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Michelin-star pastry chef Melissa Chou transforms deeply toasted wildflower honey into a glowing amber custard, blending it with fragrant beeswax for remarkable aromatic depth. Poured into a delicate, buttery pasta frolla crust and finished with airy sabayon and a dusting of bee pollen, the pie delivers smoky caramel, floral warmth, and golden sweetness in every bite. Its texture melts instantly on the tongue — silken, luminous, and impossibly indulgent.
Every element is intentional, crafted with the precision and imagination that have made Melissa a celebrated visionary in pastry. The result is a dessert that feels both timeless and innovative — earthy yet luxurious, familiar yet transcendent. Burnt Honey Pie isn’t just a dish; it’s a sensory experience, a meditation on craft, flavor, and the quiet alchemy that turns humble ingredients into something unforgettable.
