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Latest  Dessert making concepts

Just as a fashion world sees a wave of new trends each year, so does the culinary world. Almost everyone eats dessert after their meal, so pastry chefs are always trying to one-up each other to invent the most unique and delicious desserts. Before we explore them , lets understand about

What is a Dessert?

Dessert is usually a sweet course or dish, as of fruit, ice cream, or pastry, served at the end of a meal. It is widely accepted that there are four components of a plated dessert: The main item, the dessert sauces, the crunch component, and the garnish. The term "dessert" can apply to many confection, such as  cakes, tarts, cookies etc is also commonly found in dessert courses because of its naturally occurring sweetness.

PRESENTATION OF DESSERT

Dessert presentation is all about making the dessert look as attractive as possible to the customer. It is part of the dining experience. The proper ways in presenting desserts and how to choose the appropriate garnish to decorate a certain dessert.  Plating or presenting a dessert is a new aspect of the Pastry chefs craft. The development of plating styles is the way pastry chefs & kitchen chefs work together as a team to the culinary identity of the restaurant.

BASIC DESSERT PLATING CONCEPTS & TRENDS

Dessert plating is now a common concept in restaurants, resorts, dessert cafes and all other places where it is served.  Many theories, thought processes, techniques & strategies that are used to develop a successful plated dessert can apply to just about any dessert.   A plated dessert must have 4 basic components or elements – Main item, Sauce, Crunch component & Garnish.  It has to have some characteristics in place – Flavor, Form & Color, Texture & Temperature, Serving Vessels. A Pastry Chef should always keep few key points in place before developing any plating concept, like – Simplicity & Complexity, Plating for the Customer, The basic plating Guidelines

GOAL OF A PLATED DESSERT

Plating a dessert is not a concept, but its lot more than that for an outlet which serves them.

 A plated dessert has three main goals:-

1. To satisfy the customer – visually & taste wise

2. Complementing flavors & the venue’s theme.  

3. The final goal is to make a dessert that is affordable, yet trendy. 

Types of Desserts

There are various types of desserts that keep adding every time a new concept is evolved, but the basic ones are the key from where the modern chefs keep innovating.

Ø   Custards & Puddings

Ø  Mousse & Soufflé

Ø   Frozen Desserts

Ø   Cakes, Gateaux & Torte

Ø   Cookies

Ø   Pies, Tarts & Flans

Ø   Chocolates & Candies

Ø   Pastries

Ø   Other miscellaneous desserts

Custards and Puddings

Creamy custards and puddings typically include a thickened dairy base. The thickener used determines whether it is a custard or a pudding. Generally, custards are cooked and thickened with eggs. Puddings are thickened with starches.

Mousse & Soufflé

There is no strict delineation between these two terms. Either can be savory or sweet. Some common differences are: Mousses may get their foaminess from from plain whipped egg whites, a meringue, whole eggs, whipped cream, or something else; a souffle is always leavened by whipped egg whites.

Frozen Desserts

Nothing beats the heat on a summer’s day than a cooling ice cream. Ice cream consists of cream slowly stirred in a churn to freeze it to a creamy consistency.

Cakes, Gateaux & Torte Cookies

These desserts resemble tender, sweet breads. Examples of cakes include angel food cake made with egg whites, sponge cake, flourless cakes like the sacher torte.

Cookies

Cookies originated as small cakes. The name cookie, comes from the Dutch word “koekje” meaning “little cake,” Cookies vary in their size, shape and texture

Pies

The simplest form of pie involves a crust with a filling. The crust can be on the top and bottom of the filling or just on the bottom, made from pastry or graham cracker crumbs. Pie fillings include custards, puddings, nuts and fruits. 

Chocolates and Candies

Chocolates and candy involve the crystallization of sugar for their creation. The size of the sugar crystals determines the texture of the candy.

Pastries

The same flaky pastry used to make pie crusts is applied to other sweet pastry desserts. This pastry consists of an unleavened dough with a high amount of fat. During preparation, the pastry dough is handled lightly to keep the finished pastry light and airy in texture.

Latest trends in creating desserts

ž  Costumer demand of change, attraction, appeal, market competition  & continuous upgradation are the key for constant changes in Dessert making & plating trends. The following are the new creations by pastry chefs around the world.

ž   Molecular Gastronomy – Thickeners, Foams & Froths, Espuma, Spherification

ž   Freezing – Liquid Nitrogen

ž   Sous Vide or Slow Cooking

ž   Desserts with subtle savory touch

ž   Vegan Desserts

ž   Hybrid Desserts

ž  Gluten Free Desserts

ž  Ethnic Desserts 

Molecular Gastronomy

Molecular Gastronomy blends physics and chemistry to transform the tastes and textures of food. The result? New and innovative dining experiences 

Formally, the term molecular gastronomy refers to the scientific discipline that studies the physical and chemical processes that occur while cooking.

 As the European cuisine is continuing to experiment with this concept, this also forced or fascinated the Pastry chefs to start experimenting on such lines. The new innovative plated dessert has little or the total concept of this new trend onto the plate.

Example – Dessert sauces with  spherification or dehyfrated   garnishes.

THICKENERS

In addition to traditional starches, there are new ways to thicken sauces and to change the texture of liquids. Some of these thickening agents work without heating and are simply blended with the cold liquid, such as modified starch or xanthan gum. These allow the creation of sauces and other liquids with a fresh, uncooked taste.

ESPUMA AND FOAM

Espuma is the Spanish term for froth or foam, and it is created with the use of a siphon (ISO) bottle. This is a specific term, since culinary foams may be attained through other means. Espuma from a siphon creates foam without the use of an emulsifying agent such as egg.

Foam is created by trapping air within a solid or liquid substance. Common examples of “set” foams are bread, pancakes, and muffins. The thickening or gelling agent is then diluted into this to form a solution. Once dissolved, the solution is whipped to introduce air into it.

SPHERIFICATION

Spherification is a modern cuisine technique that involves creating semi-solid spheres with thin membranes out of liquids. Spheres can be made in various sizes and of various firmness.

There are two versions of the spherification process: direct and reverse.

In direct spherification, a flavoured liquid (containing either sodium alginate, gellan gum, or carrageenan) is dripped into a water bath that is mixed with calcium (either calcium chloride or calcium lactate). The outer layer is induced by calcium to form a thin gel layer, leaving a liquid centre.

In reverse spherification, a calcium-containing liquid (or ingredients mixed with a soluble calcium salt) is dripped into a setting bath containing sodium alginate. Surface tension causes the drop to become spherical. A skin of calcium alginate immediately forms around the top.

      FREEZING (Liquid Nitrogen)

In molecular gastronomy, liquid nitrogen is often used to freeze products or to create a frozen item without the use of a freezer.

It is classified as a cryogenic fluid, which causes rapid freezing when it comes into contact with living tissues. The extremely cold temperatures provided by this liquefied gas are most often used in modern cuisine to produce frozen foams and ice cream.

Used mainly in the form of a coolant for molecular gastronomy, liquid nitrogen is not ingested. It is poured directly onto the food that needs to be cooled, causing it to freeze.

SOUS VIDE OR SLOW COOKING

Sous-vide cooking is about immersing a food item in a precisely controlled water bath, where the temperature of the water is the same as the target temperature of the food being cooked.

Food is placed in a food-grade plastic bag and vacuum-sealed before going into the water bath.

This means the water does not chemically interact with the food: the flavours of the food remain stronger, because the water is unable to dissolve or carry away any compounds in the food.

DESSERTS WITH SUBTLE TOUCH OF SAVORY

Overarching thinking in the current dessert space is that there are more ingredients that are fair game, leading experimental dessert makers to expand the realm of flavors beyond just sweet: adding hints of saltiness, acidity & heat. Even the french use of gastriques – sweet fruit vinegar sauces are finding their way into desserts.

Some famous combinations are - Chocolate & chilli, Salted caramel, etc.

HYBRID DESSERTS

Hybrid desserts combine 2 or 3  dessert type into one  like – cronut, a combination of croissant &donut

Townie – Combination of tart& brownie.

Ice Cream Cup Cakes

                   

GLUTEN FREE DESSERTS

Gluten-free are healthier choice and also for those dessert lovers who are allergic to gluten. Many desserts are now available in gluten-free versions, as chefs & suppliers have quickly filled the market demand for gluten-free options for the customers.

    Ethnic Desserts

Ethnic restaurants and others have introduced a host of ethnic desserts , from Italian options such as cannolis and tiramisu to Mexican style churros, flan, sopapillas and dessert flautas. The idea is to keep the tradition & bring uniqueness in presenting them.

VEGAN DESSERTS

There is lot awareness inn the customers these days about health & environment protection. many guests of such are more inclined to make their meal tastier by ordering vegan desserts that are health, safe for environment & no animal source is used in it.

TRENDS IN PLATING DESSERTS

Landscape Plating - Taking inspiration from landscape gardens, this arrangement of food components is laid out flat and “landscaped”. Whether you choose a Zen garden or a tropical bloom, there are many different variations for this style of plating.

Free Form Plating - Just like modern paintings, free form plating involves placing the dish in an abstract yet intriguing set-piece on a plate. It may seem a careless at first glance, but much careful thought has gone into creating a provocative appearance.

Plating with Organic Materials - Organic materials such as wood, slate or stone can be used in plating to lend a natural element to your dish. When plating with organic materials, ensure the items are cleaned and sanitised thoroughly before use.

Plating with Alternative Receptacles

The use of unconventional receptacles can surprise your diners. A coffee siphon can hold the broth for a dish or a test tube can hold shots of soup. Use an airtight jar to make your dish interesting by layering sauces or suspending the main ingredient.

Futuristic Plating

Making use of modern materials, futuristic plating strives to create a cutting edge look. Glass, metal or innovative products such as the Philips Lumiware Platter with LED lights add a surprising twist to food presentation.

Plates of stone and wood

Wood, stone and even slate are increasingly popular and evoke a rustic, artisanal setting that creates a more personal feel. Fresh sourdough with bruschetta topping and avocado can look fabulous when served up this way, as can many other dishes.

Plating as art

Deconstruct your breakfast bowl by popping a few spoonfuls of granola, a dollop of yoghurt, fresh berries and an artistic smear of raspberry sauce on a plate.

Plating without the plate

Ramekins, fancy sundae dishes and even mason jars get a look in at breakfast nowadays. Baked eggs, breakfast trifles and fresh juice can be served up in all sorts of interesting ways to create a point of difference for your café.

Plating for the kids

Order a supply of little toys - dinosaurs, figurines or cars and pop them on the side of your children's meals. You can also reserve this idea for seasonal treats such as Christmas and Easter. 

Dessert Construction & Deconstruction

As important as it is that you make your dessert look beautiful, ultimately it is food, and someone will stab it with a fork and eat it.  With that in mind, construct your dessert wisely.

More sturdy layers should go on the bottom.  Lighter, creamy layers should go on top. 

To deconstruct means to take something apart. To deconstruct a dessert means to separate the components and then plate them creatively

  

TRENDS IN GARNISHING A DESSERT

The term garnish meaning has diminished over time. To most a garnish is simply something extra on a plate. But it is always considered as an integral part of designing a plated dessert & should work within the context of the dessert.It makes a difference between a good & a great plated dessert. It is an essential finishing touch for a plated dessert. Pastry chefs these days are working & introducing creative garnishes with an interesting or unusual technique. Garnishes can be categorised as : conventional, and unconventional.

Plating as art

Deconstruct your breakfast bowl by popping a few spoonfuls of granola, a dollop of yoghurt, fresh berries and an artistic smear of raspberry sauce on a plate.

Plating without the plate

Ramekins, fancy sundae dishes and even mason jars get a look in at breakfast nowadays. Baked eggs, breakfast trifles and fresh juice can be served up in all sorts of interesting ways to create a point of difference for your café.

Plating for the kids

Order a supply of little toys - dinosaurs, figurines or cars and pop them on the side of your children's meals. You can also reserve this idea for seasonal treats such as Christmas and Easter. 

DESSERT GARNISHES

ž  Common (traditional) Garnishes – Icing sugar or Cocoa dust, Fresh fruits & herbs, Tuille, Brandy snap, Caramel garnish, Chocolate used in basic forms.

ž  Trendy / Innovative Garnishes  

Ø   Dehydrated slices of fruits  or candied fruits.

Ø   Phyllo Granishes

Ø   Pulled sugar garnishes, loops, Almond strings

Ø   Colour stencilling on plate.

Ø   Cellophane Sugar

Ø   French Macaroons

Ø   Bubble sugar

Ø  Nut Crumble

Ø   Marshmallows

Ø   Microwave sponge cake

USAGE OF UNIQUE INGREDIENTS

ž  The ingredients used in dessert making & plating has become a latest trend these.

ž   They either become the main component or a part of the dessert.

ž   This experiment explains the pastry chefs knowledge on ingredients & also drags the customer attention to try these desserts.

ž   Some of the ingredients are – Seaweed, Garlic, Cucumber, Olives, Variety of tea, Yuzu, Sea Salt, Celeriac, Parsnip, Chicory, Squash, Bacon, etc…

Other Trendy Desserts

ž  Desserts / Cakes in a Jar – A gift-worthy dessert in a mason jar. This includes cakes of all types including, but not limited to, cheesecake, red velvet cakes, and confetti cakes. No more worrying about ruining your cake while you’re taking it out of the pan.

ž   Classic Candies - Adding classic childhood candies to desserts is one way of re-living the good old days. That means finding a new purpose for everything from Mars bars to Reese’s pieces and cotton candy.

ž   Donut Cones - Awesome alternative to a typical waffle cone is made of cinnamon sugar-covered dough and filled with chocolate and ice cream. Donut cones are a modern take on chimney cakes, which are basically dough wrapped around a stick, grilled, and topped with walnuts and sugar.

Other Trendy Desserts 

ž  Rolled Ice Cream - Dessertmakers know that their customers would go crazy over something creative, odd, and a bit ironic like the idea of rolled ice cream. What’s so great about it? Well, rolled ice cream, also called stir-fried ice cream, originated in Thailand where it’s now a popular street food. It’s made by pouring custard onto an ice cold griddle and quickly mixing in the flavours. Then, the mixture is flattened out, rolled with a metal scraper and served in a cup.

ž   Mini Desserts - They give you the opportunity to experience all the workings of a delicious dessert creation, but in a healthy portion. Shot glass cakes, two-bite brownies, and even cake pops all fall into this category. Mini desserts are great ways to have a little taste of everything, without wasting food.

ž   Deep Fried Oreos - One of the most popular deep fried snacks is the classic Oreo cookie. Though commonly found at fairs, you can also make them at home. All we need is some pancake mix, milk, eggs, vegetable oil, and a pan that can hold about an inch of oil. Dip the Oreo into the batter and transfer it to the pan of oil & fry.

Other Trendy Desserts

ž  The list keeps adding up as the creativity never ends. Following are some more trendy desserts that are rocking these days….

Ø   Ice Cream Sandwiches

Ø   Ice Cream Tacos

Ø   Mirror Glazed Cakes / Entremets

Ø   Cookie Shots

Ø   Towering Milkshakes with candy

Ø   Bubble Waffle Cones