Spin off thread: what are the desserts of today?

You must not speak of such things, now, go back to your language studies. I’ll be up here writing my memoir.

Oh, dry up, Miss Prism. Desserts today are alive and well -at least at my house. Homemade cakes remain popular with just about everyone. They are not nearly as sweet as boxed and store-bought varieties, and have better flavors. Fresh fruit tarts are also a hit with people. Dessert is a treat, and not a health food. Made with fresh, natural ingredients they are not particularly unhealthy -especially when eaten in moderation. Any attempts to "lighten" a dessert (to make it lower in sugar or fat) invariable result in a less-satisfying food. Better to eat a small piece of something really good and savor every bite.

Dessert is my favorite

Maybe I didn't phrase the question correctly - what are the popular desserts out now in restaurants?

The ever present cheesecake. Tiramisu is still popular. Chocolate cake never goes out of fashion. Creme brulee.

These are all pretty standard and ever present at midrange eateries.

From an upscale place near me:

WARM CROISSANT BREAD PUDDING. brown sugar whiskey sauce, almond tuile cup, vanilla ice cream.

LEMON OLIVE OIL POLENTA CAKE ⓖ meyer lemon curd, buttercream, ginger snap.

CREEPING CRUST APPLE COBBLER. served warm with bourbon pecan ice cream.

MOCHA “BEAR CLAW” CARAMEL AND PECAN CHEESECAKE.

[quote]I never order dessert

SURE, JAN.

Chocolate chip cookie in a skillet

[quote] From an upscale place near me:

[quote] WARM CROISSANT BREAD PUDDING. brown sugar whiskey sauce, almond tuile cup, vanilla ice cream.

Who wants whiskey in their bread pudding?

[quote] LEMON OLIVE OIL POLENTA CAKE ⓖ meyer lemon curd, buttercream, ginger snap.

Why destroy something this wonderful-sounding by junking it up with buttercream

[quote]CREEPING CRUST APPLE COBBLER. served warm with bourbon pecan ice cream.

Bourbon ice cream? No thank you. This "upscale" pastry chef needs to go back to school.

R8 I, I want whiskey sauce with my bread pudding.

Whiskey sauce, or a variant thereof, has been standard with bread puddings for years... I think it's R8 who needs to go back to school.

I wanna go to R5's restaurants.

Sorbet givré Fraise-Vanille pimenté au poivre Sichuan du nord vaudois CHF 40

Tarte rafraichissante de Rhubarbe fondante, pistaches aromatisées à la mélisse 45

Vacherin glacé de Gariguettes et Rhubarbe confites du canton à l’eau-de-vie 40

Crêpes chocolatées aux Fruits rouges préparées façon «Jérôme» 45

Soufflé aux Fraises et citron vert (2 personnes) 60

Bread pudding is still very popular in the South especially New Orleans. Bourbon or rum sauce.

IYKYK

Few restaurants today offer decent desserts. They don't make anything in-house, so the offerings are generic and mass-produced. One exception near me is a pizza place that makes a delicious bread pudding (with whiskey sauce) and creme brûlée.

[quote]Whiskey sauce, or a variant thereof, has been standard with bread puddings for years.

I used to get the best bread pudding with whiskey sauce at the St. Ann Deli in New Orleans.

It seems odd to me to say "few" restaurants make their own desserts. Is this an American thing?

Many outsource them from bakeries R17. Very expensive places have pastry chefs and some diner type places will make their own pies daily bit mid-range chains have them shipped in probably from Sysco.

lemon curd tart

dark chocolate pots de creme

rosemary ginger ice cream

dark chocolate sorbet

R8 clearly knows jack shit about bread pudding. An alcohol infused sauce is standard. At least here in the states.

Banana pudding, key lime pie y'all

A restaurant could easily buy a commercial ice cream freezer (fits on a countertop) and make a different flavor of the day. People love ice cream, and you can sell homemade ice cream at enormous profit. No special chef needed. It doesn't even take imagination, as people would be happy with vanilla...

Yes indeed. This house made sorbet is 44 USD

Sorbet givré Fraise-Vanille pimenté au poivre Sichuan du nord vaudois CHF 40

Who knew Switzerland grows pepper?

Have you guys send the new pancakes they're making, definitely not Aunt Jemima's.

Pancakes for desert???

You can't go wrong with a hot fudge sundae and they're available most places.

"most places" where? Disney World?

Tastee Freez still does a mean Hot Fudge Sundae.

Untoasted pop tarts

Minor gripe: Donuts are not dessert. I don't want a donut, period - but especially not as an ending of lunch or dinner.

They seem to be everywhere these days.

Le tofu des chinois féminins au crème de vanille.

Tangy Custard

Nobody has dinner parties anymore. Food is expensive, everyone has some kind of food problem - allergies, gluten free, organic only, vegetarian, vegan, locally sourced, paleo, macrobiotic, calorie-reduction diet.

People meet at restaurants for dinner these days, where portion sizes are so big nobody wants dessert

That dumb ass croissant/chocolate chip cookie hybrid. And here I thought the french had good taste.

[quote]Maybe I didn't phrase the question correctly - what are the popular desserts out now in restaurants?

Out now in restaurants?

You mean in your homeland back in Manila?

[quote] Who wants whiskey in their bread pudding?

[quote] Bourbon ice cream? No thank you.

Have you ever left whatever backwater that you live in, ignoramus?

Bread pudding with an alcohol sauce and alcohol-laced ice cream are not uncommon.

Torrijas de brioche con helado y crumble de toffee

Crustless brioche pan fried in butter (sometimes with a bit of sweet wine added to the sauce) served with vanilla ice cream and a crumbled blend of toffee and crunchy something (varies by restaurant).

I first had it in late 2019 or in 2020 in s favorite restaurant. Six month later it was showing up on menus and by now it is somewhat ubiquitous locally - and fucking delicious or very good in any restaurants that tries even a little bit.

Tres Leches cakes show up quite often here.