Desserts from the Best New Pastry Chefs 2013

The winners of this year's Best New Pastry Chef awards, presented by Godiva, deconstruct some of the dazzling desserts that show off thei...
One dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
Slide 3 of 6
  • < back

Bob Truitt

Pane Caramello

Caramelized Banana Truitt’s advice: “Always use a nonstick pan for caramelizing fruit.”

Banana-Brioche Ice Cream Truitt soaks brioche in milk to flavor ice cream. He says it tastes just like a Krispy Kreme doughnut.

Passion Fruit “Mayo” Passion fruit blended with olive oil becomes a thick, mayonnaise-like cream. Truitt says, “Never cook fresh fruit juice. It totally changes the flavor.”

Licorice Syrup The black licorice syrup calls for more than eight ingredients, including molasses and orange peel.

More ∨
You might also like