Trendy ingredients in patisserie for creating an iconic signature dessert

Why cultural ingredients appeal to pastry chefs

Contemporary pastry-making has embraced flavours from around the world. Whatever the creation, telling a story through an ingredient has become a key differentiator for pastry chefs.

A yuzu dessert does not merely evoke a citrusy flavour; it transports you to Japan, evoking freshness and refinement. A black sesame dessert immediately adds a visual and cultural dimension.
Three driving forces converge in this trend: the quest for authenticity, the desire to take people on a journey through a dessert, and the growing importance of storytelling in premium creations.

Pistachio: the premium ingredient that still reigns supreme

The pistachio remains the undisputed star of premium desserts in professional patisserie. Its instantly recognisable natural colour, its high-end image and its versatility in a wide range of combinations make it a direct hallmark of signature creations. It is also one of the ingredients that best justifies a premium retail price in the shop window.

Pistachio & red berries

A classic yet ever-effective combination: the sweetness of pistachio meets the vibrant tartness of raspberry or blackcurrant. It is the contrast that captivates: pistachio and raspberry desserts, modern pistachio and red berry tarts, or light mousses with a coulis centre.

Pistachio & orange blossom

Inspired by the Middle East, this combination brings elegance, fragrance and a sense of travel. It works particularly well on domes or round desserts which highlight the contrast between pistachio green and creamy white.

Pistachio & chocolate

For more indulgent and comforting desserts. The textures complement each other: crunchy pistachio, creamy chocolate, light mousse. A combination that never fails to impress in the display case.

Yuzu: Japanese freshness that adds a twist to desserts

Yuzu has become an absolute staple of modern patisserie. Its unique flavour profile, halfway between lemon, mandarin and grapefruit, provides a balance that few European citrus fruits can match. It is also an excellent way to lighten rich desserts without sacrificing depth.

Yuzu & white chocolate

The signature combination: the creamy sweetness of white chocolate, the fresh tartness of yuzu. Ideal for desserts, mousses or creamy fillings. It’s a contemporary classic that works just as well in winter as it does in summer.

Yuzu & black sesame

A highly striking, typically Japanese combination. The contrast between tartness and roasted notes creates an instantly memorable flavour profile. Perfect for plated desserts or Michelin-starred creations.

Yuzu & black sesame

For fresh, contemporary and summery desserts. The freshness of yuzu enhances red berries without masking their character. A combination that lends itself perfectly to individual moulds or domed desserts.

Black sesame: the visual signature of modern desserts

Black sesame appeals to dessert creators for three reasons: its intense black colour, its toasty, hazelnut-like flavour and its aesthetic potential. It allows you to create instantly recognisable desserts with a striking visual effect that lends itself perfectly to social media photos.

Black sesame & yuzu

The perfect balance between freshness and aromatic depth. This combination, championed by Japan’s leading pastry chefs, has become a classic in the contemporary repertoire.

Black sesame & chocolate

For a more intense, almost cocoa-like creation. Roasted black sesame adds an extra toasty dimension to the chocolate. Ideal for winter desserts or signature desserts.

Black sesame & vanilla

Vanilla adds roundness, whilst black sesame adds depth. This elegant combination works particularly well in refined creations such as modern panna cotta, light mousses and artisan ice cream.

5. Matcha: where Japanese tradition meets contemporary patisserie

Matcha retains its status as a premium ingredient in professional patisserie. Its natural green colour, slight bitterness and high-end image make it a favoured ingredient for desserts that aim for less sugar and greater aromatic complexity. It is also one of the few ingredients that justifies a high retail price without question.

Matcha & white chocolate

The most commonly used combination in contemporary desserts. Matcha’s vegetal bitterness contrasts perfectly with the sweetness of white chocolate, without ever masking its character.

Matcha & red berries

With its tart-vegetal contrast, matcha brings out the flavour of strawberries, raspberries or blackcurrants without overpowering them. Particularly successful in modern tarts or frozen desserts.

Matcha & black sesame

A distinctly Japanese combination, visually striking (green/black) and aromatically well-rounded. For desserts that proudly embrace their Asian identity.

Take inspiration from Cherish Finden: from journey to plate

To understand how these ingredients become iconic signatures, one need only look at the work of Cherish Finden. This pastry chef, born in Singapore in 1967, a judge on *Bake Off: The Professionals* since 2016 and a new judge on *Celebrity Bake Off* in 2026, perfectly embodies this new generation of creators who blend French technique with Asian inspiration.
Formerly executive pastry chef at The Langham London (2009–2017) and then at the Pan Pacific London, she opened her own patisserie, SHIOK!, in May 2022. Her creations regularly feature matcha, yuzu, sesame, azuki, miso and pandan. Her signature ‘Matcha Swiss Roll with yuzu chantilly and red bean’ perfectly encapsulates her philosophy.
Cherish Finden puts it this way: “I try to incorporate an Asian element into my collections, whether in the ingredients or the presentation.”

Her approach is clear: to transform a traditional ingredient into a contemporary creation, respecting French technique whilst giving it a recognisable cultural identity. It is precisely this approach that defines the signature dessert of 2026.

Summary: signature ingredients and their winning combinations