Gourmand fragrances (ones that have an edible quality) are ditching their overly saccharine rep—and getting way more sophisticated (you can read more about this in our April issue, on newsstands now). So we asked top pastry chefs to whip up desserts inspired by the hottest new scent combinations. They taste every bit as good as they smell. The only question? Which one you’ll make first.
Courtesy of Chef Christina Tosi
The fragrance: Sweet + Aquatic (like Maison Martin Margiela Replica Beach Walk, $125, sephora.com)
The recipe: Salt and Pepper Cookies
Developed by: Chef Christina Tosi of Milk Bar in New York City (check out her upcoming book, Milk Bar Life)
16 Tbsp (2 sticks) unsalted butter, at room temperature
1 1⁄2 cups sugar
1 large egg
2 cups flour
1 Tbsp kosher salt
2 tsp black pepper
1⁄2 tsp baking powder
1⁄4 tsp baking soda
1. Heat oven to 375°F.
2. Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, and cream on high until homogenous, about 3 minutes. (If you don’t have a stand mixer, you can use a hand mixer.) Add egg, and mix until just combined, about 1 minute.
3. Add flour, salt, pepper, baking powder, and baking soda, mixing until just combined, about 30 seconds.
4. Portion 2 3⁄4-ounce scoops of dough 2 to 3 inches apart onto a greased or lined baking sheet. Bake the cookies for 9 to 10 minutes, until golden brown. Cool completely on the pan.
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