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Valentine’s Day Fix- Bake!

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!

 

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