Recipes by Chef Ajay Thakur, Corporate Chef – Bayroute
The festivities are just getting started after Navratri, Dussehra it’s now time for Eid, this season has curated the perfect long weekends and celebration times for us. Bayroute the middle eastern restaurant has curated a dish especially to add to the occasion of eid milad un nabi. So, indulge in the goodness of delectable delights by Chef Ajay Thakur who brings the most anticipated dessert recipes to life.
SHUKULATA AL HABIB
Components
- Raspberry mousse
- Chocolate mouse
- Raspberry gel
- Caramelised chocolate
- Dark chocolate
- Brownie
- Edible flower
- Popping candy
| Chocolate Mouse | ||
| Amul cream | 30 | |
| Chocolate Dark Morde | 120 | |
| Whip Cream | 19 | |
| White Chocholate Morde | 10 |
METHOD :-
- Melt the chocolate both together and keep in bowl.
- Whip the cream to soft peak and keep in a bowl.
- Now heat the cream and pour in chocolate in 3 part and make ganache.
- Fold the whip cream in chocolate ganache.
| Raspberry Gel |
| Raspberry Pure |
| Icing Sugar{sieved} |
METHOD:-
- Mix pure and icing sugar and bring it to boil. Blend it with hand blender and store in fridge.
| RASPBERRY MOUSSE | ||
| Raspberry Puree | 119 | |
| Castor sugar | 19 | |
| 70% chocolate | 96 | |
| Whip Cream | 133 |
METHOD :-
- Melt the chocolate and keep in bowl.
- Whip the cream to soft peak and keep in a bowl.
- Now heat the raspberry pure and pour in chocolate in 3 part and make ganache.
- Fold the whip cream in chocolate ganache at 50 degree.
| BROWNIE BASE | ||
| Flour | 340 | |
| Baking powder | 3 | |
| Baking soda | 2 | |
| cocoa powder | 40 | |
| Salt | 3 | |
| Butter | 175 | |
| milk chocolate | 145 | |
| Sugar | 175 |
Method –
- Cream butter and sugar in a big bowl.
- Sieve all dry ingredients together (flour, salt, cocoa powder, baking powder, baking soda).
- Melt chocolate and add in creamd butter at 45 degree.
- Fold the butter sugar and hot chocolate and add all dry ingredients in it and fold using cut and fold method.
- Now in baking tray pour the batter and bake it for 20 min @ 170 degree C depending on tray size.
- After baking cut it in small cubes and store in fridge.
| Caramelized Chocolate | ||
| Water | 25 | |
| Sugar | 200 | |
| Chocolate Dark | 80 | |
Method –
- Take water sugar together in pan and bring it to 117 degree C.
- Now add small chopped pieces of chocolate in sugar and mix well off the heat with using wooden spoon,
- Store in dry place or fridge.
ASSEMBLLY PER PORTION
- Raspberry mousse – 35 gm
- Chocolate mouse – 25 gm
- Raspberry gel -14 gm
- Caramelised chocolate – 50 gm
- Dark chocolate – 40 gm
- Brownie – 35 gm
- Edible flower – 2 to 3 pieces
Method assembly –
- Using silicon half sphere mould make chocolate half sphere ,give even and thin coat and keep in the fridge for 10 mins ,
- Use OHP plastic sheet make chocolate rounds and put it in fridge.
- Now get all mousses in different different piping bags for assembly.
- Demould chocolate sphere and make it even from edge using hot tray cut the hole in sphere using hot nozzles, keep the half sphere and start piping chocolate mousse first , then add semi warm chocolate brownie small pieces.
- Now pipe raspberry mousse on top of the caramelised chocolate on top and then close the half sphere with other cut half sphere.
- For the platting make caramelised chocolate in curve shape and on both side using raspberry gel make squish with back of the spoon.
- Place the dome in center and garnish with edible flower and caramelized almond and popping candy.
