Recipes

(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...

(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...

(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...

(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...

(This recipe appeared in the Summer 2019 issue of Pastry Arts Magazine)       This dessert is an interesting twist on a strawberry shortcake – I...

Yield: 6 servings Soft Chocolate Pudding 475 g milk 25 g heavy cream 100 g granulated sugar, divided 15 g cornstarch 80 g egg yolks ...

(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) Sponsored by: Yield: about 60 cream puffs 54% Dark Milk Chocolate Ganache 464 g...

(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) When cherries are in season, they are one of my favorite fruits to...

Yield: 8 to 10 tartlets Tart Dough 340 g unsalted butter 200 g confectioners’ sugar 50 g superfine granulated sugar 150 g fresh eggs 85...

Candy Cap Mushroom Parfait, Butternut Squash Sorbet, Cider Poached Butternut Squash, Pumpernickel Sponge Cake, Sea Buckthorn Sauce, Maple Gelee, Sea Buckthorn Glass Assistant Professor, International...