11. September 2017 · Write a comment · Categories: Blog · Tags:

As fall comes and tree leaves change colors once again, new opportunities and ideas are abound for both professional and hobbyist patissiers. It is time to take advantage of fall flavors and turn recipe ideas into realities. So take out those pie trays, pans, molds, and other baking equipment.

We tend of think of the fall season as the pumpkin season. But there is more to fall flavors than pumpkin spice. There are many exceptional flavors that can be incorporated to pies and other pastry. There is apple cinnamon for one. Apple is most crisp and flavorful during the months of fall and these qualities are enhanced with the addition of cinnamon. There are endless possibilities for pies, waffles, and many other pastries.

Aside from cinnamon, apple also goes very well with caramel. Apple and caramel are delicious on their own. Combining them makes them more than twice as delicious.

Another popular fall flavor is ginger. As a pastry ingredient, ginger can be a tricky flavor to incorporate. This does not mean it is impossible and totally unusable. The key is to use little amounts. A hint of ginger improves aroma and adds freshness to traditional pastries.

Pomegranate is another fruit that peaks during the fall season. Its combination of sweetness and slight sourness makes it a widely-used ingredient for various dessert pastries. Another fruit that can be used for baking desserts is pear. It can be substituted for apple in any apple-based pastries or used together with apple.

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