Paprocki says of his desserts, "My style could best be described as 'full-circle, but with a twist.'"
The apricots in this dessert come from Frog Hollow Farm in Brentwood, California.
"Call me a geek, but I like it when something is right or wrong. I like the accuracy of my kitchen scales and my refractometer," he explains about the art of pastry.
The apricots are served with Madagascar vanilla cheesecake, thyme streusel, and apricot sorbet.
Fresh fruit and chocolate is an unbeatable combination, and they're two of Paprocki's favorite ingredients to work with.
Paprocki tosses the bing cherries in a little balsamic.
Loma Sotavento chocolate from Valrhona is his favorite chocolate. It's 72% dark and comes from their Dominican Republic plantation. "Valrhona has been helping the community surrounding the plantation as well. Helping to build a new school for the children, agriculture awareness and training are just a few examples of how Valrhona has touched this community," he explains.
This gorgeous dessert is served with chocolate dacquoise, bing cherries, and lemon quark ice cream.
The strawberries in this dessert come from the Union Square Greenmarket, just a few blocks away from Gotham.
The ice cream is made with fresh Greenmarket chamomile.
The lime confit adds a bit of tartness to this sweet dessert.
Paprocki finishes off his strawberry coupe.
The hyper-local berries are served with buckwheat salted streusel, strawberry purée, vanilla bean chantilly, chamomile ice cream, and lime confit.