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Vegan Freckled Mint TCHO-colate Chip Ice Cream by Tyler Malek
Staff -
(This recipe appeared in the Winter 2020 issue of Pastry Arts Magazine) Sponsored by TCHO Chocolate Yield: about 1 liter Coconut Ice Cream Base (Dairy Free)
(Makes about...
Caramel Apple Bonbons by Chef Kim Conroy
“We love to use nostalgia as inspiration at Lazy Bear, so I wanted to make a bonbon that was reminiscent of a county fair....
Quick Prep Cheesecake
Staff -
(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) Sponsored by: Yield: 16 servings Graham Cracker Crust 675 g graham cracker crumbs
50...
Mulled Wine Poached Pear Pavlova with Mascarpone Cream by Clarice Lam
To me, nothing relays the warm and cozy feelings of the holidays quite like mulled wine. And I thought, why not pair it with...
Tropical Baba au Rhum by Sebastien Thieffine
(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) Baba has always been a favorite dessert of mine. It remind me of...
Mango Lychee by Richard Hawke
(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) When I start the creative process, I normally begin with the main ingredients...
Banana Cream Pie by Toni Roberts
(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) Banana cream pie is one of my all-time favorite classics! This version is...
Pebbles & Rocks by Jen Yee
(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) Sponsored by: This dessert is a delightful contrast in textures. The ‘pebbles’ are...
Apple Cider Baba Pop
(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) Sponsored by: Perfect for fall menus, the Apple Cider Baba Pop is a...
Strawberry Churros by Josh Johnson
(This recipe appeared in the Summer 2019 issue of Pastry Arts Magazine) This dessert is an interesting twist on a strawberry shortcake – I...