Michael Laiskonis: Ace Pastry Chef/New Blogger

Yesterday, my friend Michael Laiskonis, the extraordinarily talented pastry chef of Le Bernardin restaurant in New York, wrote to tell me that he's launched his blog.  It's exciting to have a new neighbor in cyberspace, especially one who is so smart and has so much to tell us and to teach us.

For his first post, Michael muses on "The Egg" and gives a recipe - pictured above - for an eggshell filled with milk chocolate creme brulee, caramel sauce and caramel foam and topped with a drizzle of maple syrup and a few flakes of Maldon sea salt.  It's a showstopping restaurant dessert that can be accomplished chez you with patience and two pieces of fancy, fun equipment - an egg-topper and a whipped cream siphon.  I think  it could also be made in teensy espresso cups (and I hope Michael doesn't mind my suggesting this for us homebakers).

Whether you make the egg or not, you'll find interesting thoughts about eggs, the recipe's roots (as soon as I saw it and the words "maple syrup," I thought of Alain Passard in Paris and, indeed, Michael acknowledges Passard as a source of inspiration here) and Michael's way of working.

I'm really happy to have another friend in the ether - I think you'll be, too.

Comments

[Tablebread]

Thanks so much for pointing us in his direction! I am always on the lookout for pastry chef's personal blogs. Thanks again for sharing!

[Casey]

An exciting new blog! Thanks for letting us know about it.

[JEP]

Dorie, thanks for this link! The dessert looks & sounds luscious!