Quick Guide to Flavoring Desserts
In the professional kitchen, flavoring goes beyond just using vanilla extract. We work with pastes, emulsions, oils, infusions, zests, spices, concentrates, and natural compounds—each with their own properties, solubility, and impact on texture or structure.
EXTRACTS
Extracts are concentrated flavor solutions made by soaking flavoring agents (like vanilla beans, mint, or almond) in alcohol.
Common Extracts:
Vanilla extract
Almond extract
Lemon extract
Peppermint extract
Best Used In:
Batters and doughs (cakes, cookies, cupcakes)
Custards, creams, mousses
Glazes and icings
Whipped cream
Tips:
Alcohol-based: Flavor dissipates with high heat or prolonged baking—use slightly more for baked goods than cold applications.
Go for single-fold (standard) or double-fold (stronger) based on your recipe.
For clean, natural flavor: use pure extracts, not imitation.
2. PASTES
Pastes are thick, concentrated flavoring made from a blend of the source ingredient (e.g., vanilla bean seeds or fruit puree), sometimes combined with sugar, syrup, or alcohol.
Common Pastes:
Vanilla bean paste
Almond paste
Pistachio paste
Coffee paste
Lemon Paste
Best Used In:
Buttercreams, ganache, mousse
Ice creams, custards, panna cotta
Pastry creams and fillings
Enriched batters like financiers or frangipane
Tips:
Pastes often include visible seeds or particles (like vanilla specks) for a premium appearance.
Stronger than extract—start with less and adjust.
Some nut/fruit pastes (pistachio, almond, hazelnut) add fat and moisture, so adjust recipe balance if needed.
3. EMULSIONS
Emulsions are flavoring suspended in a water-based solution using emulsifiers, making them heat-stable and non-alcoholic.
Common Emulsions:
Bakery emulsions (vanilla, lemon, butter, etc.)
Professional flavor emulsions (LorAnn, Amoretti, etc.)
Best Used In:
High-heat baking (cakes, cookies, bars)
Frostings and fillings
Beverages and syrups
Tips:
Ideal for commercial baking where alcohol extracts may evaporate.
Use 1:1 in place of extracts unless labeled as super-strength.
Some emulsions are water-based and cloudy, so avoid in clear glazes or jellies.
4. INFUSIONS
Infusions are flavor extraction through steeping the ingredient (herbs, spices, tea, citrus peel) in liquid like cream, milk, or sugar syrup.
Common Infusions:
Earl Grey infused cream
Lavender-infused milk
Lemon zest syrup
Vanilla bean–infused sugar
Best Used In:
Ganache, pastry cream, panna cotta
Ice creams and custards
Syrups and glazes
Doughs and breads (steep into liquid base)
Tips:
Infuse over low heat and strain. Long, low-steep gives better flavor than high heat.
Use fresh herbs or zests just before serving for brightness, and dried herbs/spices for deep infusions.
Combine with flavor pastes or extracts to intensify layered flavor.
5. FLAVOR COMPOUNDS & CONCENTRATES
Compounds and Concentrates are highly concentrated professional flavoring agents, often oil- or water-soluble, used in small amounts. Many are natural or nature-identical.
Common:
Fruit compounds (passionfruit, raspberry)
Chocolate compound flavor
Flavor concentrates (Amoretti, Chef Rubber, Silver Cloud)
Best Used In:
Macarons, buttercreams, fillings
Mousses, panna cotta, glazes
Beverage syrups, gelato, entremets
Tips:
Powerful—use drop-by-drop or gram-scale measurement.
Ideal for vibrant flavors like tropical fruits that fade during baking.
Choose fat- or water-soluble versions based on your base (e.g., ganache vs syrup).
6. ZESTS & FRESH CITRUS
Zests are the outermost skin of citrus fruits, loaded with essential oils that give fresh aroma and flavor.
Common Zests:
Lemon, lime, orange, yuzu, grapefruit zest
Best Used In:
Cakes, muffins, scones
Custards, creams, panna cotta
Syrups, glazes, icings
Sugar infusions (zest rubbed into sugar)
Tips:
Use a microplane to avoid bitter white pith.
Combine zest with extract for layered citrus flavor.
Zest loses potency quickly—use freshly zested and apply late in mixing.
7. NATURAL SYRUPS & SWEETENERS
Natural Sweeteners are flavor-forward sweeteners like honey, maple syrup, molasses, date syrup, or agave that also impact moisture and sweetness.
Best Used In:
Cakes, quick breads, sticky buns
Glazes and syrups
Fillings and frostings
Tips:
Adjust sugar and liquid when substituting—these are sweeter and contain water.
Can deepen flavor and color—perfect for autumnal or rustic desserts.
Some (like honey) have floral or herbal notes that pair well with nuts, fruits, or herbs.
8. ESSENTIAL OILS (Food Grade)
Essential Oils are highly concentrated oils distilled from plants, used in very small amounts.
Common Oils:
Lemon oil
Peppermint oil
Orange oil
Lavender oil
Best Used In:
Chocolate truffles and ganache
Royal icing and sugar work
Cookies and frostings
Tips:
Only use certified food-grade essential oils.
A tiny drop goes a long way—overuse = bitter or overpowering.
Mix with a neutral fat or alcohol before incorporating to avoid hot spots in the batter.
9. FREEZE-DRIED POWDERS & NATURAL FLAVOR POWDERS
Ground freeze-dried fruits or natural flavor powders (e.g., matcha, beet, coffee, ube).
Common Powders:
Freeze-dried strawberry powder
Matcha green tea powder
Ube, cocoa, espresso powder
Best Used In:
Macarons, buttercreams, ganache
Batters, cookie doughs, frosting
Dusting or garnish for finish
Tips:
Mix into dry ingredients for even distribution.
Adds flavor and color without liquid.
Works well in buttercreams, fillings, and meltaways.
FINAL TIPS FROM THE PASTRY KITCHEN
Layer flavor: Combine zest, extract, and infusion for depth.
Balance: Don’t just increase flavoring to compensate for weak base—fix the base too.
Solubility matters: Match fat- or water-soluble flavoring to your base.
Taste as you go: Cold vs. hot processes affect perception—always taste in context.
Use weights or drops for consistency and scalability.
