Three showstopping international desserts from New York City’s foremost chefs make the perfect confections for holiday parties.
Ladurée’s caramel-coated croquembouche is a towering holiday showstopper.
A French classic, Ladurée’s traditional croquembouche showcases exquisite profiteroles precariously stacked in a majestic, Christmas tree-like pyramid, each filled with a rich pastry cream (customizable with flavors like vanilla, orange blossom, rose, coffee, chocolate, praline, pistachio or rum) and drizzled with caramel. Sugar-coated almonds, “dents de loup” in almond nougatine and handcrafted sugared flowers decorate the tower for your party’s perfect pièce de résistance. 398 W. Broadway, 646.392.7868; 864 Madison Ave., 646.558.3157, laduree.com/us
HOT BREAD KITCHEN: CARIBBEAN FRUITCAKE
The innovative bakers at this nonprofit women’s baking collective have reinvented a holiday classic with their modern riff on Caribbean rum cake, amping up the flavor with housemade rum-and-brandy-soaked cherries, raisins and candied citrus. Brown sugar and pecans give the loaf a dense, rich flavor—ideal for a cheese board or the end of a festive meal. 1590 Park Ave., 212.369.3331, hotbreadkitchen.org
CHANSON: PISTACHIO AND CRANBERRY PANETTONE
Chef Rory Macdonald and his bakers at the newly opened Chanson tackle panettone’s notoriously labor-intensive process to create an inventive version of Italy’s most famous holiday loaf. Organic flour serves as the base for an overnight starter, which is then combined with Vermont Beurremont butter, Sicilian pistachios, cranberries and citrus for a sweet, delicate bread that begs to be sliced for French toast on Christmas morning. 20 W. 23rd St., 929.423.8880, patisseriechanson.com