Breakfast at Tiffany's

"Moon River, wider than a mile, I'm crossing you in style someday."

Who of us knows this song? I won't say "remember" because none of those of my generation are truly old enough to remember the movie except as a classic starring Audrey Hepburn and William Holden. But the title of that movie, filmed outside the original Tiffany & Co store in New York, was "Breakfast at Tiffany's."

Barbara Lim, the store director of Tiffany in Malaysia, visited us about a month and a bit ago and engaged us to make the sweets and a few savouries for their launch of their new Stars range of jewellery. The brief was to come up with desserts and savouries which were coherent with their theme.

After a bit of discussion we came up with the following menu;

Savouries;
Smoked Salmon on Melba Stars with Pickled Onion Aioli - Cold smoked salmon rolled and seated on Melba toast, topped with a little Pickled Onion Aioli, which offsets the rich smokiness of the salmon, garnished with Dill.
Beef Bacon and eggs - Quails' eggs baked in a shortcrust pastry shell topped with a roasted tomato sauce and liberally sprinkled with crunchy beef bacon bits. What is breakfast without bacon and eggs?

Sweets;

Profiteroles dipped in white chocolate and drizzled with Robin's Egg blue fondant
Tiffany Stars - English shortbread poured with Robin's Egg blue fondant
Tiffany Chocolate Cupcakes - Decorated with a star motif and inverse embossed with Tiffany & Co
Strawberries dipped in chocolate
Tiffany parcels - Brownies covered in fondant in Robin's Egg Blue
Blueberry crepes - Crepes rolled with blueberry mousse and topped with a dollop of blueberry filling

If you haven't guessed by now, Tiffany's corporate colours is Robin's Egg Blue.

Its always a privilege to work for an internationally renowned brand. And we are truly grateful to Barbara for giving us the opportunity.

There were quite a few photographers around and with me carrying my D70, people must have been wondering why I wasn't taking any photographs of them. The turnout was very good and I believe Barbara was very pleased with everything.

There was a free flow of champagne from 930am and the coffee machines were making some fabulous coffee. Allan and I had a lot of fun chit chatting with people but also watching people enjoy our little tidbits. There were some who popped them in their mouths and you could see them visibly going into little paroxysms of pleasure. The ladies (mostly ladies in the turnout) who found out that we had made some of the food in the store itself were chiding us about how naughty we were and how their expanding waistlines were going to be on our heads.

If at all, the payback for being in this business is the fact that people enjoy what you do. And when you see it, it makes it all worthwhile. Flavour in baking is everything. And that comes from making use of ingredients wisely. It was also a good opportunity to spread the word about Just Heavenly Pleasures in Plaza Damansara. And Barbara realised this so she introduced us to a few of her friends. Which, again, was so sweet of her. We are truly blessed to have clients like her.