There are usually no complaints from anyone eating a cream puff dessert but if anything, pastry chef Osamu Moriwaki finds that people are too pressed for time to enjoy sweets.
As of May 19th, Moriwaki just opened a new branch of the Quatre Feuille pastry shop in Hiroshima Station. With such a prime location in Japan, he set out to create a dessert that would be both delicious and convenient. The result is what Moriwaki is calling a 'Crème Marche' and it's essentially a cream puff custard cone. Instead of a hard cone, the puff pastry itself acts as a cone, which is filled with custard cream and topped with anything from sprinkles of powdered sugar to drizzles of chocolate or lemon.
Why This Trend Is Growing
- Conical Desserts
- Opportunity for creating innovative desserts that are served in a cone-shaped form.
- Convenient Sweets
- Demand for desserts that are easy to consume on-the-go, catering to time-pressed individuals.
- Alternative Pastry Structures
- Exploration of new ways to use pastry as a vessel for desserts, such as a puff pastry cone.
Industries Being Reshaped
- Pastry Shops
- Pastry shops can introduce conical desserts to attract customers looking for unique and convenient sweet treats.
- Cafes and Bakeries
- Cafes and bakeries can incorporate conical desserts into their menu, offering customers a novel and portable dessert experience.
- Food Retail
- Opportunity for food retailers to sell pre-packaged conical desserts as a grab-and-go option.
