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Sweet treats better than Halloween candy from the pastry chef of Cosme and ATLA.
Isabel Coss is the pastry chef for Cosme and ATLA, Enrique Olvera and Daniela Soto-Innes’ contemporary Mexican restaurants in New York City, as well as Elio in Las Vegas. She first fell in love with cooking alongside her grandmother and fondly recalls early memories of the colorful candy street stands in Mexico City. She tells stories through her technique-driven desserts, celebrating and finding inspiration in local ingredients as well as the flavors she grew up with in Mexico. She took on her first kitchen job at the age of 17 as a bread baker in Enrique Olvera’s landmark restaurant Pujol in Mexico City.
[close type="rte"] [open type="rte"]PARASOL Caramel
[close type="rte"] [open type="ingredients"] [ingredient product="false" text="2 tbs unsalted butter"] [ingredient product="true" handle="the-couplet" title="Brightland Honey" text="2 tbs of PRODUCT"] [ingredient product="false" text="½ cup light brown sugar"] [ingredient product="true" handle="parasol" title="Brightland PARASOL champagne vinegar" text="2 tbs PRODUCT"] [ingredient product="false" text="1 tbs heavy cream"] [ingredient product="false" text="1 pinch kosher salt"] [close type="ingredients"] [open type="instructions"] [instruction step="1" text="In a medium pot place butter, honey and sugar and cook until sugar starts caramelizing (around 5 minutes)."] [instruction step="2" text="Remove from heat and add PARASOL, followed by heavy cream. Season with salt."] [close type="instructions"] [open type="rte"]Doughnut Peach Upside Down Cake
[close type="rte"] [open type="ingredients"] [ingredient product="false" text="5 doughnut peaches, cut in half without seeds"] [ingredient product="false" text="4 oz unsalted butter"] [ingredient product="false" text="1 cup light brown sugar"] [ingredient product="false" text="Zest of 1 lemon"] [ingredient product="false" text="2 large brown eggs"] [ingredient product="false" text="1.5 cup all purpose flour"] [ingredient product="false" text="¼ tsp salt"] [ingredient product="false" text="¼ tsp baking powder"] [ingredient product="false" text="¼ tsp baking soda"] [ingredient product="false" text="1/3 cup greek yogurt or crème fraiche"] [ingredient product="false" text="Juice of 1 lemon"] [ingredient product="false" text="PARASOL Caramel"] [close type="ingredients" cta=“false”] [open type="instructions"] [instruction step="1" text="In a kitchen aid bowl with a paddle attachment, cream butter and sugar until soft."] [instruction step="2" text="Add 1 egg at a time making sure to scrape butter from the bottom. Add the zest."] [instruction step="3" text="Fold in all your dry ingredients followed by the greek yogurt and lemon juice. Mix all well together."] [instruction step="4" text="Preheat oven to 350F. In an 8 to 10 inch cake pan, grease with butter and place PARASOL caramel at the bottom of the mold."] [instruction step="5" text="Layer the peaches to cover all bottom surface, then place the cake batter on the top and flatten batter."] [instruction step="6" text="Bake from 25 min to 30 min, or until you poke the cake with a tester and the poke comes out clean."] [instruction step="7" text="While still hot, very carefully flip over a plate revealing the peaches from bottom. Serve with whipped cream!"] [close type="instructions"] [open type="images" count="1"] [close type="images"]
