October 12, 2020

Fig Cake with Mascarpone Rosemary Frosting

A real decadent cake with the jammy goodness of the dried figs & walnuts, perfectly combined with the bold flavours of rosemary subtly folded into the creamy Italian Mascarpone cheese frosting, is indeed a sophisticated treat for those special occasions.

Recipe Card 

Ingredients Quantity
For the Dried Fig Jam
Dried Figs 238 gm
Sugar 200 gm
Water 3 cups
For the Cake
Unbleached all-purpose flour 240 gm
Baking soda 2 tsp
Ground cinnamon 2 tsp
Salt ½ tsp
Vegetable oil 110 gm
Unsalted butter, at room temperature 113 gm
Sugar 200 gm
Eggs 2 large
Vanilla extract 1 tsp
Boiling water 1 cup
Chopped walnuts 1 ½ cups
For Mascarpone Rosemary Frosting
Mascarpone cheese 150 gm
Cream 350 gm
Icing sugar 40 gm
Rosemary 2 sprigs

 

Method of Preparation:

TO MAKE THE JAM
  • Coarsely chop the figs and combine with the sugar and water in a large, heavy-bottomed saucepan.
  • Bring to a boil over high heat. Reduce the heat to achieve a gentle simmer and cook the figs, covered, until tender, about 1 hour.
  • Let cool slightly, then purée the mixture in a food processor until smooth. You should have about 2 cups.
TO MAKE THE CAKE
  • Sift together the flour, baking soda, cinnamon, and salt into a small bowl. Set aside.
  • In a large bowl, using an electric mixer set at medium speed beat together the oil, butter, and sugar until creamy and combined.
  • Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla.
  • Using a rubber spatula, fold in the flour mixture just until combined.
  • Stir in the boiling water, 2 cups of the fig jam (but no more, or the cake will be too soft), and walnuts.
  • Spread the batter evenly in the prepared pan. Of 16cm 5rings.Bake until a wooden skewer inserted in the center comes out clean, 10 to 15 minutes.
For the Mascarpone Rosemary frosting
  • Heat 1/4th part of the cream with rosemary.
  • Combine mascarpone, icing sugar in a bowl, and pour the above mix on to it.
  • Allow the mixture to rest overnight.
  • Strain the mix, and whip to a stiff peak, and use.

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Chef Vrushali Jadhav

Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.

Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.

After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with the aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.

October 1, 2020

Cookie Cream Tart

This trending cream tart cake is so easy to make and can also be made in any form or shape. 

This recipe has delicious almond and butter cookies layered with Cream Chantilly and topped with berries &  seasonal fruits.

Recipe Card

Ingredients

Quantity

For Pate Sable

 

Almond powder

27 gm
Potato starch

52 gm

Flour

180 gm
Salt

1 gm

Icing sugar

90 gm
Croissant butter or any unsalted butter

95 gm

Whole egg

52 gm

For Cream Patisserie

 

Cream

75 gm
Milk

75 gm

Egg yolk

1 pc
For Cream Chantilly

Cream

75 gm
Sugar

7.5 gm

Vanilla

Few drops

 

Method of Preparation

For the Pate Sable

  1. Cream butter and sugar till soft and creamy.
  2. Slowly add in the egg.
  3. Mix all the dry ingredients and combine to form a dough.
  4. Rest the dough in the fridge for 20 min.

Roll out to 3mm thickness, cut with donut cutter and place back in the freezer to harden and then place each cookie on a silmat and bake for 8-9min at 160*c.

For the Cream Patisserie

  1. Mix sugar, corn starch, egg and little of milk and cream and whisk
  2. Boil the remaining milk and cream with vanilla, and pour on top of the egg yolk mixture.
  3. Cook the combined mixture till it bubbles in the centre and remove it in the clean bowl.
  4. Allow the hot steam to go and add butter, mix well and cover with contact cling film and cool it in the fridge.

For the Cream Chantilly

  1. Whip cream, sugar and vanilla to a medium peak

For the Cream Diplomat

  1. Cream the cooled cream patisserie and fold in the cream Chantilly

For the Assembling

  1. Pipe cream diplomat onto the cookies and place them in the freezer for 10min, assemble them.

--

 

Chef Vrushali Jadhav 

Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.

Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.

After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with the aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.

August 24, 2020

Karak Bubble Tea Lava Cake

A very light, delicate, and spongy coconut chiffon cake beautifully paired with an amazing Karak tea frosting and dressed up with homemade Boba or Bubble tea, helping elevate all the right notes of the tropical flavours, making it a perfect summer cake!

 

Recipe Card

Ingredients

Quantity

For Tapioca Pearls

Tapioca starch

125 gm

Cocoa powder

10 gm
Brown sugar

60 gm

Water

70 gm
Tapioca starch

5 gm + extra for dusting

Water

50 ml
Brown sugar

35 gm

Coconut Chiffon Sugar

Dry Ingredients

All-purpose flour

200 gm
Baking powder

3 gm

Salt

3 gm
Caster sugar

100 gm

Wet Ingredients

Vegetable, canola, or avocado oil

120 gm

Coconut milk

180 gm
Vanilla extract

2 tsp

Egg yolks, room temperature

6 pcs
Meringue

Egg whites, room temperature

6 pcs
Caster Sugar

100 gm

Vinegar

1 tsp

Karak  Chai Frosting

Egg yolk

3 pcs

Caster sugar

75 gm
Corn flour

15 gm

Karak chai

125 gm
Whipping cream(liquid)

150 gm

Whipping cream (medium peaks)

500 gm

Method of Preparation: 

For Tapioca Pearls 

  • Place tapioca starch (5gr), water, and brown sugar in a saucepan until it becomes sticky in texture, remove from the heat, and add the mixture of tapioca starch and cocoa powder. While it is still hot mix in tapioca starch and mix until they start to stick together. Transfer to a flat surface and knead until the dough becomes smooth.
  • Divide the dough into 2 and roll each forming thin sticks. Cut them into small pieces. Roll each piece in between your palms to turn them into small balls.
  • Bring 500 gm of water to a rolling boil in a small pot or saucepan.
  • Add the tapioca pearls to the boiling water and let it cook for 15 minutes or longer until the desired consistency (soft or chewy) is achieved.
  • Remove from heat and let it rest for 1 hour. They will shrink back to the original size and will turn black at this point.
  • Strain them or dry the bubble tea and make the brown sugar syrup and transfer tapioca pearls into a brown sugar syrup bring to boil and set aside to cool down.

For Coconut Chiffon Cake

  • Preheat the oven to 120 C for 15 minutes.
  • Prepares your pan(s). If you are using a tube pan grease only the bottom of the pan and not the sides or the tube. If using traditional round tins, line the bottom with parchment and grease the bottom and sides of the pans.
  • Measure out all the ingredients for each section of the recipe and keep each grouping together to help with the flow of the recipe.
  • Mix the Dry Ingredients: Sift the All-purpose flour, baking powder, salt, and sugar into a large bowl and then whisk together to combine.
  • Whisk together coconut milk, oil, vanilla extract, and egg yolks and set aside.
  • Make the Meringue: In the bowl beat the egg whites and vinegar on medium/high speed until they start forming medium peaks. With the mixer still running, slowly stream in the sugar and keep beating until you reach stiff peaks.
  • Combine the Components: Once the dry ingredients are saturated, add about 1/2 cup of the egg whites into the mixture and stir it in completely to lighten the batter.
  • Add in 1/2 of the rest of the egg whites and gently fold them in being careful not to deflate them. Add in the rest of the egg whites and fold them in gently until completely combined.
  • Pour the batter into the prepared pan and bake at 120 C for 1 hour and 15 mins and keep the temperature at 150 C and bake for 20 more minutes.

For Karak Chai Frosting

  • Add Karak chai,1/2 of the amount of sugar and cream (liquid) to a medium saucepan. Heat over medium heat until it comes to a simmer.
  • Add egg yolks, cornstarch,  and remaining 1/2 sugar to a large bowl. Whisk the yolk mixture until combined.
  • When the Karak chai mixture is hot, ladle into the yolk mixture, whisking constantly. This will temper the eggs and you will avoid having scrambled eggs. Slowly add in the rest of the hot cream. Pour it all back into the saucepan.
  • Return to medium heat. Bring to a boil, stirring constantly. When it starts to bubble, cook for an additional 30 seconds.  Stir until silky and smooth.
  • Let it cool a bit, then put it in the fridge to chill, about 2 hours. Whip the cold heavy cream to medium peaks.
  • Fold a few spoonfuls of the custard into the cream. Gradually add the rest of the custard, being careful to not knock the air out.

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Chef Sally Handoko 

Sally Handoko is a popular name in the Dubai culinary industry. She started her career in the Four Seasons in Indonesia and edged into the pastry kitchen. From a very young age itself, Sally was fond of baking cakes and it was only natural for her to choose baking over cooking. Her passion for learning more and her love for world-class patisserie led her ways to Dubai after working in Indonesia for a few years.

In Dubai, Sally worked with JW Marriot, Fairmont, and The Conrad before her current position with ICCA Dubai as a Pastry Chef Instructor. She left the kitchen at the peak of her career as an Executive Pastry Chef to pursue her long term interest in teaching. Despite her successful position in the kitchen hierarchy, Sally always wanted to develop her career as a culinary instructor so that she could share knowledge and inspire the next round of professionals in the field.

August 20, 2020

White Chocolate Tropical Fondant

A tropical take on the classic chocolate fondant dessert made with white chocolate, passion fruit, and coconut, giving the true exotic flavours of the tropics.

Recipe Card 

Serves:3 

Ingredients

Quality
Butter

65 gm

Sugar

55 gm

White chocolate

67 gm

Eggs

25 gm

AP flour

65 gm
Passion fruit

1

Desiccated coconut

15 gm

Cashew nut

15 gm

Method of preparation:

  1. In a mixing bowl mix the eggs and sugar together.
  2. Place butter, and dark chocolate in another mixing bowl and keep it on a double boiler.
  3. Keep stirring, using a plastic spatula until the mixture is completely melted.
  4. Once melted remove from the heat and let it cool down completely.
  5. Add this chocolate mixture into the whisked eggs and make sure it is well combined. Use a soft flexible spatula to mix and avoid any over mixing.
  6. Fold in the coconut, passion fruit, cashew nuts and flour into this mixture.
  7. Keep this mixture in the chiller for at least an hour.
  8. Prepare the mould: Grace ramekin with the melted butter and dust with flour.
  9. Transfer the dough into the mould, level it and bake in a preheated oven at 180C for 11 minutes.
  10. After baking de-mould it and serve it with vanilla ice cream, roasted coconut flakes and passion fruit.

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Chef Maia Tsakanova

Baking has always been a passion for Maia from her childhood which made her pursue a career in the culinary industry as a pastry chef. From a home baker to a Head Pastry Chef at hotels and production houses such as Marriott, TGP Group, and Pro Bake, she has done it all to learn and improve her skills & knowledge.

Her career highlight includes working under the Michelin starred chef Thomas Muller in Georgia as a Head Pastry Chef which pushed her to go further and explore more in the world of patisserie.

Being trained by several renowned French pastry chefs in French patisserie along with her fourteen years of experience working in different sectors of the industry has helped her gain immense knowledge in the world of sugar and butter which she is now sharing with the students at ICCA Dubai as a Pastry Chef Instructor.

August 3, 2020

Chocolate Brownies with Marshmallow and Choco Drops

Classic fudge brownies topped with marshmallows and chocolate chips that make this recipe a decadent dessert for the brownie lovers.

Recipe Card 

Ingredients

Quantity

Butter

207 gm
Salt

2.5 gm

Sugar

280 gm
Trimoline

25 gm

Dark chocolate (55%)

230 gm
Eggs

155 gm

Vanilla

1 tsp
All-purpose flour

115 gm

Instant coffee

50 gm
Small size marshmallow

As required

Chocolate chips

As required

 

Method of Preparation:

  1. Sift the flour in a mixing bowl together with salt.
  2. Place butter and dark chocolate in a mixing bowl and place it on a double boiler, keep stirring using a plastic spatula until the mixture is completely melted. Let it cool down.
  3. In another mixing bowl place eggs and sugar, vanilla, and whisk using a mixer until fluffy soft airy consistency. Add trimoline.
  4. Add gradually room temperature chocolate mixture into the whisked egg and make sure the two mixes are combined together. Use soft flexible spatula and try to not mix it more than necessary.
  5. Fold in powdered instant coffee.
  6. Sift flour into a mixture, fold carefully and make sure there are no lumps in it.
  7. Prepare the baking tin: Grace the tin with the melted butter and dust with flour. Using aluminum foil and baking paper, create a base if you are using a frame to bake.
  8. Transfer the dough into the tin, level it, and bake in preheated oven 140C for 25 minutes.
  9. Take the tin out cover the surface of the brownie with small marshmallows and bake it for another 5-10 minutes.
  10. After baking let it rest for a few minutes, cut into equal portions, and serve it warm with chocolate sauce and vanilla ice cream.

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Chef Maia Tsakanova

Baking has always been a passion for Maia from her childhood which made her pursue a career in the culinary industry as a pastry chef. From a home baker to a Head Pastry Chef at hotels and production houses such as Marriott, TGP Group, and Pro Bake, she has done it all to learn and improve her skills & knowledge.

Her career highlight includes working under the Michelin starred chef Thomas Muller in Georgia as a Head Pastry Chef which pushed her to go further and explore more in the world of patisserie.

Being trained by several renowned French pastry chefs in French patisserie along with her fourteen years of experience working in different sectors of the industry has helped her gain immense knowledge in the world of sugar and butter which she is now sharing with the students at ICCA Dubai as a Pastry Chef Instructor.

 

July 20, 2020

Eggless Semolina Rose Cake

A simple and easy to bake vegetarian-friendly rose flavoured eggless semolina cake made with yogurt and dressed in white chocolate chantilly for a rich and decadent experience.

Recipe Card 

Ingredients

Quantity
For Eggless Semolina Cake

 

Fine Semolina

225gm
Flour

35 gm

Baking powder

1.5 tsp
Baking soda

¼ tsp

Salt

1/8 tsp
Sugar

210 gm

Vegetable oil

1/3 cup
Yogurt

125 gm

Milk

¾ cup

Vanilla

1 tsp

Rose aroma

3 drops

For Rose While Chocolate Chantilly

 

White Chocolate

100 gm
Cream 1

50 gm

Cream 2

150 gm
Rose aroma

1 drop

 

Method of Preparation:

For the Eggless semolina cake

  • Mix all the dry ingredients into the bowl except baking soda.
  • Mix all the wet ingredients into the separate bowl.
  • Pour the wet ingredients onto the dry ingredients, mix well, and set aside for 20 min which allows semolina to soak well.
  • Add baking soda into the cake batter after resting of 20min, add rose aroma.
  • Pour the mixture into 20 x 20cm frame and bake at 160*c for 25-30min.

For the Rose white chocolate Chantilly

  • Melt white chocolate and add in cream1 to make the ganache.
  • Whip cream 2 and fold into the ganache, add in the rose aroma and rest in the fridge before to pipe onto the cake.

 -

Chef Vrushali Jadhav 

Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.

Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.

After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with the aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.

 

July 13, 2020

Plated Vegan Raspberry Pannacotta

A Gluten-free and vegan version of panna cotta, chocolate mousse, and shortbread biscuit. Each of the main components of this dessert could be served/consumed on its own, or put them together to create a plated dessert.

 

Recipe Card 

Ingredients

Quantity

For Shortbread

Almond flour

20 g
Gluten free all purpose flour

35 g

Chickpea flour

30 g
Oil

40 g

Water

10 g
Salt

1 pinch

Vanilla

¼ tsp

For Raspberry Pannacotta

Soy/rice milk

100 g

Cashew nut cream

100 g

Sugar

35 g

Agar-agar flakes

2 g

Raspberry puree

70 g

For Cashew Cream

Cashew nut

30 g

Rice/soy milk

100 g

For Chocolate Mousse

Dark chocolate 56%

100 g

Soy milk

100 g

Sugar

30 g

Agar-agar

¼ tsp

For Lavender Air

Soy milk

100 g

Lavender aroma

1 drop

Sugar

20 g

Agar-agar

¼ tsp

 

Method of Preparation:

For Shortbread

  • Mix together all the dry ingredients.
  • Mix together the oil and water and pour on to the dry ingredients.
  • Mix it well till it comes together to form a dough.
  • Sheet the dough to 3-4 mm thickness.
  • Place a 5- inch by 5-inch steel frame over it and refrigerate.
  • Bake at 160 centigrade for 15 min or until the shortbread starts to brown.
  • Remove from the oven and brush the shortbread within the frame with melted dark chocolate. Set aside.
  • Crush the trimming to form a crumble like texture.

 

 For Raspberry Pannacotta

  •  Soak the agar agar in the soy milk for 20-30 min.
  • Boil for a couple of minutes. Add the cashew cream followed by the fruit puree.
  • Pass through the strainer.  Pour the mix over the shortbread base and freeze.

 

For the Cashew nut Cream

  • Boil the soy milk and soak in the cashew nut for 20 -25 min.
  • Blend the cashews with the soaking liquid to form the cream.

 

For Chocolate Mousse

  • Soak agar agar in the soy milk for 15 to 20 min.
  • Bring it to a boil and pour over the chocolate.
  • Mix well to form a ganache.
  • Whip the ganache while cooling over an ice bath until light.
  • Refrigerate for 30-40 min.
  • Make quenelles and freeze.

 

For Lavender Air

  • Soak agar agar in the soy milk for 15 to 20 min.
  • Bring it to a boil and cool to room temperature.
  • Beat using a stick blender or a whisk.

 

Assembly

  • Remove the panna cotta out of the freezer and let it rest at room temperature for 10-12 min. Cut into the desired shape.
  • Place the panna cotta on the presentation plate and top with chocolate quenelle.
  • Spoon the lavender foam over it and top with a gold leaf.

 

June 29, 2020

Galaxy Blueberry Mousse Cake

One of the most hyped about cakes in the social media, the Galaxy Cake made with a velvety blueberry mousse cake with a marbled mirror glaze undoubtedly makes it a showstopper in the baking scene.

Recipe Card 

Ingredients                                                                         Quantity
Pistachio Dacquoise
Castor sugar 170 g
Ground pistachios 120 g
Almond meal 50 g
Egg whites 200 g
Castor sugar 100 g
Brown sugar 35 g
Raspberry Marmalade
Raspberry puree 260 g
Pectin NH powder (pectin for jams) 20 g
Castor sugar 220 g
Coconut Nougatine 
Unsalted butter 30 g
Glucose syrup 15 g
Castor sugar 35 g
Pectin NH 1 g
Sugar 5 g
Grated Coconut 40 g
Blueberry Mousse
Blueberry puree 405 g
Creme' patisserie 40 g
Sugar 10 g
Cocoa butter 85 g
White chocolate couverture 70 g
Meringue 350 g
Whipped cream 880 g
Glaze
Water 50 g
Sugar 100 g
Glucose syrup 100 g
Sweetened condensed milk 65 g
White chocolate couverture 100 g
Gelatine 6 g (200 bloom)
Water (for the gelatine) 36 g
Water soluble food coloring 6 colours
Silver iridescent colouring powder As required

 

Method of Preparation: 

For the Pistachio Dacquoise: 

  • Pour the egg whites, castor sugar and light brown sugar in the stand mixer.
  • Beat on medium speed for a few seconds then increase to high speed until you obtain a stiff meringue.
  • In the meantime, sift the almond flour (which has been slightly roasted beforehand), ground pistachios and castor sugar.
  • Sift on top of a sheet of grease proof paper.  This operation is important to get rid of clusters of sugar or almond powder.if some bits of pistachios remain.they will be added later to the sifted preparation. This will add a nice crunchy effect.
  • Pour the sifted mix into a thin stream over the meringue and combine with a rubber spatula folding gently with rotating, vertical motions. Make sure the preparation does not collapse!
  • When ready, the meringue must be used immediately, hence the need to sift the powders while beating the egg whites.
  • When the Dacquoise preparation is ready pour into a 16-cm tart rings and bake in a fan-assisted oven at 180 for 12 to 15 minutes.

 

For Coconut Nougatine

  • Place the butter in a saucepan.
  • Add the castor sugar and glucose syrup. Heat the ingredients to 40°C.
  • Add the pectin NH, combined to 5 grams of castor sugar, to the hot preparation. It is essential to combine the pectin NH with sugar first, in order to avoid a grainy consistency. The temperature is also essential to get the right consistency, 40°C being the ideal temperature.
  • Cook over medium heat for a few minutes, stirring constantly until it starts to thicken. When the consistency is similar to a white roux (base for béchamel) and large bubbles form. Add the grated coconut. Continue cooking over medium heat, stirring constantly.
  • Pour the preparation onto a sheet of grease proof paper and transfer onto a baking sheet and bake at 170°C (gas 3) for 10 minutes until golden. Set aside.

For Raspberry Marmalade

  • Organise all the necessary ingredients.
  • Combine the pectin NH with a little castor sugar. As mentioned earlier, this will avoid lumps due to a poor incorporation of the pectin.
  • Pour the raspberry purée in a saucepan.
  • Add the remaining castor sugar and heat up the preparation between 40 and 60°C.
  • Using a whisk, add the pectin mix and incorporate. Bring to a boil.
  • Stretch some cling film on 4 tart rings (the ones you used for the Dacquoise biscuit). Do this on one side of the ring only.
  • Pour the marmalade into the 4 rings. Place to freezer

 

For Blueberry Mousse

  • Start by making the meringue. Tip the water in a saucepan. Add the castor sugar. Cook the sugar until it reaches 121°C. I recommend using a digital thermometer.
  • In the meantime, pour the egg whites in the stand mixer recipient. Add the castor sugar. This will facilitate the incorporation of the cooked sugar. The sugar is ready when the bubbles have a diameter of about 1cm before bursting.
  • Start whisking the egg whites and pour the cooked sugar in a thin stream. Beat until cooled down completely. We will use the meringue later to make the blueberry mousse.
  • Tip the Mycryo cocoa butter in a mixing bowl. Add the white chocolate chips. Set aside.
  • Dilute the crème pâtissière powder and castor sugar with about 20% of the blueberry purée. Combine well with a whisk until homogeneous.
  • Heat up the remaining blueberry purée in a saucepan. When the purée is hot, add the crème pâtissière. Combine well with a whisk until the ingredients are completely incorporated. Leave to cool at room temperature down to 25°C.
  • Place the meringue into a mixing bowl and add the whipped cream. Combine with a whisk.
  • Transfer a small amount of meringue cream into the blueberry preparation at 25°C and combine vigorously with a whisk. This will facilitate the incorporation of all the ingredients.
  • Add the blueberry preparation to the remaining meringue.Whisk vigorously, making sure the preparation does not collapse.

 

Assembling the cake

  • Scoop the blueberry mousse into a piping bag fitted with a plain nozzle (diameter 7-8mm).
  • Place a Dacquoise biscuit at the bottom of a mousse ring (diameter 18cm).
  • Pipe a lace of blueberry mousse along the edge of the ring.
  • To remove any air bubbles, spread with a palette knife and create a volcano shape.
  • Cover the biscuit with a layer of blueberry mousse.
  • Arrange pieces of coconut nougatine over the blueberry mousse, which will give a nice crunchy effect to the cake.
  • Pipe a second layer of blueberry mousse.
  • Gently detach the raspberry jelly from the ring and place it on top of the mousse.
  • Gently press on the jelly disc from the centre outwards to remove any air bubbles in the mousse underneath.
  • Finish with a layer of blueberry mousse on top.Even the surface with a cranked spatula.Reserve this in the freezer. This will allow you to release the cake from the mousse ring easily, simply by heating the sides with a blowtorch.
  • Up to this stage, this recipe can be made in advance and stored in the freezer. On the day, simply remove the cake from the freezer and continue with the steps below.

For the Glaze (Make the day before serving) : 

  • Pour the water and sugar in a saucepan and then add the glucose syrup. (It can be melted in the microwave for a few seconds to give it a liquid consistency that will be easier to work.)
  • Heat the ingredients until the temperature reaches 103°C. This should be very quick. Basically, the temperature is right when you reach a gentle boil.
  • Pour the sweetened condensed milk in a separate recipient. When the preparation reaches 103°C, pour over the condensed milk and combine.
  • Add the white chocolate couverture and combine well with a whisk until melted. Add the rehydrated gelatine last. It will melt quickly in the warm icing.
  • Add some purple food colouring powder with the tip of a knife and combine well with a whisk. Colouring powders are very effective. I recommend working with very small quantities, then adjust the color by adding more powder if needed. Combine vigorously with a whisk. You will obtain the final color after whisking for a few minutes .Refrigerate overnight .
  • The following day, process the 6 color glaze, using a hand blender. You should use a deep, narrow recipient. This will allow to remove any air bubbles and obtain a smooth consistency.
  • Place the cake on a cooling rack. The grid should be placed on a deep baking tray in order to collect the excess glaze.
  • Pour the glaze in a thin stream on the surface of the centre, starting from the centre outwards. The sides should be coated with an even layer of icing. Let the excess icing drip down in the tray.
  • Let it rest for sometime to set and serve.

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Chef Sally Handoko 

Sally Handoko is a popular name in the Dubai culinary industry. She started her career in the Four Seasons in Indonesia and edged into the pastry kitchen. From a very young age itself, Sally was fond of baking cakes and it was only natural for her to choose baking overcooking. Her passion for learning more and her love for world-class patisserie led her ways to Dubai after working in Indonesia for a few years.

In Dubai, Sally worked with JW Marriot, Fairmont and The Conrad before her current position with ICCA Dubai as a Pastry Chef Instructor. She left the kitchen at the peak of her career as an Executive Pastry Chef to pursue her long term interest in teaching. Despite her successful position in the kitchen hierarchy, Sally always wanted to develop her career as a culinary instructor so that she could share knowledge and inspire the next round of professionals in the field.

June 25, 2020

Dulce de Leche Lava Cake

A Dulce de Leche inspired Lava Cake with a perfect gooey center oozing with the creamy goodness of dulce de leche served warm with vanilla ice cream for an ultimate dessert experience.

Recipe Card 

Ingredients                                                                        Quantity
Dulce de leche 1/2 + 1/3 cup
Melted unsalted butter 2 tbsp
Egg yolk 1 pc /20 gm
Whole egg 1 pc/ 50 gm
Flour 2 tbsp

 

Method of Preparation: 

For the Lava Cake

  • Grease and dust the ring moulds and chill for 10-15 min
  • Cream the dulce de leche into the bowl, add melted butter and mix well
  • Add egg yolk and whole egg gradually while continuously whisking
  • Lastly add in the flour and mix
  • Pour the mixture into the rings and bake at 180*c for 7- 8 min.

For Dulce de leche 

  • Fill sauce pan with water half way and place the unopened can of condensed milk in the middle of the sauce pan.
  • The can should be covered with water and bring to a boil, for 5-6hrs, add water if evaporates.
  • Remove from the pan and leave it to chill in the fridge overnight

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Chef Vrushali Jadhav 

Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.

Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.

After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with the aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.

June 11, 2020

Chocolate Pecan Rolls

The aroma and warmth of freshly baked sweet bread is a homely comfort that is hard to resist.  Chocolate Pecan Roll is a fresh take on the good old cinnamon rolls, where the rolls are filled with a generous amount of chocolate spread and pecan nuts instead of cinnamon sugar, giving it a lovely chocolate-nutty flavour.

Recipe Card 

Ingredients                                                                                         Quantity
Flour 200 gm
Yeast 55 gm
Salt 3 gm
Sugar 15 gm
Milk 100 gm
Butter 15 gm
Egg 1 no
For Filling
Bake stable As required
Chocolate spread As required
Crushed pecan nut As required
For Icing 
Cream 2 tbsp
Icing sugar 4 tbsp
Vanilla extract 1 tsp

 

Method of Preparation: 

  • Mix together all ingredients except butter and knead to form a soft dough.
  • Add butter and knead the dough again to form a very soft dough.
  • Rest the dough for 45 min at room temperature.
  • Knock back the dough and sheet, apply the bake stable chocolate spread & sprinkle the crushed pecan nuts and roll like a pin wheel.
  • Cut to 1-inch thickness and place it in a 9” round prestige tin and rest for another 30 min.
  • Bake at 180*c for 6-7 min.
  • Drizzle the beaten icing on the top and serve warm.

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Chef Vrushali Jadhav

Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.

Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.

After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with the aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.

worldclassculinary
International Centre for Culinary Arts Dubai
Block 8 Dubai Knowledge Park

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