From classic carrot cake with cream cheese frosting to delicate strawberry-filled cream puffs, here are beautiful Easter desserts.
Ed Jiloca was working as a line cook when his boss, Cathal Armstrong (an F&W Best New Chef 2006), promoted him to pastry chef. Jiloca taught himself by scouring cookbooks and websites. As these luscious cream puffs prove, he’s become a master. But in his cool, calm pastry kitchen, he sometimes feels nostalgic for his life on the line: “I miss the heat!”