Centrolina pastry chef Jennifer Costa adds a touch of salt to her pignoli dessert with a ParmigianoReggiano puff pastry

Centrolina pastry chef Jennifer Costa adds a touch of salt to her pignoli dessert with a Parmigiano-Reggiano puff pastry.

Salt lends savory note to desserts

Chefs add character to sweets ranging from gelato to bread pudding and cookies

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

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TAGS: Food Trends
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