Save Room for Dessert with Benjamin Grue of Benoit (Slideshow)

Check out our photos of the New York City pastry chef at work

Save Room for Dessert with Benjamin Grue of Benoit

Jane Bruce

Pastry chef Benjamin Grue has barely had time to catch his breath since he moved to the states from France. A native of the French Alps, Grue went to culinary school in France and began his career as a savory cook in Provence. He eventually felt himself being drawn to the local pâtisseries and boulangeries. After spending part of 2013 in Chicago, he landed in New York, and Benoit, earlier in 2014.


Crust

Jane Bruce

The crust is cooked with an almond cream filling then topped with a vanilla cream.

Layering Figs

Jane Bruce

The fig tart is made with fresh Black Mission figs.

Glaze

Jane Bruce

The fig tart is brushed with a fig and lime glaze.

Fig Tart

Jane Bruce

The fig tart is a popular dessert by the slice at Benoit. They're also available to order as whole pies.

Pâte à Choux

Jane Bruce

Pâte à choux is a light pastry dough used in French desserts. They're made of butter, flour, water, and eggs. 

Pastry Cream

Jane Bruce

The choux are filled with a vanilla pastry cream.

Chocolate Disc

Jane Bruce

White and dark chocolate discs are layered between the choux.

Religieuse

Jane Bruce

This dessert gets its name from the word for "nun" in French, Religieuse.

Caramel Sauce

Jane Bruce

A layer of caramel sauce in the shape of a rectangle gets drawn carefully on the plater first.

Crème fraiche

Jane Bruce

Crème fraiche gets drawn on top of the caramel layer.

Vanilla Cream

Jane Bruce

Layers of vanilla cream go between the puff pastries. "For an aesthetically pleasing presentation, make sure the amount of cream matches the thickness of the puff pastry sheets," Grue explains.

Mille-feuille

Jane Bruce

Mille-feuille is made of layers of puff pastry and vanilla cream, and served alongside caramel sauce.