It’s Valentine’s weekend, and how can the concept of love be complete without food? Here’s a little something about me- display of emotions makes me uncomfortable, creeps me out even. I can’t do the movie-dinner dates thing, especially not on Valentines. I usually compensate for being a bad person by baking- which explains my presence at most of the baking events around the city. For those of you (like me) who do not know how to make this V-Day special for him, remember one thing- the way to a man’s heart is through his stomach. Having said that, let me see if I could help you whip up some sweet yummies for your special someone on this special weekend.
All the recipes listed below are by Chef Yatik at Hyatt Pune Kalyani Nagar, who patiently taught us how to bake some very interesting desserts at the baking class held at Hyatt Pune recently. They have one every month- keep a look out for the next one on their Faceook page.
Dark Chocolate and Strawberry Feuilleutine
Butter 100gms
Castor Sugar 100 gms
Eggs 2 nos
Refined Flour 70gms
Cocoa powder 30 gms
Baking powder 5 gms
Add ons chocolate chips, raisins, nuts
Mix the butter and sugar till light and fluffy
Add eggs one at a time
Cream the mixture until smooth
Add refined flour, cocoa powder and baking powder
Use the cut and fold method to avoid the loss of volume
Bake at 180 deg for 18-20 min
Sugar Syrup
Sugar 900gm
Water 1200ml
Boil this for 10min
Dark Chocolate Truffle Mousse
Dark Chocolate 800gms
Cream 370gms
Milk 150ml
Whipped Cream 350gms
Gelatin 25gms
Make the chocolate truffle by melting together dark chocolate, milk & cream. Ensure that the mix is smooth and lump free. Allow to cool.
Mix together the whipped cream & the truffle.
Use cut and fold method to avoid loss of volume.
Strawberry Pate
Strawberry Puree 500ml
Sugar 300gms
Pectin 40gms
Gelatin 25 gm
Boil the above mentioned ingredients on a medium flame for 3-4 min. Add the melted gelatin once you remove it from the flame.
Hazelnut Praline
Dark Chocolate 200gms
Milk Chocolate 100gms
French Biscuit 340gms
Hazelnut Paste (NOT NUTELLA!) 50gms
Melt together chocolates, hazelnut paste and French biscuit & set it on a flat surface to make a thin layer. Set in refrigerator for 30min.
Assembling the Dessert
Lay out the cooled sponge base on a clean tray and soak with sugar syrup.
Spread 2 tbsps of the chocolate truffle mousse over the sponge base evenly
Place the hardened hazelnut praline layer on the mousse
Spread 2 tbsps of the chocolate truffle mousse over the sponge base evenly
Carefully lay the strawberry pate on top of the mousse
Cover with remaining mousse- give a smooth finish
Set in refrigerator for 3 hours
Mud Cake
water 470 ml
butter 375 gms
sugar 530 gms
dark chocolate 180 gms
eggs 5 nos
refined flour 400 gms
cocoa powder 50 gms
baking soda 20 gms
rum/water 90 ml
Boil water and butter
Add sugar and dark chocolate allow to melt completely
Add sieved flour cocoa powder and baking soda mix well
Allow the mixture to cool to 65°c
Add eggs and mix thoroughly
Finally add the rum and pour the mixture on a greased baking tray
Bake at 180°c for 50-60 mins.
Rum and Raisin Truffles
dark chocolate 300 gms
fresh cream 120 gms
rum soaked raisins 50 gms
dark compound chocolate 150 gms
Place dark chocolate and cream on a double boiler
Once melted add rum soaked raisins and mix thoroughly
Allow the mixture to set in chiller till it is semi hard
Roll into desired shapes and coat with compound chocolate
Garnish and serve
White Chocolate Cointreau Truffles
white chocolate 300 gms
fresh cream 90 gms
cointreau 20 ml
lemon zest 1 nos
Place dark chocolate and cream on a double boiler
Once melted add cointreau and mix thoroughly
Allow the mixture to set in chiller till it is semi hard
Roll into desired shapes and coat with compound chocolate
Garnish and serve
Honeyed Ginger Crème Caramel
milk 1 litre
honey 120 gms
sugar 50 gms
eggs 10 nos
egg yolks 2 nos
pounded ginger 30 gms
vanilla essence 5 ml
Boil milk along with honey put in the pounded ginger
Allow the milk to cool up to 80 °c
Mix together sugar, eggs, vanilla essence and hot milk
Caramalize the remaining sugar and pour int the baking mould swirl the mould so as to coat the mould evenly
Pour in the strained mixture and bake on water bath for 35 to 40 mins
Aphrodisiac Rush Pizza
(The most interesting pizza concept I have heard of- a fruit pizza!!)
Butter 200gms
Icing sugar 100gms
Eggs 1 no
Flour 300gms
Vanilla Essence few drops
Whipped cream 200gms
Sliced bananas 2 nos
Strawberries 10 nos
Green Apple 1 no
Flaked dark chocolate 100gms
Processed cheese 100gms
Make a base for the pizza by mixing together the 1st four ingredients- Bake in preheated oven for 6-7 min.
Spread a layer of whipped cream on the base once it cools down
Arrange fruits on the base
Sprinkle chocolate flakes and grated cheese
Bake at 22 deg for 2-3min (flash baking)
Hopefully this has given you a few ideas and I have managed to save the day? *phew* Jokes apart, I’ve found all the baking classes that I have attended to be pretty useful. My take-aways from this class?
PROS
1. Chef Yatik was an absolute sweetheart- he patiently solved all doubts, and showed us how to get the consistencies right. He also told us where to procure the ingredients from, which was quite a big help.
2. The ambiance was gorgeous – a slight breeze blowing on the rooftop while you try your hand at cooking with chocolate…mmm *sigh*
3. The recipes were different, well explained and exciting to make! The Dark Chocolate and Strawberry Feuilleutine was my favorite.
CONS
1. The caramel creme ended up with an overwhelming flavour of egg- it was quite disappointing, especially since I love caramel. It wasn’t even sweet enough </3
2. Time management is something they must look at- the class extended till beyond the given time (6:30pm) which was a little inconvenient.
3. The recipes were great, but we wish they tasted as exciting as they sounded.I do feel time is to blame.
It was a helpful class, and it couldn’t have come at a more perfect timing. While I go save my Valentine’s, let me know if you tried any of the recipes. And do feel free to get in touch if you have any doubts! (I have obediently taken notes, I will be of great help, trust me)
Have a lovely Valentines all of you!