Ep 4. Updated Classics

Updated Classics is the fourth episode of the first season of Unique Sweets, a food show that explores innovative and unusual desserts from across the United States. In this episode, the focus is on chefs who are putting a modern twist on classic desserts, from pies and ice cream to donuts and cookies.

The episode begins with a visit to Melt Bakery in New York City, where co-founder Julian Plyter shows host Zac Young his take on the classic ice cream sandwich. Instead of using cookies, Plyter uses freshly baked brownies to sandwich his homemade ice cream. The result is a rich and decadent treat that has become one of Melt's signature desserts.

Next, Zac heads to Los Angeles to visit Chef Zoe Nathan at her bakery and cafe, Huckleberry. There, he tries her updated version of the classic apple pie, which features a buttery pie crust filled with spiced apples and topped with a streusel topping made with almonds and oats. The pie is a best-seller at Huckleberry and is a perfect example of how Nathan takes traditional recipes and adds her own creative touch.

In Austin, Texas, Zac stops by Gourdough's, a popular food truck that specializes in donuts. Owner Paula Forbes shows him how she makes her famous "Big. Fat. Donuts." which are oversized yeast donuts topped with everything from bacon and maple syrup to fried chicken and gravy. While Gourdough's menu is certainly not traditional, Forbes says she takes inspiration from classic Southern flavors and comfort foods.

The episode also features a visit to Prairie School Bakery in Chicago, where pastry chef Amanda Rockman makes her award-winning lemon meringue tart. Rockman's tart features a buttery shortbread crust filled with tangy lemon curd and topped with a cloud-like meringue. While the flavors and presentation are classic, Rockman's attention to detail and use of high-quality ingredients elevate the dessert to something truly special.

Finally, Zac heads to San Francisco to visit Tartine Bakery, where he tries their famous croissant bread pudding. Tartine's pastry chef, Elisabeth Prueitt, explains how she takes day-old croissants and transforms them into a rich and custardy dessert by adding eggs, cream, and sugar. The bread pudding is served warm with a drizzle of caramel sauce and is a perfect example of how classic French pastries can be turned into something new and exciting.

Throughout the episode, the chefs explain their creative process and share their philosophies on dessert. Some emphasize the importance of using seasonal and local ingredients, while others focus on presentation and texture. But what they all have in common is a passion for taking classic desserts and making them their own.

Overall, Updated Classics is a mouth-watering episode of Unique Sweets that showcases how chefs are bringing new life to traditional desserts. From ice cream sandwiches to apple pie, these chefs prove that there's always room for innovation when it comes to dessert.