What is the fruit shaped bakery in NYC

One of the most popular bakeries in New York City specializing in fruit shaped desserts is Lady Wong, located in the East Village. This shop blends Southeast Asian flavors with French pastry techniques, creating stunning mousse based fruit designs. Other notable places include Lafayette Grand Café and Sal’s Sweet, both known for hyper realistic, crunchy fruit shaped pastries .

What are those little French pastries called

They are often referred to as fruit shaped French desserts or entremets. These pastries typically combine mousse, sponge, and glaze to create a layered dessert that looks like real fruit. Cédric Grolet helped popularize this style with creations like his lemon, apple, and fig pastries.

What is a fruit based dessert

A fruit based dessert is any sweet dish where fruit plays a central role in flavor or design. In the case of fruit shaped desserts, the appearance mimics real fruit, and the flavors inside often include fruit purées, jams, or mousses that match the outer shell.

What are three examples of classical pastries

Three classic French pastries include Mille feuille, which layers puff pastry and cream, Tarte Tatin, a caramelized apple tart, and Opera Cake, a sponge layered with coffee buttercream and chocolate glaze. While these are not fruit shaped, they share the same focus on precision and texture.

What is the fruitcake capital of the United States

Claxton, Georgia holds the title of fruitcake capital of the United States. Though fruitcake differs from fruit shaped desserts, it remains a classic American tradition packed with candied fruits and nuts.

Fruit Shaped Desserts: Best 10 Viral Pastries to Try

Description

Ten stunning fruit shaped mousse pastries featuring creamy mousse, fruity cores, and a velvet or mirror glaze finish. Inspired by Cédric Grolet’s Parisian desserts.

Ingredients

Scale

MANGO SHAPED PASTRY:

1 cup mango purée

1/2 cup diced mango

1 tsp lime juice

1/4 cup sugar

1 tsp pectin

1 1/2 cups heavy cream

1 cup white chocolate

2 tsp gelatin

Yellow/orange cocoa butter spray

PEACH SHAPED PASTRY:

2 cups peeled peaches

1 tsp lemon juice

1 tsp lime juice

1/4 cup sugar

1 tsp pectin

1 tbsp crème de pêche

1 1/2 cups heavy cream

1 cup white chocolate

1 tbsp lemon verbena or lemon zest

2 tsp gelatin

Peach tone cocoa butter spray

LEMON SHAPED PASTRY:

3/4 cup lemon curd

1 tsp lemon zest

1/4 cup sugar

1 1/2 cups heavy cream

1 cup white chocolate

2 tsp gelatin

Yellow cocoa butter spray

STRAWBERRY SHAPED PASTRY:

1 cup strawberry purée

1/2 cup diced strawberries

1/4 cup sugar

1 tsp pectin

1 1/2 cups heavy cream

1 cup white chocolate

2 tsp gelatin

Red cocoa butter spray

COCONUT SHAPED PASTRY:

1/2 cup coconut milk

1/4 cup toasted coconut

1/2 cup coconut purée

1 1/2 cups heavy cream

1 cup white chocolate

2 tsp gelatin

Chocolate shell or brown cocoa butter spray

GRAPE SHAPED PASTRY:

1 cup grape juice or purée

1/4 cup sugar

1 1/2 cups heavy cream

1 cup white chocolate

2 tsp gelatin

Purple cocoa butter spray

BLUEBERRY SHAPED PASTRY:

1 cup blueberry purée

1 tsp lemon zest

1/4 cup sugar

1 1/2 cups heavy cream

1 cup white chocolate

2 tsp gelatin

Blue/violet cocoa butter spray

ORANGE SHAPED PASTRY:

1/2 cup orange juice + zest

1/2 cup orange marmalade

1 1/2 cups heavy cream

1 cup white chocolate

2 tsp gelatin

Orange cocoa butter spray

BANANA SHAPED PASTRY:

1 cup banana purée

1/4 cup crushed banana chips

1/4 cup sugar

1 1/2 cups heavy cream

1 cup white chocolate

2 tsp gelatin

Yellow cocoa butter spray

PEAR SHAPED PASTRY:

1 cup pear purée

1 tsp lemon juice

1/4 cup sugar

1 1/2 cups heavy cream

1 cup white chocolate

2 tsp gelatin

Green cocoa butter spray

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Instructions

1. Prepare fruit purée for each fruit and reduce with sugar and pectin if using fresh fruit.

2. Pour purée into small molds to create inserts. Freeze completely.

3. Heat half the cream with zest or flavoring if desired. Pour over white chocolate to melt.

4. Add bloomed gelatin, remaining chilled cream, and extra purée or puree-based liqueur if included. Blend well and chill overnight.

5. Whip the mousse until soft peaks form.

6. Fill silicone fruit molds halfway with mousse. Insert the frozen core. Fill remaining mold space with mousse.

7. Freeze at least 6 hours or until fully solid.

8. Unmold each fruit and spray with velvet cocoa butter or glaze to match the real fruit.

9. Decorate with stems or edible leaves if desired. Store in freezer until ready to serve.

Notes

Each fruit mold requires unique purée and color tones.

Mousse must be fully frozen before spraying or glazing.

Use high-quality fruit and molds for the best finish.

Prep Time: 1 hour
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake, Frozen
Cuisine: French-Inspired

Nutrition

Serving Size: 1 pastry
Calories: 250
Sugar: 22g
Sodium: 35mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg