Top 10 Pastry Chefs in America 2013

I did pretty good this time and didn’t try to eat every single dessert. Only missed one.

Dessert Professional’s Top 10 Pastry Chefs in America – 2013

Andy Chlebana (Joliet Junior College, Joliet, IL)
“Chocolate, Raspberry and Amaretto”
Chocolate Raspberry Cremeux, Chocolate Mousse, Amaretto Ice Cream, Violette Liquor Bonbon, Crispy Raspberry Foam, Sugared Almonds

Bill Corbett (Absinthe, San Francisco, CA)
Vegan German Chocolate Cake with coconut 3 ways and candied pecans

Christophe Feyt (Mandalay Bay, Las Vegas, NV)
Jivara Milk Chocolate cremeux, apricot compote, lime white chocolate mousse, and salted caramel bonbon

Brooks Headley (Del Posto, NYC)
“Red and White Stracciatella”
Strawberries 3 ways, burrata, fresh olive oil, olive oil croutons

Malcolm Livingston II (wd-50, NYC)
Mango puree, Sake caramel, Lemongrass infusion, Lemongrass syrup, Compressed Mango, Lemongrass puree, Sheep milk yogurt sauce, Smoked cashew nougatine

Jimmy MacMillan (JMPurePastry, Chicago, IL)
“Barbolo Nebbiolo”
Barolo Nebbiolo gelato, wine macerated strawberries, chocolate cream, raspberry tuile, cocoa dust, and strawberry chip

Laurie Jon Moran (Le Bernardin, NYC)
“Dark and Stormy”
Domaine de Cantan ginger liquor, chocolate mousse, chocolate pearl croquant, young ginger foam, chocolate tuiles, cocoa nibs

Clarisa Martino (Mesa Grill, NYC, Las Vegas, Nassau)
Blueberry Panna Cotta
Banana cream pie
Sticky Toffee Pudding

Nancy Olson (Gramercy Tavern, NYC)
Peanut butter semifreddo, chocolate macaron, salted caramel, and hot fudge.

Roy Shvartzapel (Common Bond, Houston, TX)
“Top 10 2013” cakes
Pistachio Lemon Strawberry Ricotta
Chocolate Caramel Banana Pecan
Tiramisu