Dominique Ansel's summer long series of special, one-of-a-kind collaborations with six of his favorite pastry chefs began two weeks ago. We took a look at each pastry, and chatted with the chefs about their inspiration.
'Michael Laiskonis' on Serious Eats
Long before he ever conceived of the viral dessert of our times, the cronut, Dominque Ansel had planned a series of pastry collaborations with six of his favorite pastry chefs. Up first: Michael Laiskonis and this gorgeous chocolate dessert.
When Michael Laiskonis moved to New York eight years ago to take his place as Le Bernadin's pastry chef, he thought his Upper East Side digs would be temporary. He's been in the same place ever since, but he recently announced that he'll be leaving Eric Ripert's side to take a as creative director at the Institute of Culinary Education, where he'll teach and work on his first book. The past two months allowed him some time off to indulge at some of his favorite neighborhood spots, and from the looks of it, he'll be staying put for a while.
Here's the thrilling conclusion to my interview with the incredibly talented pastry chef Michael Laiskonis of Le Bernardin. We chat more about, you guessed it, chocolate!
Michael Laiskonis is consistently rated as one of the top pastry chefs in the country for his work at the three-Michelin-star-rated Le Bernardin. He also happens to be an incredibly nice guy, and generously took some time out of his insane schedule to answer some of my questions .
Michael Laiskonis Michael Laiskonis, executive pastry chef at Le Bernardin (and one of the more intriguing chef bloggers out there), lists his "eureka moments": Making mochi—the old school way—in OsakaTasting my first batch of home-brewed beer. Dumping my second batch down the drainStrolling the garden at the French Laundry between courses, peeking into the kitchen and noticing how quiet it was. After dinner, seeing the word finesse posted above the kitchen doorPicking apart lechon with bare hands in Puerto Rico And a lot more.......
Today’s Cook the Book recipe comes to us from Michael Laiskonis, Le Bernardin’s dashing pastry chef. His dark chocolate, peanut, and caramel tart is perfect for anyone who likes a bit of salty with their sweet; it’s almost like...
On October 11, 41 of the greatest pastry chefs and bakers in the city will converge for the New York Wine & Food Festival's Sweet dessert party. Tickets are $175 in advance, but we have two more pairs to give away this week.
This off the menu Le Bernardin dessert is good enough for the First Lady.