blend until dough is moistened and begins forming a ball.
2 egg yolks 4. Gather dough into a ball and then flatten into a disk.
1 1/ 2 cups all purpose flour 5. Wrap in plastic and refrigerate for 1 hour (can be made up to 2 days ahead.
Zest of 1 bergamot Keep chilled. Soften lightly at room temperature before rolling).
6. On a lightly floured surface, roll dough into an 11" circle and place into
tart pan that has been generously sprayed with non-stick spray.
7. Gently pierce bottom of the tart with a fork in several places and chill for at least
30 minutes before baking.
8. Bake crust at 300º until it begins to color and feels firm to the touch.
9. Prepare filling while crust is baking.
146
S W E E T S

FILLING 1. Stir together cornstarch and sugar.

1 Tbsp. cornstarch 2. In a stainless steel bowl, whisk eggs, egg yolk, zest, and juice until combined
/ 4 cup sugar
3 (do not over whisk). Whisk in cornstarch and sugar.
3 eggs 3. Place mixture in a bowl over a pan of simmering water, and heat stirring constantly,
Y O R K

1 egg yolk until the filling has thickened. (do not over cook).
Zest of 1 bergamot 4. Pour mixture into the tart shell and bake for an additional 5 to 8 minutes or until
1
/ 2 cup bergamot juice (you may substitute the filling is completely set.
N E W

lemon juice) 5. Cool tart.

6. While the filling is baking, prepare the chocolate topping.

C H O C O L AT E G A N A C H E 1. In a small sauce pan, bring cream to a boil over medium heat.

/ 2 cup cream
1
2. Remove from heat and pour over chocolate.
PASTRY CHEF 4 oz. semisweet chocolate, chopped 3. Let sit one minute and then gently stir to melt chocolate.
Amanda Labarbera 4. Let cool, stirring occasionally until ganache thickens slightly.
5. Pour over cooled tart.
 LEMON CRÈME CARAMEL WITH BLUEBERRY CARAMEL
A N D A L M O N D T A R T, B L U E B E R R Y S O R B E T

LEMON CRÈME CARAMEL 1. In a heavy bottomed saucepan, bring the milk, cream and lemon zest to A L M O N D TA R T D O U G H 1. Cream together the butter and confectioners sugar until combined.
3 cups milk a boil and remove from heat. 1 egg 2. Mix in the egg and then add in the flours and mix until just combined.
3 cups heavy cream 2. Whisk together the egg yolks, whole eggs and sugar. Slowly add the hot 4 oz. (1 stick) butter Do not overmix.
1 cup sugar milk mixture to the egg mixture while continuing to whisk until all the 1
/8 rounded cup confectioners’ 3. Wrap the dough in plastic wrap and refrigerate for an hour.
5 eggs milk has been added. sugar 4. When the dough is chilled, on a lightly floured work surface, roll out
7 egg yolks 3. Strain the mixture into a clean bowl and chill.
2
/3 cup all purpose flour to 1/4" thick round.
Zest of 3 lemons 4. Pour into ramekins. 3 1/2 Tbsp. almond flour 5. To place in tart pan, roll the dough up on the floured rolling pin and
5. Place the ramekins in a water bath (pan of hot water), covered with unroll over tart pan. Adjust and press/patch where needed.
aluminum foil. 6. Let rest in freezer for 10 minutes.
6. Bake at 300º for about 15 minutes or until set. 7. In a preheated 350º oven, pre-bake the shell until light golden brown,
about 15 minutes. Check the dough halfway and press down any
F R A N G I PA N E 1. Cream the butter and almond paste until there are no lumps. bubbles that form.
7 Tbsp. butter 2. Add the sugar and mix until combined. 8. Cool.
148
1
/3 cup plus 2 Tbsp. almond 3. Add the eggs and then the flour and mix until combined.
S W E E T S

paste 4. Fill the pre-baked tart shell half way with the frangipane and bake C A R A M E L S AU C E F O R 1. Mix together the sugar, water and corn syrup in heavy bottomed
1
/3 cup plus 2 Tbsp. sugar at 350º until set, lightly golden and firm. TA R T saucepan.
2 eggs 2 cups sugar 2. Wash down the sides of the pot with a pastry brush dipped in
3 Tbsp. cake flour 1
/2 cup water water so there is no sugar clinging to them. Place on high heat
2 Tbsp. light corn syrup and do not touch until mixture begins to caramelize. At this
Y O R K

3
/4 cup heavy cream, heated point you can begin to stir the mixture with a wooden spoon
and cook to medium amber color.
3. Slowly pour the heated heavy cream very slowly into the caramel
N E W

stirring to incorporate. When all the cream has been added, let
mixture cool at room temperature.

B L U E B E R RY, C A R A M E L , 1. Coat blueberry and almonds with the caramel.

ALMOND MIXTURE 2. Place enough of the blueberry mixture on top of the cooked
PASTRY CHEF 1 cup blueberries frangipane to make it look full.
Ellen Sternau 1 cup almonds, sliced and toasted 3. Bake for 5 minutes longer and remove.
Enough caramel to coat mixture 4. Drizzle with some more caramel sauce and serve immediately
with the Lemon Crème Caramel.
Desserts and Pastries from New York’s Finest Chefs F Photography by B attman
“That Battman has managed to assemble the work of such an unprecedented number of pastry chefs — in one book no less — is astounding.
It is indeed an honor to find myself among this community of peers; the breadth of creativity within these pages is incredibly inspiring.”
Michael Laiskonis, Executive Pastry Chef, Le Bernardin

“Luscious photos, tasty recipes, New York is in the title, but the visuals are mouth watering beyond geography.” Associate Press

“Battman continues to impress me with his work as a photographer; his enthusiasm for his craft, his respect for food and the effort that goes into it.” David Burke

“Wonderful dishes, beautifully photographed, you can almost taste the food.” Tim Zagat, Zagat Surveys

“Battman is one of the few photographers who knows how to capture the vivid cleverness of the New York chefs with authentic style.” Charlie Palmer

“Battman’s photography resonates with us. He captures the very essence of food with imagery that’s vivid and compelling.
This is the epitome of what good food photography should be. Bravo and Bon Appétit!”
Drew & Tracy Nieporent, The Myriad Restaurant Group: Nobu, Tribeca Grill

“If anyone could entice to literally eat whole books, it is Battman, the super man of food photography.”
Bob Lape, WCBS / Crain’s New York restaurant reviewer & Joanne Pruess, cookbook author / food consultant