Sweet treats: How to make White Chocolate Strawberry Mille-Feuille

With Valentine’s Day around the corner, the search for the best chocolate, cookie, pastry recipe starts! Basically, the look out for anything that is sweet and sounds a little exotic turns out to be in great demand around this time of the year. So that you don’t have to go through hours of surfing on the Internet, we bring you this delightful White Chocolate Strawberry Mille-Feuille recipe by Chef Deepak Yadav, pastry chef, Courtyard by Marriott, Gurugram Downtown. Have a great time treating your loved ones this V-Day!

1ltr – Cream
1200g – White chocolate
250g – Flour
20g – Salt
200g – Unsalted butter
500g – Fresh strawberry
150ml – Cold water

* Boil the cream, add white chocolate to it and let it melt. Once the chocolate has melted, allow the mixture to cool down.

* Put the flour and a pinch of salt in the food processor, start mixing it and steadily pour in 150ml of cold water. When the dough comes together, cover it with plastic wrap and let it sit for 20 mins.

Also known as the Napolean, Mille-Feuille is a French pastry.

* Lightly dust the work surface with flour and roll the dough. Put the butter in between two pieces of baking parchment and soften it by tapping it with a rolling pin. Cut the butter in half and repeat the process until the butter is workable but still cold. Reshape to the size, roughly of a postcard.

* Put the butter in the centre of the pastry and fold over the right and left sides of the circle, overlapping in the middle. Press the dough with the rolling pin to make it longer and then lightly mark into thirds.

* Fold the bottom third up to cover the middle third and the top third down. Seal the dough gently by pressing down on the edges with your rolling pin. Give the dough a quarter turn.

* Roll the dough out to a long rectangle, keeping the edges square and the sides straight. After that, bake at 200 degree celsius.

* Take a sheet of puff pastry as a base and put white chocolate ganache on it. Top it off with a puff pastry sheet again.

* Arrange the strawberry on top and cover with hot glaze. Cut it into desired shapes.

World Chocolate Day: How to make Chocolate Truffle Tart

Chocolate Truffle Tart is a classic. Loved by all, it’s a sure shot way to make yourself happy and of course, make your loved ones happy. If you still haven’t tried making one till date, then we say it’s about time. This easy recipe by Chef Ashish Rai, Head – Culinary, Barbeque Nation is a great way to start your culinary journey.

Indulge in some Chocolate Tart this weekend.

For crust
½ cup – Confectionery sugar
1½ cup – All-purpose flour
1 cup – Butter
5-6g – Baking powder

For filling
½ kg – Dark chocolate compond
100g – Butter
1 – Egg
½ cup – Heavy cream
¼ cup – Suagr
A few drops of chocolate essence
Cocoa powder for garnish
Icing sugar for garnish ( optional)


For crust
* In a food processor, combine the confectioners’ sugar, flour, and butter, and process until the mixture turns into a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations on the sides.

* Pat until the crust is even. Bake for 10-12 mins, until very lightly browned. Set aside to cool.

For Filling
* Melt chocolate and butter in a heavy saucepan over low heat, stirring until smooth. Remove from heat and cool for 5 mins.

* Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into the egg mixture until it’s well mixed.

* Pour filling into the cooled crust and rap the pan once on counter to eliminate any air bubbles.

* Bake for 20-25 mins until the filling is set keeping a gap of 1 inch from the edge. Check that the tart is slightly puffed but the centre trembles slightly when pan is gently shaken. Centre will continue to set as it cools.

* Demould it and cool tart completely. Sprinkle cocoa powder over it.

* Take a heart shape cutter and sprinkle icing sugar in the center of the tart.

Tired of Chocolate Cakes? Try out this delicious Raspberry Cheese Cake recipe

You might have a problem with us telling you to lay your hands off that Chocolate Cake for a while but don’t you think life is too short and you should experiment while you can? Try out something new in your kitchen the next time you have a yearning for making a dessert. This Raspberry Cheese Cake recipe by Chef Ashish Rai, Head – Culinary, Barbeque Nation will blow your mind away!

Move over Chocolate Cakes. Try out this Raspberry Cheese Cake recipe.

7 – Biscuit crumbs
450g – Cream cheese
½ kg – Fresh raspberries
¼ tsp – Cinnamon powder
4 tbsp – Butter
½ cup – Whipped cream
¾ cup – Confectionery sugar
A few drops of vanilla essence
1 sheet – Unflavored gelatin
2 tbsp – Brown sugar

For the crust
* Grind the biscuits, and then add butter, brown sugar to it and mix it well.

* Take a 8 inch pan and layer it with the biscuit mixture evenly on to the bottom and the sides of the pan. Rest it for 30 mins and then bake for 5 mins, till it turns crusty.

For the topping
* Take half of the raspberries in a pan with ¼ cup sugar and 2 tbsp water and cook till the raspberries are quite soft.

* Remove from heat and blend it to form a puree. Put it over slow flame once more. In the meanwhile, add water to the gelatin sheet and let it rest for a few mins. Then add gelatin to the raspberry puree until it has dissolved. Remove it from heat.

For the cheesecake
* In a stand mixer, beat the cream cheese and sugar on medium-low speed with the paddle attachment until smooth. Add the vanilla extract.

* Now, add the raspberry topping, except the 3/4 cup you have reserved for the top layer.

* In a separate bowl, whip the heavy cream until the medium peaks. Gently fold the whipped cream into the rasberry cheesecake batter just until it’s all combined.

* Pour this mixture into the crust pan and set it in the refrigerator for 3-4 hours or until set.

* Remove it from the pan and serve it with some fresh raspberries on top.

* You can also use a little desiccated coconut for the flavour.

Indulge in some gooey Chocolate Bundt Cake with this amazing recipe

Gooey chocolate cakes are the stuff dreams are made of. Even though ready-made cakes are widely available in the market, there is nothing like a fresh one baked at home. But, with our busy schedules it might get a little difficult to manage one in the kitchen. But how about weekends? When faced with a dilemma like, “I want to have something nice and sweet”, weekends are the best time to put on the chef’s hat and whip up a dessert.

This recipe by Chef Akhilesh Jha, Fresc Co, New Delhi is a must-try.

Chocolate Mocha-Kissed Bundt Cake
Serves 2 
Cooking time: 2 hours

For cake
1 box – Devil’s food cake mix
1 cup – Toned milk
½ cup – Vegetable oil
3 – Large eggs
3 tsp – Instant coffee granules

For icing on cake
1 cup – Semi-sweet Chocolate
¼ cup – Vanilla pots

For cake
* Preheat the oven to 176 degree celsius. Spray 12-cup Bundt pan with non-stick cooking spray.

* Combine cake mix, evaporated milk, oil, eggs and 1 tablespoon coffee granules in a large mixer bowl and mix until moistened. Beat on medium speed for 2 mins. Pour the batter into the prepared pan.

* Bake for 39 to 43 mins or until wooden pick inserted in the cake comes out clean. Cool the pan on a wire rack for 15 mins before inverting it onto the same wire rack to cool completely.

* Place morsels and coffee-mate in a microwave-safe bowl. Microwave on high for 45 seconds. Add the remaining 2 teaspoons of coffee granules; cover and allow to sit for 5 mins. Stir until smooth. If needed, microwave for 15 seconds and then stir until smooth.

* Spoon icing over the top of the cake allowing it to drip down the sides. Let it set for 30 mins.

* Before serving, fill the centre of the cake with fresh raspberries.

Note: To speed up the process, place iced cake in a refrigerator for 15 mins so that the icing sets.