Categories Pastry Chef Articles
Where is pastry heading? Discover three trends in so good.. recipes 4
More than 1,700 recipes from 158 international chefs, 384 pages, and 12 thematic families. The fourth volume of so good.. recipes is now available in our online bookstore, Books For Chefs, so you can find all the recipes that appear in the last eight issues of so good.. magazine (from issues 25 to 32) in a single volume.
Its aim is to simplify your work. To give a few examples, at a glance, you can find 18 fruit sorbet recipes, 27 different ways to use olives, or compare the soft caramels of Cédric Grolet and Eunyoung Yun.
In short, it is a snapshot of the ingredients and formats that top chefs around the world are using today. Pay close attention to these three trends from so good.. recipes 4!
Raspberry and lemon, among the top fruits
In terms of ingredients, pastry chefs show a preference for red fruits, especially raspberry, which is the most used fruit, appearing in a total of 66 recipes as varied as raspberry blackcurrant mousse, raspberry and rose sauce, and raspberry bubbles. Next in line are strawberries (47), apples (35), mangoes (33), and passion fruit (27).
In the case of citrus fruits, their versatility is striking. Chefs, in addition to juicing them, grate them or use their peel in creams, mousses, doughs, or gels. In this section, lemon is # 1, appearing in up to 177 recipes: lemon spoon cake, lemon sablé, black lemon crunch, lemon ice cream, among others. Close behind are yuzu (98) and orange (78).
More trending ingredients: almonds and white chocolate
As for nuts, almonds (191) are chefs’ favorite for preparing, for example, cocoa and chocolate sponge cakes, vegan crumbles, sablés, or mousses. In second place are hazelnuts (111), and in third are pistachios (42).
In terms of chocolate, the most commonly used by far is white chocolate (203), found in flavored mousses, pure ganaches, sprays, and more. This is followed by dark chocolate (176) and milk chocolate (102).
The dominance of baked pastries
So good.. recipes 4 also confirms the growth of baked pastries compared to creams, mousses, and chocolates. Especially the laminated dough section, with all kinds of croissants (cocoa, coffee, vanilla) and other puff pastries such as cannoncini Sfoglia or feuilletage viennois.
