Triangle pastry chef unveils new fall dessert menu & shares recipes to make at home
Helena Larson, the pastry chef for Colletta, O-Ku and Oak Steakhouse, shared her one-of-a-kind recipes for her new fall dessert menu.
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Meet Helena Larson, the pastry chef for Colletta, O-Ku and Oak Steakhouse.
She recently unveiled the fall dessert menus for these three restaurants, and she was kind enough to share her one-of-a-kind recipes!
These crepes are to-die-for! They combine a variety of fall-inspired flavors that culminate into a scrumptious and decadent dessert.
The crepes are filled with a brown sugar sweet potato filling, topped off with a ginger maple caramel sauce and candied Okinawan purple sweet potatoes.
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You can also try these one-of-a-kind crepes at O-Ku Sushi in Raleigh.
It's practically impossible to find a good dessert that's vegan and gluten-free. Luckily, Larson was able to create just that.
The vegan gluten-free pumpkin cake is so delicious you won't even realize it's vegan and gluten-free.
You can try this dessert at Oak Steakhouse, or you can try to make it yourself.
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If you have one, torch the mousse to get the full effect and some added pizzazz.
The apple crumb cake was arguably my favorite of the three.
I love a good apple pie in the fall, but I've never been able to master the recipe. Larson's apple crumb cake is the perfect fall dessert that's easy to make, even if you're a novice baker.
Top it off with ice cream and caramel sauce for the perfect fall dessert that everyone is sure to love!
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