Sun | Jan 20, 2019

cafe de Paris

Published:Thursday | April 30, 2015 | 12:00 AM
From left: Red Velvet, Vanilla and Chocolate cupcakes.
Blue Mountain Chocolate Brownie
Cafe de Paris Red Velvet Cupcake

Sweet treat

French desserts are elegant, and creating them requires a fair amount of expertise and attention to detail. However, as dessert lovers look for new ways to indulge their taste buds, Chef Baker-Wray and her team at the CafÈ de Paris at Sandals Montego Bay are simplifying their techniques and dishing ideas on how you can easily add a little excitement to your dinners and parties with some of their top sellers.

Blue Mountain

Chocolate Brownie

Alicia Baker, executive pastry chef, Sandals Montego Bay Resort.


2lb dark chocolate

1.5lb butter

2.5lb whole eggs

2lb sugar

Pinch vanilla flavor

1lb cake flour

1.5lb pecan or walnuts

Syrup Glaze

1/2 cup of sugar

1/4 cup of honey

1/4 cup coffee

1/4 cup Appleton Special gold rum


Preheat oven to 3508F.

1. Melt chocolate with butter.

2. Whip eggs with sugar like a sponge cake then add all remaining ingredients.

3. Pour the batter into a greased 8" x 8" square pan and bake for 30 minutes, or until a toothpick inserted in the centre comes out clean. Remove from the oven and place on a baking rack to cool slightly.

4. Brownies should be soft in the middle when cold.

5. For the glaze, bring all ingredients to boil in a pot and then simmer for five minutes.

6. Once glaze is ready and brownie is out of the oven, brush the glaze over the warm brownie to allow for the absorption of the liquid.

7. Place in chiller until firm and turn out for cutting on cutting board.

Red Velvet Cupcake

Alicia Baker, Executive Pastry Chef, Sandals Montego Bay Resort.


23/4lb flour

23/4lb sugar

1/2oz baking soda

1/2oz salt

1 quart oil

9 eggs

1 quart milk

3oz white vinegar

Red food colour as needed

1oz Cocoa powder


2lb cream cheese

3/4lb butter

11/2lb powdered sugar (sifted)

1tsp vanilla


Preheat oven to 3508F.

1. Mix all dry ingredients together for the cupcake, then sift into a bowl.

2. Whisk eggs and all liquids together and fold into sifted dry.

3. Place patty paper into mould, then fill mould to 3/4.

4. Bake till golden or a dry skewer effect is achieved.

5. Place in chiller and cool for icing.

6. Place cream cheese in a mixing bowl and mix on second speed until smooth and lump-free.

7. Add room-temperature butter to the cream cheese and mix through.

8. Add the powdered sugar and then mix through.

9. Scrape down sides of bowl and then chill for 30 minutes.

10. Place icing in piping bag and decorate as required.