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Emmy Rossum Gets a Pastry Named for Her at Beatrix in Chicago

Emmy Rossum Gets a Pastry Named for Her at Beatrix in Chicago


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Beatrix in Chicago named a gluten-free coffee cake after Emmy Rossum

Shameless star Emmy Rossum has a pastry named after her.

Emmy Rossum is best known for starring in The Phantom of the Opera and Showtime’s Shameless. Now, in addition to being an award-winning actress, she’s also the namesake of a pastry.

Shameless filmed in Chicago at the beginning of August, and while the cast was in town, Rossum was spotted visiting Beatrix, a swanky restaurant and coffee shop in Chicago’s River North neighborhood. It's particularly well-known for its pastries. Now Beatrix has named Rossum’s favorite pastry after her.

Rossum seems utterly thrilled with her new pastry. She Tweeted out a photo of the coffee cake that bears her name and said it was the “best day ever.”

Emmy Rossum follows a gluten-free diet, and Chicago is one of the top 10 gluten-free cities around the world. Rossum’s favorite Beatrix pastry is a gluten-free cream cheese coffee cake. It has raisins, slivered almonds, and a drizzle of frosting. It sells for $2.95 per slice, and it will henceforth be known as “Emmy’s Gluten-Free Cream Cheese Coffee Cake.”


Meet the Women Behind Some of Your Favorite Desserts

Dessert she’s most proud of: With a hand pipe and her creativity, Chef Yasmin has mastered the art of beautifully decorated cookies. You can count on these customized, made-by-hand cookies for everything from holidays’ to the premiere of the new Star Wars movie.

It began with a book, chocolate and ice cream: “My fondest childhood memory is making recipes with my mom out of a children’s cookbook called Kids Cooking: A Very Slightly Messy Manual. I have always done some sort of pastry since I began working. When I was 14, I had an internship with a local chocolate company in Columbus, Ohio. From there, I moved on to work for Jeni’s Ice Cream in their bakery doing all the confections for the ice creams.” Before heading to Chicago, Hannah was the Assistant Pastry Chef for Hollywood Casino Columbus and in 2015, she moved to Chicago and attended the French Pastry School. After school, she took over as Pastry Chef for Nellcote and RM Champagne Salon before joining the RPM team in 2017.

Pastry Chef: Andrea Coté

Dessert you definitely know: The RPM Seafood dessert menu is a combination of classic RPM desserts like the vanilla sugar doughnuts and signature cheesecake, and newer creations.

Dessert your most proud of: The Banana Napoleon, which is comprised of layers of caramelized phyllo pastry, banana cream, whipped cream and a bananas foster caramel sauce. It’s a combination of two desserts we had on the Booth One menu – the Lemon Napoleon and the Bananas Foster Cream Pie. It has been our best selling dessert at RPM Seafood so far, and it’s my favorite to eat!

Even more reasons why you’ve got to try RPM Seafood sweets: Our newest obsession is creating different color patterns/flavors of chocolate bon bons. The possibilities and combinations are endless! We are very spoiled because we have a chocolate tempering machine which makes our creativity that much easier and fun. Oh, and that stunning dessert you probably have seen on Instagram? The Platinum Coconut Cake: it’s a must order!


Meet the Women Behind Some of Your Favorite Desserts

Dessert she’s most proud of: With a hand pipe and her creativity, Chef Yasmin has mastered the art of beautifully decorated cookies. You can count on these customized, made-by-hand cookies for everything from holidays’ to the premiere of the new Star Wars movie.

It began with a book, chocolate and ice cream: “My fondest childhood memory is making recipes with my mom out of a children’s cookbook called Kids Cooking: A Very Slightly Messy Manual. I have always done some sort of pastry since I began working. When I was 14, I had an internship with a local chocolate company in Columbus, Ohio. From there, I moved on to work for Jeni’s Ice Cream in their bakery doing all the confections for the ice creams.” Before heading to Chicago, Hannah was the Assistant Pastry Chef for Hollywood Casino Columbus and in 2015, she moved to Chicago and attended the French Pastry School. After school, she took over as Pastry Chef for Nellcote and RM Champagne Salon before joining the RPM team in 2017.

Pastry Chef: Andrea Coté

Dessert you definitely know: The RPM Seafood dessert menu is a combination of classic RPM desserts like the vanilla sugar doughnuts and signature cheesecake, and newer creations.

Dessert your most proud of: The Banana Napoleon, which is comprised of layers of caramelized phyllo pastry, banana cream, whipped cream and a bananas foster caramel sauce. It’s a combination of two desserts we had on the Booth One menu – the Lemon Napoleon and the Bananas Foster Cream Pie. It has been our best selling dessert at RPM Seafood so far, and it’s my favorite to eat!

Even more reasons why you’ve got to try RPM Seafood sweets: Our newest obsession is creating different color patterns/flavors of chocolate bon bons. The possibilities and combinations are endless! We are very spoiled because we have a chocolate tempering machine which makes our creativity that much easier and fun. Oh, and that stunning dessert you probably have seen on Instagram? The Platinum Coconut Cake: it’s a must order!


Meet the Women Behind Some of Your Favorite Desserts

Dessert she’s most proud of: With a hand pipe and her creativity, Chef Yasmin has mastered the art of beautifully decorated cookies. You can count on these customized, made-by-hand cookies for everything from holidays’ to the premiere of the new Star Wars movie.

It began with a book, chocolate and ice cream: “My fondest childhood memory is making recipes with my mom out of a children’s cookbook called Kids Cooking: A Very Slightly Messy Manual. I have always done some sort of pastry since I began working. When I was 14, I had an internship with a local chocolate company in Columbus, Ohio. From there, I moved on to work for Jeni’s Ice Cream in their bakery doing all the confections for the ice creams.” Before heading to Chicago, Hannah was the Assistant Pastry Chef for Hollywood Casino Columbus and in 2015, she moved to Chicago and attended the French Pastry School. After school, she took over as Pastry Chef for Nellcote and RM Champagne Salon before joining the RPM team in 2017.

Pastry Chef: Andrea Coté

Dessert you definitely know: The RPM Seafood dessert menu is a combination of classic RPM desserts like the vanilla sugar doughnuts and signature cheesecake, and newer creations.

Dessert your most proud of: The Banana Napoleon, which is comprised of layers of caramelized phyllo pastry, banana cream, whipped cream and a bananas foster caramel sauce. It’s a combination of two desserts we had on the Booth One menu – the Lemon Napoleon and the Bananas Foster Cream Pie. It has been our best selling dessert at RPM Seafood so far, and it’s my favorite to eat!

Even more reasons why you’ve got to try RPM Seafood sweets: Our newest obsession is creating different color patterns/flavors of chocolate bon bons. The possibilities and combinations are endless! We are very spoiled because we have a chocolate tempering machine which makes our creativity that much easier and fun. Oh, and that stunning dessert you probably have seen on Instagram? The Platinum Coconut Cake: it’s a must order!


Meet the Women Behind Some of Your Favorite Desserts

Dessert she’s most proud of: With a hand pipe and her creativity, Chef Yasmin has mastered the art of beautifully decorated cookies. You can count on these customized, made-by-hand cookies for everything from holidays’ to the premiere of the new Star Wars movie.

It began with a book, chocolate and ice cream: “My fondest childhood memory is making recipes with my mom out of a children’s cookbook called Kids Cooking: A Very Slightly Messy Manual. I have always done some sort of pastry since I began working. When I was 14, I had an internship with a local chocolate company in Columbus, Ohio. From there, I moved on to work for Jeni’s Ice Cream in their bakery doing all the confections for the ice creams.” Before heading to Chicago, Hannah was the Assistant Pastry Chef for Hollywood Casino Columbus and in 2015, she moved to Chicago and attended the French Pastry School. After school, she took over as Pastry Chef for Nellcote and RM Champagne Salon before joining the RPM team in 2017.

Pastry Chef: Andrea Coté

Dessert you definitely know: The RPM Seafood dessert menu is a combination of classic RPM desserts like the vanilla sugar doughnuts and signature cheesecake, and newer creations.

Dessert your most proud of: The Banana Napoleon, which is comprised of layers of caramelized phyllo pastry, banana cream, whipped cream and a bananas foster caramel sauce. It’s a combination of two desserts we had on the Booth One menu – the Lemon Napoleon and the Bananas Foster Cream Pie. It has been our best selling dessert at RPM Seafood so far, and it’s my favorite to eat!

Even more reasons why you’ve got to try RPM Seafood sweets: Our newest obsession is creating different color patterns/flavors of chocolate bon bons. The possibilities and combinations are endless! We are very spoiled because we have a chocolate tempering machine which makes our creativity that much easier and fun. Oh, and that stunning dessert you probably have seen on Instagram? The Platinum Coconut Cake: it’s a must order!


Meet the Women Behind Some of Your Favorite Desserts

Dessert she’s most proud of: With a hand pipe and her creativity, Chef Yasmin has mastered the art of beautifully decorated cookies. You can count on these customized, made-by-hand cookies for everything from holidays’ to the premiere of the new Star Wars movie.

It began with a book, chocolate and ice cream: “My fondest childhood memory is making recipes with my mom out of a children’s cookbook called Kids Cooking: A Very Slightly Messy Manual. I have always done some sort of pastry since I began working. When I was 14, I had an internship with a local chocolate company in Columbus, Ohio. From there, I moved on to work for Jeni’s Ice Cream in their bakery doing all the confections for the ice creams.” Before heading to Chicago, Hannah was the Assistant Pastry Chef for Hollywood Casino Columbus and in 2015, she moved to Chicago and attended the French Pastry School. After school, she took over as Pastry Chef for Nellcote and RM Champagne Salon before joining the RPM team in 2017.

Pastry Chef: Andrea Coté

Dessert you definitely know: The RPM Seafood dessert menu is a combination of classic RPM desserts like the vanilla sugar doughnuts and signature cheesecake, and newer creations.

Dessert your most proud of: The Banana Napoleon, which is comprised of layers of caramelized phyllo pastry, banana cream, whipped cream and a bananas foster caramel sauce. It’s a combination of two desserts we had on the Booth One menu – the Lemon Napoleon and the Bananas Foster Cream Pie. It has been our best selling dessert at RPM Seafood so far, and it’s my favorite to eat!

Even more reasons why you’ve got to try RPM Seafood sweets: Our newest obsession is creating different color patterns/flavors of chocolate bon bons. The possibilities and combinations are endless! We are very spoiled because we have a chocolate tempering machine which makes our creativity that much easier and fun. Oh, and that stunning dessert you probably have seen on Instagram? The Platinum Coconut Cake: it’s a must order!


Meet the Women Behind Some of Your Favorite Desserts

Dessert she’s most proud of: With a hand pipe and her creativity, Chef Yasmin has mastered the art of beautifully decorated cookies. You can count on these customized, made-by-hand cookies for everything from holidays’ to the premiere of the new Star Wars movie.

It began with a book, chocolate and ice cream: “My fondest childhood memory is making recipes with my mom out of a children’s cookbook called Kids Cooking: A Very Slightly Messy Manual. I have always done some sort of pastry since I began working. When I was 14, I had an internship with a local chocolate company in Columbus, Ohio. From there, I moved on to work for Jeni’s Ice Cream in their bakery doing all the confections for the ice creams.” Before heading to Chicago, Hannah was the Assistant Pastry Chef for Hollywood Casino Columbus and in 2015, she moved to Chicago and attended the French Pastry School. After school, she took over as Pastry Chef for Nellcote and RM Champagne Salon before joining the RPM team in 2017.

Pastry Chef: Andrea Coté

Dessert you definitely know: The RPM Seafood dessert menu is a combination of classic RPM desserts like the vanilla sugar doughnuts and signature cheesecake, and newer creations.

Dessert your most proud of: The Banana Napoleon, which is comprised of layers of caramelized phyllo pastry, banana cream, whipped cream and a bananas foster caramel sauce. It’s a combination of two desserts we had on the Booth One menu – the Lemon Napoleon and the Bananas Foster Cream Pie. It has been our best selling dessert at RPM Seafood so far, and it’s my favorite to eat!

Even more reasons why you’ve got to try RPM Seafood sweets: Our newest obsession is creating different color patterns/flavors of chocolate bon bons. The possibilities and combinations are endless! We are very spoiled because we have a chocolate tempering machine which makes our creativity that much easier and fun. Oh, and that stunning dessert you probably have seen on Instagram? The Platinum Coconut Cake: it’s a must order!


Meet the Women Behind Some of Your Favorite Desserts

Dessert she’s most proud of: With a hand pipe and her creativity, Chef Yasmin has mastered the art of beautifully decorated cookies. You can count on these customized, made-by-hand cookies for everything from holidays’ to the premiere of the new Star Wars movie.

It began with a book, chocolate and ice cream: “My fondest childhood memory is making recipes with my mom out of a children’s cookbook called Kids Cooking: A Very Slightly Messy Manual. I have always done some sort of pastry since I began working. When I was 14, I had an internship with a local chocolate company in Columbus, Ohio. From there, I moved on to work for Jeni’s Ice Cream in their bakery doing all the confections for the ice creams.” Before heading to Chicago, Hannah was the Assistant Pastry Chef for Hollywood Casino Columbus and in 2015, she moved to Chicago and attended the French Pastry School. After school, she took over as Pastry Chef for Nellcote and RM Champagne Salon before joining the RPM team in 2017.

Pastry Chef: Andrea Coté

Dessert you definitely know: The RPM Seafood dessert menu is a combination of classic RPM desserts like the vanilla sugar doughnuts and signature cheesecake, and newer creations.

Dessert your most proud of: The Banana Napoleon, which is comprised of layers of caramelized phyllo pastry, banana cream, whipped cream and a bananas foster caramel sauce. It’s a combination of two desserts we had on the Booth One menu – the Lemon Napoleon and the Bananas Foster Cream Pie. It has been our best selling dessert at RPM Seafood so far, and it’s my favorite to eat!

Even more reasons why you’ve got to try RPM Seafood sweets: Our newest obsession is creating different color patterns/flavors of chocolate bon bons. The possibilities and combinations are endless! We are very spoiled because we have a chocolate tempering machine which makes our creativity that much easier and fun. Oh, and that stunning dessert you probably have seen on Instagram? The Platinum Coconut Cake: it’s a must order!


Meet the Women Behind Some of Your Favorite Desserts

Dessert she’s most proud of: With a hand pipe and her creativity, Chef Yasmin has mastered the art of beautifully decorated cookies. You can count on these customized, made-by-hand cookies for everything from holidays’ to the premiere of the new Star Wars movie.

It began with a book, chocolate and ice cream: “My fondest childhood memory is making recipes with my mom out of a children’s cookbook called Kids Cooking: A Very Slightly Messy Manual. I have always done some sort of pastry since I began working. When I was 14, I had an internship with a local chocolate company in Columbus, Ohio. From there, I moved on to work for Jeni’s Ice Cream in their bakery doing all the confections for the ice creams.” Before heading to Chicago, Hannah was the Assistant Pastry Chef for Hollywood Casino Columbus and in 2015, she moved to Chicago and attended the French Pastry School. After school, she took over as Pastry Chef for Nellcote and RM Champagne Salon before joining the RPM team in 2017.

Pastry Chef: Andrea Coté

Dessert you definitely know: The RPM Seafood dessert menu is a combination of classic RPM desserts like the vanilla sugar doughnuts and signature cheesecake, and newer creations.

Dessert your most proud of: The Banana Napoleon, which is comprised of layers of caramelized phyllo pastry, banana cream, whipped cream and a bananas foster caramel sauce. It’s a combination of two desserts we had on the Booth One menu – the Lemon Napoleon and the Bananas Foster Cream Pie. It has been our best selling dessert at RPM Seafood so far, and it’s my favorite to eat!

Even more reasons why you’ve got to try RPM Seafood sweets: Our newest obsession is creating different color patterns/flavors of chocolate bon bons. The possibilities and combinations are endless! We are very spoiled because we have a chocolate tempering machine which makes our creativity that much easier and fun. Oh, and that stunning dessert you probably have seen on Instagram? The Platinum Coconut Cake: it’s a must order!


Meet the Women Behind Some of Your Favorite Desserts

Dessert she’s most proud of: With a hand pipe and her creativity, Chef Yasmin has mastered the art of beautifully decorated cookies. You can count on these customized, made-by-hand cookies for everything from holidays’ to the premiere of the new Star Wars movie.

It began with a book, chocolate and ice cream: “My fondest childhood memory is making recipes with my mom out of a children’s cookbook called Kids Cooking: A Very Slightly Messy Manual. I have always done some sort of pastry since I began working. When I was 14, I had an internship with a local chocolate company in Columbus, Ohio. From there, I moved on to work for Jeni’s Ice Cream in their bakery doing all the confections for the ice creams.” Before heading to Chicago, Hannah was the Assistant Pastry Chef for Hollywood Casino Columbus and in 2015, she moved to Chicago and attended the French Pastry School. After school, she took over as Pastry Chef for Nellcote and RM Champagne Salon before joining the RPM team in 2017.

Pastry Chef: Andrea Coté

Dessert you definitely know: The RPM Seafood dessert menu is a combination of classic RPM desserts like the vanilla sugar doughnuts and signature cheesecake, and newer creations.

Dessert your most proud of: The Banana Napoleon, which is comprised of layers of caramelized phyllo pastry, banana cream, whipped cream and a bananas foster caramel sauce. It’s a combination of two desserts we had on the Booth One menu – the Lemon Napoleon and the Bananas Foster Cream Pie. It has been our best selling dessert at RPM Seafood so far, and it’s my favorite to eat!

Even more reasons why you’ve got to try RPM Seafood sweets: Our newest obsession is creating different color patterns/flavors of chocolate bon bons. The possibilities and combinations are endless! We are very spoiled because we have a chocolate tempering machine which makes our creativity that much easier and fun. Oh, and that stunning dessert you probably have seen on Instagram? The Platinum Coconut Cake: it’s a must order!


Meet the Women Behind Some of Your Favorite Desserts

Dessert she’s most proud of: With a hand pipe and her creativity, Chef Yasmin has mastered the art of beautifully decorated cookies. You can count on these customized, made-by-hand cookies for everything from holidays’ to the premiere of the new Star Wars movie.

It began with a book, chocolate and ice cream: “My fondest childhood memory is making recipes with my mom out of a children’s cookbook called Kids Cooking: A Very Slightly Messy Manual. I have always done some sort of pastry since I began working. When I was 14, I had an internship with a local chocolate company in Columbus, Ohio. From there, I moved on to work for Jeni’s Ice Cream in their bakery doing all the confections for the ice creams.” Before heading to Chicago, Hannah was the Assistant Pastry Chef for Hollywood Casino Columbus and in 2015, she moved to Chicago and attended the French Pastry School. After school, she took over as Pastry Chef for Nellcote and RM Champagne Salon before joining the RPM team in 2017.

Pastry Chef: Andrea Coté

Dessert you definitely know: The RPM Seafood dessert menu is a combination of classic RPM desserts like the vanilla sugar doughnuts and signature cheesecake, and newer creations.

Dessert your most proud of: The Banana Napoleon, which is comprised of layers of caramelized phyllo pastry, banana cream, whipped cream and a bananas foster caramel sauce. It’s a combination of two desserts we had on the Booth One menu – the Lemon Napoleon and the Bananas Foster Cream Pie. It has been our best selling dessert at RPM Seafood so far, and it’s my favorite to eat!

Even more reasons why you’ve got to try RPM Seafood sweets: Our newest obsession is creating different color patterns/flavors of chocolate bon bons. The possibilities and combinations are endless! We are very spoiled because we have a chocolate tempering machine which makes our creativity that much easier and fun. Oh, and that stunning dessert you probably have seen on Instagram? The Platinum Coconut Cake: it’s a must order!


Watch the video: President Reagan and Queen Beatrix Toasts at State Dinner on April 19, 1982 (June 2022).