Celebrity Life

Pastry chef Mandy Pan, who has a degree in chemistry, is particular about how ingredients in her pastries interact with one another

The post How a chemist by training became pastry chef for dB Bistro at Marina Bay Sands appeared first on The Peak Magazine.

Pastry chef Mandy Pan, who has a degree in chemistry, is particular about how ingredients in her pastries interact with one another

For more stories like this, visit www.thepeakmagazine.com.sg.

Beautiful mooncakes don't last; beautiful boxes do.

The post Prettiest mooncake packaging to keep for good appeared first on Prestige Online - Hong Kong.

The bakery turns out a hundred types of local cakes, including the steamed treat also known as puteri ayu.

The post The secret steps to a delicious putu ayu revealed by Tiong Bahru Galicier Pastry appeared first on The Peak Magazine.

The bakery turns out a hundred types of local cakes, including the steamed treat also known as puteri ayu.

For more stories like this, visit www.thepeakmagazine.com.sg.

Photo credit: Selfridges & Co

The Billionaire Soft Serve, £99 (S$174)

Call it the Rolls-Royce of Ice Creams, but this blinged-out cone by Snowflake Gelato weighs in at a staggering 350g – almost as much as a pint of ice-cream. Exclusively available at Snowflake Gelato’s Selfridges boutique in London, the aptly named and recently launched Billionaire Soft Serve currently tops Britain’s list of most expensive ice-creams, going for £99 (S$174) a pop. You need to wait about 15 minutes to get a taste of this opulent cone, however. The handcrafted cone is dipped in the rare Criollo dark chocolate of Madagascar, then topped with generous scoops of salted caramel gelato. Edible diamonds adorn a raspberry sorbet macaroon, topped with a 24k gold leaf, a golden flake, and a spoon.

[caption id="attachment_55534" align="alignnone" width="800"] Photo credit: Dum Dum Donutterie[/caption]

The Luxury Zebra Cro, £1500 (S$2,635)

A cross between a croissant and a donut, the Luxury Zebra Cro blends the best of both worlds in this one of a kind savoury dessert, created by Dum Dum Donutterie in commemoration of the annual Just Eat Food Fest in London, which recently took place in July. The luxurious hybrid is a culmination of some of the rarest and specially sourced ingredients in the world, including the Iranian saffron infused butter croissant dough, French delicacy Normandy butter and of course, some gold leaf decoration. Specially handcrafted caviar infused with Cristal Rose Champagne adorns the top of the cro, which also includes the world’s most expensive Amedei Porcelana Chocolate.

SEE ALSO: New Mooncake Adventures To Embark On

[caption id="attachment_55532" align="alignnone" width="800"] Photo credit: Bloomsbury's Cupcakes[/caption]

The Golden Phoenix cupcake, US$1,000 (S$1,346)

Fist-sized and fabulous, call the pocket-sized cupcake a symphony of Italian cocoa, Ugandan vanilla beans and a generous drizzle of 23k gold. Also infused with gold, the dazzling cupcake goes for about US$1,000 (S$1,346) apiece with an edible gold sheet to match. Sold at UAE’s Bloomsbury's cafes, those who enjoy the cupcakes reportedly include the region’s ruling sheiks.

[caption id="attachment_55531" align="alignnone" width="800"] Photo credit: CHIP EAST/Reuters /Landov[/caption]

The Golden Opulence Sundae, US$1,000 (S$1,346)

If you have ever been to New York City's Serendipity 3, you might recognize the restaurant’s iconic frozen hot chocolate. But why settle for ordinary? Sweeping up a place in the Guinness World Records is a lavish update on its famed dessert, titled Frrrozen “Haute” Chocolate for effect. There is no walking in for this special order dessert, however, which must be must be ordered at least 48 hours in advance. Lavish ingredients from this US$1,000 (S$1,346) treat, which also goes by the name, "Golden Opulence Sundae", includes rare chocolate couverture from Tuscany and Madagascan-imported vanilla beans. Three scoops of Tahitian vanilla ice cream make a velvety base, covered in a 23k gold leaf and a meticulously crafted sugar-forged orchid that takes at least eight hours to build. More of said gold leaves line a stunning Baccarat crystal goblet, which will serve the opulent creation. Dig in with 18k gold spoon on the side.

The post 4 of the World’s Most Lavish Desserts appeared first on Prestige Online - Hong Kong.

Preserving tradition sometimes means giving it a modern spin.

The post Why these 3 creative desserts will fill you with nostalgia appeared first on The Peak Magazine.

Preserving tradition sometimes means giving it a modern spin.

For more stories like this, visit www.thepeakmagazine.com.sg.

Former architect-designer turned pastry chef Dinara Kasko leverages on geometry and perspective to bake up edible wonders.

The post What Happens When An Architect-Designer Makes Desserts? appeared first on The Peak Magazine.