Sumptuous Sweets
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| Spring 2004 |
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Caramel S’more with Walnut Croquant Lincoln
Carson, Executive Pastry Chef |
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Meyer Lemon & Roasted Rhubarb Tart with Thai Basil Jelly Joseph
Murphy, Pastry Chef |
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Peter
Max Dierkes, Pastry Chef |
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Citrus
Flavors with Pavlova Meringue Hazelnut
Dacquoise Milk Chocolate Parfait & Condensed Milk
Crisp Jean-Francois
Bonnet, Pastry Chef |
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Chocolate Olive Oil Mousse with Chestnut Honey Gelee Heather
Carlucci-Rodriguez, Pastry Chef Instructor |
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Eric
Hubert, Executive Pastry Chef |
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Chocolate
Cherry Cordials Lavender Gimauves PB & J Chocolates Johnny Iuzzini, Pastry Chef Jean Georges, Nougatine New York City |
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Milk
Chocolate & Orange Tart Craig
Harzewski, Pastry Chef |
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Cappuccino
Pate de Fruit Kiwi & Prickly Pear Pate de Fruit Raspberry Cheesecake Lemon Dusted Sicilian Pistachio Sticks David Carmichael, Pastry Chef Oceana New York City |
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