HOW TO MAKE AN AWARD-WINNING DESSERT

EXECUTIVE PASTRY CHEF

Baking is a science, so you need to be exact. Follow directions; measure everything. But on the other hand,your conditions will always vary—oven temperature, products so if it looks done, take it out..

CHOCOLATE HAZELNUT BAKLAVA

2 cups hazelnuts, skins removed, lightly toasted I 3/4 cups sugar I tablespoon ground cinnamon I cup clarified butter 1/2 cup cocoa powder 12 sheets phyllo dough (take care to prevent dough from drying) 3/4 cup honey 3/4 cup water I tablespoon lemon juice I tablespoon light corn syrup

Preheat the oven to 325 F.

In a food processor, grind hazelnuts, 1/4 cup sugar and cinnamon until very fine; set aside. In small saucepan over low heat, combine clarified butter and cocoa; set aside, keeping warm throughout assembly process. Brush a 9-by-13-inch pan with the butter mixture. Lay a sheet of phyllo in the pan (half of the sheet will be hanging out of the pan). Brush the phyllo with the butter mixture and fold the phyllo in half so that the pan now holds two layers of dough. Brush the top layer of phyllo with the butter mixture and repeat with three more sheets of phyllo (finishing with eight layers of phyllo). Spread half of the ground hazelnut mixture over the layered phyllo. Layer two more sheets of phyllo over this, brushing each with the butter mixture. Spread the remaining hazelnut mixture and repeat the layering process with six more sheets of phyllo. Lightly score the top of the phyllo in a diamond pattern. You should end up with 24 diamonds and a few triangles around the edges. Bake at 325 F for 35 to 40 minutes. Let cool and cut through all the layers following the scored lines.

In a heavy saucepan combine the honey, water, 1 1/2 cups sugar, lemon juice and corn syrup. Bring to a boil. Reduce heat and gently simmer 3 to 4 minutes. Pour the hot sugar syrup over the cooled baklava. Allow the syrup to soak in for at least one hour before serving.

LAVENDER CHANTILLY

I cup heavy cream3 tablespoons lavender blossoms; reserve 2 tablespoons for garnishI tablespoon sugar

In a small heavy saucepan, scald cream and lavender blossoms. Remove from heat and let steep for 10 minutes. Strain cream and chill thoroughly. Whip cream until soft peaks form. Add sugar. Whip again until soft peaks form.

HAZELNUT BARK

2 cups hazelnuts, skins removed, lightly toasted and roughly chopped 8 ounces bittersweet chocolate

Temper chocolate and stir in hazelnuts. Spread mixture onto a marble slab or parchment-lined baking sheet. Allow to set. Break the bark into 12 irregular pieces.

To assemble: Place two baklava diamonds on each plate. Pipe a rosette of lavender chantilly next to the baklava. Stand a piece of hazelnut bark in the chantilly. Sprinkle with a few fresh lavender blossoms.

In July Simeon started serving up treats in hernew restaurant, Bacchus, in Vancouver, Washington. Her recipefor chocolate hazelnut baklavawon secondplace in The Hazelnut Council'sthird annual chef recipe contest this year. Shemajored in psychology.