The '00s have seen the rise of a new superstar: the celebrity pastry chef. Now, in the newest twist on the trend, some of the biggest names in pastry are leaving their posts at renowned restaurants to open their own small but ambitious spots. In New York City, for instance, Pichet Ong (formerly of Spice Market and 66) will open P*ONG this month; Will Goldfarb (formerly of Cru) has dazzled everyone with his wildly inventive Room 4 Dessert. In Seattle, Sue McCown (recently of Earth & Ocean) is following suit at Coco La Ti Da.
Can boldly innovative pastry chefs like these create doable desserts for the home baker? F&W found out that they could when we challenged each of them to create an easy, late-summer recipe using only blackberries, raspberries or peaches and pantry staples.