The pastry chef is making a comeback

Sherry Yard’s apple givre with parsnip-zucchini olive oil cake, figs, apple sorbet and spun sugar garnish.   (Bethany Mollenkof / Los Angeles Times)

Pastry chef Donald Wressell of Guittard Chocolate Co. created a dessert of hazelnut cake with yuzu poached apples.   (Bethany Mollenkof / Los Angeles Times)

Hazelnut cake with yuzu poached apples and a tuile filled with creme fraiche mousse is topped with a spun sugar garnish.   (Bethany Mollenkof / Los Angeles Times)

Pastry chef Della Gossett of Spago restaurant in Beverly Hills.   (Bethany Mollenkof / Los Angeles Times)

Pastry chef Della Gossett’s coconut panna cotta with plums, mango black sticky rice and lychee sorbet with Thai basil.  (Bethany Mollenkof / Los Angeles Times)

Pastry chef Lee Smith of the Montage Laguna Beach plates a chilled almond soup with torrone and citrus.   (Bethany Mollenkof / Los Angeles Times)

Chilled almond soup with torrone, dehydrated citrus, marmalade and marcona almonds.   (Bethany Mollenkof / Los Angeles Times)