New York City’s Most Famous Pastry Chef Takes You On a Sweet Course
Every good meal is sealed with dessert. Francois Payard, with Tish Boyle, pack the cream of the crop in their architectural book, Payard Desserts. The cassis japonais with Japanese noodles and cassis port sauce is the perfect balance of sweet and tart. The pumpkin crème brulée with vanilla chantilly, crispy meringue, and chestnut puree is ethereal. And if you have the magic touch, the assembly is really a conversation piece. Not for the novice, but for those looking to bring the finesse of a master dessert chef into your kitchen, the chestnut ice cream napoleon with whipped cream and chocolate-ginger sauce is elegant and enrobed in the most impressive creativity. Put yourself on the dessert map with Payard Desserts, available online and in stores for $40.