Dessert Professional Annual Extravaganza


We look forward every June to the annual Dessert Professional Top Ten Pastry Chefs of America event, held at ICE (the Institute of Culinary Education) in New York City.

The appetizers prepared by ICE and the desserts prepared by each of the honorees are always a delightful treat but my favorite part of the event is getting to see and catch up with so many friends and colleagues I've known through the years and also to meet new ones.

This year, what captured our attention dessert-wise, were the delectable kouigns amann. This is one of our favorite recipes, in fact, we chose it for the cover of The Baking Bible. Chef Rory's version was not only wondrously buttery and flaky, it was layered with rhubarb compote in addition to the traditional sugar. This served as a lovely, tangy counterpoint to the sugar. Bravo Chef Rory Macdonald, executive chef of Patisserie Chanson in New York City. We will be sure to visit the bakery next time in New York.