Pastry Chefs Reimagine Childhood Favorites in Snack-Sized Desserts

Rebecca Skoch

It can be tricky to find the sweet/happy medium between over-the-top sugar bombs and too-light sorbet when creating a dessert menu. These chefs lure diners to order dessert by appealing to a time in their lives when they couldn’t resist something sweet—snack time—and offering those treats in petite sizes. Whether it’s animal-fat cookies or ice cream sandwiches spiked with sherry, for these chefs, creating an enticing array of adult-approved offerings is child’s play...