A Hungarian dessert made by spreading several sweet crÃªpes with jam or another filling. The crÃªpes are stacked and then cut into wedges for service.
Named one of the Top Ten Pastry Chefs in America by Chocolatier and Pastry Arts and Design magazines, Richard Ruskell, a graduate of The French Culinary Institute, has worked his sweet magic in numerous pastry kitchens across the country and abroad. His current position at Montage Resort and Spa is the culmination of years … Continue reading →
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