I Scream, You Scream

A lauded pastry chef turns to toppings
Sundae fun-day

It may be November, and we may be over the age of 10.

But our excitement at Sideshow, the new sundae-focused line of treats from pastry chef Nicole Plue (which launches today), equals that of a kid with a cone on a hot summer day.

Like the ice-cream toppings bar of our dreams, Sideshow consists of five garnishes that promise a sundae on steroids. A saltine-chocolate toffee ($14) teases with sweet and salty crunch, and another jar holds Cocoa Puffs that have been cooked slowly in sugar syrup, dipped in bittersweet chocolate and dusted in cocoa ($10). Two takes on crispy, crunchy feuilletine ($10)--one smacking of peanut butter and the other blended with cashews and candied orange--add a textural pop.

Clearly, these are not the sprinkles of your childhood.

Rather, they are the invention of Plue, a James Beard-awarded pastry queen who, until it was shuttered, manned the sweet side of the menu at Cyrus in Healdsburg, California.

Next on the Sideshow docket: sauces. Plue gave us a sneak peak by passing along her butterscotch recipe, which is shocked with a spoonful of apple cider vinegar (see the recipe).

We all scream for Sideshow.


See the Butterscotch Recipe

Next Step

Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere