Pastry Chef Brian Levy Explains How To Use Fruit As A Sweetener In Baked Goods

Today’s guest is Brian Levy, pastry chef, recipe developer, and author of the baking book “Good & Sweet.” Brian’s unique book focuses on sweetening baked goods with fruit instead of sugar, and he joins host Jessie Sheehan to talk about his technique and how it came to be. He then shares how to make his special prune-and-date-sweetened cupcakes with chocolate ermine frosting, a recipe he created for his nephew Hugo. Brian and Jessie also discuss his time working for Gina DePalma, the much-loved Babbo pastry chef; why he loves Costco; and his thoughts on appliance sizes and rotating your baked goods. Want to bake along? Here is Brian’s recipe for the Hugo Cupcakes.Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie SheehanProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at CityVox StudiosShe’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.More on Brian: Instagram, website, Substack, Good & Sweet cookbookMore on Jessie: Instagram, Snackable BakesSubscribe to Cherry Bombe Magazine here