Thanks to Pastry Chef Sean Dwyer, artisan ice creams and sorbets are enriching Hamilton Harbor Yacht Club’s developing pastry program.

Recipe courtesy of Sean Dwyer, Pastry Chef, Hamilton Harbor Yacht Club, Naples, Fla.

Bite-sized desserts are every bit as good as their regular-size counterparts. While they don’t represent a new trend, mini-desserts are still hot—so much so, in fact, that they’ve been on the National Restaurant Association’s “What Hot” culinary forecast every year since 2006. What makes a mini so attractive? “They’re appealing to members and guests who…

Craquelin Pâte à Choux with Crème Chantilly Recipe by Sean Dwyer, Pastry Chef of Palmira Country Club, Bonita Springs, FL Ingredients: 250g milk 250g water 4g salt 10g sugar 220g butter 280g AP flour sifted 440g eggs Procedure: Bring milk, water, salt, sugar and butter to a boil. Reduce the heat. Add sifted flour. Stir…