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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