Slideshow: Ask The Pastry Chef: What to Eat at The Patisserie, inside The Bazaar by José Andrés, Los Angeles

Traditional Spanish Flan
Traditional Spanish Flan
The flan ($12) is the most traditional item on the dessert menu, and it's Joshua's favorite. It's José's mom's recipe, and he has been serving a version of it for 20 years. It's accented with a vanilla espuma and has a lightly sweetened custard. "When it's done right, it's amazing," Josh says.
Nitro Coconut Floating Island
Nitro Coconut Floating Island
This refreshing, slightly sweet dessert ($12) features a baseball-sized mound of frozen coconut foam ringed by caramelized banana and vanilla fluid gel, "floating" in liquid nitrogen vapor. The island is created by spraying the mixture out of an ISI gun (like what's used for whipped cream) into a ladle that's been dipped in liquid nitrogen. After being filled with the coconut mixture, the ladle is popped back into the nitrogen to fully freeze the foam and keep the shape, then rolled by hand to finish.
Nitro Coconut Floating Island
Nitro Coconut Floating Island
Once the nitro vapor has cleared, you get a better view of the meringue and can see a little segment of caramelized banana poking out of the bottom.
'Gin and Tonic'
'Gin and Tonic'
José's favorite cocktail got spun into a modernist dessert. The 'Gin and Tonic' ($12) features a quenelle of gin and tonic sorbet set beside a cloud of fizzy tonic espuma with lemon and coriander flowers. "Gin and tonics are the national drink of Spain, " Josh says. "What's great is to drink a gin and tonic and eat a gin and tonic at the same time. It's really cool."
Apples “Carlota”
Apples “Carlota”
José dedicated the Apples “Carlota” ($12) to his oldest daughter because it's her favorite dessert. The moist brioche bread pudding is studded with tender chunks of apple and served with a scoop of milk ice cream and saffron sauce. The contrast between the warm bread pudding and cool ice cream is exciting, but overall, the dessert registers as comforting—something that would go great with a cup of tea.
Joshua Whigham
Joshua Whigham
Joshua Whigham is the Chef de Cuisine at The Bazaar, overseeing both the sweet and savory sides of the operation.