If food is music to Daniel Boulud’s ears, dessert might sound like a sweet symphony. The chef tells PBS. “In cooking, yes, it’s a little bit more like jazz … you can be spontaneous. With pastry, it, I think, goes a little bit more like classical music. The repertoire is set, and it’s a question of just creating the layers of intensity.” Indeed, even for a chef of Boulud’s caliber, there are specific techniques that must be followed in order to achieve a successful dessert.
Even so, Boulud discourages foodies from getting hung up on any sort of rule-following. Ultimately, the joy of food is about pleasure, especially when it comes to dessert. “You have to eat dessert with moderation, but I think it’s important to continue to keep yourself and your soul happy with a bit of sweetness. And I’m having chocolate every night at home,” says the chef.
When Daniel Boulud makes dessert, he’s often whipping up French-inspired treats like traditional baba au rhum with pistachio whipped cream. The chef is also a fan of plum clafoutis and classic tarte tatin. Take a cue from Boulud and go all-out with your dessert. Enjoy it with a glass of complementary wine like Sauternes or Eiswein. For more savory palettes: Chenin Blanc and a slice of aged gouda or Rogue River Blue cheese.