Recipes by Theo Glass
20 recipes
Cold-Infused Roasted Hazelnut Mille-Feuille with Tart Damson Plum & Flaky Salt
Shatteringly crisp, caramelized puff pastry layered with a velvety cream cold-infused with deeply roasted hazelnuts. A tart damson plum reduction and a touch of flaky sea salt cut through the rich praline notes for maximum autumn contrast.
Cold-Infused Roasted Macadamia Île Flottante with Bittersweet Espresso Caramel
Feather-light baked meringues float in a chilled crème anglaise cold-steeped with deeply roasted macadamia nuts. Finished with a bitter espresso caramel and flaky sea salt, it delivers clean late-fall warmth without heaviness.
Cold-Infused Roasted Pecan Crémeux with Tart Cider Reduction & Salted Oat Crunch
A velvety, restaurant-grade crémeux perfumed with cold-steeped roasted pecans, balanced by a brisk apple cider reduction and crisp oat shards. Built on temperature precision and calculated contrast, it delivers fine-dining drama with straightforward kitchen technique.
Cold-Infused Roasted Chestnut Bavarois with Tart Satsuma Confit & Brown Butter Sablé
An autumn study in temperature and texture: cold-steeping roasted chestnuts into dairy extracts pure, mellow sweetness without starchiness or bitterness. Paired with a shatteringly crisp brown butter sablé base and the sharp, floral acidity of quick satsuma confit, every bite delivers clean, calibrated contrast.
Cold-Infused Roasted Pistachio Pots de Crème with Tart Blackberry Coulis & Flaky Salt
A velvety, slow-baked custard steeped overnight with roasted pistachios for an exceptionally clean, aromatic nut profile without bitterness. Balanced with an electric, seedless blackberry coulis and finished with coarse toasted pistachios and flaky salt for clean textural contrast.
Cold-Infused Roasted Walnut Panna Cotta with Tart Quince & Brown Butter Crunch
An exercise in restraint and high-contrast autumn pastry. Silky roasted walnut cream is extracted cold to dodge astringent tannins, set to a fragile wobble, and cut by sharp poached quince and a salted brown butter crunch.
Cold-Infused Roasted Hazelnut Dacquoise with Tart Cranberry & Flaky Salt
Crisp-chewy hazelnut meringue stacked with a velvet mousseline made from milk cold-infused with deeply roasted hazelnuts. A thin ribbon of tart autumn cranberry gel and a crackle of flaky sea salt cut straight through the rich, buttery nuttiness.
Cold-Infused Coriander Dark Chocolate Pavé with Tart Pomegranate & Salted Buckwheat Crunch
A dense, velvet dark chocolate pavé infused cold with cracked coriander seed and orange zest, paired with a snappy buckwheat crunch and tart pomegranate. Modern contrast, zero fuss, and cleanly sliced.
Cold-Infused Black Sesame Roulade with Tart Yuzu Curd & Flaky Salt
Cold-steeping toasted black sesame in heavy cream coaxes out clean, nutty depth without the acrid bitterness of hot extraction. Rolled inside an elastic bittersweet cocoa chiffon sponge with a razor-thin ribbon of sharp yuzu curd, this dessert balances rich fat and electric acid. Chilled deliberately for architectural cuts and finished with flaky salt.
Cold-Infused Roasted Chestnut Crème Brûlée with Tart Lingonberry
A velvety, restaurant-grade custard where slow cold-infusion draws out the toasted, honeyed essence of chestnuts without the heavy starch. Paired against a shattering caramelized sugar crust and a sharp, acid-driven lingonberry spoon-over, this dessert delivers maximum contrast with zero wasted effort.
Cold-Infused Roasted Macadamia Mousse with Tart Passion Fruit & Salted Brittle
Silky macadamia nut oils cold-steeped in heavy cream overnight, whipped into an airy, cloud-weight mousse. A razor-sharp passion fruit reduction cuts through the rich nut fat, grounded by a shatter-crisp salted macadamia brittle.
Cold-Infused Roasted Pistachio Choux with Salted Craquelin
Crisp, crackled pastry shells give way to a cloud of cold-infused pistachio diplomat cream that tastes purely of toasted nut fat and gentle cream. A touch of grated lemon zest and flaky sea salt cuts the richness at the exact moment you need it. It is modern pastry stripped down to its sharpest contrasts: fragile crunch, silky cool, and deliberate salt.
Cold-Infused Roasted Hazelnut Icebox Cake with Dark Cocoa Snaps
Deep-roasted hazelnuts steep cold in heavy cream overnight, extracting their warm, buttery essence without a drop of grease or bitterness. Layered between paper-thin bittersweet cocoa wafers that soften into velvet cake, it is finished with a shattering salted hazelnut crackle.
Cold-Infused Bay Leaf Crème Caramel with Salted Black Figs
A modern autumn flan steeped cold overnight with fresh sweet bay leaves for an herbal, woodsy aroma without a trace of bitterness. Baked gently in a water bath to a glass-smooth set, it pairs a dark bittersweet caramel pool with tender, lemon-dressed black figs and crunchy flaky salt. Minimalist, disciplined, and engineered for maximum textural contrast.
Cold-Infused Rosemary Dark Chocolate Tart with Salted Hazelnut Crust
Bittersweet 70% chocolate ganache infused with fresh rosemary via a gentle 12-hour cold steep, delivering clean pine-citrus aroma without a trace of tannic bitterness. Held in a press-in toasted hazelnut crust and finished with flaky sea salt and lemon zest, this tart nails the two-texture rule with maximum contrast and zero fuss.
Cold-Infused Cardamom Milk Cake with Salted Medjool Date Jam
A minimalist, hyper-calibrated take on tres leches that trades cloying sweetness for sharp contrasts. An airy, resilient sponge drinks up dairy cold-steeped with cracked cardamom and orange peel, layered beneath glossy salted Medjool date jam and chilled crème fraîche.
Cold-Infused Concord Grape Pavlova with Salted Labneh & Cocoa Nib Crackle
A shatteringly crisp brown sugar pavlova with a marshmallow core, crowned with cold-infused Concord grapes and tangy salted labneh. Cold maceration extracts the grape's raw, electric floral perfume without the dullness of prolonged boiling. Finished with roasted cocoa nibs and flaky salt for unapologetic contrast.
Cold-Infused Espresso Semifreddo with Jammy Black Mission Figs & Cocoa Nib Crunch
A velvety, sliceable frozen espresso mousse infused cold overnight for round cocoa notes without bitter astringency. Warm, balsamic-glossed black mission figs cut the chill, while a quick stovetop cocoa nib almond crunch fulfills the two-texture rule.
Cold-Infused Black Walnut Budino with Bittersweet Ganache & Flaky Salt
An intensely silky Italian-style pudding infused with the deep, woodsy richness of cold-steeped black walnuts. Finished with a pool of bittersweet ganache and flaky sea salt, it delivers dramatic texture and restaurant-grade contrast with minimal weeknight fuss.
Cold-Infused Blood Orange Basque Cheesecake with Olive Oil & Flaky Salt
A deeply caramelized Basque cheesecake perfumed by blood orange zest cold-infused directly into heavy cream. The bitter scorched exterior meets an unctuous, citrus-bright molten center, finished with peppery olive oil and flaky sea salt.