![]() Lawrence Ave., Chicago, 77īaker’s Tip: For a dessert buffet, order four mini-pastries per person (actually, make it five - this is the Midwest!). Executive pastry chef and owner Dobra Bielinski says the mini pastries and eclairs are her best-selling party desserts, and given the incredibly comprehensive assortment available (from tiny tiramisu to mousse cups, petite panna cotta to key lime tarts and mini cannoli), that’s easy to believe. Open since 1998, Delightful Pastries specializes in authentic European pastries, all made in-house without chemicals or preservatives. Delightful Pastries Delightful Pastries’ Mini Eclairs Belmont Ave., Chicago, 77īaker’s Tip: Cakes with buttercream frosting should be refrigerated and then allowed to come to room temperature before serving for optimal flavor and texture. With 16 cake options - including gluten-free red velvet - and 16 filling choices, there are endless combinations. Bittersweet celebrates its 25th anniversary this year, and along with the gorgeously decorated cookies and pastries, fantastical celebration cakes have long been a hallmark of the bakery, a tradition that Gohr continues. ![]() The reins were passed in 2015 to pastry chef and co-owner Mindy Gohr, who had worked alongside Contino since 2005. When pastry chef extraordinaire Judy Contino opened this bakery on West Belmont in 1992, she was a pioneer. 3rd St., Geneva, 63īaker’s Tip: Keep tiramisu refrigerated until immediately before serving. Mascarpone, ladyfingers, a whiff of coffee, and a dusting of cocoa powder, and the magic begins. So when he tells us that their Tiramisu (sold in individual and mini portions) is a best-seller, we want to immediately hop on that bandwagon. Chef Alain Roby, who trained in France with the late Gaston Lenôtre, holds three Guinness World Records for his large-scale sugar and chocolate work, and has headed up the sweet table at the NFL Commissioner’s Super Bowl Party for nearly two decades. Not far from the Wisconsin border is an oasis of all things chocolate, including life-size statues carved from chocolate as well as confections, gelato, patisserie, and all things yummy. All Chocolate Kitchen All Chocolate Kitchen’s Tiramisu ![]() Send your guests home with a smile on their faces with treats from some of our favorite dessert palaces. Chicago is filled with fabulous bakeries producing Instagram-worthy, delectable goodies, and they’re more than happy to help you end your party - be it an intimate dinner gathering, a baby shower or a massive festive bash - on the sweetest of notes. This classic French fruit tart combines three equally delicious elements: a crisp, buttery shortbread crust (or pâte sucrée), a creamy vanilla custard (or crême pâtissière), and heaps of fresh fruit.The fruit tart comes together easily but looks like it came straight out of a French pâtisserie window, and it tastes even better than it looks.They look pretty and colorful, and they generally stay perky longer than cut fruit.A pâte sucrée is a crisp yet tender pastry crust that is slightly sweet.The dough maintains its shortbread-like texture even when chilled, which makes it ideal for tarts that require refrigeration.Whisking constantly, add about a quarter of the hot milk into the egg mixture.Cover it with plastic wrap and push it down in the bowl so it sits directly on the surface of the pastry cream.Whisk the chilled pastry cream until smooth, then spread it evenly into the tart shell using an offset spatula.Arrange a generous amount of fruit over the pastry cream in your desired design.If you’d like to do a mango or kiwi slice rosette in the center, leave a space in the middle of the tart.Finally, heat the apricot jam with a tablespoon of water and dab it over the fruit.One thing I’ve learned after many years of entertaining at home: Everyone loves dessert.
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