The Food52 Buche De Noel Recipe Features Outdoor Motifs and Designs
The Food52 Buche De Noel post updates the classic Christmas yule log. From the outset, the post notes that are three basic elements present in the dessert, or rather cake, filling and frosting. While this may be simple enough, creative elements stem from shapes can decor that are often tampered with.
This entry fuses Dominique Ansel's flour-less cake and a coffee-infused mascarpone cream ganache. Author Yossy Arefi laid out the steps which incorporate egg yolks, vanilla extract, bittersweet chocolate and heavy cream.
To produce the look of bark, Arefi recommends slabbing a generous amount of icing onto to the cake. Given its long, wood-like formation, the final product looks much like a log, especially when sprinkled with powdered sugar resembling snow.
This entry fuses Dominique Ansel's flour-less cake and a coffee-infused mascarpone cream ganache. Author Yossy Arefi laid out the steps which incorporate egg yolks, vanilla extract, bittersweet chocolate and heavy cream.
To produce the look of bark, Arefi recommends slabbing a generous amount of icing onto to the cake. Given its long, wood-like formation, the final product looks much like a log, especially when sprinkled with powdered sugar resembling snow.
Trend Themes
1. Wood-inspired Cake Designs - The rise of wood-themed cake designs in the baking industry presents an opportunity for innovation in creating customized, nature-inspired cakes.
2. Flavored Ganache Frosting - The trend of experimenting with different flavors in ganache frosting, like coffee-infused mascarpone cream, opens up opportunities for dessert and restaurant industries to differentiate their offerings and cater to changing tastes.
3. Powdered Sugar Decoration - The trend of using powdered sugar as decoration in baked goods presents an opportunity for the confectionery industry to create unique and visually-appealing sweets that can be customized for different occasions and themes.
Industry Implications
1. Bakery - The bakery industry can leverage the trend of wood-inspired cake designs to create new and innovative offerings for customers looking for visually-striking cakes.
2. Dessert - The dessert industry can experiment with different flavors in ganache frosting, like coffee-infused mascarpone cream, to stay ahead of changing tastes and differentiate their products from competitors.
3. Confectionery - The confectionery industry can tap into the trend of using powdered sugar as decoration in baked goods to create visually-appealing and customizable sweets that cater to different occasions and themes.
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