Watch This Pastry Chef Create Desserts Live at your Simcha, something I had never seen before.

Guys, you got to check out this is so cool. I just saw this by Simcha and I told David I got to show this to the world. Look what's happening over here. He took the desserts to the next level. First of all, whoever didn't see his videos going around in the last few months, how he does everything from scratch. Yeah, I'm going to come on to go do. David. I think we should first show your videos how you did everything behind the scenes, so everything from scratch, from the cookie to the cream. >> [music] >> So, Reb Boaz, now we have David is sharing his talent to the community and showing exactly how it works. He can actually bring down the entire behind the scenes, how he does his crafted desserts on the spot at your Simcha. So, first of all, it all starts with this in-house tart. >> Exactly. In-house tart, and we build flavor upon flavor. So, we start with a sugar crust, which we make in-house. It's very unique. And then, as we layer it from bottom to top. So, we start with, let's say, on the bottom it's a strawberry puree. >> And then, this what's this this is the strawberry puree? >> No, this is strawberry puree. And then, we go to the strawberry cream whipped cream. We put it we whip we put strawberries in it. And that gives a really unique and good flavor. Then, we do a little bit of cake to make it a strawberry shortcake vibe. Then, we do strawberry meringues on top of that. >> Wow. >> And then, even on top of that, just to end it off and to make it like just go the next step, we put a little bit of strawberry coulis. A little bit, just a little bit, cuz it's strong, all the way on top. Little little little parts. This is the lemon meringue. It's a really really strong. If people like lemon, it's unbelievable. Now, we're piping our signature Swiss meringue on top of that. Here's that we do fresh lemon zest on top. Just a little bit. Then we torch it as to give it like a torch meringue. >> Wow, cool. >> And we top it off with a little bit of lemon coulis. >> [snorts] >> Now I want to show you the pavlova station. People love pavlova. It's like crunchy on the outside and marshmallow fluff in the inside. And we make them all in house with a unique shape. It's like a nest where you keep everything all the goodies inside. >> Wow, cool. >> So let's say over here he's creating a passion fruit one. So we do a custard on the bottom and then we do passion fruit coulis on the top. And then we top it off with a little bit of passion fruit seeds. Passion fruit lovers love this. >> David, let me ask you a question. How does it work let's say Hey, this is very cool for a bar bar mitzvah bar mitzvah though there's not so many people. It's 40 people, 50 people. So you can play around. People can wait or people can see the show. What happens let's say if there's a big simcha at the bar mitzvah from 200 people like >> Awesome. >> Great question. Great great question. So it works like this, very simple. If it's a small party, 40 50 people, we'll have preparing it on the spot. We have enough time to fill it and everyone could get one easily. But if it's a big huge party, 200 people, 250, 300 people, then we're going to probably prepare about 50% before and so everyone the first rush everyone will get it right away and then maybe it will take a little longer people get the the next rush but everyone will get >> Come on fine. Want to see you now the mini >> cake station mini got toast station. So this is really our signature cakes that we make in small and it's being topped with our in-house Everything is made in house as you see over here it's strawberry puree. But we make the chocolate, the low the caramel the caramel the low >> do you have here? >> Well, this is six flavors. So we start with double chocolate. We have carrot lotus. We have red velvet with part of a cream cheese, vanilla cake with blueberry, caramel lotus and then strawberry and vanilla. >> Wow. I look at this. It has a cake on the bottom and a cream on top. Now, after after we got to check out this station outside, this is the famous >> creme brulee station. >> Creme brulee station. >> many requests for people to to make this, and we finally came out perfect texture recipe. So, this we start with a power of the cream cheese on the bottom, cream cream cheese filling. We top it with our caramel powder. We caramelize it. And we're going to torch it, and it makes like a really hard top exterior, which I'll show you soon. And it makes it so good with this the texture. So, here. See, it burn as it burns it, it caramelizes even more. >> Nice. >> So, you as you'll see, after it gets burnt to caramelize, you hear that? >> Yeah. >> It gets hard. See, we're going to crack it open. It gives like a nice car. And then you open it up, it gives nice >> Wow. >> creamy exterior and hard outside. >> David, this is amazing. Now, let me ask you, are you doing this only in Lakewood, or are you doing it all over the tri-state area? >> We do it all over the tri-state area, any hotel, any event, any anywhere. >> Anywhere. Now, what happens if somebody wants to buy the look the stuff looks so good. They want to buy it for Shabbos or dessert. Are you selling like for individual people? >> Yes, we sell it individually. We have beautiful boxes. >> Nice. >> So, you can just pull up the box >> and you can send it as a gift, or you can just buy it for yourself. Here's his phone number, 848-366-9309, or go on his website, davidgatto.com. Actually, this is actually kosher, parve, and yoshon. Let me ask you one more question. How much does it cost to bring down, let's say, a station like this to a simcha? >> Yes, so we have starting at $750, and that's an all-inclusive package. It's two pastry chefs with a station rental, clean up, set up, we do everything including all the food starting at $750. >> Amazing. Thank you so much and a lot of luck and name. Thank you.