A Chef Spotlight with Jeffrey Spurlin and Inspiration from Bauscher Pleasure

[fa icon="calendar"] 3/10/17 4:30 PM / by BauscherHepp


In this post from the Deep Plate blog, Pastry Instructor Jeffrey Spurlin from the Art Institute of Indianapolis, Indiana uses the Pleasure collection from Bauscher as part of his series of inspired dishes.

1) New Type Carrot Cake: Spiced Carrot Cake, Cream Cheese Mousse, Candied Carrot Ribbons on a Pineapple Gelee.

2) The Cookie Aisle: Lavender Langue Du Chat, Raspberry & Pecan Rugelach, and Cassis Linzers.

3) Absinthe Macaroons (French Macaroons with Absinthe Ganache)

4) Port Poached Pear Tart with Pistachio Cream.


5) Confectionary Sampler[clockwise from the top left]: Raspberry-Basil Pate De Fruit, Nougat Montelimar, Pecan Toffee, Passion fruit Marshmallows.

6) Amaretto Genoise, Almond Cream, Glazed Strawberries, & Toasted Almonds.

7) Espresso Mousse and Lemon-scented Madeleines


Discover more dinnerware collections to inspire your platings. Check out the Bauscher Hepp Design Guide.

Bauscher Hepp Design Guide CTA

Topics: Cassis, Confectionary, madeleines, Langue Du Chat, lemon, Bauscher, ganache, Linzers, Almond, pecan, Amaretto, cookie, Raspberry, Espresso, Gelee, De Fruit, Pate, Genoise, Pastry, Instructor, passion fruit, Montelimar, Absinthe, Strawberries, cream, lavender, chef, Carrot Cake, IN, basil, toffee, pistachio, Pear, Pleasure, Cream Cheese, Jeffrey Spurlin, Nougat, tart, Facebook, Deep Plate, Inspiration, Indianapolis, Pineapple, Port, Marshmallows, The Art Institute of Indianapolis, CWPC, Sampler, mousse, Rugelach, almonds, Macaroons

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