lost my puddin’ 🍮

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This Brazilian-inspired dessert is a delicious and unique twist on traditional trifles. Layers of crumbled pacoca (Brazilian peanut candy), chocolate pudding, and whipped cream create a rich and decadent dessert.

StarChefs - Recipe: Millie's Puddin' | Pastry Chef Becky Pendola

Raf’s

Chicago’s Best New Dishes Of 2025 - Chicago - The Infatuation

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For best results, start a few days in advance of when you want to serve this. Let the cubed bread sit out overnight to dry and then leave the bread-banana-chocolate mixture to soak overnight in the custard liquid. Remember to save the "extra" liquid to add the next day before baking, after the bread has absorbed what it will.

StarChefs - Coffee Malabi | Pastry Chef Katie Fair of Butcher & Bee

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While we can't travel, we can eat. Here, the best hotel chefs from around the world share their top recipes so you can cook Michelin-star restaurant food at home

Recipe: Butterscotch budino with caramel sauce - Los Angeles Times

O doce alentejano é uma das 80 receitas reunidas por Marlene Vieira para o livro Os Doces da Chef Marlene, divididas pelos 12 meses do ano respeitando os produtos sazonais. Editado pela Casa das Letras, é um dos seis novos livros de cozinha que fazem o tema de capa da VISÃO Se7e esta quinta-feira, 25, nas bancas

This recipe comes from Joshua Pinsky, chef-owner of Penny in Manhattan’s East Village, and its sister restaurant, Claud (home of his pistachio Bundt cake). More of an aerated chocolate custard than a traditional mousse, it starts with a warm egg-cream base that melts chocolate and butter. Everything is then blended until smooth. A small yet integral amount of olive oil helps give this mousse its gorgeous sheen, slightly fruity flavor and silky texture. While this mousse is fabulous without...