Sure, most bakers worth their sugar have at least contemplated working with Tahitian vanilla beans or Bourbon vanilla beans. If you’ve been tempted, but shied away because you don’t know how to use this rare and wonderful spice, here’s some information for you:
However, there are many, particularly baking bloggers, who yearn for a new challenge and are looking for cutting edge pastry ingredients. Here are a few suggestions:
Ghost Chiles are incredibly spicy. Each is as hot as 4-10 habanero chilies. However, behind that incredible spiciness lurks remarkable sweet, fruitiness that lends itself well to desserts. Used sparingly, you can bring heat to chocolate desserts without melting your mouth.
Black Garlic possesses a sweet, rich flavor tasting like a blend of roasted garlic and balsamic vinegar, with hints of tamarind and licorice. It can be paired with chocolate (as in this chocolate truffles recipe), and I think it has potential as an ice cream ingredient if used carefully.
White Truffle Oil olive oil ice cream is a cutting edge plated dessert element made using exceptionally fruity olive oil. Why not try to do something similar flavored with (a small amount of) white truffle oil?
Specialty Salts intensify flavors in desserts, but you should only use them in situations where a slight saltiness would be welcome, like chocolate truffles, caramels, brittles or ice creams.
Specialty Sweeteners don’t have to be limited to granulated sugar, powdered sugar, and brown sugar. Try using demerara sugar to top your crème brulee, maple sugar to bring intense maple flavor to your desserts, or granulated honey to add honey flavor to desserts without having to adjust for added liquid & viscosity.
For other ideas, why not browse all of our Dessert Recipes?