Special Events
The crisp Tainori chocolate croquant from the Fairmont The Queen Elizabeth

The crisp Tainori chocolate croquant from the Fairmont The Queen Elizabeth.

From Parfaits to Pies: Best New Event Desserts

Off-premise and hotel caterers share top trends in desserts for special events, which include parfaits and other French desserts along with pies and molecular creations


THE FRENCH CONNECTION Julia Child would be so proud. The variety of French-inspired pastries and confections on today’s dessert menus is indeed magnifique, ranging from the familiar—eclairs, profiteroles and macarons—to the more obscure—croquants, vacherins and verrines. “Our pastry chef, Catherine Rodriguez, loves watching the dessert trends from France and incorporating them into our offerings,” says Lisa Hopkins, CPCE

Register to view the full article

By registering for Premium Content on Special Events, you can gain instant, insider access to news, articles and reports created just for special event professionals. Registering is FREE, easy and quick, and it helps us develop better editorial for you.

TAGS: Venues
Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.