What is Osmanthus?
Osmanthus flowers are small, delicate blossoms prized for their uniquely sweet, bewitching fragrance. The flowers’ name is made up of 2 Greek words: “osma” (fragrant) and “anthos” (flower).
Osmanthus is a veritable icon in China, where it has been used for centuries. Today, it enriches a wide variety of preparations, from traditional desserts such as rice cakes, sweet soups and jellies to tea infusions. Presented in a variety of forms, osmanthus continues to embody the elegance and richness of Chinese culinary culture.
Why a culinary creation with flowers?
Using a sweet flower such as osmanthus brings several interesting advantages:
- A unique fragrance: sweet dried flowers give off subtle, floral aromas that enrich the taste of the cake, offering a sophisticated, delicate touch.
- A complex flavor: Osmanthus, for example, with its slightly fruity notes, is reminiscent of apricot or peach. This complexity can harmoniously complement other ingredients.
- Pleasant texture: The small flowers incorporated into the dough add slight variations in texture, making each bite a little more interesting.
- Refined visual appeal: These dried flowers offer an original presentation, adding a seductive artistic dimension.
- A cultural or emotional link: These floral ingredients also allow you to explore traditional flavors while adding a unique dimension that can delight and surprise guests.
What other flowers can I use in pastry?
Here are a few suggestions for other flowers, each with their own subtle notes:
- Jasmine, with its delicate, refined fragrance, is often used in infusions for light pastries, such as the “Rose” dessert imagined by M.O.F. glacier and World Pastry Champion Emmanuel Ryon.
- Rose, with its refined sweetness, delicately perfumes cakes, macaroons and fillings, as in the “Choqhauture” recipe by our ambassador Bruno Van Vaerenbergh, who perfumes his éclair with rosewater.
- Chrysanthemum, with its light, herbaceous fragrance, is interesting for Asian-inspired desserts, as in the “Calvados honey” pastry, a creation by 2019 World Pastry Champions Otto Tay and Loi Mingai.
- Orange, with its sweet, floral flavor, sublimates cookies, cakes, creams and ice creams. Pastry chef Anaïs Gaudemer’s Almandia cake features orange blossom water.
Cointreau: a flavour enhancer
Combining Cointreau and dried flowers in patisserie enhances desserts with a refined harmony of fruity and floral notes. This bold marriage intensifies flavors while adding a touch of elegance and complexity.
It’s the perfect choice if you want to give your creations a poetic touch, like this “Osmanthus” travel cake by Otto Tay.
