Announcing the 2025 Fruit Face-Off Winners
This year, we partnered with Andros Professional to showcase the vibrant, fruit-forward flavors of Andros’ premium fillings. From sweet spins on classics to creative savory dishes, these winning recipes prove that Andros Professional’s offerings can shine in any application.
Photo: Todd Beltz
Join us in giving a big congratulations to Pastry Chef Robert Gonzalez of Masons Steakhouse for his winning dish featuring Andros Professional’s raspberry fruit filling. For his win, he’ll receive a $3,000 cash prize, courtesy of Andros Professional.
As Gonzalez explains, “This dessert takes the classic chocolate and raspberry pairing to a whole new level. Inspired by my love for French pâtisserie, I used French lavender, French chocolate, and the Andros Professional raspberry fruit filling to make a dessert that embodies the elegance and sophistication of French desserts. The raspberry filling brings a spring-like brightness to the sweet notes of the milk chocolate, the floral notes of the lavender, and the airiness of the mousse. Every element reflects my passion for creating unforgettable culinary experiences.”
Recipe: Flourless Chocolate Torte, Lavender-Chocolate Mousse, Raspberry Namelaka
Pastry Chef Joshua Gaulin’s Chestnut Cake with Cherry-Glazed Foie Gras Mousse, Cherry Gel, Chestnut Purée, and Cherry Tuile | Photo: Jesse Cudworth
Pastry Chef Genevieve Meli’s Apricot-Hazelnut Tart with Crème Fraîche Biscuit, Honey Chantilly, and Lemon Thyme | Photo: Meghan Spiro
We’d also like to give a big shout-out to runners-up Pastry Chef Joshua Gaulin of Cyrus and Pastry Chef Genevieve Meli of Culinary Institute of America, whose recipes earned them each $500.
Gaulin submitted a chestnut cake with cherry-glazed foie gras mousse, cherry gel, chestnut purée, and cherry tuile. “The Andros Professional cherry fruit filling has a number of practical applications in both savory and pastry kitchens. It can be used as a glaze for any mousse or cake, as a jelly to dice or punch, as a fluid gel to pipe or spread, or a crispy tuile to add whimsy and texture to any dish. In this particular application, the cherry filling has a beautiful, sweet flavor that works well with the acidity of the verjus and the richness of the foie gras,” says Gaulin.
Meli submitted an apricot-hazelnut tart with hazelnut sable, apricot filling, crème fraîche biscuits, honey chantilly, and lemon thyme. “I have an apricot tree in my backyard, and when I bake with them, I love eating them with a hazelnut financier. I leaned into those flavors for this dish with the Andros Professional apricot filling as the star of the tart. The Andros Professional apricot filling brings out the honey notes in the cream and brightens up the entire dish.”
Recipe: Apricot-Hazelnut Tart, Crème Fraîche Biscuit, Honey Chantilly, Lemon Thyme
Recipe: Chestnut Cake, Foie Gras Mousse, Cherry Gel, Chestnut Purée, Cherry Tuile
