Cranberry Curd Tart with Dark Chocolate Crème Anglaise
This beautiful marriage of sour, bitter and sweet leaves a lasting impression. Ingredients Hazelnut Crust 1 1/4 cups raw hazelnuts 1 cup rice flour 1/4 tsp salt 1/2 cup sugar 1/4…
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Fudge Brownie with Mixed Berries
Chocolatier Helen Staines Decadence Chocolates Rich and velvety brownies get a fresh tang of ripe raspberries and blueberries. Ingredients 1/2 cup unsalted butter 1 1/4 cup light brown sugar 1/4…
Chocolate Strawberries
Chocolatier Helen Staines Decadence Chocolates Edible gold leaf flakes add a luxe touch to this romantic classic. Ingredients 1 pkg large strawberries 2 cups dark chocolate 2 cups white chocolate…
Firecracker Chocolate Bar
Chocolatier Helen Staines Decadence Chocolates Each bite of this bar blends sea salt and the spice of chili - but the real party happens when Culinary Crystals crackle and pop…
Grand Marnier Crème Brûlée
Chef Justin Bohémier La P’tite France A delicious citrus twist on the classic, this fluffy dessert is the perfect light finish after a heavy meal. Ingredients Brandied Oranges 2 oranges…
Green Tea Panna Cotta
Chefs Allan Pineda and Jeremy Senaris Contemporary Filipino cuisine menu Similar in consistency to leche custard flan, a popular Filipino dessert, Jeremy’s version is amped up with matcha green tea.…
Gluten Free Cookies
Pastry chef/owner Nathalie Gauthier A L’Epi de Blé Nathalie shared that she likes to play around with this versatile recipe, sometimes swapping out hazelnut flour for almond flour, or combining…
Rhubarb Pavlova
Chef Steven Strecker Era Bistro This light as air meringue treat is a perfect summer dessert, topped with seasonal rhubarb. Ingredients Pavlova 4 egg whites 1 1/4 cup sugar 2…
White Chocolate Tart
Owner/Baker Nathalie Gautier L'Epi de Ble White chocolate ganache is whipped until light as air and used to top this dreamy treat. Nathalie imports gold glitter glaze to fill the…