A whole host of sweet treats are being reinvented in a trend which some might find a little unsavoury
Fashionable foodies take note: savoury pâtisserie is a thing now.
When Nancy went wild with her smoked salmon and horseradish éclairs in the Great British Bake Off tent they didn’t go down too well with Paul Hollywood and Mary Berry.
However, it seems that fancy Nancy was on to something. Filling your mille-feuilles, éclairs and gateaux with smoked salmon or goat’s cheese, or topping it with a balsamic cream glaze has emerged as one of this year’s foodie trends.
Granted, it might be a novelty, but it’s a starter AND a dessert combined and who can argue with that?
While Eric Lanlard, the master pâtissier behind the Cake Boy cafe, has been whipping up Scottish smoked salmon and cream cheese macarons for his afternoon tea spread for a while now, the savoury pâtisserie has now come of age.
Harrods have created seven savoury twists on classic pâtisserie, including a smoked salmon mille-feuille topped with caviar, micro flowers and coriander and a goat’s cheese éclair sprinkled with caramelised walnut pieces.
It must be OK as Parisian pâtisseries (such as L’Atelier de L’Eclair, aka the masters of the éclair and millefeuille), have been piling ham, Comté cheese and even foie gras into their choux pastry.
Would you swap your sweet for savoury? Or have you got a wonderful recipe? Let us know below.