SWEET NEW HEIGHTS
From seven-course desserts to edible works of art, pastry chefs are taking culinary experiences above and beyond. By Khadija Ovenden.
AHEAD OF THE PACK Made fresh to order, Burrow Pâtisserie concocts pastries using classic French recipes with a Japanese-American twist. Recently commended for her scented sablé cookie for Régime des Fleurs, Ayako Kurokawa turned her love for stone carving and clay sculpting into an edible journey. Kurokawa’s Burrow is Brooklyn’s hidden gem. Open for only six hours on Saturdays, the bakery serves everything from madeleines, tarts, and cakes (pistachio is the favourite), to blonde braid pies and a variety of vegan treats; there is something for everyone. “It is the comfort of wood, the preciousness of the old, daydreaming in the subway, and day-to-day Brooklyn that inspires me,” explains Kurokawa. www.ayakokurokawa.com NEW YORK MINUTE What’s next for the creator of the cronut? A decadent seven-course reality! Chef Dominique Ansel’s creative juices are still flowing three years after the success of the croissant-doughnut hybrid. To launch on the first of every month are tickets for his latest project: U.P. (Unlimited Possibilities), an all-dessert, interactive tasting table. American Dreams, the theme for the next six months, travels through history, with dishes named White Picket Fence to Wall Street and the most impressive Tech Boom—inserting a floppy disk into an old-school Apple Mac, participants get a hot waffle in return. Made with sassafras and foil-wrapped butter that is actually tonka bean ice cream, the dessert, topped with celery maple syrup, tastes as good as it looks. www.dominiqueanselkitchen.com/up
HIT THE SUGAR
Dessert parlours in Malaysia that keep us going back for more.
Left and right: Edible sculptures
Foo Foo Fine Desserts @foofoodesserts
Jaslyn Cakes @jaslyncakes
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