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

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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

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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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sugar butter almond dry ingredients almond milk heavy cream milk chocolate white chocolate