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Winter Desserts

Appears in
A Passion for Desserts
A Passion for Desserts

By Emily Luchetti

Published 2003

  • About
In winter I feel especially fortunate to make my living as a pastry chef. Being in the kitchen all day, kept snug by the ovens, makes me feel content and grounded.

Of all the seasons, winter has fewer fresh ingredients, so pastry chefs must be resourceful in creating desserts. Chocolate, nuts, citrus, and bananas are the main staples during this time of year. I dabble with chocolate during other months, but winter is where it really belongs. It can be an accent flavor, as in the Chestnut Chocolate Marquise, or get top billing, as in the Triple Chocolate Trifles.

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