Diples are Greek fried pastries made from a thin egg-based dough, stretched into sheets, cut into strips or rectangles, and rolled or folded into loose ribbons and rosettes as they fry — the shaping done directly in the hot oil with two forks or skewers in a technique that requires speed and practice. They emerge […]

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Mont Blanc is a French pastry built from a base of crisp meringue, topped with a generous mound of whipped cream, and covered entirely in thin vermicelli-like strands of sweetened chestnut purée pressed through a ricer or specialized press until they fall in soft, dense tangles over the cream beneath. The effect is deliberately mountainous […]

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