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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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.

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Chocolate Cases

Chocolate Cases

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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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Coffee Sauce By Chef Zarnak

Coffee Sauce:

Ingredients
Water ½ cup
Corn syrup ¼ cup

Corn flour 2 tsp
Coffee Powder 1 tbsp
Vanilla Essence ½ tsp

Method 

In a saucepan combine water, corn syrup , corn flour , and coffee powder. Cook and stir over medium heat until mixture is bubbly. Cook and stir for 2 minutes more. Remove mixture from heat. Stir in the 1/4 teaspoon vanilla and. Cover and chill sauce in the refrigerator until serving time.

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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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Cookie sticks By Chef Shireen Anwer

Cookie sticks


Ingredients
Oil ½ cup
Sugar ½ cup
Brown sugar ½ cup

Egg 1
Vanilla essence 1 tsp
Flour 1 ½ cup
Baking soda ½ tsp
Salt ¼ tsp
Chocolate chips ¾ cups
Walnuts chopped ½ cup

Method
In a large bowl combine the oil, both the sugars, egg and vanilla essence, sieve together flour and baking soda, gradually add sieved flour to the sugar and egg mixture, mix well, divide dough in half on a greased baking sheet, shape each portion into a 15” by 3” rectangle about 3 inches apart, sprinkle chcoclate chips and nutsm press lightly bake on 190 Degree C for 10 minutes. cool for 5 minutes, cut with a serrated knife

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Chocolate swirls By chef Shireen anwer

Chocolate swirls


Ingredients
Eggs 3 separated
Cocoa powder 1 tbsp
Milk ½ cup

Gelatin powder 2 tbsp leveled
Water ¼ cup
Chocolate essence ½ tsp
Chocolate ½ cup melted
Sugar 5 ounce
Fresh cream whipped 1 cup
Chocolate sauce for decoration

Method
Dissolve gelatin in ¼ cup water and keep aside. Beat egg whites fluffy with 2ounces of caster sugar, cook egg yolks with 2 ounce caster sugar, coco powder and milk, when it gets slightly thick remove, add in the dissolved gelatin, chocolate essence, fold in the whipped cream and also fold in the beaten egg whites, swirls in the melted chocolate, Decorate with cream and chocolate decorations and serve chilled.

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Cake Pops

Cake Pops:

Ingredients

Cake Crumbs 4 cups
Frosting, Icing or Jam 1½ cups 

Compound Chocolate 500 gm
Dust Colors As per required (optional)
Oil ¼ Cup
Sticks 20-25
Clear Plastic Pouch 20-25
Ribbon As Per required
Method
In a large bowl, crumble the cake with the hands (use gloves if
You can't stand mess) until no large chunks remain.
Add icing and mix with fingers until well combined.
Taking equal portions, roll between the hands until round and smooth.
Place on parchment-lined sheet pan and freeze until no longer sticky, but not rock hard, about 1 hour.
Melt the chocolate. Dip lollipop stick ends into melted chocolate and insert into cake pops.
Mix the dust color (optional) with few drops of oil and add it to the melted chocolate and, working with one pop at a time dip in melted chocolate until completely covered. Shake off excess. Immediately roll in sugars,multi sprinkles or place decorations on. If chocolate dries too fast, you can use royal icing to apply decorations. Stick in a thick piece of Styrofoam to dry completely. Proceed with remainder of pops.
If desired, place pops in a Cake Pops Gift Box or wrap in lollipop papers and tie with a pretty ribbon.

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Milk chocolate mini brownies by Chef Shireen anwer

Milk chocolate mini brownies

Milk chocolate mini brownies:

Ingredients
Milk Chocolate 125 gm
Soft butter 3 ounces
Icing sugar 9 ounce
Vanilla essence 1 tsp
Eggs 2
Flour 3 ounces
Baking powder 1 tsp heaped
Coco powder 2 tbsp heaped
Walnuts coarsely chopped ½ cup or chocolate chips

Method
Melt chocolate over hot water, beat sugar and butter in a bowl until pale and fluffy add vanilla essence, whisk in a lightly beaten eggs, continue beating gradually as we mix in melting chocolate, fold in the sifted flour, baking powder and coco mixture very lightly with spatula, fold in chopped walnuts or chocolate chips, pour mixture in a mini brownie pan bake in a pre heated oven on 180 degree for 35 minutes, remove cool, serve in petite fours cases.

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Profit Rolls By Chef Shireen anwer

Profit Rolls


Ingredients
Water 4 ounces
Butter 2 ounces
Flour 2 ounces

Egg 2
Salt a pinch
Fresh cream whipped 1 cup
Icing sugar 1 ounce

Ingredients for chocolate icing 
Butter 1 ounce
Icing sugar 4 ounce
Water 1 tbsp
Cocoa powder 2 tbsp
Cooking chocolate 2 tbsp
Cream 2 tbsp

Method for éclairs 
1. In a pan, put water, butter and salt and cook till the mixture begins to boil
2. Add in flour, and mix quickly. Cook till the mixture forms balls in the centre and leaves the sides of the pan. Remove from fire. Add in eggs 1 at a time. Whip the mixture
3. Fill the batter in icing bag and pipe out long lengthwise strips on a greased tray and bake on 300 degrees centigrade for 25 minutes.
4. Cool and slit éclairs from side. Fill with fresh cream. Dip top in chocolate icing.
Method for icing
Mix one ounce of butter, 4 ounces of icing sugar,1tbsp water,2tbsp cocoa powder , 2tbsp cooking chocolate and 2tbsp cream together and cook for 2 minutes. Remove and use.

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Wriggly Squirmy Jelly Worms

Wriggly Squirmy Jelly Worms

Wriggly Squirmy Jelly Worms:

Instructions:
2 packs Raspberry jelly (jello)
1 pkg unflavored gelatin (for extra firmness)

3/4 cup whipping cream
3 cups boiling water
100 flexible straws (or enough to fill your container)
Tall container/cup

Directions:
1) Make Jelly as per instructions and add gelatine
2) Let it cool to lukewarm and then add the whipping cream
3) Gather your straws (don't forget to flex them out) and put them in the container. It's important that the straws have a tight fit so the jello stays in the straws. If you have a bigger container, a rubber band around the straws is helpful. Or you could just add more straws to fill the container.
4) Add the jelly to the straw-filled container and let it set until firm.
5) Hold the straws under warm water. The worms will slip right out.

serve this as topping like custard, ice-creams , puddings and others.

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Chocolate Pastry By Chef Zakir

Chocolate Pastry By Chef Zakir

Chocolate Pastry:

Ingredients for dough
15 eggs
300 grams plain flour
300 grams sugar

1 tbsp baking powder
2 tbsp cocoa powder

Ingredients for topping
200 grams butter
2 cups fresh cream
100 grams icing sugar
1 cup sugar syrup
300 grams cooking chocolate
4 to 5 tbsp icing sugar

Method
For dough, mix together 15 eggs, 300 grams plain flour, 300 grams sugar, 1 tbsp baking powder and 2 tbsp cocoa powder and knead into fine dough. Place in an oven for 15 minutes at 220 c. For topping, mix 200 grams white butter, ½ cup fresh cream, 2 tbsp cocoa powder and 4 to 5 tbsp icing sugar and mix. Keep the mix in refrigerator. Melt 300 grams chocolate and mix with 1 ½ cup fresh cream and 3 to 4 tbsp butter cream to form a paste. Also make 1 cup sugar syrup and keep aside. When your sponge is ready, make a layer of sugar syrup in the middle of sponge. Coat with butter cream and make a layer of cooking chocolate on the top. Garnish with remaining butter cream and cut into rectangles of your preferred size.

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Chocolate Curls Decoration

Chocolate Curls Decoration

Ingredient:

Dark Chocolate slab.

Method:
 leave your tempered chocolate at room temperature for about 20 to 25 mints to soft little.
take a curler. put this on edge of slap, press gently , pull at your side with little speed.
decorate your chocolate where you want. :)

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Chocolate Hearts Decoration

 Ingredients:

1cup Melted tempered Chocolate

Method:
Take a Butter Paper.
Draw the design you want to decorate on your cake.
put the melted chcolate in the pipping bag.
squeeze on the tracing paper.and Trace the Shape neatly.
CHILL in refrigerator to set and then peel off decorations. They are now ready to be placed on your dessert. :)

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