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This week's Name That Pastry Chef went to pastry school at the CIA Greystone in Napa Valley and earned her chops (or custard?) at Redd before returning home to Los Angeles to work for Spago pastry chef Sherry Yard. She's been making deconstructed apple galettes and frying up seasonal donuts — if there is such a thing as a seasonal donut — at her current gig for a little over a year. If these lemon custards, neatly lined up and ready for service, don't quite do it for you, check out the finished dessert after the jump. There's even a fancy unmolding trick involving a pint glass and a rather precariously positioned tart.