Pastry Chef Alex Stupakís Peanut Butter and Jelly Mignardise Watch as WD-50 Pastry Chef Alex Stupak uses new techniques to turn a classic combination into an avant-garde creation at the 2007 International Chefs Congress. Small sections of pâte de fruit are frozen in liquid nitrogen before getting dunked in a liquid peanut pate sablée mixture. A final coating of tapioca maltodextrin-laced ground peanut results in these tasty little bites of crunchy, frozen PB&J.
Pastry Chef Elizabeth Falkner’s Sous Vide Chocolate Cake Elizabeth Falkner of Citizen Cake in San Francisco, CA is not the type of pastry chef to think that sous-vide is limited to savory cooking. As she describes the inner mechanics of her Sous-Vide Chocolate Cake, Chef Falkner paves the way for future adaptations of this new-school cooking technique for desserts.