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"   A very sweet report from Amelia Rosen, junior at Barnard College, Columbia University, New York, NY. On Monday June 3rd, Dessert Professional Magazine hosted a gala to honor 2013&amp;#039;s Top 10 Pastry Chefs in America, and I was lucky enough to snatch a spot on the guest list. The event was held at The Institute of Culinary Education in New York City. Each of the 10 chefs who were honored whipped up desserts at the party to feed the hungry guests. Noticeable trends in the award-winning desserts were the mix of sweet and savory, the use of seasonal produce, and the much-adored chocolate and peanut butter combo. Below are quick and simple ways for you to recreate these top chefs&amp;#039; desserts in your kitchen.  Trend: Sweet and SavoryThe Real Deal: Chef: Brooks Headley Place of Work: Del Posto, NYC  Dessert: Red and White Stracciatella: strawberries with burrata, fresh olive oil, and olive oil croutons  The At-Home Versions:  Top a humdrum vanilla or chocolate sundae with olive oil, sea salt, almonds, and whipped cream for a sweet and salty twist. Make olive oil cake (or buy a store-made version!) and serve with fresh strawberries to highlight the contrast of the savory olive oil and the sweet strawberries. Not sure which olive oil to use? Check out the results of our olive oil taste test!   Trend: Seasonal Produce (Summer is the season of berries: strawberries, raspberries, blueberries, and blackberries galore!)The Real Deal: Chef: Clarisa Martino Place of Work: Mesa Grill, NYC, Las Vegas, and NassauDessert: Blueberry panna cotta topped with fresh blueberry compote and a mini lemon macaron, served in mini mason jars  The At-Home Versions: All of the desserts below feature summer&amp;#039;s freshest produce and can be served in mason jars to fit the laidback vibe of summer.  Whip up our Blueberry Lemon Tiramisu. Crunched for time? Buy vanilla or rice pudding in the grocery store and top with fresh berries for a speedier dessert. If the summer heat makes it unbearable for you to &amp;quot;light&amp;quot; the oven, try No-bake Raspberry Cheesecake pots or refreshing Raspberry Lemonade Granita. Inspired by the mason jar dessert trend? See our other ideas for using mason jars around your home.   Trend: PB and C Combo (the legendary peanut butter and chocolate combination!)The Real Deal: Chef: Nancy Olson Place of Work: Gramercy Tavern, NYCDessert: A chocolate macaron filled with peanut butter semifreddo, topped with salted caramel and hot fudge The At-Home Versions:  Buy chocolate macarons and fill with homemade peanut butter mousse. If macarons aren&amp;#039;t easy to track down in your area, make your own, simply omitting the hazelnuts from our recipe. If you haven&amp;#039;t hopped on the macaron bandwagon yet, you can make a more kid-friendly version of the PB and C combo by stuffing chocolate cookies with peanut butter ice cream (or vice versa: stuffing peanut butter cookies with chocolate ice cream). Make the ice cream from scratch and involve the kids to make a fun afternoon out of it! In need of a new ice cream maker? The Good Housekeeping Research Institute tested a variety of ice cream makers and found the cream of the crop. Bake a batch of our Peanut Butter Swirl Brownies. Crumble a brownie and sprinkle on top of ice cream for a jazzed-up version of the ordinary sundae.   Now, for the toughest decision: Which recipe do you try first? No matter which you choose, you&amp;#039;ll be the top pastry chef in your kitchen!  Want to learn how we put consumer products to the test and keep you safe? Sign up for a tour of the famous Good Housekeeping Research Institute. If you visit, be sure to say hello when you come by the Kitchen Appliances &amp;amp;amp; Technology Lab. "^^<http://www.w3.org/2001/XMLSchema#string>
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