Dessert Professional magazine awarded the Top Ten 2011 Pastry Chefs in America at The Institute of Culinary Education in New York City last month. I found this article by Regina Varolli on The Huffington Post, and when I saw the pictures I couldn’t ignore it (you know I have an incredible sweet tooth, don’t you?).
Here are my favorite creations:
Ron Paprocki of Gordon Ramsay at The London in New York City : Valrhona Caramelia chocolate mousse, chocolate sablé, milk jam, yogurt powder, chocolate dacquoise, aerated chocolate, salted ganache, house-made graham cracker crumbs, chocolate sablé crumble, and Quark ice cream (amazing!)
Antonio Bachour, Executive Pastry Chef of Quattro at Trump Soho in New York City: Panna cotta served with peach sorbet, pearls of peach and Morello cherry, a cherry sphere, and sugar cellophane
Jerome Landrieu, director of the Barry Callebaut Chocolate Academy in Chicago: Mini chocolate waffle cone filled with individual layers of poached Mexican mango, Cacao Barry single origin Venezuelan dark chocolate cream, Piedmont hazelnut caramel, topped with a sphere of Exotic Faux Sorbet (passion fruit, mango, and coconut coulis) enrobed in milk chocolate and caramelized hazelnuts
Francisco Migoya, Associate Professor at The Culinary Institute of America at Hyde Park: Black Forest pop
Dessert tables are very trendy at wedding receptions this year, and individual confections are so tempting for your guests and picture perfect (you can also incorporate them with a wedding cake for the traditional cutting ceremony). Ask your professional cake artist or pastry chef to create something that reflects the design or theme of your celebration, and make sure to select different flavors so that everybody will taste an array of… heavenly creations!
Let La Dolce Idea help you design an irresistible dessert table for your celebration – Call me at 858.688.5724 or e-mail me to schedule a complimentary consultation.
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