Dessert Trends

The pastry world took everyone by a storm this year by inventing creative albeit hybrid desserts that left people drooling... and gaining weight.

Macaron Hybrids

2016-03
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Taking the classic French, almondy rounds and giving them the amped-up, more-is-more, American treatment is New York-based pastry chef Francois Payard. The force behind a string of eponymous patisseries in New York City and around the world, introduced what he called “the perfect combination of the traditional Parisian Macaron and the traditional American Donut.”

 

His creation comes in time for Macaron Day on 20 March.



Donut Cones

2016-03
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The doughnut ice cream cone concept called 'chimney cakes' originated in a bakery, Good Food Coffee and Bakery in Prague, where the sweet pastry is made from dough wrapped around a stock, and grilled and topped with sugar and walnut mix. The treats, called trdelník in the Czech Republic, soon became a worldwide social media sensation. The cone is a new food craze sweeping the world, and consists of a cinnamon-sugar-coated doughnut filled with soft-serve ice cream and variety of sauce.




Bubble Waffle Cones

2016-05
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These cute waffles originated in Hong Kong in the 1950s but it’s only recently that they’ve been re-discovered and re-invented, resulting in a worldwide trend. 


The waffle cones are made with an egg-based batter which puffs up using the special waffle cone maker. Once baked and formed into a cone, it’s piled with ice cream and other delicious concoctions and served. They also come in matcha and chocolate flavourings.


MilkCraft in Connecticut has also introduced this into their menu calling it “Hong-Kong Inspired” Bubble Cones, Eggloo, a dessert shop in New York’s Chinatown Cauldron Ice Cream in Santa Ana and Cow Tipping Creamery in Austin, Texas started serving it as well.

Towering Milkshakes With Candy/Freakshakes

2016-01
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They are overindulgent, overloaded milkshakes with cream, cake, sauce and a handful of sweets thrown in for good measure – a monstrous mashup of a drink and dessert called, Freakshakes – an invention of Pâtissez, a bakery and café in Canberra, Australia.


The freakshake trend has been a clear example of the influence of social media,” says Olivia Edwards, senior analyst at food trends agency thefoodpeople. She says Instagram “gave them a platform to be seen and desired all around the world … the first thing most people will do is pop a pic on Instagram”.


Black Tap Craft Burgers & Beer is a restaurant in New York that made the trend of monster-sized milkshakes combined with cotton candy, lollipops, rainbow sour belts, and more (notice the presence of nostalgia) popular.

Galaxy Cakes

2016-04
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Equal parts enchanting, nerdy and galactic, the galaxy cake is currently sweeping Instagram, where culinary Instagrammers are sharing photos of their amazing space-inspired creations.


Galaxy cakes increased in popularity thanks to professional baker Heather Baird, who run's the website Sprinkle Bakes. She posted photos of a galaxy cake she'd made along with the recipe, inspired by a book on the Hubble telescope. Since her recipe went viral, many more bakers have been posting images of their own galaxy cake efforts to Instagram.



Rolled Ice Cream

2016-08
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Rolled ice cream is the hottest frozen dessert trend right now. Though its origins trace back to Thailand’s street food scene, it’s spreading like wildfire across the U.S. and throughout social media feeds all over the world.


From Montreal to Brooklyn, Los Angeles to Atlanta, little ice cream parlors are drawing big crowds to order, and ogle, the making of the frozen treat.


Thai Rolled Ice Cream is just what it sounds like: little rolls of ice cream, about the size of a roll of quarters, that are packed into a cup, then topped with all manner of extras, such as toasted marshmallow, gummy bears, coconut and of course, hot fudge.


Thai rolled ice cream starts with fresh custard and mix-ins that are frozen directly on an anti-thermal cold plate. The custard is then mixed, flattened, squished and rolled until it’s ready to be served in your cup. The result is something not only delicious, but pretty picture perfect too.


When 10Below Ice Cream (a dessert restaurant in New York City) debuted their rolled ice cream, they didn’t expect customers to go that crazy. Some people waited in line for up to three hours!

Ice Cream Tacos

2016-07
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In the 1980s, a man named Alan Drazen – then the VP of the New Jersey–based Jack & Jill Ice Cream Company – changed the course of dessert (and taco) history for good: He gifted the world its first-ever dessert taco. His creation was too simple to fail: a waffle cone dipped in chocolate, filled with ice cream, and topped with nuts and fudge. Now, bakeries and ice cream shops across the country are getting into the sweet taco game, offering their own spins on the unique treat. 

Mirror Glazed Cake

2016-05
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 In 2016, these beautiful desserts took the internet by storm thanks to the baker Olga Noskova, whose Instagram is every perfectionist’s dream (even Britney Spears gave her a shout-out)!



Churros Loop

2016-06
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According to Technomic, menu mentions of churros have increased 10 percent in just the past two years. Cinnamon, chocolate and caramel are the top three ingredients paired with churros; however, consumers in the Midwest also like strawberry with their churros, and Southerners often add raspberry to enhance this sweet treat.


The latest creation in the world of churros invented by a restaurant in the Orange County called 'The Loop' has taken the instagram by storm. The classic churros is made in a shape of a loop accompanied with different varieties of sauces and sprinkles.

Creative Ice Cream Sandwiches

2016-04
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In early 2016, ice cream sandwiches suddenly received a new lease on life, thanks to some imaginative – and hugely indulgent – new approaches to innovation. Gourmet ice cream sandwich parlours and food stalls have been emerging in New York, London and Chicago and If Instagram is any indication — and it usually is these days — ice cream sandwiches have already become the treat of the summer.

But while plenty of bakeries and ice cream shops are making bank on gourmet twists on the traditional ice cream truck treat, it's not just a double dose of cookie seen sandwiching fro-yo and frozen custard anymore.

Some of the most creative dessert shop proprietors across the country are turning to anything and everything but cookies to reinvent this sweet treat, packing ice cream between waffles, doughnuts, croissants, and even tasty home-made baked rice crispies. 



Nutella in Anything

2016-04
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From Mexico to Mumbai, a quick glance at restaurant menus reveals one increasingly dominant ingredient: Nutella. Chefs and home cooks across the world are adding the chocolate-and-hazelnut spread to everything imaginable.


Some of the varieties include Nutella Balls, Nutella parathas, Nutella Pizza, Nutella Pani Puri etc.

Ube

2016-09
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Ube - a tuberous root vegetable common in the Philippines - seems to be the current flavor of the moment. It is a sweet, dark-purple yam that’s been popping up in ice cream, donuts, milkshakes, purple truffles, cupcakes, madeleines and mini bundt cakes all over the country (and Instagram) as one part of the popularization of Filipino cuisine.


DelaCruz of Manila Social Club recalls an ube doughnut party the restaurant hosted in January. "The line was 200 people down the block, waiting in four-degree weather," he says. "And you have to remember, there was no alcohol at this party.” 


Rainbow Bagel

2016-02
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Scot Rossillo has been making rainbow bagels since the 1990s, but it wasn’t until Business Insider released a video earlier this year of Rossillo making the world’s most beautiful bagel that the breakfast basic went viral. It tastes like a plain bagel, but the dough gets its Play-Doh-like coloring from a splash of neon food dye, making it one of the most insane-looking dishes the country has to offer right now, from NYC to San Diego. 

Matcha in Anything

2016-11
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Matcha is a good-for-you, caffeine-rich version of green tea that becomes more of a trend every year. Essentially powdered tea, the Japanese drink has been repurposed in everything from lattes and chai to cocktails, desserts and savoury, and can be found on menus in trendy cities across the country.

Pokemon Go

2016-08
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 In July and August, Pokemon Go consumed the country in a PokeCraze to the extent that even the food and beverage industry wasn’t immune to its popularity.


Overnight, restaurants jostled to turn themselves into PokeStops. Pokemon pop-up shops, serving Pikachu-themed food, appeared. Moreover, Pokemon-themed snacks, like Pika-eggs and Pika-cake pops, stormed the web.