The Preston restaurant offers delicious deserts for the Central West End

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
Data pix.

ST. LOUIS, MO. (KPLR)- A new restaurant has opened at the Chase Park Plaza in the Central West End. The new restaurant, The Preston, will host a 140-seat dining showplace featuring opulent design and artistic culinary creations for breakfast and dinner.

Ched David Laufer, the executive pastry chef at The Preston, stopped by the News 11 studios this morning to teach us how to make his famous chocolate melt. The chocolate melt is a chocolate sphere that contains salted peanut gelato inside. When hot caramel is poured over the top, the exterior shell melts to expose the gelato within.

To learn how to make your own chocolate melt, see the recipe below.

Additional information:

The Preston at Chase Park Plaza

212 N. Kingshighway

St. Louis, MO 63108


Chocolate melt recipe:

Peanut Butter Gelato:
½ c sugar
2 eggs
1 cup half and half
1 ½ c heavy cream
1 t vanilla bean
½ c creamy peanut butter
In pot combine sugar milk and vanilla bean.   Whisk eggs and temper into milk
Cook mixture till it coats the back of spoon
Pour over peanut butter and bur mix
Place in ice batch and cool
Freeze in ice cream machine
Chocolate Streusel:
1/2 cup butter, softened
1/2 cup sugar in raw
1/2 cup firmly packed light brown sugar
1/3 cup all-purpose flour
1/3 c cocoa powder
Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar and brown sugar, beating well. Add flour and cocoa powder and beat just until blended.
Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.