Description
The NEXT DESSERT looks at where professional pastry may be heading next: not only in flavour and presentation, but in the way desserts are formulated, produced and adapted to changing customer expectations.
Created around the theme of “Tomorrow,” the book brings together 32 Korean pastry chefs, bakers, chocolatiers and gelato professionals across 62 recipes. Their work explores several forces reshaping contemporary pastry: sustainability, inclusive formulation, nutrition, ingredient functionality and more efficient production.
Reduced-fat and lower-sugar formulas sit alongside vegan and plant-based preparations, alternative sweeteners and techniques designed to preserve texture and flavour when traditional ingredients are changed. Other projects address food waste, local ingredients, energy use and production efficiency; from repurposing leftover components to designing base recipes that can support multiple finished products.
What makes the book particularly useful is that these ideas are presented through finished professional desserts rather than abstract theory. Reformulation is treated as a technical problem to solve: how can a product become lighter, plant-based or more resource-efficient without losing the qualities that make it desirable?
The result is a broad snapshot of contemporary Korean pastry at a moment when chefs are being asked to think beyond aesthetics alone.
For pastry chefs, bakers, chocolatiers, instructors and product-development teams, The NEXT DESSERT offers both 62 recipes and a practical source of ideas for creating pastry that is more inclusive, efficient and responsive to the way modern kitchens and customers are changing.
Inside the Book
Book Details
About the Contributors