Recipes

Vanilla Crème Brulee & Extra bitter Chocolate Mousse
with Hazelnut Crunchy and Almond Biscuit

Vanilla Crème Brulee
Anglaise Sauce – 70gm
Vanilla Beans (Split & Scrapped) – 1/2no.
White Chocolate – 112gm
Gold Gelatin Leaves – 1no
Whipping Cream 35% Fat – 112gm
Almond Nougatine – 45gm

Method:

  1. Break the white chocolate into pieces and melt in a bain-marie.
  2. Warm the anglaise sauce with scrapped vanilla beans and melt in the bloomed gelatin, then add the melted chocolate and mix well.
  3. Finally fold in the semi whipped cream to the chocolate mix and at the end fold the crushed almond nougatine

Extra- Bitter Chocolate Mousse
Dark Chocolate 71% – 150gm
Caster sugar – 100gm
Egg yolks – 3no
Egg whites – 5no
Whipping Cream 35% Fat – 100gm

Method:

  1. Break the dark chocolate into pieces and melt in a bain-marie. Then mix the sugar with the melted chocolate and beat well.
  2. Add yolks to the chocolate mixture one at a time and mix well.
  3. Beat the egg whites and gently fold into the chocolate mixture a bit at a time.
  4. Finish by mixing in the semi whipped cream.

Hazelnut Crunchy
Hazelnut Paste – 40gm
White chocolate – 36gm
Feuilletine – 27.5gm

Method:

  1. Melt the white chocolate.
  2. Mix with hazelnut paste and fold in the feuilletine at the end.
  3. Spread on a tray about 4mm thick and cut once it set with 5cm round cutter.

Almond Biscuit
Almond Powder – 126gm
Fine Icing Sugar – 80gm
Eggs – 150gm
Egg White – 90gm
Superfine granulated sugar – 45gm
Flour – 36gm
Unsalted Butter – 36gm

Method:

  1. Whisk Almond powder, eggs and icing sugar together till light and fluffy. Keep it aside.
  2. Take another bowl and whisk the egg whites to semi stiff peak, add slowly the icing sugar and whisk till the stiff peak is achieved.
  3. Fold gently the egg white mixture to the almond, sugar and egg mixture prepared before.
  4. Then fold the flour and melted butter, gently fold all the ingredients.
  5. Spread the mixture about 3mm thickness on a prepared baking tray and bake for 9 minutes at 180 degree C.

 

White Shinny Glaze
Milk – 42.5gm
Cream – 32.5gm
Sugar Syrup – 42.5gm
Titanium Di-oxide – 5gm
White Chocolate – 205gm

 Method:

  1. Boil milk, cream, sugar syrup together.
  2. Once boiled add the white chocolate and blend well.
  3. Add the titanium di-oxide to the mixture and let it cool.
  4. Glaze the dome @ 36-40 degree Celsius.

Chef Amit Sinha
Executive Pastry Chef
L’Opera
Rinku Madan

Rinku Madan, an acclaimed Gourmand in India, recently completed her studies in Global Journalism at the Harvard University, Massachusetts (Grade A Honors) with the objective to pursue her writing skills in the area of Global Luxury. She had earlier studied at the French Culinary Institute in New York (an affiliate of Culinary Institute of America) to certify in the arena of Food Writing.

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