Executive Pastry Chef, Anil Kumar, Le Meridien Gurgaon brings to you, exclusively on my blog, a special dessert recipe that would give a unique tinge to your taste buds this Valentine’s Day ’16. Something to relish, something to remember! Do try and share the recipe, tell me how it works out.

 

INGREDIENTS:

 

WHITE CHOCOLATE CUP

0.040 kg white chocolate couverture

0.005 kg cocoa butter

 

DARK CHOCOLATE MOUSSE

0.030 kg cream (for boiling)

0.050 kg dark chocolate

0.070 kg cream (for whipping)

 

SWEET DOUGH

0.100 kg butter

0.100 kg icing sugar

0.200 kg flour

0.010 kg milk

 

FRESH STRAWBERRIES: 4.000 NOS. FRESH STRAWBERRIES

CHOCOLATE DECORATION STICKS: 0.050 KG MILK CHOCOLATE

 

METHOD:

 

WHITE CHOCOLATE CUP

1. Take the white couverture chocolate in a microvable bowl and melt it. Temper the

chocolate at 30 degree celcius.

2. Apply tempered chocolate in the flexipan mould with pastry brush till desired thickness for the cup is achieved. Leave it to set.

 

DARK CHOCOLATE MOUSSE

3. Take 30 gms of cream in a saucepan and bring to boil. Add dark chocolate and make a

ganache.

4. Mix ganache with remaining whipping cream and fold it. Mousse is ready. Fill it in a

chocolate cup.

 

SWEET DOUGH

5. Mix butter, icing sugar, flour and milk all together in a machine bowl. Beat it with paddle for 30 to 40 seconds at medium high speed.

6. Mark the pastry comb on it and leave it for set.

 

So what are you waiting for? Try this recipe this Valentine ’16! Share it with your friends and family. This unique recipe will definitely fish you compliments from everyone! Waiting for your reviews eagerly.

Love,
Aashi xx