An army of 12 pastry chefs are baking and assembling 5,000 gingerbread cookies on an acrylic structure to create a three-meter high edible Christmas tree which was recently introduced at Corinthia Hotel London.�
The recipe needed for this mammoth task includes 80kg flour, 48kg golden syrup, 3kg cinnamon, 180 egg yolks and 5 litres of milk.
Head pastry chef Kimberly Lin-McCartney said: �It took some team ingenuity to get the structure into the hotel as many of the doors and entrances are narrower than the tree.�
The three meters high and two meters wide tree is decorated with handmade baubles and edible holly leaves sprinkled in shimmer powder.
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 and personally foraged by Executive Head Chef Garry Hollihead.
The recipe needed for this mammoth task includes 80kg flour, 48kg golden syrup, 3kg cinnamon, 180 egg yolks and 5 litres of milk.
Head pastry chef Kimberly Lin-McCartney said: �It took some team ingenuity to get the structure into the hotel as many of the doors and entrances are narrower than the tree.�
The three meters high and two meters wide tree is decorated with handmade baubles and edible holly leaves sprinkled in shimmer powder.
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 and personally foraged by Executive Head Chef Garry Hollihead.
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