It's not About the Sugar!
The sweetness of a dessert is the dominant flavor. However, it should not dominate other ingredients. Using too much sugar will mask different flavors.
Conversely, too little sugar will make bland desserts.
The right amount adds consistency, more deliciousness.
European Dessert Recipes
In Western Europe, where modern patisserie began, there is this tradition of having a dessert with the family. Usually around the weekends.
We have a lot to thank the early pastry chefs in France. Their patisserie shop alone, often art-nouveau style, was a work of art. Customers flocked to see which new pastries were on the window counter.
Today, there are still people approaching the windows to admire the sweet marvels.
A lot of desserts we know today derive from those early creations. Eclairs, mille-feuilles, and frangipane are just a few known names.
Let family and friends come together to enjoy golden moments. They would be curious to try your "artwork".
I'm sure there's at least one recipe that you will enjoy making.
Have a lot of fun...