Slideshow: Snapshots from Dessert Professional's 20th Annual Top 10 Pastry Chefs in America

Gramercy Tavern
Gramercy Tavern

Nancy Olsen's Peanut butter semifreddo with chocolate macaron, salted caramel, and hot fudge.

Gramercy Tavern
Gramercy Tavern

Nancy Olsen, a long time favorite of Serious Eats, showing off her dessert with Mr. Chocolate, Jacques Torres.

Le Bernadin
Le Bernadin

Laurie Jon Moran with his take on the classic drink "Dark and Stormy." He uses a French ginger liqueur and dark chocolate in place of dark rum.

Joliet Junior College (Joliet, IL)
Joliet Junior College (Joliet, IL)

Andy Chlebana applying the "crispy raspberry" component to his highly involved chocolate cake.

Del Posto
Del Posto

This has been a huge couple of weeks for Brooks Headley. On May 6th he received a James Beard award for Outstanding Pastry Chef, then he attended Killed By Dessert in San Francisco. Now he recieves a Top 10 Pastry Chef award.

Del Posto
Del Posto

Strawberries and stracciatella served with bright red matching chopsticks.

wd~50
wd~50

Malcolm Livingston II's beautiful plate featuring compressed mango, lime, sheep's milk yogurt and berry crumble.

wd~50
wd~50

Malcolm Livingston II typing out a text that probably read something like this: "I just got named one of the top 10 pastry chefs in the US and last month I was named a Star Chefs Rising Star."

wd~50
wd~50

Malcolm Livingston II breaking out the liquid nitrogen for his frozen dessert.

Common Bond (Houston, TX)
Common Bond (Houston, TX)

Roy Shvartzapel showed off a neatly uniform layered chocolate cake.

Common Bond (Houston, TX)
Common Bond (Houston, TX)

Roy Shvartzapel's finished cake.

JMPurePastry (Chicago)
JMPurePastry (Chicago)

Jimmy MacMillan's delicate dessert featured a popsicle made of Barolo wine and strawberries.

Mandalay Bay Hotel and Casino
Mandalay Bay Hotel and Casino

Christophe Feyt's dessert was mentioned as a favorite by many attendees—it featured a milk chocolate creameux, fresh apricot compote, almond streusel mousse, and a salted caramel bon bon

Joliet Junior College (Joliet, IL)
Joliet Junior College (Joliet, IL)

Another shot of Andy Chlebana's cake showing the amaretto ice cream and dark chocolate glacage work.

David Burke Kitchen
David Burke Kitchen

Zac Young did his homework prior to the event and read little anecdotes or interesting facts about each of the awardees.

Absinthe (San Francisco), Del Posto, and Johnny Iuzzini
Absinthe (San Francisco), Del Posto, and Johnny Iuzzini

Bill Corbett (left) with fellow awardee Brooks Headley.

Johnny Iuzzini on hiatus from his stint as judge on Top Chef: Just Desserts, has a number of projects going on, including another cookbook

Francois Payard Patisserie and ICE
Francois Payard Patisserie and ICE

When Dessert Professional Magazine featured Payard's return to the Upper East Side, they titled the issue "Return of the King," 'nuff said!

Michael Laiskonis, Creative Director of ICE, spent time catching up with many of NYC's top pastry chefs.

Mandalay Bay Hotel and Casino
Mandalay Bay Hotel and Casino

Christophe Feyt cracking up his interviewer, Jenny McCoy, formerly of Craft.

Le Bernardin and Dominique Ansel Bakery
Le Bernardin and Dominique Ansel Bakery

Laurie Jon Moran to Dominique Ansel: "Explain to me again how to make a cronut?"