L.A. Times - Food & Dining: Five favorites from L.A.'s best bakers

L.A. Times - Food & Dining Headlines from latimes.com

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Five favorites from L.A.'s best bakers Sep 21st 2013, 07:00, by By Betty Hallock Five of L.A.'s top pastry chefs share their best recipes: maple pecan tart, autumn fool, apple custard crumb pie, hazelnut brown butter torte and campfire scones. Baking season has arrived, and the oven is beckoning. So we've asked some of L.A.'s best pastry chefs for home recipes to ease bakers into fall. Their recipes call for 10 ingredients or fewer but are desserts worthy of bringing to a party, even Sharlena Fong's marshmallow-studded campfire scones from Semi Sweet Bakery. ("Brunch is a party," Fong says. "And scones are fancier than muffins.") Karen Hatfield of Hatfield's and the Sycamore Kitchen shares a rich, rustic-yet-elegant brown butter cake with dark chocolate and hazelnuts. The traditional pecan pie is re-imagined by Genevieve Gergis, pastry chef at Bestia, with a filling and crust that's improved with a little crème fraîche. Roxana Jullapat of Cooks County makes a pumpkin mascarpone fool that is creamy and cool. And Gjelina Take Away pastry chef Nicole Rucker's apple custard crumb pie, spiced with cardamom, is sort of genius. Rucker uses dried apples so "you don't have to peel, core and cut them," she points out. Easy. Media files: 16x9

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