For many, tomorrow is the day that they have been looking forward to for some time - the long awaited Great British Bake Off Final! So, since we're craving some dessert after New York's Best Eats, we thought we'd loosen our belt buckles and venture out into the city on the hunt for the best of New York's sweet stuff!
Beginning in whimsical fashion, we turn our attention to Dessert Club Chikalicious which is a delightful East Village bakery with an evident love of creative names as well as creative bakes. Co-founder Chika Tillman also owns Dessert Bar across the street, a dessert-only restaurant that has been going strong for over a decade.
Back to the important stuff though, Chikalicious will serve you up a treat by the name of Bun Chika Bun Bun. In case you didn't have enough fun ordering it, you'll delight in eating it - that is the proof of the pudding after all. It all starts with a large choux puff and a crunchy craquelin coating. The choux is then heated up, just for you. Inside, cinnamon butter provides a smooth texture to separate the crunch either side for lip-smacking treat.
How could we talk about American desserts without visiting the daddy of them all - the Chocolate Chip Cookie. Speaking of the daddy, the cookies at Levain Bakery are well and truly king-sized, more like scones or buns than your typical cookie. Located in New York's Upper West Side, the bakery is nestled in a friendly neighbourhood, meaning locals and tourists rub shoulders in the queues.
Break one open and inside you'll find a genourous smattering of chocolate chunks, nearly melting and surrounded by a barely-cooked core of cookie dough. Incorporate added flavours of toffee, walnut, peanut butter and even more chocolate and you'll be hard-pressed to pick a favourite, though you'll have a great time trying!
If you fancy yourself as the next Paul Hollywood or Mary Berry, a visit to the Francois Payard Patisserie is a must, where intricate detail, perfect presentation and a taste of luxury meet. Here, chocolate and nut based desserts rule the roost. The menu changes on a fairly regular basis, thought two constants remain and with good reason.
Firstly, the George V incorporates a dark chocolate mousse, molten caramel and an interior vanilla mousse all working in harmony together in a balance of tastes. A balance of textures comes in the form of a crunch, with peanuts scattered within. All of this comes in a pastry coated in a dark chocolate glaze. The finish is a glorious sight, the most tempting looking chocolate pod, with the shine to rival a mirror.
The second constant is the Louvre, an aesthetically similar pastry, that incorporates hazelnut wafer, mousse and dacqouise. The mousse is noticably airier and lighter and serves as an excellent alternative to the George V.
A tip of the hat should also go to Mister Softee's servings of tasty and impossibly satisfying cones of pure comfort food.