Profiterole & Croquembouche By Chef zarnak

Profiterole & Croquembouche

Ingredients for Profiterole
Butter 120 gm
Water 120 ml

Flour 120 gm
Baking powder 1 tsp
Egg 3

Ingredients for Filling
Topping cream 250 gm
Chocolate 100 gm
Oil 2 tsp

Ingredients for Croquembouche

Sugar 250 gm

Method
• In pan put together 120 gm butter and 120 ml water. Cook till it comes to a boil.
• Now add 120 gm flour and 1 tsp baking powder. Mix for a minutes.
• Remove from fire, mix continuously.
• Add in 3-4 eggs one by one and stir very well until it forms into thick paste.
• Grease an oven proof tray, dust with flour.
• Pour mixture in a butter paper cone. Make small balls in greased tray.
• Now bake in a preheated oven on 200 degrees for 20 – 25 minutes.
• Fill a few with the cream, dip top n melted chocolate.
• For profit roll melt 250 gm sugar in a pan,
• Put one profit roll onto other and make into pyramid shape. Stick each of the profit roll with other using melted sugar.

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Croissant By Chef Zarnak

Croissant

Ingredients
Flour 300 gm
Butter 50 gm

Yeast 2 tsp
Icing sugar 50 gm
Water 200 ml
Egg 1
Milk powder 2 tsp
Chocolate 50 gm
Cheddar cheese 50 gm
Oil 50 ml
Salt 1 tsp


Method
• In a bowl mix together flour, milk powder, butter, yeast, icing sugar, egg and salt.
• Now knead to dough with 200 ml of water. Keep aside for few minutes.
• Now divide into balls, roll each ball and form into croissant shape.
• Bake in a preheated oven on 160 degrees for 20 – 25 minutes.
• Make a few croissant stuffed with chocolate and cheese.

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Chocolate Cases By Chef Zarnak

 Chocolate Cases:

Ingredients 

Chocolate, chopped 100 gm

Method
Melt the chocolate in a bowl over a pan of simmering water. Using a brush, spread the chocolate, inside the foil cases cool and refrigerate till firm. Gently peel the foil cases and serve chocolate gelato, chocolate ice cream or frozen yogurt in it immediately.

here are More Ideas

Chocolate Cases

Chocolate Cases

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Chocolate Peanut Butter Fro-Yo By Chef Zarnak

Chocolate Peanut Butter Fro-Yo:

Ingredients

Peanut butter 1/3 cup
Cocoa powder 3 tbsp

Butter, melted 1 tbsp
Evaporated milk 1 can
Sugar 1/2 cup
Yogurt 1 cup
Vanilla essence 1 tsp

Method

Melt 1 tbsp butter in small bowl and stir in 3 tbsp cocoa powder. Set aside.
Place evaporated milk, sugar, vanilla, cocoa mixture and peanut butter in a bowl and beat, add in yogurt and continue beating until smooth.
Pour into shallow dish and place into freezer. Check after 45 minutes and whisk/scrape down the sides as they freeze. The idea is to continue adding air into the mix so that it doesn't freeze into a solid mass, but a smooth, creamy blend. Check and mix every 30 minutes until frozen (may take up to 4 hours depending on shallowness of dish). Transfer to storage container with lid and keep frozen for up to a week.

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Chocolate Nutella Gelato By Chef Zarnak

Chocolate Nutella Gelato:

Ingredients

Milk 2 cups
Cream 1 cup

Sugar ½ cup
Sugar ¼ cup
Egg yolks 4
Vanilla essence ½ tsp
Nutella spread ½ cup

Method 

In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes. Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes. Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and Nutella until it dissolves. Chill mixture completely before pouring into an air tight box. To serve, scoop gelato into serving bowls.

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Chocolate Sauce By Chef Zarnak

Chocolate Sauce:

Ingredients

Chocolate 6oz
Water ½ cup

Butter 2 tbsp
Cream 1 tbsp

Method

Cook chocolate, whisk in butter and cream, add the water and mix well.
Serve hot.

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Fudge Sauce By Chef Zarnak

Fudge Sauce


Ingredients

Sugar 3/4 cup
Cocoa powder 6 tbsp

Evaporated milk 1 can
Butter, cubed 1/3 cup
Miniature marshmallows 3/4 cup
Vanilla essence 1 tsp

Method

In a pan, combine sugar and cocoa; stir in evaporated milk. Add butter.
Bring to a boil over medium heat; cook and stir until sugar is dissolved. Add marshmallows; cook until melted. Remove from the heat, stir in vanilla. Cool and bottle and use over desserts or cakes.

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Chocolate Butter Cream by Chef Zarnak

Chocolate Butter Cream


Ingredients:
Butter 250g
Icing sugar 375g
Cocoa Powder 25g

Milk 2 Tbsp


Method:
1. Beat butter, cocoa powder and milk.
2. Gradually add icing sugar.

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Chocolate Frozen Yogurt by chef zarnak

Chocolate Frozen Yogurt


Ingredients
Sugar 3/4 cup
Corn flour 2 tsp

Evaporated milk 1 tin
Chocolate chips ½ cup
Yogurt 1 cup
Vanilla essence 1 tsp

Method 
Stir together the corn flour and sugar, and place in a saucepan. Stir in the evaporated milk, and chocolate chips. Cook over medium heat until chocolate is melted and the mixture is thickened. Stir constantly to prevent burning. Remove the mixture from the heat, and stir in the plain yogurt and vanilla. Freeze till firm and serve in scoops.

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Sesame Bark By Chef Lal majid

Sesame Bark

Ingredients
White sesame seed 50 gm
Dark sesame seed 50 gm

Milk chocolate (tempered) 500 gm

Method
In a frying pan lightly toast the white and dark sesame seeds over moderate heat for few minutes. Add theses seeds into tempered milk chocolate.
Spread a thin layer of chocolate onto a baking sheet.
Place another piece of baking paper on the top and place between two flat baking trays. Repeat this process to make a second sheet. Leave to set for at least 2 hours in a cool, dry area.

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MOCHA CUPCAKES WITH WHIPPED CREAM By Chef Lal majid

MOCHA CUPCAKES WITH WHIPPED CREAM 

Ingredients:
Instant espresso coffee powder 2 tbsp 
Butter 150 gm

Caster sugar 100 gm
Honey 1 tbsp
Water 250 ml
Flour 225 gm
Cocoa powder 2 tbsp
Soda 1 tsp
Milk 3 tbsp
Egg (Large) 1 no.


Method:

1. Boil water plus honey and (coffee+milk) and cool.
2. Cream butter and sugar till light and fluffy;
3. Gradually add egg and beat well on slow speed;
4. Sift flour, coco powder and soda;
5. Add honey and milk together;
6. Add dry ingredients to the batter alternating with Coffee and Milk
7. Scoop the batter in cup cake cases
8. Bake cup cakes in preheated oven, 180 C for 15-20 mins


Topping:

Ingredients:

Whipping cream 225 ml
Cocoa powder 5 gm
Icing sugar 10 gm

Method:
1. Whip fresh cream until it holds its shape.
2. Add icing sugar to it
3. Before serving dust it with cocoa powder.

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Hazelnut Flavored hot Chocolate By Chef Lal Majid

Hazelnut Flavored hot Chocolate


Ingredients
Skimmed milk 800 ml
Whip cream 200ml
Hazelnut paste 20 gm

Milk chocolate 250 gm

Method
Chop chocolate and melt it
Bring milk cream and hazelnut paste to boil and stir well to mix.
Gradually pour boiling liquid over melted chocolate and whisk until texture is smooth
Pour remaining liquid and blend well.

do you like this???please share your views below

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CHOCOLATE MOUSSE By Chef Lal Majid

CHOCOLATE MOUSSE 


Ingredients:
Chocolate 110 gm
Sugar 10 gm
Egg yolk 1

Egg white 1
Whipping cream 220 ml



Method:

1.Boil 110 ml of cream & add chocolate (Ganache)
2.Mix egg yolk & pour the chocolate Ganache on egg yolk & continue mixing.
3.Whip 110 ml of cream & sugar and fold in above mixture, now fold in whipped egg white.
4.Chill and serve cold.


SPONGE CAKE
Ingredients:
Flour 100 gm
Sugar 100 gm
Egg 4
Vanilla extract few drops

Method:

1.Whisk egg until it becomes frothy
2.Add sugar slowly with spoon & vanilla essence and continue whisking
3.Fold flour with the help of spatula
4.Bake at 180 C for 8 to 10 minutes.

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Chocolate box Cake

CHOCOLATE BOX:


Directions:
Use a ladle to completely fill the mold with tempered chocolate.shake the mold around a little to ensure that the tempered chocolate coats every surface of the mold cavities.
Turn the filled mold over the bowl of chocolate allowing any excess chocolate to drip out. Lightly tap the mold ,to remove excess chocolate.
Turn the mold upside down over a bowl and tap with the scraper again.t

he majority of the chocolate should fall out into the bowl underneath to leave the shell of chocolate coating each hole.turn the right way up and scrape off the exess chocolate.place the mold upside down on baking tray.leave it to set for 10-15 minutes in a cool,dry area.
Once it has begun to thicken and set.use a knife scraper to scrape top of the mold clean.return the mold to the baking sheet and allow it to finish setting,before adding the filling.
Scrape off the excess to create what will sctually be the bottm of the mold.this thin layer of chocolate is then allowed to harden before the molds are inverted and lightly tapped to remove the finishing molded chocolate.

Repeat This process on the different size mould acording to the height of the box cake, and it cool for an hour.then in last safely put all chocolate boxes one by one.Enjoy

dont forget to fill your chocolate box with malteres, colourful bunties or cake as well.

please share your views if you like it :)

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CHOCOLATE BOX BY chef Lal Majid

CHOCOLATE BOX


Directons
Use a ladle to completely fill the mold with tempered chocolate.shake the mold around a little to ensure that the tempered chocolate coats every surface of the mold cavities.
Turn the filled mold over the bowl of chocolate allowing any excess chocolate to drip out. Lightly tap the mold ,to remove excess chocolate.
Turn the mold upside down over a bowl and tap with the scraper again.t

he majority of the chocolate should fall out into the bowl underneath to leave the shell of chocolate coating each hole.turn the right way up and scrape off the exess chocolate.place the mold upside down on baking tray.leave it to set for 10-15 minutes in a cool,dry area.
Once it has begun to thicken and set.use a knife scraper to scrape top of the mold clean.return the mold to the baking sheet and allow it to finish setting,before adding the filling.
Scrape off the excess to create what will sctually be the bottm of the mold.this thin layer of chocolate is then allowed to harden before the molds are inverted and lightly tapped to remove the finishing molded chocolate.
fill it with any Chocolate balls, or other.Enjoy

you like It??? Please share your views Below..

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Chocolate Malteser Cake by Chef Zarnak

Chocolate Malteser Cake

Ingredients for Cake
Soft brown sugar 150 gm
Caster sugar 100 gm

Eggs 3
Milk 175 ml
Unsalted butter 15 gm
Horlicks powder 2 tbsp
Plain flour 175 gm
Cocoa powder, sieved 25 gm
Baking powder 1 tsp
Baking soda 1/2 tsp

Ingredients for Icing
Icing sugar 250 gm
Cocoa powder 1 tsp
Horlicks 45 gm
Soft unsalted butter 125 gm
Boiling water 2 tbsp
Maltesers to decorate

Method
Preheat the oven to 170C. Butter and line two 8” sandwich cake tins with butter paper. Whisk together the sugars and eggs until light and frothy.
Heat the milk, butter and Horlicks powder in a small saucepan until the butter has melted and the mixture is hot but not boiling. Beat the milk mixture into the eggs a little at a time. Fold in the dry ingredients thoroughly. Divide the cake batter evenly between the two tins and bake in the oven for 25 minutes, till risen and will spring back when pressed gently. Let them cool on a rack for about 5-10 minutes and then turn them out of their tins.

For the icing, put the icing sugar, cocoa and Horlicks in the processor and whizz to remove all lumps. Add the butter and process again. Stop, scrape down, and start again, pouring the boiling water down the funnel with the motor running until you have a smooth butter cream.

Sandwich the cold sponges with half of the butter cream, and then ice the top with what is left, decorate with Maltesers.

Note:this recipe will make only 1 cake, tired caked depends on you.

here are more ideas to make this cake:

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Black forest gateau By Chef Zarnak

Black forest gateau


Ingredients :
4 eggs
4 oz caster sugar
3 oz flour

1 tsp baking powder
1 oz cocoa, sifted

Filling :
420gm tin of black cherries, pitted
2 tbsp corn flour
1 tsp vanilla essence
600ml cream
2 oz flaked almonds, toasted
Plain chocolate curls or grated chocolate to decorate

Method :
Beat eggs, add sugar, fold in flour and baking powder and cocoa. Pour mixture in a 9” spring form tin and bake at 180 degrees C for 30 minutes or till done. Turn out of the pan and let cool on a wire rack. Drain the cherries, reserve some of the liquid. Put cherry juice and corn flour in a pan and let cook till thickened. Remove from heat and cool. Add essence and cherries to the sauce. Reserve a few cherries for the top.
Whip the cream till stiff and chill. Cut the sponge into layers and sandwich with the whipped cream and cherry mixture. Top the cake with cream and decorate with flaked almonds, grated chocolate and piped cream. Top with the reserved cherries.

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Chocolate Swiss Roll By Chef Zarnak

Chocolate Swiss Roll

Ingredients

Eggs 3
Caster sugar 75 gm

Flour 50gm
Cocoa powder 25gm
Ingredients for Filling
Butter softened 75gm
Icing sugar 125gm
Chocolate grated to decorate

Method

Set a bowl over a pan of simmering water and add eggs and sugar, whisk 5-
10 minutes till thick and creamy. Remove from heat and stir in flour and cocoa and fold in. Pour mixture in a greased and lined Swiss roll tin.
Bake at 200 degrees for 10 minutes only, or till springy to the touch.
Cover with a damp tea towel and cool. Turn the sponge out face-down, onto a greaseproof sheet dusted with cocoa powder. Peel the paper gently. Whisk butter till creamy and beat in icing sugar, a little at a time, spread the mixture over the sponge. Using greaseproof paper, roll up the Swiss roll. Chill and any left-over cream can be piped in a line on top, sprinkle grated chocolate and slice and serve.

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Lava Cake By Chef Zarnak

Lava Cake

Ingredients

Chocolate 5 oz
Butter 100gm

Eggs 4
Sugar ¾ cups
Flour ¾ cups

Method 

Grease ramekins or cupcake liners very well with butter and dust with flour or cocoa powder. Melt chocolate with butter in a bowl set over a pan of simmering water. Beat eggs and sugar and fold in the flour and slowly fold in butter and chocolate mixture. Bake at 180 degrees for only 10-12 minutes, the outer part of the cake should be cooked and middle should look liquidly. Serve overturned dusted with cocoa powder and cream or ice cream on the side.

You like it?? Please comment Below :)

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Chocolate Fudge Cake By Chef Zarnak

Chocolate Fudge Cake


Ingredients for Cake
Self raising flour 175 gm
Cocoa Powder 2 tbsp
Baking soda 1 tsp

Caster sugar 150 gm
Eggs beaten 2
Oil 150 ml
Milk 150 ml
Golden syrup 2 tbsp
Vanilla essence 1tsp
Strong coffee 1 tbsp

Ingredients for Frosting
Unsalted butter 200 gm
Icing sugar 200 gm
Vanilla essence 1 tsp
Melted chocolate 200 gm

Method
Pre-heat oven to 180ºC. Grease and line two 7” sandwich tins. Sieve the flour, cocoa and Baking Soda into a bowl. Add the sugar and mix well.
Make a well in the centre and add the syrup, eggs, oil, milk, vanilla and coffee. Beat well until smooth. Spoon the mixture into the two tins and bake for 25 - 30 minutes until risen and firm to the touch. Remove from oven, leave to cool in tin for 10 minutes before turning out onto a wire rack and allowing to cool completely before filling and icing.
To make the butter icing, place the butter in a bowl and beat until soft.
Gradually beat in the sifted icing sugar. Then add vanilla and finally melted chocolate. Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more butter icing.

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