A crisp cookie that is baked then gathered into a flower, or tulip, shape while still warm and placed into a mold to cool. The cookie forms a small cup, which can be used to serve ice cream, mousse, fruit, or dessert garnishes.
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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