The winners of this year's Best New Pastry Chef awards, presented by Godiva, deconstruct some of the dazzling desserts that show off their skill and sensibilities. 
Popping Flan from Best New Pastry Chef 2013 Melanie Durant. 
Photo © Eric Kleinberg Photography 
Popping Flan from Best New Pastry Chef 2013 Melanie Durant. Manresa, Los Gatos, CA
Why She Won Prida creates delicious, beautiful, complex desserts. Her classical training at The Elysian and Blackbird in Chicago makes her a technical whiz, while Manresa’s location, near the central California coast, puts her in touch with some of the best raw ingredients in the world.
Deconstructed Dessert: Plums with Cream Cheese & Buckwheat Ice Cream Ai Fiori, New York City, and The Altamarea Group
Why He Won Using ideas learned in avant-garde restaurants, Truitt creates witty, magical plates like this take on “toad in the hole,” which looks like a savory egg dish but is actually passion fruit cream with caramelized brioche.
Deconstructed Dessert: Pane Caramello Photo © Eric Kleinberg Photography 
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