Leann Wenzel

I entered the sweet world of pâtisserie in April 2019 as a Demi Chef de Partie and it's a pleasure to work in a team that thrives on sweet creations.

I not only conjure up delicious delicacies, but also bring a pinch of creativity and a handful of original ideas. - e.g. with modelling marzipan and fondant.

If my life were a dessert, it would definitely taste like an irresistible combination of cinnamon ice cream and cheesecake - a unique blend of warmth and delicious sophistication.

In the world of pâtisserie, I encounter various challenges every day that awaken my ambition: tempering a convertible is one of these challenges. But as they say, practice makes perfect, so I am constantly practising, especially on the chocolates in our treatments.

The idea of creating my own sweet oasis and seducing the world with my unique dessert dreams is what drives me and makes me look to the future with a smile every day.

Solveigh Hansen

In a sweet symbiosis of creativity and experience, I have been a Senior Chef de Partie in the Pâtisserie team at the Empire Riverside Hotel for eight years.

I proudly play the role of problem solver in my team. With 35 years of professional experience, I have learnt to always keep an eye on young talent and never shy away from new challenges.

A special technique that I bring to the team is the art of interweaving old processing techniques with modern ones. This not only creates unique flavours, but also bridges the gap between the past and the present in our sweet world.

If my life were a dessert, it would definitely taste like a crispy pig ears - a perfect blend of experience and surprise.

In my dreams for the future, I see myself continuing to juggle delicious ingredients such as couverture, honey, cream, nuts and vanilla until I reach retirement age. Every coming day offers the chance to turn sweet dreams into reality and seduce people's taste buds through the art of pâtisserie.

Lava Cake recipe

Ingredients:

• 300g chocolate coating
• 180g butter
• 6 (300g) eggs
• 150g sugar
• 120g flour
• pinch of salt
• Bake for 10-13 minutes at 180°C

Preparation:

• Preheat the oven to 180°C.
• Grease and flour the baking tin.
• Melt the butter and chocolate coating.
• Beat the eggs, sugar and salt.
• Add the melted butter and couverture mixture and mix.
• Add the flour and mix.
• Pour the batter into the moulds and bake for approx. 10-13 minutes.
• Leave to rest for a minute, carefully loosen the edges and turn out of the tin.

White wine pear recipe:

Ingredients:

• 300g white wine
• 400g apple juice
• 200g sugar
• 25g lemon juice
• 40g pear
• cinnamon stick
• bay leaf
• clove
• vanilla pod

Preparation:

• Core and chop the pear.
• Add all the other ingredients and bring to the boil.
• Cook the pear until al dente (approx. 8-12 minutes).