Recipes by Avishek Singha, Executive Pastry Chef, Bengaluru Marriott Hotel Whitefield

28 Nov 2023 11:50 IST

New Update

Recipes by Avishek Singha, Executive Pastry Chef, Bengaluru Marriott Hotel Whitefield

Opera Revisited

Ingredients	Unit	Quantity
ALMOND CHOCOLATE CAKE
Almond Praline	Gm	210
Castor Sugar	Gm	80
Eggs	Gm	210
Cocoa Powder	Gm	15
Dark Chocolate	Gm	55
Flour	Gm	60
Butter	Gm	55
CHOCOLATE CREMEAUX
Heavy Cream	Gm	375
Milk	Gm	375
Yolks	Gm	150
Sugar	Gm	175
70% Chocolate	Gm	375
ALMOND MILK CHOCOLATE COATING
Milk Chocolate Couverture	Gm	500
Cocoa Butter	Gm	110
Dry Roasted Almond (crushed)	Gm	150
COFFEE WHITE CHOCOLATE WHIPPED GANACHE
Heavy Cream	Gm	250
Inverted Sugar	Gm	25
Glucose Sugar	Gm	12
Instant Coffee	Gm	220
White Chocolate melted heavy cream	Gm	375

METHOD

ALMOND CHOCOLATE CAKE

Preheat the Oven to 175c
Mix the eggs, sugar and praline in the mixture with whip attachment
Melt butter and chocolate
Shift the dry ingredients
Fold in the dry ingredients after adding the butter-chocolate mixture to the egg mixture
Pour butter in the lined tray and bake for 15 to 20 minutes

CHOCOLATE CREMEAUX

Cook a crème anglaise to 82 degrees Celsius
To get a glossy, smooth texture, strain the partially melted chocolate through a fine sieve
Process the emulsification with a hand blender to perfect the Cremeaux
Immediately pour the cremeaux on top of the almond cake and freeze it

ALMOND MILK CHOCOLATE COATING

Melt couverture and cocoa butter together and add crush almond flakes in it

COFFEE WHITE CHOCOLATE WHIPPED GANACHE

Boil heavy cream inverted sugar and glucose together
After adding the chocolate, mix until it is smooth
Add 375 heavy cream and rest it for overnight

ASSEMBLY

Stick a toothpick through each almond cake/cremeaux and freeze it for a few minutes. Dip each petit gateau in almond milk chocolate coating and remove the toothpick. Now pipe the rosette coffee ganache on top.

Papparoti Recipe

Ingredients	Unit	Quantity
DOUGH
Flour T55	Gm	1000
Butter	Gm	120
Yeast	Gm	40
Gluten	Gm	40
Improver	Gm	10
Sugar	Gm	150
Eggs	Gm	100
Salt	Gm	10
Milk Powder	Gm	40
Milk	Gm	540
TOPPING
Butter	Gm	1000
Icing Sugar	Gm	800
Eggs	Gm	700
Flour	Gm	1000
Nescafe	Gm	12
Espresso	Gm	30
Cinnamon Powder	Gm	20
Butter for Filling	Gm	1000

METHOD

Make the dough with all the ingredients and let it for table top resting for one hour.
Divide the dough 40 gm each and shape it and keep it for resting for 15 minutes
Then stuff each dough with 20 gm of butter and put it for resting for one and half hour
Now make the topping by creaming butter and icing sugar, then add eggs slowly.
Now mix Nescafe with espresso and add it to the batter, fold all the dry ingredients
Now pipe the topping mixture on top of the proofed Doug, and bake it for 18 to 20 minutes at 180c
Serve it hot
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