It’s October, which in the zeitgeist means only one thing—pumpkin palooza! Whether they’re serving as decorations or finding their way into almost everything this time of year, it’s the seasons of the pumpkin. This fall also happens to mark 20 years of the famed pumpkin spice latte, so we had to ask…where do you stand on the often polarizing pumpkin spice?
We posed that very question to three pastry chefs from restaurants across the United States in The MICHELIN Guide and asked them to share what desserts they’re making, and craving, this fall.
Nicole Krasinski, Pastry Chef/Owner
One MICHELIN Star State Bird Provisions and One MICHELIN Star The Progress
What are your thoughts on Pumpkin Spice and the PSL?
I have very fond memories of making pumpkin pie with my mom every Thanksgiving, so the flavor of the spice is pretty nostalgic. Also, as an aspiring baker I added it to my chocolate chip cookies and LOVED IT. We have a local cafe, Andytown, that makes a pretty epic version every year!
What is a dessert you’re making this fall?
Smoky Vanilla 'Ice Cream Sandwich' with Candy Cap Macaron.
What inspired it?
Candy cap mushrooms; it's usually our first go-to fall ingredient.
What are some of the ingredients?
It’s made with smoked vanilla sabayon, candy cap macaron, Madeira chocolate sauce, candied delicata squash, and hazelnuts.
Why do you like it?
This dessert includes our favorite combination of squash and chocolate, and all the flavors go so well together and feel like the perfect nod to fall.
Shaun Velez, Executive Pastry Chef
Two MICHELIN Star Daniel
What is inspiring you this season?
The Lady Ann apple dessert. It’s a cassis poached green apple with whipped maple and lemon myrtle ice cream.
Why do you like it?
I like this apple dessert because of the depth and complex flavors. I usually steer away from overly sweet desserts. I find with this apple I've been able to bring a brightness by incorporating the lemon myrtle as opposed to just the usual warm fall spices. I'm always taken aback by a properly poached apple and it's exciting to teach this technique to my staff.
Genie Kwon, Chef/Owner
One MICHELIN Star Kasama
What are your thoughts on pumpkin spice?
I am not one to seek it out but I can understand why people love the warm and festive spices.
What is a favorite dessert for fall and why?
I love anything with apples. There are so many variations and you can make things that are so simple and nostalgic that people love.
One of our simplest but most popular pastries that we make at Kasama is our apple hand pie. It is my personal favorite. We start with flaky pie crust and fill it with brown sugar pastry cream and honey crisp apple butter. We sprinkle it with demerera sugar and bake until golden brown.
Hero image: Courtesy of Daniel
Thumbnail: Courtesy of Daniel
