Chowhound Presents: Table Talk with Nicole Plue, Director of Pastry Arts at SF Cooking School

General Discussion

Dessert

The Vogue for Salted Desserts

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General Discussion 9

The Vogue for Salted Desserts

gothamette | Nov 12, 2012 12:42 PM

All of a sudden I see "salted this" and "salted that" everywhere in baking and confectionery, especially salted caramel.

Is it a vogue (in the sense of temporary trend) or is this something classic? Even if it is classic, do you think it has been overdone?

I am tempted to add some kosher salt to a few pecan pralines. What do you think? Would it be a waste or an interesting taste contrast? Has anyone here tried it?

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