Jul 01, 2015 Last Updated 11:53 PM, Jul 1, 2015
 
 

Baba Au Rhum

Chef Doug Saltis' Baba Au Rhum.

Baba dough, baba glaze, vanilla whipped cream, citrus vanilla syrup and citrus zest by Chef Doug Saltis of Paris Club Bistro and Bar in Chicago, IL.

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Gateau St. Honore

Executive Pastry Chef Brian Mercury's Gateau St. Honore.

Blitz puff pastry, white sesame butter, white sesame pate a choux and mascarpone crème by Brian Mercury, Executive Pastry Chef of Harvest in Cambridge, MA.

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