Hotel F&B experts prepare special cakes, hot chocolates and pastries for guests during the holiday season.
GLOBAL REPORT—Cookies, hot chocolate and other desserts are household staples for many around the winter holidays, and hotels around the world are making sure their guests can indulge even outside the comforts of their own homes.
Hotel News Now asked hotel F&B experts to share their favorite holiday dessert dishes they’re cooking up this year.
Alisha Falkenstein, pastry chef, Pazzo Ristorante, Kimpton Hotel Vintage Portland:
Falkenstein was taught to make the Opera cake with one layer of chocolate and one layer of espresso buttercream, with a thicker layer of sponge cake. For this season, she said, she wanted to “challenge the traditional structure and presentation of an Opera cake, and started thinking of how to make the flavors stand out and make a statement.”
“To make the flavors more concentrated and rich, I decided to make multiple layers of each flavor, and to make them so thin that when you take one bite, each flavor profile stands out on its own,” she said. “I wanted to give some height and varying textures to my version of this cake, so I added the gold-dusted French macaron.”
Thomas Angerer, executive chef, Park Hyatt Tokyo:
The Bûche Veneto dessert being served at the Park Hyatt Tokyo this holiday season is named after the Venice region of Italy and inspired by the flavor combination of tiramisu, Angerer said. The hotel offers Bûche de Noel cakes each year, but the Bûche Veneto is new to the menu.
“The dessert has a rich coffee cream center, which is sandwiched in between coffee-soaked sponge cake,” he said, adding that it pairs well with Champagne or whisky.
Samantha Warren-Walters, executive pastry chef, Geneva Resort & Spa:
The F&B team at the Geneva Resort & Spa serves seasonally-flavored scones with lemon curd and Devonshire cream, miniature fruit tarts and macarons alongside its holiday tea offerings, according to Warren-Walters. She added that holiday tea has been a tradition during the hotel’s Christmas in the Country event for many years.
“We love the joy that it brings to each of our guests during their experience,” she said. “They are able to be transported back to a simpler time where tradition, simplicity and the afternoon chat with family and friends could always be had. Here at the Grand Geneva, we are able to provide that time out with the flavors and beauty of the holiday season.”
Chris Ford, executive pastry chef, The Blvd, Four Seasons Beverly Wilshire:
According to Ford, The Blvd’s hot chocolate is a seasonal twist on a winter classic that’s “the perfect way to top off a meal.”
“The Blvd hot chocolate—62% Valrhona dark chocolate served with steamed whole milk, homemade marshmallow and shortbread butter cookies—(is) prepared tableside,” he said.
Ford added that the dessert was created new this year for the holidays.