America's Best Salty-Sweet Desserts

Pastry chefs all over the country are infusing their desserts with salty and savory elements—from bacon and salted caramel to black olive...
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Slide 14 of 21
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Ai Fiori; New York City

Pane caramello al rum, $13
Overseeing the pastry program across Michael White's Altamarea restaurant group, executive pastry chef Bob Truitt uses classic French and Italian technique to create dazzling desserts—such as this caramelized brioche and banana knockout. "I wanted to create something visually familiar, being the ‘toad in a hole' plating of the dessert, but with flavors, temperatures and textures of high contrast that really work together," Truitt says. He amplifies the dish with passion fruit "mayo," blue cheese, black licorice syrup, rum ice cream and Maldon sea salt.

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