Pastry chef Anne Croy doesn’t crave butter, sugar and cream for dessert. Instead, what she seeks is “flavor, texture and adventure.”
She’s been finding that lately with salt.
At Pastaria in St. Louis, where she is executive pastry chef, Croy recently created two new salty desserts, a Coconut Gelato and a Mango Pickle Gelato.
For the coconut flavor, Croy makes a coconut milk gelato and folds in sliced apricots that have been plumped in apricot liqueur, dipped