'Chef's Table: Pastry': 9 of the Most Beautiful Desserts

Every season of Chef’s Table promises beautiful artistry from some of the most accomplished chefs in the world. On the show, you’ll discover not just food that tastes good but that is inventive in its presentation, down to the color of the ingredients. Chef’s Table: Pastry, which was released on Netflix today, can boast perhaps the most inviting food so far—eye candy, if you will. A bright red strawberry takes its center stage in Christina Tosi’s strawberry shortcake, a rich magenta slice of dragonfruit accents a modernist creation by Will Goldfarb, a simple golden brown brioche stands in contrast to dark plum-colored granita. These delicate, yet thoughtful, creations represent the future of dessert, as well as a robust tradition of pastry making. From desserts that are deconstructed and even broken apart to more traditional dishes that have been perfected by masterful hands, Chef’s Table: Pastry takes you on a journey into the mind of chefs who are guided by a playful, exuberant nature, one rich with color, and focused on a single purpose: to bring you joy.

Here are nine of the most beautiful desserts featured in this season of Chef’s Table:

Will Goldfarb's "Day at the Beach," made with a pancetta financier, pomelo and white beer tartare, Balinese meringue, and pastry cream soda (served at Room 4 Dessert). The recipe is also featured in his new cookbook, Room for Dessert.

Room for Dessert, $40 on amazon.com

Christina Tosi's unfrosted birthday cake, pictured alongside her strawberry shortcake (served at Milk Bar).

Corrado Assenza's granita and brioche (served at Caffé Sicilia Noto).

Christina Tosi's crack pie.

Corrado Assenza's almond cookies.

Jordi Roca's "Orange Colourology," which you have to break apart with a spoon to eat (served at El Cellar Can de Roca).

Christina Tosi's cereal milk pannacotta.

Corrado Assenza's "Terra Nostra" made with layers pistachio and almond gelato.

Will Goldfarb's "Red," which features watermelon ice, dragonfruit meringue, beetroot juice, and roasted tamarillo.