DKNY Sweet Delicious: Hello, Cupcake!
New Fragrance -Sweet Delicious – Inspires One of a Kind Cupcake Recipe
For the first time in history, the notes of a DKNY fragrance have influenced the creation of one of a kind cupcake recipe. Talk about a sweet sensation! Famed pastry chef and confectionery superstar Johnny Iuzzuni has partnered with DKNY Sweet Delicious Fragrances to whip up an exquisite cupcake inspired by the collection’s lip-smacking notes. “For me, the creation of food and fragrances are one in the same. Our sense of taste and smell are so closely linked,” Iuzzuni explains. “Once I studied these scents and the key ingredients, such as kumquats, orange zest and rose, I just knew I had to bring the delectable flavors to life and create the world’s first fragrance-inspired dessert.”
Iuzzuni’s Sweet Delicious Cupcake in an innovative sugar-flecked masterpiece — this is definitely not your grandma’s homespun recipe but a gourmet spin-off on the simple baked treat. Picture a mini-sized almond cake infused with orange curd, piped with rose water meringue, topped with a candied kumquat and crystallized rose petals, then sprinkled with fresh pomegranate seeds. It’s an aromatic and totally tantalizing treat for your nose and tastebuds.
-The Fragrance Collection-
Sweet Delicious Tart Key Lime
Who wants pie? This vibrant fragrance features a sparkling key lime pie accord blended with generous amounts of orange zest, bergamot, and mandarin with vibrant neroli. Equal parts tangy and smooth, it imparts a bright allure and irresistible delight. With tasty flourishes of basil macaron and ginger wrapped in feminine violet leaves, this sweet-tooth favorite delivers an enchanting twist that elegantly captivates the senses. Dig in!
Sweet Delicious Pink Macaron
Delightfully girly, this scent is a delectable confection filled with mouth-watering notes and delicate florals layered over a sensual creamy base. This succulent treat opens with a mixture of nectarine and kumquat, dipped in a layer of pomegranate, and rolled with a rose marzipan accord. An infusion of rich woods and tonka beans creates an addictive foundation that’s sifted in soft ambers. The icing on top? A hint of fluffy flower petals provides the pretty-in-pink finale.
Sweet Delicious Creamy Meringue
Indulge in a decadent adventure! This scent has a cheerful personality with gourmet panache and bouncy freshness. The brightly colored fragrance reveals a vibrant radiance interlaced with femininity and a tantalizing allure. The yummy concoction begins with a zesty citrus blend of lemon cream, bergamot and a scrumptious “crepe Suzette” accord. At is luminous center; a delicate pinch of yellow freesia mingles with a luscious medley of plumeria and passion flower. The final burst of sophistication is unveiled with dry cedarwood atlas and white amber drenched in a sensual musk.
The fragrances will be available from May 2012 exclusively at Paris Gallery Dubai Mall. The price of each bottle is 200 AED.
For more information please contact Amanda Reed
-Iuzzuni’s Sweet Delicious Cupcake-
About Johnny Iuzzuni
Iuzzuni began his career in the pastry arena at 17. He attended culinary school and traveled through Europe where he apprenticed in some of France’s finest pâtisseries, including the famed Ladurée in Paris. In 2002, Chef and Owner Jean Georges Vongerichten named Johnny the Executive Pastry Chef at his famed four star name-sake, Restaurant Jean Georges, as well as its café, Nougatine. This distinctive honor elevated Iuzzini to the Global stage and has allowed him to dazzle the world with his newest and most inventive creations yet.
Johnny’s Sweet Delicious Recipe:
Orange, zest and juice
Preheat the oven to 350 degrees. Set up in cupcake trays lined with paper cups. Cream the butter and sugar together until light and fluffy. Add the almond flour and mix, add the eggs one at a time and extract. Sift the dry together and add to the butter mixture. Fold in the sour cream and orange zest and juice. Fill cups ¾ of the way up. Bake until a cake tester comes out clean, approx 20 minutes. Let cool on a wire rack.
Vanilla bean, scraped
Butter, room temperature
Mix the first section together in a bowl and whisk together until smooth. Place over a water bath and whisk constantly until thick. Remove from the heat, strain through a fine mesh strainer, whisk in the butter and orange zest. Place into a container and place plastic wrap directly on top. Chill overnight.
Light corn syrup
Combine the water, 1st sugar and corn syrup in a pot and mix well. Make sure the inside of the pot on the sides is clean.
Bring to a boil and using a candy thermometer cook until 235 degrees. Meanwhile whip the egg whites with the 2nd sugar in an electric mixer with the whip attachment until full and foamy but not dry. Once the sugar reaches the correct temperature pour the sugar carefully down the inside of the bowl, close to the bowls wall, whip until almost cool. Add the rose water. Use immediately.
Light corn syrup
Combine the water, sugar and corn syrup in a pot and bring to a boil. Reserve. Cut the kumquats in half lengthwise. Scoop out the seeds with a melon baler or small spoon and discard them. Add the kumquats to a pot filled with cold water bring to a boil, and strain. Repeat the blanching process two more times. Add the kumquats to the pot of syrup and bring back to a simmer. Reduce the heat and poach the kumquats gently until they’re slightly translucent, about 25 minutes. Cool in the syrup.
Rose petals, organic, non sprayed
Whisk together the egg whites and water until frothy. Gently dredge or brush the petals gently with the egg whites. Remove any excess whites and coat with the sugar, making sure to coat them completely. Lay flat on a tray or a wire rack and allow to dry over night in an oven that is off (only the pilot light).
Cut a small whole out of the centre of each cupcake all the way to the bottom. Fill with the orange curd. Pipe the meringue in a spiral fashion on top. Place a drained candied kumquat, a crystallized rose petal and some pomegranate seeds on top.