Cooking is often thought of as the careful manipulation of taste and flavor, but texture is a crucial part of making satisfying food. Using crunch to add textural contrast to desserts makes them more vibrant and memorable to diners. Crunchy elements in a dish make each bite different and interesting, especially compares with gooey elements and sauces. 5-star restaurants and quick-service chains alike have been experimenting with using fried, frozen, and baked foods to add crunch to sweets.
Read the full article here: Pastry Chefs Make Desserts That Go Crunch
