By Terry Trucco
Who knows? But consider the jaw-drop vital statistics of the ultimate Easter egg on view at the Peninsula Hotel: three pastry chefs, 48 hours and 45 pounds of chocolate.
The result stands three feet tall and boasts enough hand-made candy flowers and butterflies to fill a small army of Easter baskets.
Executive pastry chef Deden Putra knows a thing or two about heroic, look-but-don’t-nibble hotel pastries. He wowed guests in the lobby at Christmas with twin reindeer and a sleigh fashioned from lollipops. I caught up with Deden and asked him about his latest creation.
What was your inspiration for the egg?
Spring with its cheery colors, good energy and fresh spirit.
What was the biggest challenge creating it?
Transporting the finished product from the kitchen to the lobby. (more…)