Ep 11. Something Old, Something New
- TV-G
- February 24, 2013
- 20 min
In season 3 episode 11 of Unique Sweets titled "Something Old, Something New", viewers are taken on a nostalgic and innovative journey exploring sweets that are both familiar yet reinvented. Featuring four talented pastry chefs, each segment showcases their unique takes on classic desserts and candies.
The first stop is a bakery in New York City that is known for their reinvented classic American snacks. From their indulgent take on a childhood favorite, the S'mores Pop-Tart, to their seasonal spin on a classic apple pie, viewers will be salivating at these creative indulgences.
Next, the show takes viewers to a Chicago bakery that specializes in an Italian pastry known as sfogliatelle. The pastry chef explains the complexity of the sfogliatelle and shows viewers the traditional method of its creation. He then demonstrates how he puts a modern spin on the Italian pastry by incorporating unconventional flavors such as yuzu and matcha.
The third segment takes viewers to a bakery in Los Angeles that is famous for their "inside out" cake, where frosting is injected into layers of the cake, creating a unique and decadent dessert. The pastry chef demonstrates the process behind this innovative creation and also showcases their homemade version of a classic childhood snack, the ding dong.
Lastly, the show visits a pastry chef in Brooklyn who specializes in unique takes on classic French desserts. Viewers will be blown away by her reinvented versions of the tart tatin and the baba au rhum, both staples in French pastry. She also showcases her unique take on a caramel-filled petit four, which will leave viewers eager to try this delicious pastry for themselves.
Throughout the episode, viewers will appreciate the pastry chefs' passion for their craft and the creativity they bring to their desserts. The show's focus on reinventing classic desserts provides a fresh take on the familiar and leaves viewers wondering what other delicious creations these talented pastry chefs will come up with next.
