Hazelnut and citrus elegantly perform a pas de deux upon a rich, icy landscape. A gossamery tuile finishes the dessert off, as delicate as a ballerina’s tutu.
The Waldorf Astoria’s Executive Pastry Chef Deden Putra took apart the palate of the Nutcracker tea, individually selecting each element of flavor to incorporate into a pastry as beautiful as a ballerina on stage.