I would like to introduce you to our tropical passion cake. It has many different components including a passion fruit curd, coconut crunch, white chocolate mousse and if it wasn't decadent enough we added a creme anglaise!
This post will give you the recipe and technique to make all of the elements to this dessert and try to assemble your own version at home!
Passion Fruit Curd, you will need the following:
250g Passion Fruit Puree
100g Egg Yolks
In a measuring cup bloom your gelatin with a few spoons of the puree and set aside. In a double boiler on medium heat, put the remaining puree, sugar, eggs and egg yolks - whisk occasionally until it reaches 180 degrees (use a candy thermometer). Add the gelatin immediately, incorporate and then place in the fridge to cool.
White Biscuit Cake, you will need the following:
125g Egg Yolks
150g Almond Flour
30g Cake Flour
170g Egg Whites
Preheat oven to 325 degrees and prepare a sheet pan with butter and flour so that your cake wont stick. In a small bowl mix the flours and put them aside. Whip the whole eggs, egg yolks and sugar until pale yellow and stringy. In another bowl whip the small portion of egg whites and second serving of sugar until peaks form. Fold the flours gently into the first egg mixture then fold in the whipped egg whites last. Spread evenly into prepared sheet pan and bake for 15-20 mins or until golden brown on the top.
Coconut Dacquoise (Crunch), you will need the following:
126g Desiccated Coconut
140g Confectioner's Sugar 10X
140g Egg Whites
Preheat oven to 325 and prepare a sheet pan with butter and flour so that it wont stick. Whip egg whites with confectioner's sugar in a bowl until firm peaks form. Fold in coconut with spatula, then spread into prepared sheet pan and bake for 15-20 mins or until the top is lightly browned.
White Chocolate Mousse, you will need the following:
4g Milk Powder
21g Egg Yolks
4g Light Corn Syrup
5g Coconut Rum
56g Coconut Puree
6g Coconut Extract
146g White Chocolate
150g Heavy Whipping Cream
In a medium saucepan over medium low heat combine the egg yolks, syrup, powdered milk, white chocolate, water and coconut puree. Stir over medium low heat until slightly thickened. In a measuring cup bloom the gelatin with coconut rum and extract. Stir into heated mixture until incorporated, then remove from stove to cool. In a large bowl whip the heavy cream until firm peaks form. Once the anglaise is cooled fold it into the whipped cream.
NOW, comes the fun part. You can layer these components in a terrine, or make a fun un-assembled plated dessert. Add ice cream to
Long gone are the smoldering summer days of eating plain old vanilla, chocolate or strawberry ice cream in a cake cone. Children and adults alike have a more refined pallet with such flavors as strawberry balsamic honey with black pepper and lemon curd with juniper on the list of 2013 Top Summer Ice Cream Flavors. We have our own summer favorites at Sugar and Plumm this year including: dulce de leche, pistachio, blueberry cassis, and even pavana (passion fruit, mango, banana).
One of our most popular milkshakes at both locations is our Candy Shop. It features vanilla ice cream, rainbow sprinkles blended in the shake, whipped cream topped with gummies, mini m&ms and more sprinkles!!!
Other options include our Summer Berry Pie Sundae, The Clodhopper, The Grasshopper, Mish Mosh Sundae, Jack Tripper.... You name it we got it!!!!
Upper West 377 Amsterdam Avenue 212-787-8778
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"Ebelskivers are traditionally served with little bits of apple or applesauce inside, well we just decided to bring them to the US and kick them up a notch! We offer six savory options and six sweet options - Sugar and Plumm"
Not quite a doughnut and yet not quite a popover either, an ebelskiver (pronounced “able-skeever”) is a light, puffy, filled pancake cooked in a special pan. Originally a traditional Danish bite filled with apple pieces or apple sauce - We have decided to make them a staple here in the US. With summer coming, it’s the ideal way to enjoy something warm, but not too heavy! Sweet ebelskivers can be served as a dessert or breakfast pastry, while savory types can be appetizers or meal accompaniments.
In Japan, the takoyaki pan is used to make takoyaki, puffed pancake balls traditionally stuffed with octopus pieces. In India, the paniyaram pan turns out puffed rice flour breads called kuzhi paniyaram. Hong Kong egg cakes are made with a similar spherical pan, and in Thailand; the cooking method is used to make the street food snack kanom krok. (full article SJ-R.com)
“Sometimes you have to throw away the first crepe. This is the same. Don’t worry if it overflows or gets too brown. Make two or three to get the hang of it!!!”
Sugar and Plumm opened its first location in Paramus, New Jersey in 2011. Sugar and Plumm is a sweet shop, full service restaurant, bakery and candy store all in one. Owner Lamia Jacobs quickly found a niche in the hospitality business and voyaged forward with a second Sugar and Plumm location in 2012, this time on the Upper West Side in Manhattan.
To really bring the business to the next level, Jacobs hired celebrated pastry chef and cookbook author Pichet Ong. Ong’s position in the kitchen was intended to drive Sugar and Plumm “in a different direction,” Ong recalls. It had been “a bistro with chocolate, gifts and sweets.” He was appointed to modify and challenge traditional flavor profiles and bring forth innovative, flavorful creations that are both “seasonal and whimsical.”
The whimsicality found at Sugar and Plumm is as important to owner Lamia Jacobs and pastry chef Pichet Ong as are the sweets. Ong said “I eat a lot of dessert. It’s part of my diet. I love to eat the classics — things you’ve had a million times before, like chocolate chip cookies — and do my own take on them.” Ong’s trademark is the combination of savory and sweet flavors, which is unmistakable in main dishes like Sugar and Plumm’s Chicken and Waffles with maple syrup, and Root-Beer Braised Short Ribs.
Lamia Jacobs designed Sugar and Plumm to appeal to all members of a family, young and old. It’s safe to say that Sugar and Plumm delivers on point. Ong describes Sugar and Plumm perfectly “It’s a one-stop shop for fun, deliciousness and whimsy. When you walk in, you can’t help but smile.”
Lamia Jacobs is in the process of opening two more Sugar and Plumm locations in New York City this year.
Can’t get away this winter? The Purveyors of Yumm have a selection of indulgent, sweet and savory menu items that will make you feel like you are on vacation. Visit Sugar and Plumm on the Upper West Side in Manhattan and try an exclusive crafted libation or opt for a comforting and savory dinner.
Sugar and Plumm signature cocktails include a Vacation, house infused pecan maple brown butter rum, fresh banana, cocoa, and housemaid vanilla ice cream. This extravagant and rich cocktail is something one would expect to find on the beach in Maui, but thanks to the Purveyors of Yumm, we now have a sweet escape in our very own neighborhood.
If you prefer a hearty meal to bring you comfort in the long winter months, indulge in Salmon Belly Ceviche with herloom tomatoes, melon, cilantro and citrus. A newer menu selection, and a much welcomed addition, is the Root Beer-Braised Bone-In Short Rib.
Sugar and Plumm has no shortage of yummy selections, whether you prefer a sweet signature cocktail or a savory meal, treat yourself to life’s best pleasures where the Purveyors of Yumm hone a spectrum of flavors and mouth-watering treats.
Have you ever dreamed of owning one of those divine Gold Statues that Oscar winners bring home? Well now you can, well, sort of. The Purveyors of Yumm at Sugar and Plumm have hand-crafted artisan chocolate Oscar Award statues in dark chocolate, milk chocolate and gold dark chocolate. Now everyone can feel like a winner.
Sugar and Plumm will also be holding a viewing party for the 85th Oscar Academy Awards this Sunday, February 24, 2013. To celebrate, renowned pastry chef Pichet Ong from the Upper West Side bistro has created a table full of Oscar-themed dishes.
In honor of “Beasts of the Southern Wild,” Ong whipped up a mini version of Sugar and Plumm’s famous Chicken and Waffles.
For “Silver Linings Playbook” Ong made delightful chocolate-dipped rice cereal treats.
The movie “Life of Pi,” inspired Ong’s final dessert, Key Lime Pie in a Jar.
If you can’t make it to the Upper West Side for this Sunday’s Academy Awards viewing party, order an Oscar themed chocolate award online from the Sugar and Plumm store.
Still haven’t settled your Valentine’s Day dinner plans? Before it’s too late, reserve a table for two at Sugar and Plumm on the Upper West Side in Manhattan. Sugar and Plumm is the destination for all things sweet, so why not bring your sweetheart for an exceptional Valentine’s Day dinner they are sure to love?
This year, the Purveyors of Yumm are introducing the Sweetheart Menu, a special 5 course meal that covers a spectrum of flavors from savory to sweet. It all starts with oysters in blood orange mignonette and your second course, a lobster “ciopino” to compliment the seafood theme. The third course is your choice of a refreshing beet salad or wild rocket salad. The forth course, and main course, is roasted chicken for two with marble potatoes and roasted carrots. And last but certainly not least, the Purveyors of Yumm delight us with one of their house-made, crave worthy desserts, a chocolate caramel heart cake for two.
If you prefer to just to stop by the candyland like eatery for dessert with your sweetheart, grab a treat at the baked goods counter where there are towers of French macarons, cookies, specialty artisan Valentine's Day chocolate and so much more.
Sugar and Plumm is located at 377 Amsterdam Avenue on the Upper West Side in Manhattan, NY.
Nothing quite says I Love you like Sugar and Plumm’s Valentine’s Day sweet selections. Sugar and Plumm is giving away the ultimate of assortment of decadent, house-made chocolates, specialty French macarons, and delightful marshmallows.
The Valentine’s Day Extravagance Gift Basket:
The centerpiece is a 12” chocolate Eiffel Tower. The decadence continues with an enchanting high-heel chocolate shoe, a mouthwatering collection chocolate bonbons, and special Valentine’s Day exclusive ‘I Love You’ chocolate box that won’t disappoint. You’ll also get a Chocolate Kisses box, with five luscious lips packed with pure dark Mexican ganache, as well as caramel paired with hazelnut praline. Can you say YUMM? Next, is a box filled with 10 pieces of Sugar and Plumm’s specialty French macarons, and a giant chocolate heart filled with house-made, gooey caramel and a delicate French biscuit cookie. A “For the Love of Chocolate” box features four more to-die-for chocolate hearts. And last but not least, perfectly fluffy vanilla, raspberry and blueberry marshmallows round out the collection.
Enter to Win the Valentine’s Day Extravagance Gift Basket by “Liking” Sugar and Plumm on Facebook or shop for this and other Valentine’s Day Gifts online!
It’s been said that the way to someone’s heart is through their stomach. The Purveyors of Yumm believe just that. Valentine’s Day is upon us. Get that someone special a gift they’ll never forget and one their taste buds can’t deny.
This year, snag your sweetheart with a Valentine’s Day essential, CHOCOLATE. But not just any chocolate, Sugar and Plumm Chocolate. Sugar and Plumm’s Chocolate boxes are filled with hand-crafted artisanal chocolates with origins from Peru, Venezuela and Ghana. S&P chocolates are perfect for every occasion but have been specially crafted just for Valentine’s Day.
Choose from traditional boxed chocolate or go for heart shaped chocolates, kiss shaped chocolate, or one of Sugar and Plumm’s more extravagant chocolate masterpieces – a Chocolate Champagne Bucket, featuring three different kinds of chocolate (50% milk chocolate from Ghana, 70% dark Carupano chocolate from Venezuela, and 36% Swiss Rondo white chocolate).
We dare you to give your sweetheart a sweet selection of chocolates that say just how much you care.
Shop for the perfect Valentine’s Day gift.
Join us on National Pie Day and celebrate with a slice of yumm. Sugar and Plumm has a selection of pies that will satisfy any sweet tooth. By now we know that Sugar and Plumm specializes in a full spectrum of incredible dishes from savory to sweet, and it just wouldn’t be pie day if we didn’t indulge in some of S&P’s specialty confections, served up by none other than esteemed pastry chef Pichet Ong.
The Banana Cajeta Cream Pie was a much celebrated treat this past holiday season. Described as “gobs of gooeyness” this pie certainly delighted those daring enough to try the mountain of sensational dessert.
The Key Lime Pie at Sugar and Plumm is no ordinary recipe; this key lime pie’s best element is the Oreo crust. An unconventional and bold alternative for typical pie crust, Oreo crust takes this key lime pie to the next level. The delightful and creative twist on this traditional dessert can also be credited to Pichet Ong, known for his pioneering, whimsical confections that he brings to the Upper West Side’s newest eatery.
Drop by Sugar and Plumm today and celebrate National Pie Day with the Purveyors of Yumm and dessert enthusiasts alike! Sugar and Plumm is located on 377 Amsterdam Avenue in Manhattan.