Comments (0) Best French Pastries - 2001
Pastry Maxine
Pastry chef Richard Ruskell could impress us with just his star-quality résumé: award after pastry award in eight years at our Valley's world-class Mary Elaine's. He could win us over with the clever hiring of Scott Fausz from Scottsdale's stellar Pierre's Pastries. Ruskell certainly gets our warm thoughts for naming his shop after his beloved Dalmatian, whose photos are proudly displayed on the wall.
But it's Ruskell's breakfast pastries, desserts and chocolates that bring us to our knees in genuflection. Flaky croissants -- plain, cinnamon, chocolate -- burst with butter. Soft brioche are gorgeously fat with custard, almond cream and orange, cinnamon and almonds, cream cheese and fresh blackberries, or lemon cheese.
And what can we say about his hand-sculpted pastries, except, "Wow!" Our favorite is the light-as-air Tuzigoot, with vanilla Bavarian, fresh fruit and mango gelée.
Ruskell also designs custom chocolates in the winter months, adding such sensations as tangerine/caramel mousse to chocolates from Michel Cluizel, a family-owned chocolatier in Normandy. Oh, Maxine, we're not worthy. But we'll come anyway.
