Recipe- Beyond the ozone
By Toshin Shetty, Chocolatiet & Patisier
195 g all purpose flour
30 g cornstarch
1⁄4 tsp. salt
1 tsp. baking soda
200 g granulated sugar
1⁄2 cup melted unsalted butter
250 ml thick buttermilk
1 tsp. vanilla essence.
For mango cream cheese layer
- 75 gms mango pulp
- 300 gms mascarpone cream cheese
- 125 gms 35% whipping cream
- 5 gms agar agar flakes soaked in 1/2 cup water
For Mango Pulp.
Cut fresh 6 alphanso mangoes
100gms Sugar (for 1 kg Puree)
50 gms mango pulp
50 gms chopped mango
Yellow chocolate spray
20 g white chocolate
20 g cocoa butter
1 g yellow food color
Pre heat oven to 190 ° C.
Sieve all dry ingredients in one bowl. Give it a quick mix.
Mix all wet ingredients in another bowl.
Now pour wet ingredients to dry ones and whip it until no lumps, do not over mix.
Spread onto baking tray and baked at 190 ° C for 10-15 min. Once cool cut it, according to size of the mould.
- Heat 25 Gms of whipping cream and add agaragar.
- Fold the mascarpone cheese and mango pulp
- Fold the mascarpone cream cheese and the heated whipping cream agar agar mix.
- Whip 100gms of whipping cream,
- Fold the Whip cream with mango cream cheese mix.
Assembly (fromtop to bottom)
- Pipe in the Mango cheesecake in half way and set it in refrigerator.
- Spoon the mango filling in between of the cheese cake mix which is half set.
- Pipe the Mango cheesecake till the top; lay the vanilla sponge at the Top. and set it in the freezer till it is rock hard.
- Demould it and spray the yellow chocolate spray on top and place a desired chocolate garnish.
Dish Name – Cream Paris Brest
A Paris–Brest is a French dessert, made of choux pastry and a praline flavored cream.
- 75 g whole roasted hazelnut
- 75 g whole roasted almond
- 100 g sugar
- 30 g water
- Pinch of salt
- 125 g flour
- 200g milk
- 10 g sugar
- 2 g salt
- 80 g butter
- 4 whole eggs
Praline mousseline cream
- 480 g milk
- 4 egg yolk
- 70 g sugar
- 20 g flour
- 30 g starch
- 15 g butter
- 200 g praline paste
- 150 g butter room temp
- To make the choux pastry, preheat oven to 340 degrees. In a saucepan add milk, butter, sugar and salt. Bring to a boil, and then remove from heat. Add the flour and mix vigorously with a wooden spoon. Return the pan to the heat for 2 minutes, stirring constantly, then remove from heat and let it cool for 2 minutes.
- Break the eggs into a large mixing bowl, then add the pastry mix and whisk until smooth. Mixture should hold its shape when a finger is run through it. Transfer this into a piping bag fitted with a 1/2-inch round tip. Pipe 6 large balls inside each donut ring, making sure they meet up fully in a circle. Brush the tops with egg wash, and then bake for 25 minutes. Brush each pastry ring with egg wash again, and then sprinkle with almonds. Bake for another 5 minutes, and then place on a wire rack to cool.
- To make the praline: Finely slice the hazelnuts and toast them for 5 minutes in a saucepan, then allow this to cool. Line a baking tray with parchment paper.
- In a saucepan, add the sugar and water. Stir until the sugar has dissolved. Bring to a fast boil, keeping watch over it until it turns a dark amber color. Remove from heat and stir in the toasted nuts, then pour onto the parchment paper and allow cooling. Once cooled, blitz half of the praline to a fine powder in a spice grinder or food processor. Chop the remaining praline into small pieces and set aside.
- To assemble: When the pastry is cool, cut each one into two pieces by slicing horizontally through the middle. Whip the cream to soft peaks then fold in the ground praline. Whip the cream again slightly, if needed, to bring it to a firm piping consistency, and transfer it into a piping bag fitted with a large star tip. Pipe rosettes of cream all around the bottom half of the pastry, and then add a sprinkling of chopped pralines before adding the lid. Top with sliced almonds, dust with powdered sugar and serve.
About The Ritz-Carlton, Bangalore:
The first Ritz Carlton hotel in India, the Ritz –Carlton, Bangalore is situated in the central business district providing expansive city views featuring 277 luxurious guest rooms and suites, 6 contemporary food and beverage venues, city’s only luxury roof top bar, unmatched and dedicated wellness floor, exceptional meeting rooms for large and medium sized events coupled with the legendary Ritz-Carlton personalized service. To learn more, please visit www.ritzcarlton/bangalore
TYGR: Chef Sahil Singh
Dish: Chocolate Fudge
Following is the recipe for 10 portions of Chocolate Fudge from TYGR.
- Dark Chocolate 700 g
- Cream 500 g
- Thyme 5 g
- Gelatin 8 g
- Melt Chocolate on a double boil.
- Heat cream in a pan.
- Add melted Dark Chocolate
- Add thyme sprigs
- Bloom Gelatin separately in hot water
- Take cream off heat and add gelatin.
- Pour into mould and allow to set in the refrigerator.