TOP PASTRY CHEFS PICK FAVORITES OF THE SEASON
AT this time of year, when the American love affair with dessert seems to reach its zenith, the pastry chef becomes the most important person in the kitchen. To keep up with the demand for fruit cake, croquembouche, plum pudding, decorative butter cookies - all the treats associated with the holiday season - bakers are stoking their ovens full time. This seemed the perfect opportunity, then, to ask a few of the finest American bakers about their own favorite holiday desserts, the ones they like to serve to family and friends, and to have each baker explain how the treat is prepared. From traditionalists such as Albert Kumin, director of the International Pastry Arts Center in Bedford Hills, N.Y., came a crisp vacherin, a meringue ring filled with creamy chestnut mousse. Maurice Bonte, owner of one of New York's finest pastry shops, provided a Recipes are on page C8. velvety b^uche de No"el with its incredibly rich butter cream. And from John Clancy, for many years a leading teacher of baking in the city, came a buttery Christmas stollen brimming with plump raisins and fragrant with cardamom.