Gallery: Snapshots from Dessert Professional's 19th Annual Top 10 Pastry Chefs in America

Eleven Madison Park
Eleven Madison Park
Angela Pinkerton of Eleven Madison Park showed just how good chocolate and lavender can taste together. Her composed dessert combined dark, bitter cocoa and orange cookie crumbs, a lavender meringue, and a chocolate covered cocoa sorbet.
Eleven Madison Park
Eleven Madison Park
Angela Pinkerton (second from left) and her team.
Bosie Tea Parlor
Bosie Tea Parlor
Delicate strawberry puffs and impossibly creamy tea tarts.
Bosie Tea Parlor
Bosie Tea Parlor
Chef Damien Hergott with his pastries.
Daniel
Daniel
This almond dacquoise came with a square of milk chocolate parfait and a salted caramel tuile.
Daniel
Daniel
Sandro Micheli with his architectural sweets.
Jean-Marie Auboine Chocolatier
Jean-Marie Auboine Chocolatier
Jean-Marie Auboine with his specialty chocolates and poofy marshmallows.
WP24
WP24
Chef Camacho's mango, chocolate, caramel, and chamomile cup was more landscape than dessert, a riot of intense flavors that came together in great balance. "I love serving this in a cup," she explained. "The best way to eat this is just to mix it all up and take a bite!"
WP24
WP24
Sally Camacho with her 10-component dessert.
The Modern
The Modern
Fruity chocolate lollipops, elegant ganache chocolates, macarons, and spheres of caramel mousse.
The Modern
The Modern
Our favorite bite from The Modern, a passion fruit mousse in a thin fold of caramel, topped with an orange gel. It came on what turned out to be a flat, hollow straw filled with tart kiwi juice.
The Modern
The Modern
Marc Aumont at the mixer, working on one of the six or so desserts The Modern was offering.
Momofuku Milk Bar
Momofuku Milk Bar
Pretzel and chocolate chip cake truffles by Christina Tosi.
Momofuku Milk Bar
Momofuku Milk Bar
Christina Tosi to Niko Triantafillou of Dessert Buzz: "Ooh, I was looking at your blog earlier today to figure out if I needed to dress up for this thing!"
Momofuku Milk Bar
Momofuku Milk Bar
Robyn Lee: "The crumbs look like stars! And the cake truffles look like space pollution! Or satellites! Or spaceships—going into battle!"
The School of Pastry Design
The School of Pastry Design
Chris Hanmer brought our favorite dessert of the night, a passion fruit and mango cremeux topped with a coconut-lime tapioca sauce and strips of pineapple confit. The passion fruit infusion and cilantro leaves were the tart, refreshing icing on the cake.
The School of Pastry Design
The School of Pastry Design
Chris Hanmer with his tapioca.
Naha
Naha
A molten milk chocolate beignet with a brick of chocolate complexite. Beautiful, and beautifully rich. "I need to wash this down with some caramel," I said. "I don't think you wash things down with caramel," Robyn replied.
Naha
Naha
Craig Harzewski, repping Chicago.
Norman Love Confections
Norman Love Confections
Pistachio, caramel, and raspberry bites. Almost too pretty to eat. Almost.
Norman Love Confections
Norman Love Confections
From Florida, Nathaniel Reid (and the most amazing Dr. Seussian sugar tower).
Guittard
Guittard
Lead sponsor Guittard was pairing dark and milk chocolates with sherry.
Michael Laiskonis
Michael Laiskonis
The Institute of Culinary Education's new Creative Director presented the honorees with their awards.
The honorees
The honorees