The Dessert Trends For The Season

From gourmet cookies to single-serve cakes, there’s a lot to satisfy your sweet tooth this year. 5 pastry chefs tell us what they believe will be big in the sweet space. Here are their thoughts.
1. Bhumika Harwani, Chef And Founder, The Pastry Journal
Modern French Pastries and quality products without additives-Bhumika Harwani elaborates on what she thinks will be massive in 2021.
Trend #1: Modern French Patisserie
“The techniques and skills of MFP are definitely a lasting trend for years to come. Its elegant presentation and flavour pairing possibilities are unmatched. The demand for these multi-textured desserts is on the rise and is adored as the centrepiece for most occasions. Everybody wants a Pierre Hermé or Ladurée like experience in a city like Mumbai,” she said.
2. Rachel Goenka, CEO & Founder of The Chocolate Spoon Company
Who hasn’t indulged in cakes from The Sassy Teaspoon, right? Giving her perspective, its founder, Rachel Goenka, sees two ongoing dessert trends continuing this year.
Trend #1: Piñata Cakes
“These have been on trend since 2019 and I don’t see them going out anytime soon. They’re super fun for anniversaries and birthdays and a great celebratory cake. We call our piñata cakes explosive cakes and have a range of flavors like chocolate, rainbow, mango and strawberry,” Rachel told us.
3. Vinesh Johny, Co-founder and Chef, Lavonne Academy India and Lavonne Cafe
Known for his decadent desserts and stunning tutorials on Instagram, the founder of one of the best academies for pastry arts shared what he thinks will be trending this year.
Trend #1: Gourmet Cookies
“While cookies are available in all shapes, sizes, patterns, colours and flavours, they are also extremely easy to transport and store. What makes it even great is the fact that you can always bring them back home and store them for later. They also pair well with your favourite beverage, making it an anytime snack. I, therefore, think it’s time we take cookies to the next level. With all the experimenting I’ve been doing, I’m certain that gourmet cookies are surely the way forward,” he said.
4. Tejasvi Chandela, Founder, Cut Chocolate Cake And Dzurt Patisserie
Here’s what the chocolate maker and pastry chef had to say.
Trend #1: Entremets And Petit Gateaux’s
“Coming from a tier two city I feel like this has just come to the list of trends that hopefully people attempt to make more. I love how layered and complex Entremets are, you can add multiple textures to it and play around with flavours. I personally like to play with familiar flavours for eg; I recently created these at Dzurt. Victorian sponge cake entremet and a chocolate & hazelnut entremet,” shared the pastry chef.
5. Deeba Rajpal, Food Blogger, Content Creator, Food Stylist
Known for her mouth-watering Instagram feed, Deeba Rajpal, aka Passionate About Baking, tells us two trends she sees growing as a result of the lockdown.
Trend #1: Functional To Feel-Good Food
“I foresee quick, fuss-free desserts with pantry staples and healthy ingredients (with permitted indulgence if you like – dump cakes, brownie fudge pudding, granola trifles, panna cotta, whole grain bakes) to be on the rise. Basically, desserts with a feel-good factor whether homemade or store-bought that consist of protein, no refined sugar, whole grains, good fats, nuts, fruits, clean ingredients. I think this was also an outcome of the lockdown where making desserts with pantry staples was the way to find comfort. It’s a great way to learn what goes into what you eat, and how you have control over ingredients, portions and the quality of what you eat,” says Deeba.

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