An army of 12 pastry chefs have baked and assembled 5,000 gingerbread cookies on an acrylic structure to form a 3-metre high edible Christmas tree at the five-star Corinthia Hotel London! The ingredients required to make the tree included 80kg flour, 48kg golden syrup, 20kg sugar, and 3kg cinnamon. In addition, 180 egg yolks, 5 litres of milk, plus various measures of baking powder, cloves, nutmeg, and cardamom. “We have spiced the biscuits really heavily to make the whole lobby smell deliciously Christmassy,” says head pastry chef Kimberly Lin-McCartney. The tree will be decorated with handmade baubles and edible holly leaves sprinkled in shimmer powder. It is three metres high and two metres wide. The tree is part of the hotel's Christmas lobby treats for guests which will also include complimentary mini mince pies and mulled wine alongside chestnuts roasted in the hotel's Courtyard. The chestnuts have been foraged by Executive Chef Garry Hollihead from the Petworth Estate in West Sussex. For more information on Corinthia Hotel London visit www.corinthia.com/London.
| 
RSS Feed 
