2am Dessert Blog » Desserts

Standard Chartered Bank Christmas event

admin — Tue, 05 Jan 2010 08:10:12 +0000

We had the honor this year to cater for standard chartered bank’s Annual Christmas event. Hosting 200 children with a gingerbread, instant malt ice cream workshop and buffet table.

Blue Green Christmas was the theme.

Hundreds of Cupcakes!

2 flavors:
Chocolate yuzu. Vanilla yuzu

On its own the blue and green definitely did not make sense however once you put all the cupcakes together it definitely represents standard chartered.

I have always preferred to use butter cream as the topping but having to leave the cupcakes out for a good 4 hours, icing was the best option.

Elle Magazine Photoshoot Part 4

admin — Tue, 15 Dec 2009 19:45:34 +0000

Finally, the last shot was more glamorous.
We created basil and Kyoho Macarons with yoghurt sauce.

Japanese Grape Macaron

Japanese Grape White chocolate Mousse
30g milk
30g cream
12g Japanese grape puree
80g white chocolate
130g whipped cream
1) Melt white chocolate. Incorporate white chocolate with basil puree
2) Incorporate the 2 mixtures together. Refrigerate.

Cassis Macaron
50g egg whites
38g sugar
violet colouring
45g almond powder
60g icing sugar

4g Cassis puree
1) Sift almond powder with icing sugar
2) Whisk the whites and sugar until stiff peaks
3) Add colouring lightly
4) Fold in almond powder mixture to the whites lightly
5) Fold in cassis puree lightly
6) Pipe the macarons on a tray and let it dry for half an hour at room temperature
7) Bake in the oven at 150 degrees

Elle Magazine Photoshoot Part 1

admin — Wed, 09 Dec 2009 11:41:51 +0000

Elle wanted a stand only piece for the desserts to pair with their jewelry.

We came up with 4 desserts.

The first one is called Yuzu popcorn.
Yuzu parfait, sweet salty popcorn, powder, salty caramel

Yuzu Parfait
2 eggs
150g sugar
75g yuzu juice
15g orange juice
4g gelatin
75g unsalted butter
90g Cream

1. In a bowl, whisk eggs and sugar, and then add juices and zest.
2. Place bowl in a bain marie at medium heat and whisk continuously.
3. When mixture reaches 80 degrees, remove from heat and emulsify the butter into the mixture.
4. Add gelatin. Strain and allow mixture to cool.
5. Once cooled, fold in whipped cream

Cadbury Chocolate Cooking Class

admin — Mon, 30 Nov 2009 20:35:34 +0000

We recently conducted a cooking class for 20 children from the Children’s Cancer Society.
This is one of the most meaningful events we have done this year and my chef and I thoroughly enjoyed it.
We made Chocolate Mousse and the kids loved it. Heres what we used.

Cadbury Chocolate Mousse

700g Cadbury chocolate
80g yolks
50g sugar
250ml cream
250ml milk
1000ml whipped cream