Vanilla fudge 10.5 oz. (300 g) superfine sugar 1 oz. (30 g) glucose 3 vanilla beans, split lengthwise and seeds scraped out ¾ cup plus 2 tbsp (204 ml) whipping cream 2 tbsp (30 g) chestnut honey 0.5 oz. (15 g) butter Caramelized walnuts 10.5 oz. (300 g) fresh shelled walnut halves Scant ½ cup (100 ml) 30° syrup 4.5 oz. (125 g) golden raisins
Independent bakeries have boomed since the onset of the pandemic and this year they continued to proliferate around bakers' hyperspecific visions, as my colleague Bettina Makalintal has noted. The most compelling examples we scouted around the country this year - part of our regional research for Eater's Best New Restaurants in America in 2025 list, dropping next week - draw influences from personal histories and cultural foodways to create reflective interpretations of traditional and nontraditional pastries.
This cherry turnover recipe from acclaimed pastry chef and cookbook author Claudia Fleming wraps a combination of sweet and sour cherries in flaky pastry to form tidy hand pies that would be a hit at any function, from a backyard BBQ to the most elegant brunch party.
Billows of smoke rise up as Chika Hanyu eyes a pot of boiling sugar. We're in the narrow side room of a commissary kitchen in Sunnyside with the struggling AC on full blast. As any confectioner will tell you, making caramel is something of a tightrope act - take it off heat too soon and it's an anemic syrup; wait a half-second too long and it's a noxious, blackened mess. For her signature Japanese pudding, Hanyu likes to take it to the brink of ruin.
Late-season plums are wonderful to bake with; juicy and slightly astringent as you get closer to the skin, they soften into a rich, almost winey sweetness. And, when they're nestled into soft almond cream and scented with star anise, they make a delicious tart for any time of day. Serve warm with pouring cream as pudding or cold with a cup of tea.
Craftsman and Wolves emphasizes visually striking desserts, such as the strawberry cucumber 'pills' with colorful garnishes, blending aesthetics with taste in each creation.
