The challenge with desserts is that consumers are all too familiar with many of the dishes found on menus. From sticky toffee pudding and chocolate brownie to ice cream, menus that are predictable can easily be ignored.

French patisserie is about exquisite and decadent desserts that look beautiful on the plate – key factors that are helping caterers create profitable menus with the wow factor – which is why Tipiak is seeing growing demand for its gluten-free macarons and eye-catching, French Pop Éclairs.

The fact is people eat with their eyes, one of the many reasons macarons have become the dessert to have on menus, as well as an Instagram sensation boasting nearly three million posts. Éclairs are also a dessert trend caterers will be seeing more of – but not just any éclair – premium éclairs that have flavoured crème pâtissière and exciting icing designs that will surprise and delight customers, as well as get tills ringing.

With Tipiak, operators don’t need a pastry chef in the kitchen; our exquisite range includes our famous Gluten-Free Macarons which are available in ten varieties. From classics such as chocolate, pistachio, vanilla and raspberry, as well as contemporary flavours from our French Pop Macaron collection which include chocolate-orange, milk chocolate passion, caramel with sea salt and blackcurrant violet. Our new French Pop Éclairs are a mini version of the choux classic and have been developed to make a big impression on customers with tempting crème brûlée, indulgent chocolate orange, lemon, and fruity raspberry-blackcurrant.

Defrosting in just a few hours, both our French macarons and mini French Pop Éclairs are highly versatile and attractive additions to menus. Working across a range of dessert occasions including afternoon tea, share platters with a selection of dips or as a mini treat alongside a hot drinks offering.  Customers will love these exquisitely French desserts – and given their popularity on social media, could help caterers expand their base even further and reach new customers.

Marie-Emmanuelle Chessé, International Development Project Manager, Tipiak.