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The owners of Berwick Pizza & Subs in Green Camp, Ohio, count Fruity Pebbles as one of their favorite cereals, and they turned that love into a pizza developed by co-owner Austin Buckland and his team. Their pizza dough is topped with sugar cookie, sweet cream filling, streusel, Fruity Pebbles, and icing. It comes in five sauces and pricing starts at $6.79.
For this variation on a classic at Cenadou Bistrot in North Salem, N.Y., chef Andy Chorda makes a traditional choux dough and bakes it into cream puffs which he slices in half. He spreads the top with a paste made by covering roasted hazelnuts in caramel and then using a powerful blender to process it into a paste. Then he dips that in buckwheat that he has cooked like popcorn in hot oil to make it crispy.
Next he adds a scoop of house-made vanilla ice cream to the bottom half of the pastry and surrounds it with sweetened heavy cream whipped with mascarpone cheese. Then it’s capped with the other half of the cream puff. Hot chocolate sauce is poured tableside.
“The crispy buckwheat is an unusual way to add the perfect crispness with an ingredient that no one expects on this classic dessert,” Chorda said.
The dessert is priced at $16.
For this attractive variation on tiramisu at Jack Rose in New Orleans, pastry chef Eka Soenarko adds ube paste and extract to a combination of mascarpone cheese, crème fraîche, sweetened condensed milk and vanilla extract to make a creamy purple confection. She mixes that with egg yolks beaten with sugar and coconut liqueur, and then folds in egg whites whipped with sugar. She puts a scoop of that on the bottom of a jar and then tops it with a disk of pistachio cake. She brushes that with warm coconut syrup, tops it with more purple cream, dusts it with ube powder, and tops it with baked kadayif, or shredded phyllo.
The chef said the dessert reflects her own Asian identity as well as her passion for creativity.
It’s priced at $15.
This dessert at Tzuco in Chicago is a collaboration of pastry chefs Jesús Escalera, Juan Chávez, and Paola Fernández as well as chef Carlos Gaytán.
They start my making a completely smooth purée of canned corn, including liquid from the can, plus some water and xanthan gum. That’s mixed with an ice cream base and spun into ice cream.
Then they make white chocolate yellow by adding oil-soluble food coloring and spread that into a corncob-shaped mold. That’s frozen and then filled halfway with the corn ice cream. It’s spread with a sauce of cajeta caramel mixed with espresso, then filled the rest of the way with the ice cream and returned to the freezer.
Separately they make a classic chocolate mousse and then spread it on a baking sheet, bake it, cool it and break it into crumbles.
They also make a crumble of instant coffee, almond powder, sugar, flour, butter, cocoa, and chocolate.
To plate the dish they put the baked chocolate mousse on the bottom along with caramel corn and the coffee crumble. Then the add a spiral of the espresso caramel, add some phyllo sheets for height and texture, top that with the frozen “corn cob” and finish it with cubes of honey gelatin.
It’s $18.
Corn and a silicone mold are also evoked at Angle Restaurant in Manalapan, Fla., where chef’s Matthew Gale and Graham Lerner break down Mexican street corn into its component parts. They make a pudding of roasted corn mixed with sugar, cream, and egg yolks set with gelatin and pour that into a corncob mold. It’s served in charred corn husks and accompanied by candied lime, crystalized chile, and micro cilantro.
The dessert is $20.
Randy Owoc, general manager of The Lakehouse Inn, was inspired by the Biscoff cookies he enjoyed on flights, to create this dish for the hotel’s Crosswinds Grille in Geneva, Ohio. Those cookies are placed in a springform pan and then topped with a layer of coffee ice cream. That’s spread with a layer of Richardson’s Hot Fudge Dessert sauce, which is in turn topped with a layer of vanilla ice cream. That’s drizzled with Richardson’s Caramel Topping and finished with crumbled Heath Toffee Candy Bars.
It's $12 per slice.
This stunning version of a Black Forest cake was developed by pastry chef Jamon Harper of Mugen Waikiki in Honolulu, Hawaii. It’s part of the restaurant’s $180 tasting menu. To make it he layers traditional Blackout Cake with Amarena cherries, then enrobes it in white chocolate mousse and sprays it with dark chocolate. It’s topped with Champagne gelée.
For the “cherry” that accompanies it, he lines a cherry-shaped mold with cherry mousse and places Champagne gelée studded with Amarena cherry pieces in the center. Then it’s unmolded, dipped in a shiny raspberry glazed and garnished with a “stem” of tempered chocolate.
For this dessert at Natalie’s Restaurant at Camden Harbour Inn in Camden, Maine, pastry chef Gwenythe Frechette balances sweet, tart and bitter flavors. She fills a classic pâte sucrée crust with a honey sweetened grapefruit curd and garnishes it with supremes of grapefruit poached in lightly sweetened syrup with vanilla. It’s finished with a honey grapefruit sorbet and a gastrique made with grapefruit juice, Champagne vinegar and sugar, and garnished with a classic tuile baked into a honeycomb shape.
It's priced at $19
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