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Westin Pune- Chocolate recipes by Executive Pastry Chef Selva......

Hospibuz

09 Jul 2019 08:51 IST

New Update

INGREDIENTS QUANTITY

unit

1 egg yolk 6 no

2 sugar 120 gm

3 whisky 135 ml

4 gelatin 20 gm

5 coffee powder 10 gm

6 chocolate 1000 gm

7 amul cream whip 650 gm

for crunch

INGREDIENTS QUANTITY

unit

1 milk chocolate 125 gm

2 hazelnut paste 250 gm

3 fullitiune crunch 340 gm

method

1.mix sugar and egg to make sabayon ,2.mix coffee powder and whiskey chocolate together

3.whip amul cream keep it a side.4. soak gelatin in cold water and melt .mix amul cream and sabayon

mix amul cream and sabayon together and add whiskey mixture and add gelatin mix well keep in fridge

for crunch , mix milk chocolate and hazelnut paste fullitiune crunch mix together

INGREDIENTS QUANTITY

unit

1 water 180 ml

2 sugar 205 gm

3 bitter chocolate 70% 241 gm

4 butter melted 305 gm

5 egg 410 gm

6 sugar 102 gm

7 chocolate 205 gm

method

Boil sugar and water ,melt chocolate and butter to make ganache keep aside till it cold

beat egg and sugar till it become fluffy and mix ganache. Then add cold sugar syrup

fold all ingrident togather ,set in mold for baking at 140 degree for 55 minute and, serve hot

milk chocolate ingredients quantity hazelnut paste fullitiune crunch crunch mix mix cream and sabayon coffee powder amul cream and sabayon amul cream gelatin 205 gm 2 sugar cream unit egg ingredients quantity crunch