As a food writer, I see a lot of unexpected ingredients used in pretty creative ways, but generally that has been more reserved for the main dish categories of the menu. But dessert has been getting a whole lot more creative at late, and more and more, we’re seeing a move away from classics such as a simple chocolate layer or cheesecake, into something more bold or unexpected.
As global flavors become more mainstream, and we see dishes involving flavors such as Ube, matcha, miso and black sesame, and ingredients such as corn and miso gravitating from the entrees to the dessert section, what’s next?
“Beyond the beer ice cream, I’m excited about using familiar ingredients in unexpected ways,” said L’Auberge de Sedona’s pastry chef Donna Yuen in an email interview.
For example, Yuen has a corn dessert coming soon that she am particularly excited about. “It combines a medjool date cake with blackberry gel, corn praline and miso caramel, ” said Yuen .
For Yuen, it’s the balance in that combination-sweetness and depth of the date cake and corn praline, the acidity of fruitiness from the blackberry and the savory umami from the miso caramel. “For me, the most exciting desserts are often the ones where the individual components are familiar, but the combination makes you experience them in a completely different way,” said Yuen.
Emerging pastry trends
Yuen thinks we’re going to continue seeing more global ingredients and flavor profiles becoming part of mainstream American pastry. “Ube, matcha, miso, and black sesame are great examples,” said Yuen. “I’ve actually been working with all of those ingredients for years, so it’s interesting to see them become much more common in American desserts recently.”
Nostalgia remains
There’s been a resurgence of nostalgic desserts inspired by childhood favorites and early 2000s treats. “I think nostalgia is a really powerful part of dessert because food is so closely tied to memory,” said Yuen, who shared she enjoys taking something familiar and giving it a more refined presentation without losing the feeling that made people love it in the first place.
For Yuen , it’s about identifying the flavors and textures that create that sense of nostalgia and then elevating them through technique, quality ingredients, and balance. “I don’t want to overcomplicate a dessert just to make it feel sophisticated. The best reinterpretations still give you that immediate recognition of something you remember from childhood, but with a more thoughtful and unexpected experience,” said Yuen.
The texture factor
“Crunch” and texture-layering (Dubai chocolate, croissant cookie, etc) have taken over social feeds. Yuen agrees texture is one of the most important elements in pastry.
“I’ve always enjoyed playing with contrast,” said Yuen. “I like incorporating different textures; something creamy, something crisp, something chewy, or something that melts, to create more dimension in a dessert.”
Yuen thinks the current focus on ‘crunch’ is interesting, but for her it’s not about adding crunch just because it’s trending. “It’s about asking what the dessert needs. A crisp element can bring contrast and make a softer component feel lighter, while something chewy or caramelized can add depth. I’m always experimenting with different textures, whether that’s through pralines, caramelized grains, toasted elements, or delicate pastry layers. Ultimately, I want every texture to have a purpose and contribute to the overall experience,” said Yuen.
The indulgence factor
For Yuen, indulgence doesn’t necessarily come from sweetness or richness. It comes from balance, contrast, and creating an experience. “I like to build desserts with different textures and flavors, such as acidity, bitterness, salt, spice, or even savory elements. It needs to keep the palate engaged,” said Yuen, who says she wants a dessert to leave you wanting another bite because the flavors and textures work together in a way that’s memorable.
So , what will be the next viral dessert trend?
Yuen thinks we’ll continue to see desserts that combine nostalgia with unexpected textures and global flavors. “I wouldn’t be surprised to see more desserts built around familiar flavors but presented in completely new formats, especially with strong contrasts in texture,” said Yuen, who is less interested in predicting one specific viral dessert and more interested in seeing what chefs do with an ingredient or technique that people haven’t experienced before.
“The trends that have the most staying power are usually the ones that offer something genuinely delicious, not just something that looks good on social media,” said Yuen.
Dining and Cooking