Coming from a Punjabi family in Hyderabad, Sanjeet Kaur was obsessed with food, and this is what motivated her to take it up as a profession. She did her graduation in culinary arts and worked with several renowned establishments. But the culinary art graduate, Sanjeet Kaur found her love for baking and pastry. After working in Hot Kitchen, Italian Kitchen, Taj Mahal Mumbai, ITC, and many places in Hyderabad, she chose baking and followed her passion. Now, she is a successful bakery and pastry trainer at the same place where she took her baby steps and has been inspiring many others. Sanjeet Kaur says that food is the best thing that has happened to her. An absolute Rajma Chawal lover, Chef Sanjeet spoke to Slurrp and shared her views and experiences.
What made you join this profession?
Before I started doing bakery and pastry, I was actually working in hotels where I worked in Indian as well as Italian cuisine. My inclination towards this profession was always because of my love for food. I have grown up watching my mother cook up some amazing dishes. At a very early age, I really found interest in cooking. A lot of my friends used to appreciate my food, and this motivated me to get into this profession and turn this into a career.
Also, while working in a 5-star hotel, it was a delight watching chefs in other departments, especially in the bakery and pastry. Whenever I used to go and see them, I used to love it and with time, I started developing an interest in baking. Then, one of my seniors suggested that I should join Lavonne, one the best institutes of bakery and pastry in India and do a course. I did a course and now after so many years, I am teaching several aspiring pastry chefs at the same place.
What has been your best creation so far?
Talking about the best creation, I would say Entremet. I consider this one of the best-looking and tastiest creations of mine. Entremet is something that comes from a classic French menu. Actually, French people earlier used to have their meals in different courses. So, they used to have a French classical menu that used to have 17 courses. One of the courses in that was an Entremet. It is a very typical French dessert. It is like a cake but it’s mousse-based with different layers.
Just like this Entremet in the picture, I was trying to have a take on the peanut butter jelly. There is a peanut butter mousse with raspberry jelly. The sponge you see is a banana cake. It has all the components of peanut butter jelly which we usually eat for breakfast. On a toasted slice of bread, you put some peanut butter and some jam, it tastes yummy. It was my attempt to do the same thing inside a cake. Topped with chocolate glaze, it has sides of chocolate garnish and a stamp made out of gold chocolate.
Which baked good always brings back your childhood memories?
A very simple honey cake or a very very simple pineapple pastry that would be available at a very local bakery. We have grown up eating black forest pastries. All of these things are something that I still crave. I even tell my family that I don’t want anything exotic but a very simple pineapple cake or a black forest cake that makes me feel good.
Social media is full of baking trends. Do they help you in any way?
There are some people I follow or see on Instagram but actually, I emphasize more on what comes into my mind. My day starts with planning a class, planning the flavours, and drawing a sketch of what my creation is going to look like. Of course, inspiration is there on social media but in the end, I definitely add my own touch to it. I really like to be original and don’t copy things. Inspiration is something and copying is another.
What tips would you like to give to aspiring pastry chefs?
Don’t look for recipes and copy things. You will find millions of recipes on the internet but to get those recipes right, you need to have the right technique and experience. This is more about technique and experience that comes into the picture when you make something. One needs to have that craft in their hand. One should not look for recipes but for originality, technique, and experience. Also, one should have the patience to grow because, in our field, nothing happens overnight, and it takes so many years to get that finish. Give time to yourself, learn the craft, have patience and gain experience.
Is there something that you want to tell the people aiming to be pastry chefs? Also, would you like a recipe of one of your creations?
I would like to tell them never to look for shortcuts. If you will look for shortcuts, you will never grow. You have to work hard, you have to work smart and that’s how you grow. Talking about the recipe, I would love to share the recipe of the Victorian sandwich garnished with fresh berries.
Victorian Sponge
Ingredients
- 55 gm butter
- 55 gm caster sugar
- 55 gm eggs
- 55 gm flour
- 0.5 gm baking powder
- 0.5 gm salt
- 5 gm milk
- 2.5 gm vanilla essence
Method
- Cream butter and sugar.
- Add eggs in parts.
- Add milk and vanilla essence.
- Add dry ingredients.
- Bake at 170 degrees Celsius for 25 mins.
Strawberry Jam
Ingredients
- 750 gm frozen strawberries
- 750 gm caster sugar
- 24 gm pectin
- 5 gm lime juice
Method
- Heat the frozen strawberries.
- Once it reaches 45 degrees, add pectin and 50 gm of caster sugar.
- Add in the remaining 700 gm of caster sugar.
- Let it cook to 110 degrees Celsius.
- Add lime juice off heat.
White Ganache Cream
Ingredients
- 800 gm white chocolate
- 400 gm cream
- 400 gm whipped cream
Method
- Heat the cream and pour over the melted chocolate.
- Whip the whipping cream.
- Mix the ganache and whipped cream together.
