We're so grateful to have welcomed chef Michael Laiskonis to CULINARY INSTITUTE LENOTRE® to demonstrate multiple dessert recipes. He's well known for using modern techniques to recreate classic treats, and our students enjoyed watching him in action.
He demonstrated how to use new and top-rated purées from Les Vergers Boiron to create a variety of desserts including:
Siracusa Lemon Crunchy Choux
Coconut-Lemongrass Ice Cream
"Kuro" - Black Sesame, Mango, Yuzu
Blackberry-Elderflower Gummy Candy
Passion Fruit Caramel Sablée
Laiskonis demonstrated unique techniques and explained the science behind a variety of foods, including different ways to work with frozen desserts such as ice cream.
Some of our students assisted him in preparing for the demonstration and making samples for guests to taste:
Laiskonis was previously executive pastry chef at Le Bernardin for eight years, and his work helped the restaurant maintain three stars from the esteemed Michelin Guide. He's also appeared on Top Chef: Just Desserts.