Pudding, apple sauce, or rice pudding were once classic desserts. However, more sophisticated desserts have become fashionable. Children now discuss their favorite macarons or pavlova. It’s time to explore the world of sweets.
Fewer Germans are confusing macarons with French President Macron. Macarons have gained significant popularity as a trendy treat, even appearing in discount stores alongside the crunchy, creamy almond meringues. These mini masterpieces that dissolve in one’s mouth signify a shift in dessert and snack preferences.
Pavlova is named after the Russian dancer Anna Pavlova. The cream was intended to remind her of the snow in her homeland during her tour of Australia.
When Baby Boomers (60+) think of “dessert,” they often envision apple sauce, compote, or rice pudding, while middle-aged Germans think of chocolate pudding or jelly. Today’s children and young people (Generation Alpha) are more likely to discuss their favorite macarons or praise the deliciousness of Pavlova as a dessert option.
In some chain restaurants today—often inspired by American cuisine—there is an overwhelming array on the menu, including cakes, creams, crêpes, ice cream, shakes, and (bubble) waffles—all at once. However, less is often more. “Desserts have undergone significant changes,” says cultural scientist Peter Peter, who authored “Cultural History of German Cuisine.” In the past, Germany had a frugal kitchen, and desserts were often used to make use of leftovers, such as old bread in French toast, which is less commonly served today, and when it is, it’s often presented more stylishly under a new name. “In America, fried bread is known as ‘French toast.’ Many people here have adopted that term because it sounds trendier—just like kimchi sounds cooler than sauerkraut.”
In recent years, desserts in Germany have increasingly shifted towards luxury patisserie, favoring small, sweet works of art over large portions of pudding or peach compote, according to Munich author and gastrosopher Peter Peter, whose new book is titled “Blood Oranges – A Journey to the Citrus Fruits of Italy.”
“Desserts have become more sophisticated, leaning more towards a Mediterranean style. While apple sauce might be enjoyable, it was often just a basic necessity.” Italian cuisine has had a significant impact, introducing classics like panna cotta and tiramisu. “More refined desserts also stem from French tradition: crème brûlée, mousse au chocolat, éclairs, macarons,” Peter notes.
Nonetheless, traditional desserts like ice cream with hot raspberries and northern German red fruit compote remain popular in German-speaking regions, as do Bohemian and Austrian pastries like apple strudel, pancakes, and Kaiserschmarrn. According to Peter, in upscale restaurants, dessert—which derives from the French word “desservir,” meaning “to clear the table”—has become almost equal in status to the other courses on the menu in recent years.
Anything but regional
As sommeliers have become common in certain restaurant tiers, so too have pastry chefs. For these dessert specialists, creating different textures—cold, warm, hard, and soft—is essential. They typically design plate presentations. “Luxury desserts typically include fruit, usually berries, a bit of pastry, a cream or fruit emulsion, and must include ice cream.”
Peter notes that, unlike other areas of cuisine such as meat and vegetables, the regional trend has not penetrated the dessert scene. “Desserts still have a colonial presentation; they remain exotic. I have yet to see gooseberry ice cream or cranberry pudding served in a more upscale restaurant.”
Regardless of how small the individual items are on modern dessert plates, it often amounts to a lot in the end, according to Peter. However, he senses that many people—particularly women—genuinely look forward to such artistically crafted dessert plates. The concept of having a “dessert stomach” reflects the notion that there always seems to be room for something sweet after a meal. Even those who are mindful of their figures believe it’s acceptable to indulge in dessert.
In light of this, newer snack trends like cupcakes, mochis, various baklava such as green pistachio rolls, and macarons take on a different significance. “Macarons, roughly the size of a 2-euro coin, give the impression of being even more permissible. Furthermore, the meringue dessert Pavlova appears especially light.”
Macarons – made famous by Coppola film
Macarons are made from egg whites, powdered sugar, and almond powder – and in this case also decorative raspberries.
Macarons symbolize Parisian elegance. They gained notable fame in pop culture nearly 20 years ago in Sofia Coppola’s film “Marie Antoinette,” where the later-executed queen (played by Kirsten Dunst) reaches for these brightly colored round treats. Catherine de Medici, as queen consort, is believed to have introduced the almond flour meringue pastry to France from Italy in the 16th century.
The mini-burgers we recognize today—double-deckers with fillings—were not invented until 1930 by Pierre Desfontaines, a cousin of the Ladurée family. The Ladurée brand remains famous today. The innovator behind the macaron is master patissier Pierre Hermé, who introduced new recipes and flavors to the Parisian market in the late 1990s—offering vibrant colors and aromatic options. In Switzerland, macarons are referred to as Luxemburgerli, as found at Sprüngli in Zurich.
Pavlova – named after a ballerina
Pavlova—a meringue cake filled with cream and fruit—is known as a dessert from Down Under. It is named after the Russian ballerina Anna Pavlova (1881-1931). She performed in Australia and New Zealand during the hot summer days of the Christmas season in the 1920s.
A chef created this white dessert in her honor, with the cream intended to evoke the memories of snow from her homeland. It remains uncertain whether the meringue and whipped cream dessert first appeared in Australia or New Zealand.
In recent years, Pavlova has gained popularity in Europe, with an Estonian chain specializing in Pavlova set to open a café on Kurfürstendamm in Berlin this summer.
The Evolution of Desserts: From Traditional Puddings to Trendy Macarons
Pudding, apple sauce, or rice pudding – these were once typical desserts. But now more sophisticated desserts are in vogue. Children talk about their favorite macarons or pavlova. Time for some research into sweets.
Confusing macarons with French President Macron is something that fewer and fewer Germans are doing. Macarons have become a very popular trendy sweet, often found in discount stores alongside more traditional offerings. These crusty, creamy almond meringues represent a significant shift in the dessert landscape, showcasing a move towards upscale, artistic culinary creations.
Pavlova is named after the Russian dancer Anna Pavlova. The cream was intended to remind her of the snow in her homeland during her tour of Australia.
When Boomers (60+) think of “dessert,” familiar images of apple sauce, compote, and rice pudding come to mind. In contrast, middle-aged Germans might reminisce about chocolate pudding or jelly. Today’s children and young people (Generation Alpha) gravitate towards trendy desserts like macarons and the light, airy pavlova, showcasing the evolving preferences in sweet treats.
Modern Dessert Trends: A Cultural Shift
In contemporary chain restaurants—often inspired by American dining—menus can be overwhelming with offerings that include cakes, creams, crêpes, ice cream, shakes, and (bubble) waffles. This represents a significant shift in how desserts are perceived and enjoyed.
“A lot has changed when it comes to dessert,” says cultural scientist Peter Peter (“Cultural History of German Cuisine”). “In the past, Germany was a frugal kitchen where desserts were often made from leftovers.”
He notes that simplistic desserts, such as the old-fashioned French toast, have been rebranded as trendier options. This evolution mirrors a broader culinary trend where traditional names and recipes are undergoing reimagining. Desserts have moved from being a secondary consideration to a main culinary attraction.
The Influence of Italian and French Cuisines
Recent years have seen a shift towards luxury patisserie in Germany. There is a growing trend for elaborate desserts that are more creative and Mediterranean in influence. As Peter observes, classics like panna cotta and tiramisu reflect the Italian influence, while French delicacies such as crème brûlée, mousse au chocolat, and macarons are increasingly popular.
However, traditional desserts still hold their ground. Ice cream with hot raspberries and northern German red fruit compote, as well as Bohemian pastries like apple strudel and Kaiserschmarrn, remain favorites in German-speaking countries.
Understanding Dessert in Fine Dining
According to Peter, the perception of dessert in upscale restaurants has evolved significantly, with desserts now holding a place of equal importance to other menu courses. As dessert experts, pastry chefs emphasize a blend of textures, using combinations of cold, warm, hard, and soft elements.
Modern dessert presentations are akin to plate paintings, involving meticulous arrangements of fruits, creams, dough elements, and often accompanied by ice cream. Despite the delicate appearance of these desserts, they can still be surprisingly filling.
Regional Trends: Missing in Desserts?
Interestingly, while regional trends have significantly shaped savory dishes, Peter notes that desserts lack this local flair. Desserts remain largely focused on exotic and colonial representations, often neglecting regional flavors like gooseberry ice cream or cranberry pudding in finer establishments.
This disconnect can be surprising, especially since there is still a large appetite for traditional, regional desserts amongst patrons. A common cultural phenomenon, often referred to as the “dessert stomach,” implies that after a meal, there is always room for something sweet.
The Rise of Snack Desserts
With changing consumer preferences, newer snack trends like cupcakes, mochis, and variations of baklava are quickly gaining popularity. Smaller desserts like macarons—approximately the size of a 2-euro coin—convey a sense of indulgence while seeming more manageable. Pavlova, light and airy, also raises interest as a guilt-free dessert alternative.
Macarons: A Cultural Icon
Macarons are made from egg whites, powdered sugar and almond powder – and in this case also decorative raspberries.
Macarons symbolize Parisian elegance and found fame in pop culture around 20 years ago. The dessert was famously featured in Sofia Coppola’s film “Marie Antoinette,” where Kirsten Dunst’s character indulges in these colorful, delicate treats. The origins of the macaron trace back to Italian influences brought to France in the 16th century by Catherine de Medici.
The modern double-decker version we enjoy today was popularized in 1930 by Pierre Desfontaines of the renowned Ladurée brand. Notably, Pierre Hermé, a famous patissier, revolutionized the macaron with innovative recipes and flavor combinations in the late 1990s.
Pavlova: A Tribute to a Ballerina
Pavlova, a delightful meringue-based dessert that combines cream and fresh fruit, is believed to have been named after the famous Russian ballerina Anna Pavlova. It was created during her tours in Australia and New Zealand in the 1920s, where it quickly gained popularity.
The dessert is a symbol of summer, with its light texture reminiscent of snow to reflect Pavlova’s Russian roots. Whether the creation originated in Australia or New Zealand remains disputed, but its European prominence is undeniable, with specialty Pavlova cafes emerging—like a new one opening in Berlin’s Kurfürstendamm this summer.
