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Your opinion on floral desserts?

post #1 of 5
Thread Starter 

First of all I am new to Cheftalk so hello everyone! nice to meet you all^^

 

I have been working under a pastry chef at a restaurant for 2 years doing casual shifts along with full time study. Now I've graduated and the pastry chef left, so the title has automatically passed on to me. So now I am in charge of creating new dessert menus and while I'm not an expert (still got so much room for improvement and experience) I am ready to take on the challenge and try the best I can!

 

What I wanted to ask for are your opinions on floral flavoured desserts...


I am thinking of a violet vanilla parfait with rose financier, orange blossom marshmallow and possibly meringue crisps for crunchy texture, maybe lavender scented. I've read that human brain cannot recognise more than 3 flavours at a time but since the violet vanilla parfait doesn't actually taste like violet (we use the candied one called violet fragments) the parfait itself just tastes like vanilla.

 

Maybe rather than just scent and flavours I should use liqueurs?

Originally I thought of the Ispahan combination of rose, lychee and raspberry though. Somehow I felt adventurous and wanted to explore the world of floral flavours. But I guess there could be debates on the flowery topic, like how edible flowers are used only for decoration and not really considered part of the dish. (I do not intend to use those edible flowers though)

 

So please let me know what you think and what suggestions you might have! I feel like I can learn from everyone here and I'll try my best to share what I know as well ;)
 

 

Flowers I'm curious about: hibiscus and elderflower.

post #2 of 5
I love a touch of floral, but your description makes me fear the dessert could end up being too "perfumy". You also mention the vanilla violet parfait not tasting like violet. I'm not sure that's a good thing. In my opinion if a dessert description includes a flavor I can't find in the dessert, I am disappointed.
Perhaps start with one floral flavor paired with something seasonal and go from there.
post #3 of 5

Speaking only as a restaurant patron, I agree with Jelly. Though I have had and enjoyed rose, lavender, violet and hibiscus in desserts or teas, I wouldn't order something that included 3 flavors. Perhaps the flavors would be pleasing together and not overpowering. It's something I would try if offered a sample, but not buy without tasting first.

 

 I love hibiscus tea and would definitely try a dessert flavored with it.

post #4 of 5
All those florals together are going to be too much. Start with one and build around it. Peaches are good with lavender, rose is good with either chocolate, white chocolate or raspberry, or any combination of those. Lavender in an ice cream or Creme brulee is nice. Hibiscus to me has a berry flavor, so it would work with strawberry. Maybe a hibiscus sorbet or granita made from the tea, or a sauce.
post #5 of 5

You may also want to read on some of the fascinating work that Anne-Sophie Pic has done. She has  taken perfumes , and based on their floral notes, created award winning dishes.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
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