Chef Rocky Maselli describes this brightly flavored dessert as "the ultimate expression of summer fruit." Use whatever is in season, such as cherries, apricots or blueberries.
Business at Auntie Em's tripled overnight—literally—after Terri Wahl made these cupcakes on a segment of "Throwdown with Bobby Flay." The chef said, "There was a line around the block to get cupcakes. No one seemed to care that I'd lost!"
Originating in France, a tuile (pronounced "tweel") is a thin, crisp cookie shaped over a rounded object while still hot from the oven. For this recipe, tuile cups are filled with ice cream and topped with strawberries.
Pastry chef Samantha Ward credits her mother for this recipe, which takes advantage of winter citrus fruit. Fresh lemon zest and juice add just the right amount of acidity to the fluffy chiffon filling.
If you'd like to get a head start on this elegant torte—from one of California's most accomplished pastry chefs—you can prepare the caramel-vanilla oranges the day before serving.
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