厨师Reveal Their 21 All-Time Favorite Holiday Desserts
Our favorite pastry chefs share their best holiday cakes, puddings, cookies, and more sweet treats.
随着假期的到来，现在是时候展示您在bing bing时学到的所有新技能Great British Bake-Off。糖饼干始终是赢家，但是有了这些简单的糕点专家技巧，您将立即完善您的馅饼和帕夫洛娃。最好的部分？一些最decade废的甜点很简单，可以提前烘烤，让您有更多时间在假期的晚会上进行社交。而且，如果您碰巧额外批量生产，那么您的糕点酱很容易成为礼物送给客人的礼物。
Trifle
“在一个不错的玻璃盘中，Trifle是一种示波器。只需要一些商店购买的女士手指（或自制的手指）sponge cake），whipped cream, and some nice fruit tossed with sugar and vanilla." —Gabriel Kreuther, chef ofGabriel Kreuther餐厅在纽约和culinary director of巴卡拉特酒店纽约
F&W Recipe:酸樱桃 - 凯瑟蛋糕小琐事，黑胡椒和萨巴
曲奇饼干
“One of my favorite holiday cookies is a jammy thumbprint. This versatile and easy-to-make dough is great to have on hand throughout the holiday season. Use it to makeclassic thumbprints充满果酱，奶油或巧克力，或用糖粉卷成雪球。” -鲍比·劳埃德（Bobbie Lloyd），首席烘焙官木兰面包店
F&W Recipe:巧克力薄荷指纹
Doughnuts
“My favorite holiday dessert for Hanukkah is sfenj. It's an incredibly delicious doughnut fried in oil and then dipped in sugar. At my restaurants, we are using our focaccia dough to make it. It's vegan and kosher, so everyone can enjoy it." —Eyal Shani，以色列厨师和Miznon餐厅连锁店的所有者
“For光明节，是Sufganiyot(donuts) all the way! These little jelly doughnuts are simple to make, and you can use the same frying oil and pan that you already madelatkesin. You can have fun with them and customize the filling to your taste. The key is patience—patience in making the dough properly, letting the dough rise enough, and letting the oil come to the proper frying temperature." —Rachel King, founder and chief development officer ofKaneh Co.
F&W Recipe:光明节Doughnuts
脆
“I'm not usually a sweets person, but brittle is it for me. What I love about brittle is that it's essentially five ingredients and requires very little to no cook and prep time. It's perfect for holiday gifts, and so versatile and easy to make with whatever you add. I do a toasted sesame and gochugaru brittle that's a little savory and spicy or a good, old-fashioned buttery peanut brittle that's equally as satisfying." —LaMara Davidson,chef and founder of玉米面包和泡菜
F&W Recipe:烤腰果和芝麻脆
巧克力巴布卡
“Chocolate babka has to be one of my favorite holiday sweets by far. I make mine with lots of cinnamon and nutmeg in the layers, and it goes perfectly with a尖刺的热巧克力。它是温暖，令人安慰的，非常适合在圣诞节那天放在桌子上供大家吃零食的桌子。”Nathan Hood，行政总厨邮政厅in Charleston
F&W Recipe:巧克力巴布卡
Hand Pies
“整个pie是一个人的事,beauty-until tr导航ansporting it or slicing and serving. My move is to flip the script and make individual手派。With Crisco as the base, the flaky crust comes together quickly and wraps around any brilliant flavor story you or your sous chefs might dream up and bake into these adorable, individual dessert creations."-Christina Tosi, two-time James Beard Award-winning chef and owner of牛奶棒
“这first thing that comes to my mind when you say holiday dessert is pie. The key to any great pie is the crust, and I'm always surprised at how intimated people can be by it. I like to make a simple puff pastry-inspired crust, and the most important part of the process is keeping your butter cold. Pull out your butter, chop it into chunks, and put it in the fridge to chill. Only add it to the dough at the end to mix in, then put it back in the fridge again. As long as you don't melt the butter before you put it into the oven, you'll end up with a light, airy, delicious pie crust to accompany any holiday pie your sweet tooth desires." —Alberto Hernandez，糕点厨师的弗拉斯卡食品和vwin德赢ac米兰葡萄酒vwin德赢ac米兰在博尔德
F&W Recipe:Caramel Pecan Hand Pies
焦糖奶油松饼
“Airy pâte à choux (choux pastry) are baked and filled with pastry cream and then, with caramel acting as mortar, your tower quickly takes shape. The resulting cream puff tower will delight as a mesmerizing and delicious centerpiece for your holiday table." —迈克尔·洛蒙纳科（Michael Lomonaco）, chef and owner of波特之家和Hudson Yards Grill在纽约
“每个人都喜欢奶油泡芙，所以这非常适合发表陈述 - 从塔上拔出泡泡！准备一个带有冰浴的大碗，所以当您的焦糖达到所需的颜色时，您可以快速扣下底部锅中的锅以停止烹饪。这将确保所有泡泡上的焦糖是相同的颜色。”-Clarice Lam,pastry chef ofKimika在纽约
