Any good desserts in the World Showcase?

[tatolee]

cookies, and brownies from Karamel Kuche in Germany.

school bread, and Cloudberry Horn from Kringla Bakeri in Norway.

 

[Danny K]

Try the crepe and ice cream shop in france called crepes de chefs de france

 

[Cee]

Another vote for the bakery in France. OooooolaLA!

 

[TampaRobert]

Anyone else just LOVE funnel cake? America's finest desert

Yum!!

 

[bound4wdw]

Just a thought, we wanted to try the maple crime brûlée at Canada, but not actually eat there. Does anyone know if it is anywhere else to buy?

 

[charmedlife3517]

The maple creme brulee at le cellier was not that great and i love maple. Don't know if you can get it anywhere else. The creme brulee at Narcoosees was sooooo good.

 

[Penguindust]

Rice Cream in Norway or the Bakery in France.

 

[Minerva Mouse]

We are having dinner a few nights while we are in epcot and afterwards while we are walking around, we would like to stop and get a dessert. Any suggestions?

I think this is the funniest question anyone has ever asked
Is the grass green? Is the water wet? Is the sun brite?

Oh man, I have but one word ~ Werther's Germany, Karamell-Küche

The FRESHLY made karamell corn is aaammmaaazzziiinnnggg, but you really can't go wrong with anything in the store!

 

[fuzzlekins]

I have to disagree about the bakery in France. It's quaint and everything looks delish, but my mother, daughter, and I all sampled various pastries from there on our last trip and were roundly disappointed. They didn't really seem French at all. They lacked the richness and butter that nearly all bakeries these days do. Honestly, old Italian bakeries in NJ are WAY better. I'd be surprised if butter is an ingredient in any of their items, and you simply can't make excellent pastries without it. This is a high-output Disney eatery, which no doubt means a lot of frozen and processed products go into everything you see and presentation is almost always better than flavor. Napoleons in particular have a very low chance of being really good if they're sitting in a case b/c those thin layers of pastry need to be crisp, and they absolutely won't stay that way in a refrigerated case. That said, it's all in what you're used to of course. I'm definitely a baked good snob and not easily impressed in that dept.

I'm planning to try the school bread and some cupcakes this time around, and hoping to be pleasantly surprised.

 

[minnie mum]

This is a high-output Disney eatery, which no doubt means a lot of frozen and processed products go into everything you see and presentation is almost always better than flavor. Napoleons in particular have a very low chance of being really good if they're sitting in a case b/c those thin layers of pastry need to be crisp, and they absolutely won't stay that way in a refrigerated case. That said, it's all in what you're used to of course.

Sorry you didn't like your pastries at Epcot. Thankfully you have better in N. J. Just be glad you don't live in Europe- in our years living there I wasn't often able to find pastries any better than at Epcot.

Not sure how your NJ bakeries handle their cream filled pastries, but I have never seen a recipe for pastry cream that didn't require refrigeration. And I am also pretty sure that a temperature and humidity controlled glass case is better for the puff pastry than sitting out on an open shelf in the heat and humidity of Florida. Something tells me that refrigeration would also be required by the food inspectors. Perhaps you got a bad batch? I've never had a problem with soggy or unflaky pastries. Maybe I've just been fortunate.

 

[theguda]

Has anyone gotten the caramel corn recently at Karamel Kulche and if so...was it crunchy or chewy?

The first time I got it...it was warm and the popcorn was crunchy. It was by far the best caramel corn I've ever tasted. Every time since then however the corn has been chewy and it hasn't been nearly as good.

 

[Minerva Mouse]

Has anyone gotten the caramel corn recently at Karamel Kulche and if so...was it crunchy or chewy?

The first time I got it...it was warm and the popcorn was crunchy. It was by far the best caramel corn I've ever tasted. Every time since then however the corn has been chewy and it hasn't been nearly as good.

I get it all the time, I do know what your talking about, I guess it depends on how fresh, the "fresh" popcorn is, but I like it either way... It's just so humid in Florida so I think it's hard to keep things fresh, unless they put it in an air tight container.

 

[fuzzlekins]

Sorry you didn't like your pastries at Epcot. Thankfully you have better in N. J. Just be glad you don't live in Europe- in our years living there I wasn't often able to find pastries any better than at Epcot.

Not sure how your NJ bakeries handle their cream filled pastries, but I have never seen a recipe for pastry cream that didn't require refrigeration. And I am also pretty sure that a temperature and humidity controlled glass case is better for the puff pastry than sitting out on an open shelf in the heat and humidity of Florida. Something tells me that refrigeration would also be required by the food inspectors. Perhaps you got a bad batch? I've never had a problem with soggy or unflaky pastries. Maybe I've just been fortunate.

I don't actually live in NJ but have a friend who always raves about the bakeries from there and when I finally had the chance to try them, I found out she was right. So few bakeries these days do it the "old school" way with high quality ingredients. Where I live, we don't have any really good bakeries, unfortunately. I like to bake so I'm always disappointed to find I can make better at home. (esp. annoying if the bakery item is expensive)

You're right about pastry cream of course, but I just mean that items that should be crisp need to be assembled right before eating rather than sitting in a case all day. The moisture from the cream just kills the crisp. I'm not trying to poo-poo Disney or even Boulangerie, but just wanted to explain my opinion for those who may have similar tastes. It's kind of like mixed drinks I suppose. Some can taste the difference b/w a premium liquor and other while I'd be clueless. But with baked goods, I definitely perceive the difference in the quality of ingredients while some others may not. Again, it really depends on what you're used to.

 

[bandit90]

Definitely the caramel place in Germany. My aunt and I always have to get the strawberries there.

 

[bound4wdw]

I'm not sure if anyone remembers but back in 2004, we had a blueberry pastry at CRT that was so awesome we had to ask for extras. We were there in September, and now they don't have it anymore. French toast pie was great though.

 

[figment_jii]

I'm not sure if anyone remembers but back in 2004, we had a blueberry pastry at CRT that was so awesome we had to ask for extras. We were there in September, and now they don't have it anymore. French toast pie was great though.

Just to clarify, did you mean Akershus? (CRT is over in the MK and the OP was asking about World Showcase in Epcot.)

Another dessert/snack that I found that is good is the caramel ginger ice cream in China (the tea stand had it a few weeks ago).

 

[BayouBelle77]

Norway - Kringla Bakeri og Kafe - cloudberry horn
Germany - Karamell Kuche - chocolate covered caramels
France - Boulangerie Patisserie - chocolate mousse
Mexico - La Cantina de San Angel - churros