The history of dessert dates back thousands of years of development and evolution of taste preferences and culinary traditions around the world.
Stages of dessert development
Ancient roots. The history of desserts begins long before our era. In ancient Egypt and Mesopotamia, people were already creating sweet dishes using honey, fruits and various herbs. In ancient Rome, desserts based on honey and cheese were popular.
Middle Ages and Renaissance. In the Middle Ages in Europe, desserts were often prepared with honey, cheese and spices. With the advent of sugar in the 9th century, desserts became sweeter and more varied. During the Renaissance, baked goods, pies and creams developed in Europe.
Discovery of America. After the discovery of America, new ingredients such as cocoa and vanilla appeared in Europe. Chocolates and other sweets quickly became popular.
Industrialization and modernity. In the 19th century, industrialization led to the mass production of sweets and desserts. During this period, many famous desserts were invented, such as macarons, creme brulee and much more.
Modern tendencies. Nowadays, desserts have become part of the culinary culture of many countries. They combine traditional cooking methods with modern ingredients and techniques, reflecting a diversity of culinary influences and tastes.
The history of desserts involves cultural, economic and technological changes over the centuries. It reflects changes in society and consumer preferences.
Everything is evolving, including desserts. People come up with different combinations and consistencies, which creates a sensation. The most delicious desserts that are currently gaining popularity are mochi, macaroon and petit four. Let’s talk about them in more detail.
Mochi Dessert
What is mochi?
Mochi are balls made from flour dough known as mohi. This dough is made from glutinous rice flour (mochiko) mixed with water and sugar. The dough is thoroughly kneaded and then formed into small balls.
Mochi dessert has ancient roots and its history is connected with the traditions and culture of Japan.
The origins of mochi go back to ancient Japan, where rice flour dough (mochi) was one of the first baked goods or desserts made from rice flour. Over the years, mochi recipes have been developed, including various fillings. Mochi symbolizes good luck and prosperity due to its shape and texture. With the development of gastronomic culture and commercialization, mochi has become popular not only in Japan, but also abroad, due to its unique texture and authentic taste.
Texture and flavors
The main feature of mochi is its jelly and elastic texture. Once cooked, mochi becomes soft, making it pleasant to chew. Mochi is often filled with sweet fillings such as sweet bean paste (anko), strawberry, green tea (matcha), or other variations. Anko, made from boiled beans and sugar, is the most popular mochi filling.
In Japan, mochi is often served in traditional ceremonies, including New Year’s and other holiday events.
They are also available in many bakeries and shops, where they are popular as a unique and delicious dessert.
More than just a dessert, mochi is a part of Japanese culture and tradition that embodies the art and attention to detail in its making.
Macaron Dessert
A French dessert consisting of two meringue sponges glued together with cream or gel.
The history of macarons goes back several centuries and has an interesting development.
It is believed that macaron originated in Italy in the Middle Ages. In 1533, the recipe was brought to France by Italian cooks when Catherine de’ Medici married the future King of France, Henry II. In 1792, two nuns from Nancy, known as the “Macaron Sisters”, began baking and selling macarons to survive the French Revolution. This period contributed to the popularization of the dessert in France.
Modern macarons as we know them today—filled with ganache, cream, or jam—appeared in the early 20th century. Pierre Defontaine is considered the inventor of this type of macaron. He came up with the idea of gluing two almond meringues together with a filling.
In recent decades, Macarons has become extremely popular around the world. Many pastry shops and bakeries have begun offering their variations of this dessert, including unique flavors and combinations.
Macarons today symbolize the sophistication of French confectionery culture. Their variety of flavors and colors makes them appealing to sweet tooths around the world.
Main components of Macarons:
- Meringue. Two halves of macaroni are made from beaten egg whites, sugar and ground almonds. The mixture is spooned onto a baking sheet in small round portions and baked until it forms a smooth, crispy crust and a soft, chewy center.
- Filling. The filling is placed between the two halves of the macaron. It can be chocolate cream, often made from cream and chocolate, buttercream made from butter, sugar and flavorings, jam or fruit confiture.
Macarons comes in a variety of colors and flavors, thanks to the addition of food colors and various flavors (fruit, chocolate, vanilla, nuts, spices, etc.). It looks very aesthetically pleasing, which makes it popular at various events. Macaron requires certain skills and precision in preparation, as the process requires careful adherence to the recipe and technology to achieve the ideal texture and taste.
Petit Four Dessert
The history of petit fours is rooted in the French culinary tradition. The term “petit four” comes from the French “petit four”, which translates as “small oven pie”. Originally, petit fours were small cakes or sweets that were served during tea parties or as an appetizer. They can come in a variety of shapes and flavors, and are often coated with icing or chocolate.
Petit fours were originally simple pastries, usually made with a puff pastry base and filled with fruit fillings or creams. Now they are exquisite small sweets or candies, which are made in various variations. These may include:
- Tartlets: Small pastry baskets filled with cream, fruit or other fillings.
- Mini Cupcakes: Small cupcakes, often frosted or decorated with frosting.
- Chocolate truffles: Small balls of chocolate with various fillings such as nuts, fruit or caramel.
- Fruit Cakes: Small puff pastries or cakes with fruit fillings.
- Frosted Cakes: Cakes covered in icing or chocolate with decorative elements on top.
- Cream candies: Small balls or figures of cream covered with chocolate or glaze.
Conclusion
Each of these desserts offers a unique flavor and texture, making them popular in a variety of culinary traditions.