Looking for the latest baking innovations to fill your belly (and your Instagram feed)? Here are five sweet trends to get your teeth into. By Jenny Tregoning.
Sisters Annabel and Emily Lui spent 10 months developing their dream hybrid creation: the biskie. Part-biscuit, part-cake, it’s the buttercream filling of a Victoria sponge sandwiched between two chewy cookies. The pair use all natural ingredients and flavours range from matcha to a gooey salted caramel. We’re sold.
Cutter & Squidge, 20 Brewer Street, London, W1
Described by one Stylist staffer as “like baklava, but with Christmas cake filling”, these Moroccan pastry coils were created in a tiny home bakery in the Cotswolds. Crisp flaky pastry surrounds a deliciously moist frangipane, orange, cinnamon and date filling. They’re made to share, but we won’t judge if you don’t.
The ice-cream macaron
Baker Sammie Le loved making macarons but hated seeing all the egg yolks go to waste (macarons only use the whites). After spotting a recipe for ice cream using egg yolks, she began experimenting and the ice-cream macaron was born. Under the name Yolkin, Le sells her macaron mash-ups every weekend at a pop-up in Soho. Check Twitter for weekly updates @yolkinmacice.
40 Great Windmill Street, London, W1D; 12-5pm every weekend
The canelé is a caramelised sponge filled with custard, traditionally made in Bordeaux. London-based company Babelle sells their updated version at Fortnum & Mason’s confectionary counter. Flavours include the Quetza, filled with Serrano-chilli-spiced ganache, and one with lavender flavoured custard. Délicieux.
Fortnum & Mason, Piccadilly, London, W1A
The Paris Brest
Recently opened Halva in London has taken the Paris Brest – a traditional French wheel-shaped choux pastry with a praline cream centre – and given it a 2015 makeover. Piped into an oblong shape so you can eat it with your hands and packed with homemade banana crème brulée filling, it’s an original take on the classic choux.
771 Fulham Road, London, SW6