Chef Avishek Singha & Chef Anup Sreshta Share 4 Winter Recipes
Chef Avishek Singha And Chef Anup Sreshta Share 4 Special Winter Recipes
Updated:Dec 01, 2023
The sweater season is also called a time of celebration, as we have special occasions like festivals and weddings. Be it any event, the food served there always grabs attention. Packed with bold flavours and great taste, here are four winter festive recipes to try:
Image Credit: Sweet Corn Fritters
Winter is at its peak, and we are all enjoying this season with a lot of delicious delicacies like gajar ka halwa, masala chai, gond ke laddoo, and sarson ka saag. The sweater season is also called a time of celebration, as we have special occasions like festivals and weddings. Be it any event, the food served there always grabs attention. If you are hosting a party, deciding the menu always becomes the biggest challenge.
The food counter is expected to be colourful and there must be something for everyone. We usually pick the most common dishes to play on the safe side so that each member is satisfied. But this time, if you are looking for some exotic recipes to surprise your guests, we have got your back. Packed with exciting flavours and great taste, here are four winter festive recipes to try:
Recipes by Avishek Singha, Executive Pastry Chef, Bengaluru Marriott Hotel Whitefield :
For almond chocolate cake
210 g almond praline
80 g castor sugar
210 g eggs
15 g cocoa powder
55 g dark chocolate
60 g flour
55 g butter
For chocolate cremeaux
375 g heavy cream
375 g milk
150 g yolks
175 g sugar
375 g 70% chocolate
For almond milk chocolate coating
500 g milk chocolate couverture
110 g cocoa butter
150 g dry roasted almonds (crushed)
For coffee, white chocolate whipped ganache
250 g heavy cream
25 g of inverted sugar
12 g glucose sugar
220 g of instant coffee
375 g white chocolate melted heavy cream
To make almond chocolate cake
Preheat the oven to 175 °C. Mix the eggs, sugar, and praline in the mixture with a whip attachment.
Melt the butter and chocolate. Shift the dry ingredients. Fold in the dry ingredients after adding the butter-chocolate mixture to the egg mixture.
Pour the butter on the lined tray and bake for 15 to 20 minutes.
To make 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.
To make an almond milk chocolate coating
Melt couverture and cocoa butter together and add crushed almond flakes to it.
To make coffee white chocolate whipped ganache
Boil heavy cream, inverted sugar, and glucose together. After adding the chocolate, mix until it is smooth.
Add heavy cream and rest it overnight.
To make assembly
Stick a toothpick through each almond cake or crème brulee and freeze it for a few minutes. Dip each petit gateau in an almond milk chocolate coating and remove the toothpick. Now pipe the rosette coffee ganache on top.
1 kg of flour
120 g butter
40 g yeast
40 g gluten
10 g improver
150 g sugar
100 g eggs
10 g salt
40 g milk powder
540 g milk
1 kg of butter
800 g of icing sugar
700 g eggs
1 kg of flour
12 g Nescafe
30 g espresso
20 g cinnamon powder
1 kg of butter for filling
Make the dough with all the ingredients and leave it to rest on the table for one hour. Divide the dough into 40 g each, shape it, and let it rest for 15 minutes.
Then stuff each dough with 20 g of butter and let it rest for one and a half hours. 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 in all the dry ingredients. Now pipe the topping mixture on top of the proofed dough and bake it for 18 to 20 minutes at 180 °C. Serve it hot.
Recipes By Chef Anup Sreshta, Societe Rangoon, Bengaluru:
Burmese Coconut Rice
1.5 cups of jasmine rice
0.5 cups of coconut milk
1.5 finely chopped shallots
0.5 tsp. salt
3 g crushed saffron
1 cinnamon stick
2 bay leaves
Rinse the rice and transfer it to the rice cooker.
Add saffron and coconut milk to the rice cooker, then water until it reaches the 3-cup mark of the rice cooker.
Add vegetable oil, finely chopped shallots, salt, spices, and bay leaves, then stir to combine everything well.
Close the lid of the rice cooker and press 'cook'. After cooking, let the rice sit for a few minutes, then open the cover and give it a swirl to fluff it up.
Close the lid again and leave it to steam for another ten minutes or so. Serve with Burmese curries and refreshing salads.
Sweet Corn Fritters
250 g chickpea flour
120 g corn starch
12 g baking soda
200 g glutinous rice flour
50 g salt
1 l water
100 g of sweet corn
Mix both the flours in a large bowl. Add baking soda, salt, sweet corn kernels, and normal water, and mix. Cut the dough into triangular shapes. Heat oil in a pan over medium heat for 2 minutes.
Fry and flip the fritters to ensure both sides are evenly golden brown.
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