“CHOCOLATE cream pie is such an American thing,” said pastry chef Mikiko Yui. Growing up in Japan, she never tried the dessert. Yet she moves a little over a thousand slices of her version each month at Stonemill Matcha in San Francisco.
“I started my pastry-chef career here but my background is Japanese, so what I do is always a combination,” said Ms. Yui of her cross-cultural approach. Her interpretation of the dessert possesses a superlative lightness and an intriguing interplay of elements. The white-chocolate filling...
Light Chocolate Cream Pie. Pretty that's the name of a Pornhub category.
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