Fruity illusion: These cafés offer desserts to bite!
Fruity illusion: These cafés offer desserts to bite!
Große Bleichen 30, 20354 Hamburg, Deutschland - The trend of the "Pretty Desserts" has conquered the Pâtisserie world in recent years. These deceptively real desserts, which are inspired by real fruits, found their origin in Los Angeles. This style becomes known by the "Tu Cha" confectionery, which unites eastern tea culture with western aromas and led by founders born in Hong Kong. Catherine Zhang, winner of the Netflix show "Zumbo’s Just Desserts", is one of the creative behind these innovative desserts, in which a crispy chocolate shell often encloses fine mousse and a fruity core, like Remszeitung reported.
In Europe, the leaders leads leading patissier Cédric Grolet, whose creative works of art also imitate fruits. Grolet not only gained a large supporter in Paris, where his fruity masterpieces are available for 18 euros, but also in London, where he opened his first pâtiss series outside of France in the Berkeley Hotel. This boutique, designed as a "pâtisserie-theater", not only offers its artistic desserts, but also a café with 60 seats, such as london ater reports.
spread of pretty desserts
The popularity of this special dessert is reflected in different cities. The Cappino Café is available in Hamburg, known for its deceptively real mango ice dessert. The address is large bleeding 30, with opening times from Monday to Friday from 8 a.m. to 7 p.m., Saturday from 9 a.m. to 7 p.m. and Sunday from 10 a.m. to 7 p.m. In Vienna, too, gourmets in the Kashan pastry shop can try an impressive mango with curry mango mousse, for which 8.20 euros are required. There are several branches in Vienna with daily changing opening times that are between 9 a.m. and 9 p.m. Maison Ounissi in Paris also offers a similar selection.
Innovation in the pâtisserie is not only limited to the exterior. The future of confectionery is influenced by new technologies. In Italy and other English -speaking countries there is a growing interest in technical and creative innovation potential. In 2025, another increase in consumer interests will be forecast. New digital tools, such as AI and 3D printing, change the way in which desserts can be created. As Puratos , use some confectioners such as Dinara Kasko, AI-supported programs such as Midjourney or Dall-E, which then 3D prints are implemented.
A look into the future
In view of these developments, the possibilities in the pâtisserie are unlimited. While the tradition of desserts is also highly valued in the high-end kitchen, the combinations of innovative techniques and the firmly rooted recipes could shape the taste of the future. Grolet's arrival in London could be a turning point here, since customers are increasingly ready for exceptional quality and creative interpretation of desserts.| Details | |
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| Ort | Große Bleichen 30, 20354 Hamburg, Deutschland |
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