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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...
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Bob Truitt
Photo &copy; Nicole Franzen

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    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.

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