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FABulous

recipes collab

Over 250 talented bakers join hands to curate 450+ tried and tested recipes, to create a trusted keepsake for all foodies.

Chaitali Deshmukh

Colors of Cake Mumbai India

Hello I am Chaitali Deshmukh From kharghar Navi Mumbai. Basically I am A theater artist because of my son's health issues I switc Read more

Hello I am Chaitali Deshmukh From kharghar Navi Mumbai. Basically I am A theater artist because of my son's health issues I switched my profession, I started baking from 2015 as a hobby home Baker but now I'm a Professional Homebaker. I was always passionate about baking. Usually I bake for my family and friends and their review boosted my confidence. Slowly orders started coming through friends and they all encouraged me to start professionally. Nowadays I'm taking workshops too... I have learned everything through my trials and errors.Read less

Chocolates, Confections & Macarons
  • Serves: 10-12
  • Prep time: 30 min Plus 30-45 min Resting Time
  • Baking time ,Temp: 150-160 °C For 20 min

1: Macarons shells

  • Egg Whites50gm
  • Granulated or castor Sugar45gm
  • Almond Flour65gm
  • Powdered or icing Sugar65gm
  • Cream of Tartar1/8 tsp
  • Gel Color of your choice-

2: Filling(Raw mango chilly) (masala kairi)

  • white chocolate ganache 100 gm
  • Our magical ingredient Fab Premium Oil Soluble Kachi Keri Flavour1/2 tsp
  • Fab 100% Natural Oil Soluble ChillI Extract 4-5 drops

1: For macarons shells

  • Sift together Almond Flour and Icing Sugar and keep aside Take egg white and cream of tartar and Beat at high speed till it becomes little frothy Add castor sugar gradually with spoon while beating.
  • It took around 15 minutes to get stiff peaks Then fold in the almond mixture to the egg white in three times.
  • Add any colour at this point of your choice Pour in a piping bag with a round nozzle and pipe them on a macaron sheet Let it set under AC or FAN for minimum 30-45 minutes Then bake the sheets for 20 minutes at 150-160 °C (Bake in lower rack) Let the macaron shells cool completely.

2: Filling (Raw mango chilly) (masala kairi)

  • All ingredients mix well and pipe in macarons shells and your fabulous yummylicious masala kairi macarons are ready.

Chaitali Deshmukh

Colors of Cake Mumbai India

Hello I am Chaitali Deshmukh From kharghar Navi Mumbai. Basically I am A theater artist because of my son's health issues I switc Read more

Hello I am Chaitali Deshmukh From kharghar Navi Mumbai. Basically I am A theater artist because of my son's health issues I switched my profession, I started baking from 2015 as a hobby home Baker but now I'm a Professional Homebaker. I was always passionate about baking. Usually I bake for my family and friends and their review boosted my confidence. Slowly orders started coming through friends and they all encouraged me to start professionally. Nowadays I'm taking workshops too... I have learned everything through my trials and errors.Read less

Chocolates, Confections & Macarons
  • Serves: 10-12
  • Prep time: 30 min Plus 30-45 min Resting Time
  • Baking time ,Temp: 150-160 °C For 20 min

1: Macarons shells

  • Egg Whites50gm
  • Granulated or castor Sugar45gm
  • Almond Flour65gm
  • Powdered or icing Sugar65gm
  • Cream of Tartar1/8 tsp
  • Gel Color of your choice-

2: Filling(Raw mango chilly) (masala kairi)

  • white chocolate ganache 100 gm
  • Our magical ingredient Fab Premium Oil Soluble Kachi Keri Flavour1/2 tsp
  • Fab 100% Natural Oil Soluble ChillI Extract 4-5 drops

1: For macarons shells

  • Sift together Almond Flour and Icing Sugar and keep aside Take egg white and cream of tartar and Beat at high speed till it becomes little frothy Add castor sugar gradually with spoon while beating.
  • It took around 15 minutes to get stiff peaks Then fold in the almond mixture to the egg white in three times.
  • Add any colour at this point of your choice Pour in a piping bag with a round nozzle and pipe them on a macaron sheet Let it set under AC or FAN for minimum 30-45 minutes Then bake the sheets for 20 minutes at 150-160 °C (Bake in lower rack) Let the macaron shells cool completely.

2: Filling (Raw mango chilly) (masala kairi)

  • All ingredients mix well and pipe in macarons shells and your fabulous yummylicious masala kairi macarons are ready.

Gauri Kekre

Little White Oven Thane,Mumbai India

Gauri Kekre is a cake artist specializing in sculpted cakes and sugar modeling. She has been decorating cakes since the last six y Read more

Gauri Kekre is a cake artist specializing in sculpted cakes and sugar modeling. She has been decorating cakes since the last six years and over a period of time she has taught cake decorating and sculpting to hundreds of students. She has been published in several magazines such as Sugar, Women's Web and Money View and has won several awards at the Cakeology Cake Show.Read less

Chocolates, Confections & Macarons
  • Serves: 12-15
  • Prep time: 1 hour plus resting time for Macarons shells
  • Baking time ,Temp: 120 °C for 35-40 min

1: For Macarons

  • almond flour90g
  • icing sugar60g
  • egg whites60g
  • castor sugar60g
  • drops of Fab Premium Oil Soluble Raspberry Flavor2-3

2: For Filling

  • buttercream1/2 cup
  • raspberry puree3 tbsp
  • white chocolate1/4th cup

1: For Macarons

  • Mix egg whites and castor sugar and place over a double boiler.
  • Whisk continuously until the sugar dissolves in egg whites Take it off the heat and start whipping on high speed until stiff peaks form.
  • Add 2 to 3 drops of raspberry essence and a drop of pink gel colour and whip again.
  • Sift almond flour and icing sugar together twice.
  • Add the almond flour and icing sugar mixture to the meringue in three batches and fold gently till you get slow moving lava consistency of macaronage.
  • Fill it up in piping bags and pipe over a macaron mat, silpat, or parchment paper.
  • Let the macarons dry roll a shell forms on the surface.
  • Preheat oven to 120 °C and place the tray in the oven.
  • Bake for about 35 to 40 minutes.
  • Allow the tray to cool completely before attempting to remove the macarons..

2: For Filling

  • Melt the white chocolate completely Whisk together the buttercream, raspberry puree and white chocolate till smooth.
  • Fill in piping bags.

3: To assemble

  • Pair macarons according to their sizes.
  • Pipe a dollop of buttercream on one of the shells and sandwich the other shell on top..

Gauri Kekre

Little White Oven Thane,Mumbai India

Gauri Kekre is a cake artist specializing in sculpted cakes and sugar modeling. She has been decorating cakes since the last six y Read more

Gauri Kekre is a cake artist specializing in sculpted cakes and sugar modeling. She has been decorating cakes since the last six years and over a period of time she has taught cake decorating and sculpting to hundreds of students. She has been published in several magazines such as Sugar, Women's Web and Money View and has won several awards at the Cakeology Cake Show.Read less

Chocolates, Confections & Macarons
  • Serves: 12-15
  • Prep time: 1 hour plus resting time for Macarons shells
  • Baking time ,Temp: 120 °C for 35-40 min

1: For Macarons

  • almond flour90g
  • icing sugar60g
  • egg whites60g
  • castor sugar60g
  • drops of Fab Premium Oil Soluble Raspberry Flavor2-3

2: For Filling

  • buttercream1/2 cup
  • raspberry puree3 tbsp
  • white chocolate1/4th cup

1: For Macarons

  • Mix egg whites and castor sugar and place over a double boiler.
  • Whisk continuously until the sugar dissolves in egg whites Take it off the heat and start whipping on high speed until stiff peaks form.
  • Add 2 to 3 drops of raspberry essence and a drop of pink gel colour and whip again.
  • Sift almond flour and icing sugar together twice.
  • Add the almond flour and icing sugar mixture to the meringue in three batches and fold gently till you get slow moving lava consistency of macaronage.
  • Fill it up in piping bags and pipe over a macaron mat, silpat, or parchment paper.
  • Let the macarons dry roll a shell forms on the surface.
  • Preheat oven to 120 °C and place the tray in the oven.
  • Bake for about 35 to 40 minutes.
  • Allow the tray to cool completely before attempting to remove the macarons..

2: For Filling

  • Melt the white chocolate completely Whisk together the buttercream, raspberry puree and white chocolate till smooth.
  • Fill in piping bags.

3: To assemble

  • Pair macarons according to their sizes.
  • Pipe a dollop of buttercream on one of the shells and sandwich the other shell on top..

Cheryl Rajkumar

Kitchen Kemistry San Francisco, California. United States Of America

Hello Tribe, I’m Cheryl Rajkumar, owner of Kitchen Kemistry food blog, scratch baker, home cook, food content creator, recipe de Read more

Hello Tribe, I’m Cheryl Rajkumar, owner of Kitchen Kemistry food blog, scratch baker, home cook, food content creator, recipe developer, intermediate hiker, adventure junkie, plant mom, pediatric cancer research professional and karma believer. My friends and family say that I have an innate ability to present a delicious meal on the table. A fearless contriver in my kitchen, I trust my senses than the recipes! I believe that endeavoring to make most things from scratch honors FOOD itself and practice it too. Born in beautiful coastal Goa, raised in Karnataka and Tamil Nadu, explains my exposure to several Indian cuisine. My living experience in three continents (Asia, Europe and North America) and travelling over 20 countries influence my cooking style and choice of food. Mid 2011, I moved to the USA to join my husband. After quite a few moves (read 3 states) in a year’s time, we settled in San Francisco, California. Kitchen Kemistry started in the year 2011. It is a collection of recipes prepared in my tiny kitchen with local ingredients. Being a locavore, my recipes are straight-forward with an emphasis on whole and fresh seasonal ingredients that offer more flavors, texture and choice. All garnered after goofy blunders, cooking disasters, burnt fingers and chipped nails. As a Life Science graduate, I believe that cooking and baking is a perfect combination of science and art. With the rigor of science and grace of art, baking is a delightful labor and food is a pleasurable bounty. Concocting with this rationale, my recipes provide the science that happens backstage. Thanks for reading about me, my love for baking and creating my recipes.Read less

Chocolates, Confections & Macarons
  • Serves: 8-10
  • Prep time: 20 -30 mins
  • Finishing Time: 2-3 hours plus 30 mins

These rich, creamy, melt in mouth truffles are a truffle lover’s dream. White chocolate and natural warm spice extracts conjure up winter looking like mini snow balls on a platter. This warm flavored white chocolate truffles also make a perfect DIY gift for Christmas.

1:

  • White couverture chocolate callets or feves or bar chopped into Good quality chocolate is crucial.125 g
  • thick coconut milk30 ml
  • Pinch of salt -
  • unsalted butter or coconut oil5 g
  • FAB 100% Natural Oil Soluble Cardamom Extract½ teaspoon
  • FAB 100% Natural Oil Soluble Ginger Extract¼ teaspoon
  • Unsweetened desiccated coconut for truffles½ cup (50 gm)
  • Unsweetened toasted desiccated coconut for rolling/coating¼ cup (25 gm)

1: For firm white chocolate ganache

  • In a glass bowl, add butter or coconut oil to white chocolate and microwave on high for 30 seconds, especially if the chocolate was refrigerated.
  • Stop and stir till chocolate and butter or coconut oil is mixed well.
  • Heat till chocolate is soft and slightly warm to touch.
  • Meanwhile, heat coconut milk to a gentle simmer.
  • Immediately add the hot cream to soften white chocolate.
  • Rest the chocolate-milk mixture for 5 minutes allowing the chocolate to melt with the cream.
  • Add salt.
  • Stir gently with a spatula.
  • The mixture should be smooth and slightly runny without any chocolate chunks.
  • For uneven mixture, zap it into the microwave for 15 seconds and mix until smooth.
  • Do not overheat.
  • White chocolate is notorious to overheat and harden.

2: For truffles

  • To the prepared white chocolate ganache, add desiccated coconut, cardamom extract and ginger extract.
  • Stir well.
  • Let it cool completely.
  • Refrigerate and chill until firm, about 2-3 hours.
  • Using a melon baller or tablespoon, scoop up the cool ganache-coconut mixture and roll into balls.
  • Fill a bowl with toasted coconut or confectioners sugar, and roll the truffles one at a time.
  • This is optional.
  • Place on a wax paper or parchment paper lined baking sheet, and chill until firm for about 30 minutes.
  • Truffle size and quantity difference as per the size of melon baller.
  • Store in an airtight box in the refrigerator.
  • Use within 2 weeks.
  • Freeze for 3 months.
  • Thaw in the refrigerator overnight.
  • Truffles taste best served at room temperature, soft and biteable.

Cheryl Rajkumar

Kitchen Kemistry San Francisco, California. United States Of America

Hello Tribe, I’m Cheryl Rajkumar, owner of Kitchen Kemistry food blog, scratch baker, home cook, food content creator, recipe de Read more

Hello Tribe, I’m Cheryl Rajkumar, owner of Kitchen Kemistry food blog, scratch baker, home cook, food content creator, recipe developer, intermediate hiker, adventure junkie, plant mom, pediatric cancer research professional and karma believer. My friends and family say that I have an innate ability to present a delicious meal on the table. A fearless contriver in my kitchen, I trust my senses than the recipes! I believe that endeavoring to make most things from scratch honors FOOD itself and practice it too. Born in beautiful coastal Goa, raised in Karnataka and Tamil Nadu, explains my exposure to several Indian cuisine. My living experience in three continents (Asia, Europe and North America) and travelling over 20 countries influence my cooking style and choice of food. Mid 2011, I moved to the USA to join my husband. After quite a few moves (read 3 states) in a year’s time, we settled in San Francisco, California. Kitchen Kemistry started in the year 2011. It is a collection of recipes prepared in my tiny kitchen with local ingredients. Being a locavore, my recipes are straight-forward with an emphasis on whole and fresh seasonal ingredients that offer more flavors, texture and choice. All garnered after goofy blunders, cooking disasters, burnt fingers and chipped nails. As a Life Science graduate, I believe that cooking and baking is a perfect combination of science and art. With the rigor of science and grace of art, baking is a delightful labor and food is a pleasurable bounty. Concocting with this rationale, my recipes provide the science that happens backstage. Thanks for reading about me, my love for baking and creating my recipes.Read less

Chocolates, Confections & Macarons
  • Serves: 8-10
  • Prep time: 20 -30 mins
  • Finishing Time: 2-3 hours plus 30 mins

These rich, creamy, melt in mouth truffles are a truffle lover’s dream. White chocolate and natural warm spice extracts conjure up winter looking like mini snow balls on a platter. This warm flavored white chocolate truffles also make a perfect DIY gift for Christmas.

1:

  • White couverture chocolate callets or feves or bar chopped into Good quality chocolate is crucial.125 g
  • thick coconut milk30 ml
  • Pinch of salt -
  • unsalted butter or coconut oil5 g
  • FAB 100% Natural Oil Soluble Cardamom Extract½ teaspoon
  • FAB 100% Natural Oil Soluble Ginger Extract¼ teaspoon
  • Unsweetened desiccated coconut for truffles½ cup (50 gm)
  • Unsweetened toasted desiccated coconut for rolling/coating¼ cup (25 gm)

1: For firm white chocolate ganache

  • In a glass bowl, add butter or coconut oil to white chocolate and microwave on high for 30 seconds, especially if the chocolate was refrigerated.
  • Stop and stir till chocolate and butter or coconut oil is mixed well.
  • Heat till chocolate is soft and slightly warm to touch.
  • Meanwhile, heat coconut milk to a gentle simmer.
  • Immediately add the hot cream to soften white chocolate.
  • Rest the chocolate-milk mixture for 5 minutes allowing the chocolate to melt with the cream.
  • Add salt.
  • Stir gently with a spatula.
  • The mixture should be smooth and slightly runny without any chocolate chunks.
  • For uneven mixture, zap it into the microwave for 15 seconds and mix until smooth.
  • Do not overheat.
  • White chocolate is notorious to overheat and harden.

2: For truffles

  • To the prepared white chocolate ganache, add desiccated coconut, cardamom extract and ginger extract.
  • Stir well.
  • Let it cool completely.
  • Refrigerate and chill until firm, about 2-3 hours.
  • Using a melon baller or tablespoon, scoop up the cool ganache-coconut mixture and roll into balls.
  • Fill a bowl with toasted coconut or confectioners sugar, and roll the truffles one at a time.
  • This is optional.
  • Place on a wax paper or parchment paper lined baking sheet, and chill until firm for about 30 minutes.
  • Truffle size and quantity difference as per the size of melon baller.
  • Store in an airtight box in the refrigerator.
  • Use within 2 weeks.
  • Freeze for 3 months.
  • Thaw in the refrigerator overnight.
  • Truffles taste best served at room temperature, soft and biteable.

Dipti Saraf

Cakebake Raniganj,West Bengal, Near Kolkata INDIA

Hi, I am Dipti Saraf, based in Raniganj (West Bengal)(near Kolkata). I have done my B.Sc in Zoology. I am a homemaker, and a new m Read more

Hi, I am Dipti Saraf, based in Raniganj (West Bengal)(near Kolkata). I have done my B.Sc in Zoology. I am a homemaker, and a new mom with love and passion for baking! Since teenage, at times, I used to bake for my family and friends on occasions like birthdays and anniversaries and my cakes grabbed the most appreciation. I realized that through baking, I was able to express my creative side – it was almost an effortless activity for me. This is how I discovered my love for baking. After attending my first professional class on fondant, it appeared to be a turning point in my life as it brought before me, a whole new world full of opportunities in the field of professional baking. I told about my wish to my husband and got full support from him. It's now been 5 years of professional baking and I haven’t looked back since. I innovate in flavours, structure, theme,etc and offer my customers a wide range of designer cakes to suit their needs. Bringing an innovation in cake recipes is very much important these days.I try to cater and design my cakes accordingly. Besides, I make it a point to keep myself updated on the latest trends in the baking industry by following relevant blogs, posts and networking with fellow home bakers. I have been featured in district newspaper and news channel. I have been interviewed by conflating visions as well which is available to read through this link http://www.conflatingvisions.com/2016/11/cakebake-raniganj-durgapur-asansol-dipti-saraf/Read less

Chocolates, Confections & Macarons
  • Serves: 8-10
  • Prep time: 30 min
  • Finishing Time: refrigerate till set

Note: Prepare the filling an hour or two before starting to mould your chocolates.

1:

  • Couverture Dark Chocolate100 gms
  • Couverture Milk Chocolate40gms

2: For Filling

  • Dark couverture Chocolate 50 gms
  • Cream25 grams
  • Butter10gms
  • Fab Premium Oil Soluble White Rum Flavourfew drops

1:

  • Chop both together and set in a double boiler and temper the chocolate.
  • Keep it in warm stage throughout.
  • Pour and fill in any chocolate mould of your choice.
  • Now invert the mold on the counter over a tray and tap it lightly from back so that all the filled chocolate drips out.
  • Let the mould set for 5 mins or till the chocolate sets around the walls of mould.
  • Now collect the chocolate that has been dropped off from your mould and let it warm again your double boiler..

2: For Filling

  • Heat cream in a pan and switch off the flame.
  • Add chopped dark couverture and whisk until it melts nicely.Add rum flavor and butter at this stage and let rest until this filling cools.
  • Fill this in a piping bag..

3: Assembly

  • Now take the mould in which we had set the walls of chocolate previously.
  • Fill half of the mould with the prepared white rum flavoured filling through the piping bag.
  • Now pour the melted couverture chocolates over this to seal the filling inside.
  • Let set in an ac room as long as required or in the fridge for not more than 5 to 8 mins else condensation may occur on the chocolates.Demould the chocolates after its set by gently inverting and tapping the back of your mould.
  • Enjoy your Non alcoholic Boozy chocolates!!.

Dipti Saraf

Cakebake Raniganj,West Bengal, Near Kolkata INDIA

Hi, I am Dipti Saraf, based in Raniganj (West Bengal)(near Kolkata). I have done my B.Sc in Zoology. I am a homemaker, and a new m Read more

Hi, I am Dipti Saraf, based in Raniganj (West Bengal)(near Kolkata). I have done my B.Sc in Zoology. I am a homemaker, and a new mom with love and passion for baking! Since teenage, at times, I used to bake for my family and friends on occasions like birthdays and anniversaries and my cakes grabbed the most appreciation. I realized that through baking, I was able to express my creative side – it was almost an effortless activity for me. This is how I discovered my love for baking. After attending my first professional class on fondant, it appeared to be a turning point in my life as it brought before me, a whole new world full of opportunities in the field of professional baking. I told about my wish to my husband and got full support from him. It's now been 5 years of professional baking and I haven’t looked back since. I innovate in flavours, structure, theme,etc and offer my customers a wide range of designer cakes to suit their needs. Bringing an innovation in cake recipes is very much important these days.I try to cater and design my cakes accordingly. Besides, I make it a point to keep myself updated on the latest trends in the baking industry by following relevant blogs, posts and networking with fellow home bakers. I have been featured in district newspaper and news channel. I have been interviewed by conflating visions as well which is available to read through this link http://www.conflatingvisions.com/2016/11/cakebake-raniganj-durgapur-asansol-dipti-saraf/Read less

Chocolates, Confections & Macarons
  • Serves: 8-10
  • Prep time: 30 min
  • Finishing Time: refrigerate till set

Note: Prepare the filling an hour or two before starting to mould your chocolates.

1:

  • Couverture Dark Chocolate100 gms
  • Couverture Milk Chocolate40gms

2: For Filling

  • Dark couverture Chocolate 50 gms
  • Cream25 grams
  • Butter10gms
  • Fab Premium Oil Soluble White Rum Flavourfew drops

1:

  • Chop both together and set in a double boiler and temper the chocolate.
  • Keep it in warm stage throughout.
  • Pour and fill in any chocolate mould of your choice.
  • Now invert the mold on the counter over a tray and tap it lightly from back so that all the filled chocolate drips out.
  • Let the mould set for 5 mins or till the chocolate sets around the walls of mould.
  • Now collect the chocolate that has been dropped off from your mould and let it warm again your double boiler..

2: For Filling

  • Heat cream in a pan and switch off the flame.
  • Add chopped dark couverture and whisk until it melts nicely.Add rum flavor and butter at this stage and let rest until this filling cools.
  • Fill this in a piping bag..

3: Assembly

  • Now take the mould in which we had set the walls of chocolate previously.
  • Fill half of the mould with the prepared white rum flavoured filling through the piping bag.
  • Now pour the melted couverture chocolates over this to seal the filling inside.
  • Let set in an ac room as long as required or in the fridge for not more than 5 to 8 mins else condensation may occur on the chocolates.Demould the chocolates after its set by gently inverting and tapping the back of your mould.
  • Enjoy your Non alcoholic Boozy chocolates!!.

Gitika Abbott

CAKE ME OVER..bake stories by Gitika New Delhi INDIA

From winning art competitions in high school to a travel consultant and finally a cake artist, my journey has always been very cre Read more

From winning art competitions in high school to a travel consultant and finally a cake artist, my journey has always been very creative. Its baking that truly defines me and hence CAKE ME OVER was born in 2013;an A la carte patisserie based in New Delhi. With changes in customer preferences and trends, today we specialise in Desert Tables for your celebrations, cakes of all kinds--gravity defined, sculpted, gluten free, vegan etc. We use the finest ingredients available and our innovative concepts have been our success mantra. In 2018, I was one of the winners of the Incredible India Collaboration, when I crafted Shri RabindraNath Tagore, being a part of more than 150 cake artists from across the globe. Won the Bronze medal at Cakeology 2019 in the wedding cake category. I look forward in transforming your dreams in a piece of art….a CAKE!!Read less

Chocolates, Confections & Macarons
  • Serves: 10-12
  • Prep time: 30 min plus resting time
  • Baking time ,Temp: 300°F /150°C for 18-20 min

1: FRENCH MACARON SHELLS

  • Egg Whites100gms
  • Castor Sugar25gms
  • Almond Meal 125gms
  • Icing Sugar225gms

2: BUBBLEGUM BUTTERCREAM FILLING

  • Unsalted Butter125gms
  • Icing-Sugar250gms
  • FAB Premium Oil Soluble Bubblegum Flavour1/2tsp
  • Pink Gel colourfew drops

1: FRENCH MACARON SHELLS

  • Bring the egg whites to room temperature, they beat easier.
  • Make sure your bowl for egg whites is super clean and free of any streaks of grease.
  • Glass or stainless steel bowls are best, because plastic bowl tend to absorb oil.
  • Even the tiniest trace of oil, or egg yolk will prevent the egg whites from whipping into fluffy meringue.
  • Use thick baking sheets to bake evenly and prevent browning from the bottom of the macarons.
  • If you overmix batter, the macarons will spread too much, won’t form feet and/or they will be hollow.
  • If you under-mix batter, your macarons will end up with uneven surface and without feet.
  • To prevent browning the macarons from the top, place an empty baking sheet on top rack.
  • This way the heat from the roof of the oven is blocked, preventing the macarons brown too much.
  • Line 2 baking sheets with parchment paper.
  • Sift together almond flour and powdered sugar twice.
  • Set aside.
  • In a clean medium bowl, beat the egg whites on medium low speed until foamy.
  • Then slowly add sugar one tablespoon at a time.
  • Continue to beat the egg whites on medium low speed until hard peaks form.
  • (TIP: Stir in gel or powder food coloring, if desired, when the meringue reaches soft peak stage.) Sift almond flour mixture into meringue, and gently fold it with a spatula until batter is just combined.
  • TIP: Making french macarons is all about the technique.
  • This is the most crucial step of all.
  • Run the spatula clockwise from the bottom, up around the sides and cut the batter in half.
  • Start to test the batter on a small plate after every couple folds.
  • To test, drop a small amount of batter on a plate.
  • If the small peaks dissolve into the batter on its own in about 10 seconds, the batter is ready.
  • If not, fold a couple more times and test again.
  • Be careful not to over-fold the batter.
  • Transfer the batter into a pastry bag with a round tip.
  • Pipe about 1 1/2-inch rounds about an inch apart on prepared baking sheets.
  • Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles.
  • You can also use a toothpick to burst some large air bubbles.
  • Let the macarons sit out on the counter for at least 15-30 minutes, maybe up to a couple hours, depending on humidity.
  • When you lightly touch the macarons, and the batter does not stick to your finger, then it’s ready to go into the oven.
  • While waiting, preheat the oven to 300°F (150°C).
  • Bake the macarons one sheet at a time for about 18-20 minutes.
  • It’ll take longer for larger macarons.
  • To test for doneness, touch a macaron lightly and try to move it.
  • If it slides and wobbles, bake a minute or so longer.
  • The cooked macarons should be firm to touch and the base shouldn’t move.
  • Cool the macarons on the sheet for 10-15 minutes, and then transfer the macarons to a wire rack to cool completely..

2: BUBBLEGUM BUTTERCREAM FILLING:

  • In a stand mixer or with an electric hand mixer whip the butter until light and creamy on medium/high speed.
  • Add in the sugar one spoon at a time on medium speed.
  • Continue to whisk until mixture is pale and sugar is mostly dissolved.
  • Add the FAB Premium Oil Soluble Bubblegum flavour and continue to mix until smooth on high speed.
  • To assemble, transfer the buttercream filling into a pastry bag and fill the macarons..

Gitika Abbott

CAKE ME OVER..bake stories by Gitika New Delhi INDIA

From winning art competitions in high school to a travel consultant and finally a cake artist, my journey has always been very cre Read more

From winning art competitions in high school to a travel consultant and finally a cake artist, my journey has always been very creative. Its baking that truly defines me and hence CAKE ME OVER was born in 2013;an A la carte patisserie based in New Delhi. With changes in customer preferences and trends, today we specialise in Desert Tables for your celebrations, cakes of all kinds--gravity defined, sculpted, gluten free, vegan etc. We use the finest ingredients available and our innovative concepts have been our success mantra. In 2018, I was one of the winners of the Incredible India Collaboration, when I crafted Shri RabindraNath Tagore, being a part of more than 150 cake artists from across the globe. Won the Bronze medal at Cakeology 2019 in the wedding cake category. I look forward in transforming your dreams in a piece of art….a CAKE!!Read less

Chocolates, Confections & Macarons
  • Serves: 10-12
  • Prep time: 30 min plus resting time
  • Baking time ,Temp: 300°F /150°C for 18-20 min

1: FRENCH MACARON SHELLS

  • Egg Whites100gms
  • Castor Sugar25gms
  • Almond Meal 125gms
  • Icing Sugar225gms

2: BUBBLEGUM BUTTERCREAM FILLING

  • Unsalted Butter125gms
  • Icing-Sugar250gms
  • FAB Premium Oil Soluble Bubblegum Flavour1/2tsp
  • Pink Gel colourfew drops

1: FRENCH MACARON SHELLS

  • Bring the egg whites to room temperature, they beat easier.
  • Make sure your bowl for egg whites is super clean and free of any streaks of grease.
  • Glass or stainless steel bowls are best, because plastic bowl tend to absorb oil.
  • Even the tiniest trace of oil, or egg yolk will prevent the egg whites from whipping into fluffy meringue.
  • Use thick baking sheets to bake evenly and prevent browning from the bottom of the macarons.
  • If you overmix batter, the macarons will spread too much, won’t form feet and/or they will be hollow.
  • If you under-mix batter, your macarons will end up with uneven surface and without feet.
  • To prevent browning the macarons from the top, place an empty baking sheet on top rack.
  • This way the heat from the roof of the oven is blocked, preventing the macarons brown too much.
  • Line 2 baking sheets with parchment paper.
  • Sift together almond flour and powdered sugar twice.
  • Set aside.
  • In a clean medium bowl, beat the egg whites on medium low speed until foamy.
  • Then slowly add sugar one tablespoon at a time.
  • Continue to beat the egg whites on medium low speed until hard peaks form.
  • (TIP: Stir in gel or powder food coloring, if desired, when the meringue reaches soft peak stage.) Sift almond flour mixture into meringue, and gently fold it with a spatula until batter is just combined.
  • TIP: Making french macarons is all about the technique.
  • This is the most crucial step of all.
  • Run the spatula clockwise from the bottom, up around the sides and cut the batter in half.
  • Start to test the batter on a small plate after every couple folds.
  • To test, drop a small amount of batter on a plate.
  • If the small peaks dissolve into the batter on its own in about 10 seconds, the batter is ready.
  • If not, fold a couple more times and test again.
  • Be careful not to over-fold the batter.
  • Transfer the batter into a pastry bag with a round tip.
  • Pipe about 1 1/2-inch rounds about an inch apart on prepared baking sheets.
  • Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles.
  • You can also use a toothpick to burst some large air bubbles.
  • Let the macarons sit out on the counter for at least 15-30 minutes, maybe up to a couple hours, depending on humidity.
  • When you lightly touch the macarons, and the batter does not stick to your finger, then it’s ready to go into the oven.
  • While waiting, preheat the oven to 300°F (150°C).
  • Bake the macarons one sheet at a time for about 18-20 minutes.
  • It’ll take longer for larger macarons.
  • To test for doneness, touch a macaron lightly and try to move it.
  • If it slides and wobbles, bake a minute or so longer.
  • The cooked macarons should be firm to touch and the base shouldn’t move.
  • Cool the macarons on the sheet for 10-15 minutes, and then transfer the macarons to a wire rack to cool completely..

2: BUBBLEGUM BUTTERCREAM FILLING:

  • In a stand mixer or with an electric hand mixer whip the butter until light and creamy on medium/high speed.
  • Add in the sugar one spoon at a time on medium speed.
  • Continue to whisk until mixture is pale and sugar is mostly dissolved.
  • Add the FAB Premium Oil Soluble Bubblegum flavour and continue to mix until smooth on high speed.
  • To assemble, transfer the buttercream filling into a pastry bag and fill the macarons..

Nidhi Chadha

Nidhi's Art Terrace baking and culinary classes Delhi INDIA

Hi myself Nidhi Chadha, blessed with 2 sons, English hons graduate, fashion designer (CAD), Merchandiser in Export house, Turned Read more

Hi myself Nidhi Chadha, blessed with 2 sons, English hons graduate, fashion designer (CAD), Merchandiser in Export house, Turned into a full time Baker, decorator and teacher. Undertake Baking and Culinary classes. We offer a wide range of baking and Culinary delicacies on orders too. Accomplishments 1. Worked with Etv Rajasthan Rasoi se show 2. write recipes for India's most leading magazine Grehshobha and Grehlaxmi 3. Recognized and Awarded by SHRI RAM COLLEGE OF COMMERCE and NAV SRISHTI SEWA SANSTHANRead less

Chocolates, Confections & Macarons
  • Serves: 4-6
  • Prep time: 30 min

1:

  • Paan leaves2
  • Kesar strands as required-
  • Menthol pinch-
  • cherry20gms
  • gulkand250 gms
  • Kesar chutney2tsp
  • Fennel seeds25gms
  • Kashmiri sugandh2 tsp
  • Mulethi powder11/2tbsp
  • Coconut125 gms for coating
  • Fresh chunapinch
  • katha¼ tsp
  • Sadi supari lachalittle
  • Fab Premium Oil Soluble Indian Paan Beeda Flavourfew drops
  • Fab 100% Natural Water Soluble Saffron Extractfew drops

1:

  • Wash the paan leaves & let it dry, chop it finely Roast the fennel seeds,cool it down and grind dardara Grind cherry, and take out in a bowl.
  • In the same bowl mix everything & lastly add coconut in it Mix well and keep refrigerated for ½ an hour.
  • Make balls, roll over coconut and serve..

Nidhi Chadha

Nidhi's Art Terrace baking and culinary classes Delhi INDIA

Hi myself Nidhi Chadha, blessed with 2 sons, English hons graduate, fashion designer (CAD), Merchandiser in Export house, Turned Read more

Hi myself Nidhi Chadha, blessed with 2 sons, English hons graduate, fashion designer (CAD), Merchandiser in Export house, Turned into a full time Baker, decorator and teacher. Undertake Baking and Culinary classes. We offer a wide range of baking and Culinary delicacies on orders too. Accomplishments 1. Worked with Etv Rajasthan Rasoi se show 2. write recipes for India's most leading magazine Grehshobha and Grehlaxmi 3. Recognized and Awarded by SHRI RAM COLLEGE OF COMMERCE and NAV SRISHTI SEWA SANSTHANRead less

Chocolates, Confections & Macarons
  • Serves: 4-6
  • Prep time: 30 min

1:

  • Paan leaves2
  • Kesar strands as required-
  • Menthol pinch-
  • cherry20gms
  • gulkand250 gms
  • Kesar chutney2tsp
  • Fennel seeds25gms
  • Kashmiri sugandh2 tsp
  • Mulethi powder11/2tbsp
  • Coconut125 gms for coating
  • Fresh chunapinch
  • katha¼ tsp
  • Sadi supari lachalittle
  • Fab Premium Oil Soluble Indian Paan Beeda Flavourfew drops
  • Fab 100% Natural Water Soluble Saffron Extractfew drops

1:

  • Wash the paan leaves & let it dry, chop it finely Roast the fennel seeds,cool it down and grind dardara Grind cherry, and take out in a bowl.
  • In the same bowl mix everything & lastly add coconut in it Mix well and keep refrigerated for ½ an hour.
  • Make balls, roll over coconut and serve..

Gitika Abbott

CAKE ME OVER..bake stories by Gitika New Delhi INDIA

From winning art competitions in high school to a travel consultant and finally a cake artist, my journey has always been very cre Read more

From winning art competitions in high school to a travel consultant and finally a cake artist, my journey has always been very creative. Its baking that truly defines me and hence CAKE ME OVER was born in 2013;an A la carte patisserie based in New Delhi. With changes in customer preferences and trends, today we specialise in Desert Tables for your celebrations, cakes of all kinds--gravity defined, sculpted, gluten free, vegan etc. We use the finest ingredients available and our innovative concepts have been our success mantra. In 2018, I was one of the winners of the Incredible India Collaboration, when I crafted Shri RabindraNath Tagore, being a part of more than 150 cake artists from across the globe. Won the Bronze medal at Cakeology 2019 in the wedding cake category. I look forward in transforming your dreams in a piece of art….a CAKE!!Read less

Chocolates, Confections & Macarons
  • Serves: 10-12
  • Prep time: 30 min plus resting time
  • Baking time ,Temp: 300°F /150°C for 18-20 min

1: FRENCH MACARON SHELLS

  • Egg Whites100gms
  • Castor Sugar25gms
  • Almond Meal125gms
  • Icing Sugar225gms

2: PAN BUTTERCREAM FILLING

  • Unsalted Butter 125gms
  • Icing-Sugar250gms
  • FAB Premium Oil Soluble Indian Paan Beeda Flavour1/2tsp
  • Green Gel colourfew drops

1: FRENCH MACARON SHELLS

  • Bring the egg whites to room temperature, they beat easier.
  • Make sure your bowl for egg whites is super clean and free of any streaks of grease.
  • Glass or stainless steel bowls are best, because plastic bowl tend to absorb oil.
  • Even the tiniest trace of oil, or egg yolk will prevent the egg whites from whipping into fluffy meringue.
  • Use thick baking sheets to bake evenly and prevent browning from the bottom of the macarons.
  • If you overmix batter, the macarons will spread too much, won’t form feet and/or they will be hollow.
  • If you under-mix batter, your macarons will end up with uneven surface and without feet.
  • To prevent browning the macarons from the top, place an empty baking sheet on top rack.
  • This way the heat from the roof of the oven is blocked, preventing the macarons brown too much.
  • Line 2 baking sheets with parchment paper.
  • Sift together almond flour and powdered sugar twice.
  • Set aside.
  • In a clean medium bowl, beat the egg whites on medium low speed until foamy.
  • Then slowly add sugar one tablespoon at a time.
  • Continue to beat the egg whites on medium low speed until hard peaks form.
  • (TIP: Stir in gel or powder food coloring, if desired, when the meringue reaches soft peak stage) Sift almond flour mixture into meringue, and gently fold it with a spatula until batter is just combined.
  • TIP: Making french macarons is all about the technique.
  • This is the most crucial step of all.
  • Run the spatula clockwise from the bottom, up around the sides and cut the batter in half.
  • Start to test the batter on a small plate after every couple folds.
  • To test, drop a small amount of batter on a plate.
  • If the small peaks dissolve into the batter on its own in about 10 seconds, the batter is ready.
  • If not, fold a couple more times and test again.
  • Be careful not to over-fold the batter.
  • Transfer the batter into a pastry bag with a round tip.
  • Pipe about 1 1/2-inch rounds about an inch apart on prepared baking sheets.
  • Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles.
  • You can also use a toothpick to burst a some large air bubbles.
  • Let the macarons sit out on the counter for at least 15-30 minutes, maybe up to a couple hours, depending on humidity.
  • When you lightly touch the macarons, and the batter does not stick to your finger, then it’s ready to go into the oven.
  • While waiting, preheat the oven to 300°F (150°C).
  • Bake the macarons one sheet at a time for about 18-20 minutes.
  • It’ll take longer for larger macarons.
  • To test for doneness, touch a macaron lightly and try to move it.
  • If it slides and wobbles, bake a minute or so longer.
  • The cooked macarons should be firm to touch and the base shouldn’t move.
  • Cool the macarons on the sheet for 10-15 minutes, and then transfer the macarons to a wire rack to cool completely..

2:

  • In a stand mixer or with an electric hand mixer whip the butter until light and creamy on medium/high speed.
  • Add in the sugar one spoon at a time on medium speed.
  • Continue to whisk until mixture is pale and sugar is mostly dissolved.
  • Add the FAB Premium Oil Soluble Indian Paan Beeda Flavour and continue to mix until smooth on high speed.
  • To assemble, transfer the buttercream filling into a pastry bag and fill the macarons.

Gitika Abbott

CAKE ME OVER..bake stories by Gitika New Delhi INDIA

From winning art competitions in high school to a travel consultant and finally a cake artist, my journey has always been very cre Read more

From winning art competitions in high school to a travel consultant and finally a cake artist, my journey has always been very creative. Its baking that truly defines me and hence CAKE ME OVER was born in 2013;an A la carte patisserie based in New Delhi. With changes in customer preferences and trends, today we specialise in Desert Tables for your celebrations, cakes of all kinds--gravity defined, sculpted, gluten free, vegan etc. We use the finest ingredients available and our innovative concepts have been our success mantra. In 2018, I was one of the winners of the Incredible India Collaboration, when I crafted Shri RabindraNath Tagore, being a part of more than 150 cake artists from across the globe. Won the Bronze medal at Cakeology 2019 in the wedding cake category. I look forward in transforming your dreams in a piece of art….a CAKE!!Read less

Chocolates, Confections & Macarons
  • Serves: 10-12
  • Prep time: 30 min plus resting time
  • Baking time ,Temp: 300°F /150°C for 18-20 min

1: FRENCH MACARON SHELLS

  • Egg Whites100gms
  • Castor Sugar25gms
  • Almond Meal125gms
  • Icing Sugar225gms

2: PAN BUTTERCREAM FILLING

  • Unsalted Butter 125gms
  • Icing-Sugar250gms
  • FAB Premium Oil Soluble Indian Paan Beeda Flavour1/2tsp
  • Green Gel colourfew drops

1: FRENCH MACARON SHELLS

  • Bring the egg whites to room temperature, they beat easier.
  • Make sure your bowl for egg whites is super clean and free of any streaks of grease.
  • Glass or stainless steel bowls are best, because plastic bowl tend to absorb oil.
  • Even the tiniest trace of oil, or egg yolk will prevent the egg whites from whipping into fluffy meringue.
  • Use thick baking sheets to bake evenly and prevent browning from the bottom of the macarons.
  • If you overmix batter, the macarons will spread too much, won’t form feet and/or they will be hollow.
  • If you under-mix batter, your macarons will end up with uneven surface and without feet.
  • To prevent browning the macarons from the top, place an empty baking sheet on top rack.
  • This way the heat from the roof of the oven is blocked, preventing the macarons brown too much.
  • Line 2 baking sheets with parchment paper.
  • Sift together almond flour and powdered sugar twice.
  • Set aside.
  • In a clean medium bowl, beat the egg whites on medium low speed until foamy.
  • Then slowly add sugar one tablespoon at a time.
  • Continue to beat the egg whites on medium low speed until hard peaks form.
  • (TIP: Stir in gel or powder food coloring, if desired, when the meringue reaches soft peak stage) Sift almond flour mixture into meringue, and gently fold it with a spatula until batter is just combined.
  • TIP: Making french macarons is all about the technique.
  • This is the most crucial step of all.
  • Run the spatula clockwise from the bottom, up around the sides and cut the batter in half.
  • Start to test the batter on a small plate after every couple folds.
  • To test, drop a small amount of batter on a plate.
  • If the small peaks dissolve into the batter on its own in about 10 seconds, the batter is ready.
  • If not, fold a couple more times and test again.
  • Be careful not to over-fold the batter.
  • Transfer the batter into a pastry bag with a round tip.
  • Pipe about 1 1/2-inch rounds about an inch apart on prepared baking sheets.
  • Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles.
  • You can also use a toothpick to burst a some large air bubbles.
  • Let the macarons sit out on the counter for at least 15-30 minutes, maybe up to a couple hours, depending on humidity.
  • When you lightly touch the macarons, and the batter does not stick to your finger, then it’s ready to go into the oven.
  • While waiting, preheat the oven to 300°F (150°C).
  • Bake the macarons one sheet at a time for about 18-20 minutes.
  • It’ll take longer for larger macarons.
  • To test for doneness, touch a macaron lightly and try to move it.
  • If it slides and wobbles, bake a minute or so longer.
  • The cooked macarons should be firm to touch and the base shouldn’t move.
  • Cool the macarons on the sheet for 10-15 minutes, and then transfer the macarons to a wire rack to cool completely..

2:

  • In a stand mixer or with an electric hand mixer whip the butter until light and creamy on medium/high speed.
  • Add in the sugar one spoon at a time on medium speed.
  • Continue to whisk until mixture is pale and sugar is mostly dissolved.
  • Add the FAB Premium Oil Soluble Indian Paan Beeda Flavour and continue to mix until smooth on high speed.
  • To assemble, transfer the buttercream filling into a pastry bag and fill the macarons.

Gitika Abbott

CAKE ME OVER..bake stories by Gitika New Delhi INDIA

From winning art competitions in high school to a travel consultant and finally a cake artist, my journey has always been very cre Read more

From winning art competitions in high school to a travel consultant and finally a cake artist, my journey has always been very creative. Its baking that truly defines me and hence CAKE ME OVER was born in 2013;an A la carte patisserie based in New Delhi. With changes in customer preferences and trends, today we specialise in Desert Tables for your celebrations, cakes of all kinds--gravity defined, sculpted, gluten free, vegan etc. We use the finest ingredients available and our innovative concepts have been our success mantra. In 2018, I was one of the winners of the Incredible India Collaboration, when I crafted Shri RabindraNath Tagore, being a part of more than 150 cake artists from across the globe. Won the Bronze medal at Cakeology 2019 in the wedding cake category. I look forward in transforming your dreams in a piece of art….a CAKE!!Read less

Chocolates, Confections & Macarons
  • Serves: 10-12
  • Prep time: 30 min plus resting time
  • Baking time ,Temp: 300°F /150°C for 18-20 min

1: FRENCH MACARON SHELLS 3

  • Egg Whites100gms
  • Castor Sugar25gms
  • Almond Meal125gms
  • Icing Sugar225gms

2: BLACK PEPPER CHOCOLATE GANACHE

  • heavy cream½ cup
  • chocolate compound(Morde/Callebaut/Vanleer)1 cup
  • softened butter, optional1 tablespoon
  • FAB 100% Natural Oil Soluble Black Pepper Extract1/2tsp

1:

  • Bring the egg whites to room temperature, they beat easier.
  • Make sure your bowl for egg whites is super clean and free of any streaks of grease.
  • Glass or stainless steel bowls are best, because plastic bowl tend to absorb oil.
  • Even the tiniest trace of oil, or egg yolk will prevent the egg whites from whipping into fluffy meringue.
  • Use thick baking sheets to bake evenly and prevent browning from the bottom of the macarons.
  • If you overmix batter, the macarons will spread too much, won’t form feet and/or they will be hollow.
  • If you under-mix batter, your macarons will end up with uneven surface and without feet.
  • To prevent browning the macarons from the top, place an empty baking sheet on top rack.
  • This way the heat from the roof of the oven is blocked, preventing the macarons brown too much.
  • Line 2 baking sheets with parchment paper.
  • Sift together almond flour and powdered sugar twice.
  • Set aside.
  • In a clean medium bowl, beat the egg whites on medium low speed until foamy.
  • Then slowly add sugar one tablespoon at a time.
  • Continue to beat the egg whites on medium low speed until hard peaks form.
  • (TIP: Stir in gel or powder food coloring, if desired, when the meringue reaches soft peak stage.) Sift almond flour mixture into meringue, and gently fold it with a spatula until batter is just combined.
  • TIP: Making french macarons is all about the technique.
  • This is the most crucial step of all.
  • Run the spatula clockwise from the bottom, up around the sides and cut the batter in half.
  • Start to test the batter on a small plate after every couple folds.
  • To test, drop a small amount of batter on a plate.
  • If the small peaks dissolve into the batter on its own in about 10 seconds, the batter is ready.
  • If not, fold a couple more times and test again.
  • Be careful not to over-fold the batter.
  • Transfer the batter into a pastry bag with a round tip.
  • Pipe about 1 1/2-inch rounds about an inch apart on prepared baking sheets.
  • Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles.
  • You can also use a toothpick to burst a some large air bubbles.
  • Let the macarons sit out on the counter for at least 15-30 minutes, maybe up to a couple hours, depending on humidity.
  • When you lightly touch the macarons, and the batter does not stick to your finger, then it’s ready to go into the oven.
  • While waiting, preheat the oven to 300°F (150°C).
  • Bake the macarons one sheet at a time for about 18-20 minutes.
  • It’ll take longer for larger macarons.
  • To test for doneness, touch a macaron lightly and try to move it.
  • If it slides and wobbles, bake a minute or so longer.
  • The cooked macarons should be firm to touch and the base shouldn’t move.
  • Cool the macarons on the sheet for 10-15 minutes, and then transfer the macarons to a wire rack to cool completely..

2: Directions

  • In small saucepan, bring heavy cream to a simmer.
  • Do not boil.
  • Pour the hot cream over chocolate, and let it sit for 2 minutes.
  • Then mix well until smooth for couple minutes.
  • Stir in butter to add some shine.
  • Add the FAB 100% Natural Oil Soluble Black Pepper Extract and whisk together to mix well.
  • Let it cool and thicken a little bit to use it as a filling/frosting..

Gitika Abbott

CAKE ME OVER..bake stories by Gitika New Delhi INDIA

From winning art competitions in high school to a travel consultant and finally a cake artist, my journey has always been very cre Read more

From winning art competitions in high school to a travel consultant and finally a cake artist, my journey has always been very creative. Its baking that truly defines me and hence CAKE ME OVER was born in 2013;an A la carte patisserie based in New Delhi. With changes in customer preferences and trends, today we specialise in Desert Tables for your celebrations, cakes of all kinds--gravity defined, sculpted, gluten free, vegan etc. We use the finest ingredients available and our innovative concepts have been our success mantra. In 2018, I was one of the winners of the Incredible India Collaboration, when I crafted Shri RabindraNath Tagore, being a part of more than 150 cake artists from across the globe. Won the Bronze medal at Cakeology 2019 in the wedding cake category. I look forward in transforming your dreams in a piece of art….a CAKE!!Read less

Chocolates, Confections & Macarons
  • Serves: 10-12
  • Prep time: 30 min plus resting time
  • Baking time ,Temp: 300°F /150°C for 18-20 min

1: FRENCH MACARON SHELLS 3

  • Egg Whites100gms
  • Castor Sugar25gms
  • Almond Meal125gms
  • Icing Sugar225gms

2: BLACK PEPPER CHOCOLATE GANACHE

  • heavy cream½ cup
  • chocolate compound(Morde/Callebaut/Vanleer)1 cup
  • softened butter, optional1 tablespoon
  • FAB 100% Natural Oil Soluble Black Pepper Extract1/2tsp

1:

  • Bring the egg whites to room temperature, they beat easier.
  • Make sure your bowl for egg whites is super clean and free of any streaks of grease.
  • Glass or stainless steel bowls are best, because plastic bowl tend to absorb oil.
  • Even the tiniest trace of oil, or egg yolk will prevent the egg whites from whipping into fluffy meringue.
  • Use thick baking sheets to bake evenly and prevent browning from the bottom of the macarons.
  • If you overmix batter, the macarons will spread too much, won’t form feet and/or they will be hollow.
  • If you under-mix batter, your macarons will end up with uneven surface and without feet.
  • To prevent browning the macarons from the top, place an empty baking sheet on top rack.
  • This way the heat from the roof of the oven is blocked, preventing the macarons brown too much.
  • Line 2 baking sheets with parchment paper.
  • Sift together almond flour and powdered sugar twice.
  • Set aside.
  • In a clean medium bowl, beat the egg whites on medium low speed until foamy.
  • Then slowly add sugar one tablespoon at a time.
  • Continue to beat the egg whites on medium low speed until hard peaks form.
  • (TIP: Stir in gel or powder food coloring, if desired, when the meringue reaches soft peak stage.) Sift almond flour mixture into meringue, and gently fold it with a spatula until batter is just combined.
  • TIP: Making french macarons is all about the technique.
  • This is the most crucial step of all.
  • Run the spatula clockwise from the bottom, up around the sides and cut the batter in half.
  • Start to test the batter on a small plate after every couple folds.
  • To test, drop a small amount of batter on a plate.
  • If the small peaks dissolve into the batter on its own in about 10 seconds, the batter is ready.
  • If not, fold a couple more times and test again.
  • Be careful not to over-fold the batter.
  • Transfer the batter into a pastry bag with a round tip.
  • Pipe about 1 1/2-inch rounds about an inch apart on prepared baking sheets.
  • Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles.
  • You can also use a toothpick to burst a some large air bubbles.
  • Let the macarons sit out on the counter for at least 15-30 minutes, maybe up to a couple hours, depending on humidity.
  • When you lightly touch the macarons, and the batter does not stick to your finger, then it’s ready to go into the oven.
  • While waiting, preheat the oven to 300°F (150°C).
  • Bake the macarons one sheet at a time for about 18-20 minutes.
  • It’ll take longer for larger macarons.
  • To test for doneness, touch a macaron lightly and try to move it.
  • If it slides and wobbles, bake a minute or so longer.
  • The cooked macarons should be firm to touch and the base shouldn’t move.
  • Cool the macarons on the sheet for 10-15 minutes, and then transfer the macarons to a wire rack to cool completely..

2: Directions

  • In small saucepan, bring heavy cream to a simmer.
  • Do not boil.
  • Pour the hot cream over chocolate, and let it sit for 2 minutes.
  • Then mix well until smooth for couple minutes.
  • Stir in butter to add some shine.
  • Add the FAB 100% Natural Oil Soluble Black Pepper Extract and whisk together to mix well.
  • Let it cool and thicken a little bit to use it as a filling/frosting..

Nikki Arora

L'amour Sugar Delhi India

Hello, My journey started in 2014, when baking started to give an “overburdened school going girl” utmost happiness. Five yea Read more

Hello, My journey started in 2014, when baking started to give an “overburdened school going girl” utmost happiness. Five years down the line, I’ve been most happily passionate about my work. Being able to work for people’s special occasions with hard work and dedication gives me happiness. That’s how I think I managed to get so many opportunities by fellow clients and companies to work with. This time, I’m super glad and grateful to be a part of such a happening and special collaboration organised by the best flavouring company in the food industry of India. Thanks to the Fab family for considering! Read less

Chocolates, Confections & Macarons
  • Serves: 8-10
  • Prep time: 30 min
  • Baking time ,Temp: 160 °C for 15-20 min

1: Macaron shells

  • egg whites100g
  • castor sugar25g
  • Almond flour 125g
  • Icing Sugar 225g

2: Aam Panna filling

  • White chocolate150g
  • full fat dairy cream50g
  • Chaat Masala1/2 tsp
  • Black salt1//4 Tsp
  • Fab Premium Oil Soluble Aam Panna Flavour1/2 Tsp
  • Fab Premium Oil Soluble Alphonso Mango Flavour 1/4 Tsp

1:

  • Whisk the egg whites and castor sugar until stiff peaks.
  • Add the desired gel colour.
  • Sieve in the almond flour and sugar mixture.
  • Use the cut and fold technique to mix the batter.
  • Mix just until the batter looks like a dry cake batter.
  • Do not over mix.
  • Pipe into the desired shape and size.
  • Bake at 160 °C for 15-20 min.
  • This recipe is a foolproof macaron recipe, no resting needed, from raw ingredients to baking to ready shells within 30 minutes.
  • Macarons are considered to be a dessert which is high on sweetness, I curated this recipe to cut the sweetness with the kick of Fab Premium Oil Soluble Aam Panna flavour paired with every Indian’s love, Chaat Masala and Black salt.
  • Giving the best sweet, sour and savoury texture in one bite.

Nikki Arora

L'amour Sugar Delhi India

Hello, My journey started in 2014, when baking started to give an “overburdened school going girl” utmost happiness. Five yea Read more

Hello, My journey started in 2014, when baking started to give an “overburdened school going girl” utmost happiness. Five years down the line, I’ve been most happily passionate about my work. Being able to work for people’s special occasions with hard work and dedication gives me happiness. That’s how I think I managed to get so many opportunities by fellow clients and companies to work with. This time, I’m super glad and grateful to be a part of such a happening and special collaboration organised by the best flavouring company in the food industry of India. Thanks to the Fab family for considering! Read less

Chocolates, Confections & Macarons
  • Serves: 8-10
  • Prep time: 30 min
  • Baking time ,Temp: 160 °C for 15-20 min

1: Macaron shells

  • egg whites100g
  • castor sugar25g
  • Almond flour 125g
  • Icing Sugar 225g

2: Aam Panna filling

  • White chocolate150g
  • full fat dairy cream50g
  • Chaat Masala1/2 tsp
  • Black salt1//4 Tsp
  • Fab Premium Oil Soluble Aam Panna Flavour1/2 Tsp
  • Fab Premium Oil Soluble Alphonso Mango Flavour 1/4 Tsp

1:

  • Whisk the egg whites and castor sugar until stiff peaks.
  • Add the desired gel colour.
  • Sieve in the almond flour and sugar mixture.
  • Use the cut and fold technique to mix the batter.
  • Mix just until the batter looks like a dry cake batter.
  • Do not over mix.
  • Pipe into the desired shape and size.
  • Bake at 160 °C for 15-20 min.
  • This recipe is a foolproof macaron recipe, no resting needed, from raw ingredients to baking to ready shells within 30 minutes.
  • Macarons are considered to be a dessert which is high on sweetness, I curated this recipe to cut the sweetness with the kick of Fab Premium Oil Soluble Aam Panna flavour paired with every Indian’s love, Chaat Masala and Black salt.
  • Giving the best sweet, sour and savoury texture in one bite.

Nikki Arora

L'amour Sugar Delhi India

Hello, My journey started in 2014, when baking started to give an “overburdened school going girl” utmost happiness. Five yea Read more

Hello, My journey started in 2014, when baking started to give an “overburdened school going girl” utmost happiness. Five years down the line, I’ve been most happily passionate about my work. Being able to work for people’s special occasions with hard work and dedication gives me happiness. That’s how I think I managed to get so many opportunities by fellow clients and companies to work with. This time, I’m super glad and grateful to be a part of such a happening and special collaboration organised by the best flavouring company in the food industry of India. Thanks to the Fab family for considering! Read less

Chocolates, Confections & Macarons
  • Serves: 10-12
  • Prep time: 30 min plus chill 2 hours before baking
  • Baking time ,Temp: 170 °C for 7-10 min for half bake plus 170 °C for 20-25 min

1: Sweet pastry

  • butter 500g
  • icing sugar300g
  • flour 750g

2: Honey nut filling

  • castor sugar275g
  • Honey 110g
  • full fat dairy cream125g
  • chopped cashews 150g
  • chopped almonds150g
  • Figs200g
  • Pitted dates 200g
  • chopped walnuts 200g
  • Butter 180g
  • Fab Premium Oil Soluble Cinnamon Ceylon Flavour2 tsp

1:

  • Cream the icing sugar and cold butter together.
  • Add flour.
  • Mix until a little bound.Chill the sweet pastry dough in fridge for 2 hours before baking.
  • Roll the dough into cookie tray.
  • Half bake at 170 °C for 7-10 minutes.
  • Combine all the Honey Nut filling components in a saucepan.
  • Boil until sugar is dissolved and the mixture is shiny.
  • Pour this mixture over the half baked sweet pastry.
  • Bake it again for 20-25 minute at 170 °C or until golden brown.
  • This recipe is a tight hug to you on a cold winter evening.
  • Perfectly matching with a hot cup of cappuccino.
  • Buttery and flaky crust topped up with the richest dry fruits and honey loaded with the aroma and delicious flavour of cinnamon, already making you drool over the combination..

Nikki Arora

L'amour Sugar Delhi India

Hello, My journey started in 2014, when baking started to give an “overburdened school going girl” utmost happiness. Five yea Read more

Hello, My journey started in 2014, when baking started to give an “overburdened school going girl” utmost happiness. Five years down the line, I’ve been most happily passionate about my work. Being able to work for people’s special occasions with hard work and dedication gives me happiness. That’s how I think I managed to get so many opportunities by fellow clients and companies to work with. This time, I’m super glad and grateful to be a part of such a happening and special collaboration organised by the best flavouring company in the food industry of India. Thanks to the Fab family for considering! Read less

Chocolates, Confections & Macarons
  • Serves: 10-12
  • Prep time: 30 min plus chill 2 hours before baking
  • Baking time ,Temp: 170 °C for 7-10 min for half bake plus 170 °C for 20-25 min

1: Sweet pastry

  • butter 500g
  • icing sugar300g
  • flour 750g

2: Honey nut filling

  • castor sugar275g
  • Honey 110g
  • full fat dairy cream125g
  • chopped cashews 150g
  • chopped almonds150g
  • Figs200g
  • Pitted dates 200g
  • chopped walnuts 200g
  • Butter 180g
  • Fab Premium Oil Soluble Cinnamon Ceylon Flavour2 tsp

1:

  • Cream the icing sugar and cold butter together.
  • Add flour.
  • Mix until a little bound.Chill the sweet pastry dough in fridge for 2 hours before baking.
  • Roll the dough into cookie tray.
  • Half bake at 170 °C for 7-10 minutes.
  • Combine all the Honey Nut filling components in a saucepan.
  • Boil until sugar is dissolved and the mixture is shiny.
  • Pour this mixture over the half baked sweet pastry.
  • Bake it again for 20-25 minute at 170 °C or until golden brown.
  • This recipe is a tight hug to you on a cold winter evening.
  • Perfectly matching with a hot cup of cappuccino.
  • Buttery and flaky crust topped up with the richest dry fruits and honey loaded with the aroma and delicious flavour of cinnamon, already making you drool over the combination..

Nimmy Raghu

Nim’s Choco Fantasy Hyderabad India

I am a self-taught home baker and chocolatier, hailing from Kerala, settled in Hyderabad. I started off by writing a cooking/bakin Read more

I am a self-taught home baker and chocolatier, hailing from Kerala, settled in Hyderabad. I started off by writing a cooking/baking blog and got interested in making homemade chocolates and baking. Eventually, I started taking orders. For me, baking is a passion that turned into profession. I have been in this profession since 8 years and have successfully delivered more than 2000 orders. I run my business in the name "Nim's Choco Fantasy". Other than customised cakes, I do healthy bakes, Plum cakes, cookies, cupcakes, cake pops, brownies, homemade chocolates, Keto Desserts and many more. I do take classes for Basic baking, Fondant decorations, Chocolate making and Customised classes (as per the student's requirement). Mostly, my classes are one to one or maximum 3-4 students in a batch. My article was published in a Telugu Newspaper. I was felicitated by an IT company as a women entrepreneur who had the courage to pursue her dreams, on their women's day function. Won a Special award in the “Healthy Bakes” category conducted in The Great India Bake Show 2019. My business was nominated for India 5000 Best MSME awards.Read less

Chocolates, Confections & Macarons
  • Serves: 4-6
  • Prep time: 15 min plus refrigerate for 2 hours
  • Finishing Time: Chill for 30 min

1:

  • Dark Chocolate100 gms
  • Fresh Cream or Baileys1/4 cup
  • Unsalted Butter1/2 tbsp
  • Instant coffee powder1/8 tsp
  • Fab Premium Oil Soluble Intense Irish Cream Flavour1/4 tsp
  • Unsweetened Cocoa powder for rolling-

1:

  • Chop dark chocolate into small pieces and keep this aside in a bowl.
  • Heat fresh cream or Baileys in a microwave, until it’s hot (not boiling hot).
  • Pour this onto the chopped dark chocolate.
  • Don’t mix.
  • Keep this aside for 3-4 mins.
  • Later, start mixing it gently using a whisk or a steel spoon.
  • Add butter, Fab Intense Irish Cream Flavour and instant coffee powder.
  • Mix well.
  • If the chocolate pieces are not melted and mixed properly, pop it in the microwave and heat it for few seconds.
  • Continue mixing until the mixture is smooth and shiny without any lumps.
  • Cover the bowl with plastic wrap, ensure that the plastic wrap is pressed against the entire top surface.
  • Refrigerate for 2 hours or until the mixture is firm enough to hold the shape.
  • Once it’s set, lightly coat your palms with unsweetened cocoa powder to prevent it from sticking, and roll out each truffle.
  • Place the rolled truffles on a parchment lined tray and refrigerate again for 30 minutes or until firm.
  • Before serving, roll them again in unsweetened cocoa powder.
  • Store the remaining truffles in the fridge.
  • Enjoy.

Nimmy Raghu

Nim’s Choco Fantasy Hyderabad India

I am a self-taught home baker and chocolatier, hailing from Kerala, settled in Hyderabad. I started off by writing a cooking/bakin Read more

I am a self-taught home baker and chocolatier, hailing from Kerala, settled in Hyderabad. I started off by writing a cooking/baking blog and got interested in making homemade chocolates and baking. Eventually, I started taking orders. For me, baking is a passion that turned into profession. I have been in this profession since 8 years and have successfully delivered more than 2000 orders. I run my business in the name "Nim's Choco Fantasy". Other than customised cakes, I do healthy bakes, Plum cakes, cookies, cupcakes, cake pops, brownies, homemade chocolates, Keto Desserts and many more. I do take classes for Basic baking, Fondant decorations, Chocolate making and Customised classes (as per the student's requirement). Mostly, my classes are one to one or maximum 3-4 students in a batch. My article was published in a Telugu Newspaper. I was felicitated by an IT company as a women entrepreneur who had the courage to pursue her dreams, on their women's day function. Won a Special award in the “Healthy Bakes” category conducted in The Great India Bake Show 2019. My business was nominated for India 5000 Best MSME awards.Read less

Chocolates, Confections & Macarons
  • Serves: 4-6
  • Prep time: 15 min plus refrigerate for 2 hours
  • Finishing Time: Chill for 30 min

1:

  • Dark Chocolate100 gms
  • Fresh Cream or Baileys1/4 cup
  • Unsalted Butter1/2 tbsp
  • Instant coffee powder1/8 tsp
  • Fab Premium Oil Soluble Intense Irish Cream Flavour1/4 tsp
  • Unsweetened Cocoa powder for rolling-

1:

  • Chop dark chocolate into small pieces and keep this aside in a bowl.
  • Heat fresh cream or Baileys in a microwave, until it’s hot (not boiling hot).
  • Pour this onto the chopped dark chocolate.
  • Don’t mix.
  • Keep this aside for 3-4 mins.
  • Later, start mixing it gently using a whisk or a steel spoon.
  • Add butter, Fab Intense Irish Cream Flavour and instant coffee powder.
  • Mix well.
  • If the chocolate pieces are not melted and mixed properly, pop it in the microwave and heat it for few seconds.
  • Continue mixing until the mixture is smooth and shiny without any lumps.
  • Cover the bowl with plastic wrap, ensure that the plastic wrap is pressed against the entire top surface.
  • Refrigerate for 2 hours or until the mixture is firm enough to hold the shape.
  • Once it’s set, lightly coat your palms with unsweetened cocoa powder to prevent it from sticking, and roll out each truffle.
  • Place the rolled truffles on a parchment lined tray and refrigerate again for 30 minutes or until firm.
  • Before serving, roll them again in unsweetened cocoa powder.
  • Store the remaining truffles in the fridge.
  • Enjoy.

Nipa Bhavik Thaker

Nipa's cake n More Mumbai/ Mulund India

I am *NIPA THAKER* My baking journey started in 2015, after I won an aarti decoration and Rangoli competition, in which I won a Read more

I am *NIPA THAKER* My baking journey started in 2015, after I won an aarti decoration and Rangoli competition, in which I won a voucher for a cooking and baking workshop. I went ahead attended the workshop and baked my first cake then. Post this I baked for family and friends and hence with spread of word of mouth I got into commercial baking. My first order was a barbie cake, and 50 cupcakes, which I executed successfully. Currently apart from commercial baking, I also conduct a workshop for cooking, snacks, desserts and cakes. I love cooking, and it gives me immense joy to be in the kitchen. I like experimenting with different flavours and different cuisines. I am based at Mumbai and my home-based venture goes by the name of Nipa’s Cake n more.Read less

Chocolates, Confections & Macarons
  • Serves: 8-10
  • Prep time: 25 min plus 1 hour setting time

1:

  • water250 gms
  • castor sugar 220 gms
  • liquid glucose60 gms
  • Fab Premium Oil Soluble Juicy Litchi/lycheeFlavour1/4 + 1/8 tap
  • Pectin6gm
  • water 1/4 tsp
  • Castor sugar20gm
  • lemon 1medium size

1:

  • Take a medium size lemon and from it take 1/2 slice lemon and squeeze it and mix with 1/4 tsp water and keep aside.
  • Mix pactin n 20 gms castor sugar.
  • Boil water @60° C and pour pectin n Castor sugar mix in 2 to 3 stages and Give 3 minutes boil on medium flame .
  • After a boil add liquid Glucose mix well now add castor sugar in 2 to 3 stages and boil it to 107°C and now add lemon juice mixture stir well and switch off the flame.
  • Add FAB Premium Oil Soluble Juicy Litchi Flavour 1/4 tsp+ 1/8 tsp .
  • Now put this mixture into pate de fruit mould and let it set at room temperature for about an hour.
  • Don't refrigerator it.
  • After unmolding Pate De Fruit , roll them into Castor sugar and relish the tasty litchi pate de fruit..

Nipa Bhavik Thaker

Nipa's cake n More Mumbai/ Mulund India

I am *NIPA THAKER* My baking journey started in 2015, after I won an aarti decoration and Rangoli competition, in which I won a Read more

I am *NIPA THAKER* My baking journey started in 2015, after I won an aarti decoration and Rangoli competition, in which I won a voucher for a cooking and baking workshop. I went ahead attended the workshop and baked my first cake then. Post this I baked for family and friends and hence with spread of word of mouth I got into commercial baking. My first order was a barbie cake, and 50 cupcakes, which I executed successfully. Currently apart from commercial baking, I also conduct a workshop for cooking, snacks, desserts and cakes. I love cooking, and it gives me immense joy to be in the kitchen. I like experimenting with different flavours and different cuisines. I am based at Mumbai and my home-based venture goes by the name of Nipa’s Cake n more.Read less

Chocolates, Confections & Macarons
  • Serves: 8-10
  • Prep time: 25 min plus 1 hour setting time

1:

  • water250 gms
  • castor sugar 220 gms
  • liquid glucose60 gms
  • Fab Premium Oil Soluble Juicy Litchi/lycheeFlavour1/4 + 1/8 tap
  • Pectin6gm
  • water 1/4 tsp
  • Castor sugar20gm
  • lemon 1medium size

1:

  • Take a medium size lemon and from it take 1/2 slice lemon and squeeze it and mix with 1/4 tsp water and keep aside.
  • Mix pactin n 20 gms castor sugar.
  • Boil water @60° C and pour pectin n Castor sugar mix in 2 to 3 stages and Give 3 minutes boil on medium flame .
  • After a boil add liquid Glucose mix well now add castor sugar in 2 to 3 stages and boil it to 107°C and now add lemon juice mixture stir well and switch off the flame.
  • Add FAB Premium Oil Soluble Juicy Litchi Flavour 1/4 tsp+ 1/8 tsp .
  • Now put this mixture into pate de fruit mould and let it set at room temperature for about an hour.
  • Don't refrigerator it.
  • After unmolding Pate De Fruit , roll them into Castor sugar and relish the tasty litchi pate de fruit..

Rajshree Pritesh Panchal

Creatives cakes by rajshree(CCR) Mumbai India

I am Rajshree panchal ,from malad west ,mumbai .I love travelling, fitness workout, food. It's been about 6 years I have started b Read more

I am Rajshree panchal ,from malad west ,mumbai .I love travelling, fitness workout, food. It's been about 6 years I have started baking professionally. Though I have done my bachelors in home science from Gujarat, and diploma in interior designing and worked as interior designer for few years ,art always was in my mind .I also worked in London for around a year in bakery come sandwich studio where my love for baking started, also my son Adhwait inspired me lot for cakes as he used love blow candles on pastry every single day ,and with a big support of my husband Pritesh i started baking at home and to know market and new skills i did few courses with well known bakers and international artists ,recently i did course from SEP also which helped me lot for eggless baking,and to upgrade my skills and new invention. I also baked cakes and goodies for few TV artists. I do any theme,structure cakes cookies,breads,french desserts,chocolates and try to learn every day new bakes. Also I’m a health freak so I try new things my granola bars sugar free and mueseli are most outgoing . My main moto is to bake from scratch and use all imported premium quality ingredients.Read less

Chocolates, Confections & Macarons
  • Serves: 12-14
  • Prep time: 20 min
  • Finishing Time: Cool in refrigerator to set

1:

  • Butter40gms
  • Condensed milk100gms
  • Khoya/Mawa 50gms
  • White chocolate100gms
  • Any nuts powder2tbsp
  • Milk powder2tbsp
  • Rum soaked dry fruits and peels100gms
  • All spice mix1/2tspn
  • Fab Premium Oil Soluble Bourbon Whiskey Flavour1tsp
  • Sprinkles for decor-

1:

  • Take nonstick pan add condensed milk and butter on slow flame.
  • Mix well and turnoff the heat and add all remaining ingredients and stir well till chocolate melts completely turn on has very slow flame After mixing completely pour in some other vessel cover with cling wrap and put it in the fridge to cool down and little set Pour fudge in piping bag and fill chocolate cups and decorate with sprinkles.
  • Enjoy chilled boozy cups .

Rajshree Pritesh Panchal

Creatives cakes by rajshree(CCR) Mumbai India

I am Rajshree panchal ,from malad west ,mumbai .I love travelling, fitness workout, food. It's been about 6 years I have started b Read more

I am Rajshree panchal ,from malad west ,mumbai .I love travelling, fitness workout, food. It's been about 6 years I have started baking professionally. Though I have done my bachelors in home science from Gujarat, and diploma in interior designing and worked as interior designer for few years ,art always was in my mind .I also worked in London for around a year in bakery come sandwich studio where my love for baking started, also my son Adhwait inspired me lot for cakes as he used love blow candles on pastry every single day ,and with a big support of my husband Pritesh i started baking at home and to know market and new skills i did few courses with well known bakers and international artists ,recently i did course from SEP also which helped me lot for eggless baking,and to upgrade my skills and new invention. I also baked cakes and goodies for few TV artists. I do any theme,structure cakes cookies,breads,french desserts,chocolates and try to learn every day new bakes. Also I’m a health freak so I try new things my granola bars sugar free and mueseli are most outgoing . My main moto is to bake from scratch and use all imported premium quality ingredients.Read less

Chocolates, Confections & Macarons
  • Serves: 12-14
  • Prep time: 20 min
  • Finishing Time: Cool in refrigerator to set

1:

  • Butter40gms
  • Condensed milk100gms
  • Khoya/Mawa 50gms
  • White chocolate100gms
  • Any nuts powder2tbsp
  • Milk powder2tbsp
  • Rum soaked dry fruits and peels100gms
  • All spice mix1/2tspn
  • Fab Premium Oil Soluble Bourbon Whiskey Flavour1tsp
  • Sprinkles for decor-

1:

  • Take nonstick pan add condensed milk and butter on slow flame.
  • Mix well and turnoff the heat and add all remaining ingredients and stir well till chocolate melts completely turn on has very slow flame After mixing completely pour in some other vessel cover with cling wrap and put it in the fridge to cool down and little set Pour fudge in piping bag and fill chocolate cups and decorate with sprinkles.
  • Enjoy chilled boozy cups .

Rameet Dang

Dio Cucina Gurgaon India

Dio Cucina amalgamated from my faith in God, my passion for food and my desire to put this on as many pla Read more

Dio Cucina amalgamated from my faith in God, my passion for food and my desire to put this on as many plates as possible. Heavenly cooked, soulful and straight out of my kitchen – that was the idea behind starting Dio Cucina. Ever since 2015, Dio Cucina has been delivering exotic flavors, custom designed and individually catered sweet delights. All magic gets created in my home kitchen with pure choices, premium ingredients, just-in-time preparation; most importantly brought together with best of passion and love. Dio Cucina specializes in crafted cakes for every occasion, delectable desserts and Sweet return favors. Premium in our offerings are gourmet English Tea cakes, Cheese cakes in seasonal flavors. Chef Rameet Dang is a self-learned baker, a Solopreneur and is the everything-maker at Dio Cucina. She is a trained commercial artist by education, who eventually ended up mastering the art of dressing delectable preparations with artistic accents. She takes great pride in her hand-painted caricature cakes, which are an absolute stand-out. Innovate and fearless experimentation has been the success mantra at Dio Cucina. Chef Rameet believes that a baker must think like a scientist, cook like a Grandma and plate like an artist. Dio Cucina enjoys testimony of domestic and international clientele, unconditional support of family and friends and growing fraternity recognition. Chef Rameet Dang is the winner of ITC Mom’s Master Chef, Season-II (2018) and Top-5 home-baker (2016, 2017) accredited by Gurgaon Food Freak.Read less

Chocolates, Confections & Macarons
  • Serves: 10-12
  • Prep time: 30 min plus refrigeration time for filling
  • Finishing Time: Set in refrigerator for 25 min before unmolding

Dark chocolate domes with soft lemongrass truffle inside

1: Chocolate Domes

  • Dark chocolate 250 gm (chopped)
  • Silicone dome moulds-

2: Chocolate Lemongrass Truffle

  • Dark chocolate 200 gm (chopped)
  • Cream 120 gms
  • Fab Premium Oil Soluble Lemongrass Flavour 3-4 drops
  • Scooper small

1:

  • For the truffle, heat the cream in a heavy bottom pan over medium flame.
  • Wait till bubbles start to appear on the sides.
  • Pour the warm cream over the chopped dark chocolate bowl and wait for a few seconds.
  • Now mix till well incorporated, ensuring no chocolate bits are left in the mixture.
  • If you see some unmelted chocolate in the mixture, microwave it for 10 - 15 seconds and mix again till a smooth glossy chocolate mixture is ready.
  • Now add the star ingredient of the dish - Fab Premium Oil Soluble Lemongrass Flavour to this.
  • Mix well again till the flavour is completely infused inside.
  • Cover the bowl with cling film and let it rest in the refrigerator for 6-7 hrs till softly set.
  • Now for the chocolate assembly.
  • In a bowl melt half of the dark chocolate over a double boiler.
  • Once done, mix in the left over chocolate to temper it.
  • Take a spoonful of melted chocolate and pour it in the domes, tilting it side to side to cover the dome cavity with chocolate.
  • Now, placing a parchment paper below; turn the mould upside down, to remove the excess chocolate and to give an even coating on all the edges.
  • With the help of a small size scoop, scoop a ball of lemongrass chocolate truffle and place it in each chocolate covered cavity, leaving some space on the top, for the final chocolate finish.
  • Once done with all the cavity fillings, pour the leftover melted dark chocolate to finish.
  • Clean the edges of the cavity, with a wet kitchen towel to insure sharp clean edges.
  • Set them in the fridge for 20 - 25 mins.
  • Carefully unmold your silicone domes and you have your chocolate lemongrass domes ready!.

Rameet Dang

Dio Cucina Gurgaon India

Dio Cucina amalgamated from my faith in God, my passion for food and my desire to put this on as many pla Read more

Dio Cucina amalgamated from my faith in God, my passion for food and my desire to put this on as many plates as possible. Heavenly cooked, soulful and straight out of my kitchen – that was the idea behind starting Dio Cucina. Ever since 2015, Dio Cucina has been delivering exotic flavors, custom designed and individually catered sweet delights. All magic gets created in my home kitchen with pure choices, premium ingredients, just-in-time preparation; most importantly brought together with best of passion and love. Dio Cucina specializes in crafted cakes for every occasion, delectable desserts and Sweet return favors. Premium in our offerings are gourmet English Tea cakes, Cheese cakes in seasonal flavors. Chef Rameet Dang is a self-learned baker, a Solopreneur and is the everything-maker at Dio Cucina. She is a trained commercial artist by education, who eventually ended up mastering the art of dressing delectable preparations with artistic accents. She takes great pride in her hand-painted caricature cakes, which are an absolute stand-out. Innovate and fearless experimentation has been the success mantra at Dio Cucina. Chef Rameet believes that a baker must think like a scientist, cook like a Grandma and plate like an artist. Dio Cucina enjoys testimony of domestic and international clientele, unconditional support of family and friends and growing fraternity recognition. Chef Rameet Dang is the winner of ITC Mom’s Master Chef, Season-II (2018) and Top-5 home-baker (2016, 2017) accredited by Gurgaon Food Freak.Read less

Chocolates, Confections & Macarons
  • Serves: 10-12
  • Prep time: 30 min plus refrigeration time for filling
  • Finishing Time: Set in refrigerator for 25 min before unmolding

Dark chocolate domes with soft lemongrass truffle inside

1: Chocolate Domes

  • Dark chocolate 250 gm (chopped)
  • Silicone dome moulds-

2: Chocolate Lemongrass Truffle

  • Dark chocolate 200 gm (chopped)
  • Cream 120 gms
  • Fab Premium Oil Soluble Lemongrass Flavour 3-4 drops
  • Scooper small

1:

  • For the truffle, heat the cream in a heavy bottom pan over medium flame.
  • Wait till bubbles start to appear on the sides.
  • Pour the warm cream over the chopped dark chocolate bowl and wait for a few seconds.
  • Now mix till well incorporated, ensuring no chocolate bits are left in the mixture.
  • If you see some unmelted chocolate in the mixture, microwave it for 10 - 15 seconds and mix again till a smooth glossy chocolate mixture is ready.
  • Now add the star ingredient of the dish - Fab Premium Oil Soluble Lemongrass Flavour to this.
  • Mix well again till the flavour is completely infused inside.
  • Cover the bowl with cling film and let it rest in the refrigerator for 6-7 hrs till softly set.
  • Now for the chocolate assembly.
  • In a bowl melt half of the dark chocolate over a double boiler.
  • Once done, mix in the left over chocolate to temper it.
  • Take a spoonful of melted chocolate and pour it in the domes, tilting it side to side to cover the dome cavity with chocolate.
  • Now, placing a parchment paper below; turn the mould upside down, to remove the excess chocolate and to give an even coating on all the edges.
  • With the help of a small size scoop, scoop a ball of lemongrass chocolate truffle and place it in each chocolate covered cavity, leaving some space on the top, for the final chocolate finish.
  • Once done with all the cavity fillings, pour the leftover melted dark chocolate to finish.
  • Clean the edges of the cavity, with a wet kitchen towel to insure sharp clean edges.
  • Set them in the fridge for 20 - 25 mins.
  • Carefully unmold your silicone domes and you have your chocolate lemongrass domes ready!.

Divya Saraf

KOLKATA India

I started with a La diplome from ENSP, a leading pastry school France and recently graduated from Academy of Pastry Arts Malaysia. Read more

I started with a La diplome from ENSP, a leading pastry school France and recently graduated from Academy of Pastry Arts Malaysia. Having gained experience of 7 years in the pastry kitchen and worked for hotels and restaurants as a pastry chef, decided to deviate into cake decorating and artistry. Learnt cake decorating from several eminent artists all over the world like Priya Mclure and Handy Mulyana from Australia Barbara Luraschi from Italy Carla puig and Isabel Tamargo from Spain ,Karen Portaleo from USA and Dawn Butler from UK. My work has been published in several online and Indian and international magazines and likewise won several competitions at National level. I am from Kolkata. West Bengal, India and my business name is a Quarter Plate.Read less

Chocolates, Confections & Macarons
  • Serves: 20-25
  • Prep time: 30 min plus setting and cooling time
  • Finishing Time: Chill For 15 min

1:

  • white chocolate1000 gms
  • amul fresh cream200 gms
  • white chocolate for dipping100 gms
  • green candy colour2 drops
  • Fab Premium Oil Soluble Aam Panna Flavour10 drops
  • 100% Natural Oil Soluble Black Pepper Extract2 drop
  • chilli powder2 teaspoon
  • cumin powder2 teaspoon
  • rock salt1 teaspoon
  • salt2 teaspoon

1: Aam Panna Truffle Balls

  • Place chopped white chocolate in a mixing bowl .
  • In a saucepan over medium heat , bring cream to boil.
  • Remove pan from heat and pour the cream over the chocolate.
  • Stir it with a rubber spatula until it’s thoroughly melted and blended.
  • Keep the dough at room temp for 5 to 6 hours.
  • Add the essence/flavour and the other spices .
  • Mix well.
  • And keep aside for 1 hour .
  • Make balls of this and keep for seating in fridge for 15 minutes.
  • In another bowl melt white chocolate and add the candy colour.
  • Dip these truffles balls with the help of a fork and drain them out on parchment paper.
  • Place them over paper cups and serve ..

Divya Saraf

KOLKATA India

I started with a La diplome from ENSP, a leading pastry school France and recently graduated from Academy of Pastry Arts Malaysia. Read more

I started with a La diplome from ENSP, a leading pastry school France and recently graduated from Academy of Pastry Arts Malaysia. Having gained experience of 7 years in the pastry kitchen and worked for hotels and restaurants as a pastry chef, decided to deviate into cake decorating and artistry. Learnt cake decorating from several eminent artists all over the world like Priya Mclure and Handy Mulyana from Australia Barbara Luraschi from Italy Carla puig and Isabel Tamargo from Spain ,Karen Portaleo from USA and Dawn Butler from UK. My work has been published in several online and Indian and international magazines and likewise won several competitions at National level. I am from Kolkata. West Bengal, India and my business name is a Quarter Plate.Read less

Chocolates, Confections & Macarons
  • Serves: 20-25
  • Prep time: 30 min plus setting and cooling time
  • Finishing Time: Chill For 15 min

1:

  • white chocolate1000 gms
  • amul fresh cream200 gms
  • white chocolate for dipping100 gms
  • green candy colour2 drops
  • Fab Premium Oil Soluble Aam Panna Flavour10 drops
  • 100% Natural Oil Soluble Black Pepper Extract2 drop
  • chilli powder2 teaspoon
  • cumin powder2 teaspoon
  • rock salt1 teaspoon
  • salt2 teaspoon

1: Aam Panna Truffle Balls

  • Place chopped white chocolate in a mixing bowl .
  • In a saucepan over medium heat , bring cream to boil.
  • Remove pan from heat and pour the cream over the chocolate.
  • Stir it with a rubber spatula until it’s thoroughly melted and blended.
  • Keep the dough at room temp for 5 to 6 hours.
  • Add the essence/flavour and the other spices .
  • Mix well.
  • And keep aside for 1 hour .
  • Make balls of this and keep for seating in fridge for 15 minutes.
  • In another bowl melt white chocolate and add the candy colour.
  • Dip these truffles balls with the help of a fork and drain them out on parchment paper.
  • Place them over paper cups and serve ..

Mala Baveja

Dulce by Mala New Delhi India

Being a self taught baker, some of my most cherished memories are that of learning new techniques from books handed down by my mot Read more

Being a self taught baker, some of my most cherished memories are that of learning new techniques from books handed down by my mother, in the pre internet era. I still remember baking my first sponge cake, when I was 14 - it was sheer joy, almost like love at first sight. I knew, on that very day, that I had found my passion. As i grew older, I developed a keen interest in art which led me to graduate in fine art and textile and fashion designing from Sophia, Mumbai. After working in the fashion industry for a few years, I went back to my passion for baking. I baked primarily for friends and family for several years to fine tune my craft. Then I started baking professionally and enjoy combining flavours and experimenting with new recipes. Do check out my facebook page - Dulce by Mala - to see some of my work. Happy Baking :)Read less

Chocolates, Confections & Macarons
  • Serves: 5-6
  • Prep time: 1hour 20min
  • Baking time ,Temp: 180°C For 20 min Plus 7-10 Min

1: For sable

  • soft brown sugar100 grams
  • butter75 grams
  • flour100 grams

2: For choux

  • milk100 grams
  • salt2 grams
  • sugar2 grams
  • flour100 grams
  • butter100 grams
  • eggs( about 4 eggs)200 grams

3: Lemon curd mousse

  • lemon juice100 grams
  • A drop of Fab Premium Oil Soluble Key Lime Flavour-
  • A Drop of Fab Premium Oil Soluble Lemon Rind Flavour-
  • caster sugar160 grams
  • whole eggs200 grams
  • corn flour2 tbsp
  • thickened cream250 grams
  • butter80 grams

1: For sable

  • Cream brown sugar and butter till light and fluffy, mix flour and make a smooth dough.
  • Transfer the dough into two baking sheets ,roll the dough 2 mm thick and keep in the freezer.
  • For the choux combine milk, butter,salt,sugar and 100 grams of water in a saucepan and bring it to boil,remove from heat and add floor ,mix until a smooth dough is formed return the saucepan to heat and cook and stir until the dough pulls away from the sides of the saucepan.
  • Remove from the heat, beat till all the steam had evaporated, add the eggs a little at a time beating well between additions, until the mixture is smooth and glossy, transfer to a piping bag with a one cm.
  • Opening, pipe 2 inch round on a baking paper.
  • Remove sable from the freezer peel off the top sheet and cut 2 inch diameter with cookie cutter, place this disc on top of choux.
  • Place into a preheated oven at 180°c and bake till it turns brown about 20 minutes, open oven door and to reduce steam then close door.
  • Continue to bake until it's golden brown, about 7-10 minutes depending on oven.
  • Remove from the oven cool and using the knife Pierce from the base..

2: Lemon curd mousse

  • Place lemon juice and sugar in a saucepan and set over medium heat, bring it to boil, whisking a little to dissolve sugar, remove from the heat, add cornflour mixed in water and mix well then add a drop of key lime flavour and lemon rind flavour from fab, mix well, while whisking add lightly beaten eggs and whisk briskly to ensure eggs do not cook, return the saucepan to heat and continue to whisk, as soon as the mix boils remove from the heat and add butter, ensure its mixed well.
  • Cool the mix completely and mix with whipped cream.
  • Pipe the moose into choux and serve..

Mala Baveja

Dulce by Mala New Delhi India

Being a self taught baker, some of my most cherished memories are that of learning new techniques from books handed down by my mot Read more

Being a self taught baker, some of my most cherished memories are that of learning new techniques from books handed down by my mother, in the pre internet era. I still remember baking my first sponge cake, when I was 14 - it was sheer joy, almost like love at first sight. I knew, on that very day, that I had found my passion. As i grew older, I developed a keen interest in art which led me to graduate in fine art and textile and fashion designing from Sophia, Mumbai. After working in the fashion industry for a few years, I went back to my passion for baking. I baked primarily for friends and family for several years to fine tune my craft. Then I started baking professionally and enjoy combining flavours and experimenting with new recipes. Do check out my facebook page - Dulce by Mala - to see some of my work. Happy Baking :)Read less

Chocolates, Confections & Macarons
  • Serves: 5-6
  • Prep time: 1hour 20min
  • Baking time ,Temp: 180°C For 20 min Plus 7-10 Min

1: For sable

  • soft brown sugar100 grams
  • butter75 grams
  • flour100 grams

2: For choux

  • milk100 grams
  • salt2 grams
  • sugar2 grams
  • flour100 grams
  • butter100 grams
  • eggs( about 4 eggs)200 grams

3: Lemon curd mousse

  • lemon juice100 grams
  • A drop of Fab Premium Oil Soluble Key Lime Flavour-
  • A Drop of Fab Premium Oil Soluble Lemon Rind Flavour-
  • caster sugar160 grams
  • whole eggs200 grams
  • corn flour2 tbsp
  • thickened cream250 grams
  • butter80 grams

1: For sable

  • Cream brown sugar and butter till light and fluffy, mix flour and make a smooth dough.
  • Transfer the dough into two baking sheets ,roll the dough 2 mm thick and keep in the freezer.
  • For the choux combine milk, butter,salt,sugar and 100 grams of water in a saucepan and bring it to boil,remove from heat and add floor ,mix until a smooth dough is formed return the saucepan to heat and cook and stir until the dough pulls away from the sides of the saucepan.
  • Remove from the heat, beat till all the steam had evaporated, add the eggs a little at a time beating well between additions, until the mixture is smooth and glossy, transfer to a piping bag with a one cm.
  • Opening, pipe 2 inch round on a baking paper.
  • Remove sable from the freezer peel off the top sheet and cut 2 inch diameter with cookie cutter, place this disc on top of choux.
  • Place into a preheated oven at 180°c and bake till it turns brown about 20 minutes, open oven door and to reduce steam then close door.
  • Continue to bake until it's golden brown, about 7-10 minutes depending on oven.
  • Remove from the oven cool and using the knife Pierce from the base..

2: Lemon curd mousse

  • Place lemon juice and sugar in a saucepan and set over medium heat, bring it to boil, whisking a little to dissolve sugar, remove from the heat, add cornflour mixed in water and mix well then add a drop of key lime flavour and lemon rind flavour from fab, mix well, while whisking add lightly beaten eggs and whisk briskly to ensure eggs do not cook, return the saucepan to heat and continue to whisk, as soon as the mix boils remove from the heat and add butter, ensure its mixed well.
  • Cool the mix completely and mix with whipped cream.
  • Pipe the moose into choux and serve..

Nupur Bhargava

Dessert Spoon by Nupur Bhargava GHAZIABAD India

A management Graduate and an HR professional who chose the route to entrepreneurship by entering into the world of baking. My bran Read more

A management Graduate and an HR professional who chose the route to entrepreneurship by entering into the world of baking. My brand is Dessert Spoon by Nupur Bhargava and I believe in the philosophy of making finest, safe, healthy and nutritious bakery products using the best ingredients available and showering it with love and affection.Read less

Chocolates, Confections & Macarons
  • Serves: 10-12
  • Prep time: 20 min
  • Finishing Time: cool till set

1:

  • Couverture Dark Chocolate or Milk chocolate50% or 500gms
  • Raisins 100 gms
  • Old Monk Rum / White rumEnough to soak all the raisins
  • Fab Premium Oil Soluble Rum Plum Flavour / White Rum3- 4 drops
  • Fab Premium Oil Soluble Orange Rind Flavour2-3 drops

1:

  • Soak the raisins in rum for a day or 2 days if you prefer strong rum flavor.
  • If you want a light flavor soak them overnight.
  • Melt the dark chocolate and make it smooth.
  • Make sure there are no lumps.
  • Mix the soaked raisins in the chocolate and give it a good stir (if there is extra liquid rum, strain and then add the raisins in the chocolate).
  • Now add the Fab Premium Oil Soluble Rum Plum Flavour & Fab Premium Oil Soluble Orange Rind Flavour and again give it a quick mix.
  • Pour the chocolate & raisin mixture into the mould.
  • This chocolate sets well in a bar shape mould.
  • If using bottle or any other mould, Make shells and then add the soaked raisins in between and refill the mould with chocolate If using white rum, you can add a little orange juice while soaking the raisins in rum.

Nupur Bhargava

Dessert Spoon by Nupur Bhargava GHAZIABAD India

A management Graduate and an HR professional who chose the route to entrepreneurship by entering into the world of baking. My bran Read more

A management Graduate and an HR professional who chose the route to entrepreneurship by entering into the world of baking. My brand is Dessert Spoon by Nupur Bhargava and I believe in the philosophy of making finest, safe, healthy and nutritious bakery products using the best ingredients available and showering it with love and affection.Read less

Chocolates, Confections & Macarons
  • Serves: 10-12
  • Prep time: 20 min
  • Finishing Time: cool till set

1:

  • Couverture Dark Chocolate or Milk chocolate50% or 500gms
  • Raisins 100 gms
  • Old Monk Rum / White rumEnough to soak all the raisins
  • Fab Premium Oil Soluble Rum Plum Flavour / White Rum3- 4 drops
  • Fab Premium Oil Soluble Orange Rind Flavour2-3 drops

1:

  • Soak the raisins in rum for a day or 2 days if you prefer strong rum flavor.
  • If you want a light flavor soak them overnight.
  • Melt the dark chocolate and make it smooth.
  • Make sure there are no lumps.
  • Mix the soaked raisins in the chocolate and give it a good stir (if there is extra liquid rum, strain and then add the raisins in the chocolate).
  • Now add the Fab Premium Oil Soluble Rum Plum Flavour & Fab Premium Oil Soluble Orange Rind Flavour and again give it a quick mix.
  • Pour the chocolate & raisin mixture into the mould.
  • This chocolate sets well in a bar shape mould.
  • If using bottle or any other mould, Make shells and then add the soaked raisins in between and refill the mould with chocolate If using white rum, you can add a little orange juice while soaking the raisins in rum.

Jaspreet Chopra Lewis

Jeanie’s Bakes Delhi/NCR India

A write-up about myself has always been the toughest task for me. It’s like penning down all my emotions in a single word. But e Read more

A write-up about myself has always been the toughest task for me. It’s like penning down all my emotions in a single word. But each story deserves to be shared, and so does mine. Though there’s a lot I would like to share, but I’ll keep it to bare minimum this time. A trained professional in TV Journalism and Film editing, I started working for a TV program for DD. 3 years into the job I realized that, though the job was interesting, it still didn’t seem sufficient. On a friend’s recommendation I joined an MNC at an entry level and then there was no looking back. I worked with them for almost 9 years, and rose from entry level to Manager – Quality and Operations, through hard work and determination. Crazy shifts, weird clients, handling various time zones, excessive pressure and what not. Absolute chaos yet streamlined life. I loved my job and loved the corporate life. Never did I think I had anything in me which could remotely connect me to anything artistic or food because I hated kitchen and still do. The corporate life kept going on till my daughter was born and I quit my job 8 months later to tend to her. Though I continued my freelancing, it was a time where I was always on the lookout for what different to feed her each day. So I started with the ever so popular Nan Khatai for her. My first clients and critics were my daughter and hubby. Creations were loved and gobbled up or whole batches were thrown out depending on the verdict. Practiced and practiced for years, learned, stumbled, made mistakes and rose up. Finally, in 2015 I took a personal loan and started off Jeanie’s Bakes, my dream venture. Never took professional classes; learnt from youtube, google baba and later HBG. It’s been an amazing journey till now. I have been introduced to amazing knowledge of food through this. I Love creating amalgamation of different flavors into something that is not just appealing to the palate but to the eyes as well. Now, I make designer cakes, custom recipes, healthy recipes, dessert tables, event catering, and much more. I have loved every bit of being part of this industry, have come a long way and have a long way to go. The recipes I have shared, are a small tribute to my mom’s native place, Kerala. I hope you like them and give it a try. Read less

Chocolates, Confections & Macarons
  • Serves: 12-15
  • Prep time: 45 min plus resting time for piped macs
  • Baking time ,Temp: 170 °C for 15 min

‘Ada’ is a sweet jackfruit, rice and coconut dessert made in the South, by a steaming process. The dough is wrapped in a banana leaf, tied with a thread and steamed to cook. The flavor it brings out is amazing with the aroma of jackfruit lingering. This again brings about my childhood memories from when my Nani used to make all these lovely dishes when we used to visit Kerala. These are my fond memories, which inspired me to take down a trip yet again through re-inventing the new age recipes. For the people who have ever eaten this simple yet amazing dessert, this macaron will remind you of the wonderful taste of Ada. And for those who have never tasted it, go ahead and make it. This will tell you about the “Fruit of God” and what you have missed. :-P Please read the whole recipe before starting the process.

1: Macaron shells

  • Eggs whites225 gms
  • Granulated sugar225 gms
  • Almond Flour275 gms
  • Powdered sugar275 gms
  • Food coloringfew drops

2: Ganache FIlling

  • White coverture 300 gms
  • Cream 100 gms
  • Freeze dried jackfruit powder 1 tbsp
  • Fab Premium Oil Soluble Jackfruit Flavour few drops

3: Coconut Filling

  • Powdered coconut150 gms
  • Salted Caramel 100 gms

1:

  • Take your aged egg whites in a clean bowl for whipping.
  • Make sure the bowl and the whisk is absolutely free from any moisture or fat and the egg whites are at room temperature.
  • Add the almond flour and powdered sugar in a mixer and mix it for 20 seconds.
  • Sieve and keep it ready.
  • Any granules remaining, churn them again and add back.
  • Start whipping the egg whites at low.
  • Slowly the egg whites will start becoming frothy, as the froth becomes stronger and bigger, start adding granulated sugar, 2 tbsp at a time and keep mixing until all the sugar is gone.
  • This process will take about 5 minutes.
  • Add any color you want to add, at this time.
  • Whip it for 5 minutes more, until it reaches the stiff peak stage.
  • You will know it’s done as the meringue will start gathering as a ball inside the whisk.
  • Now start adding the almond flour and sugar mixture into meringue in parts.
  • Pour in half of the mixture and start folding in.
  • Do not mix randomly.
  • Gently fold moving the spatula from under the batter to the top, so as not to deflate the meringue.
  • Once mixed, add the rest and continue the same method of folding; under the batter to the top, cut the batter with a spatula from the center and move to the side, making sure to scrape the sides.
  • Keep checking the consistency.
  • Stop folding once you have a ribbon like consistency, when you raise the spatula the batter falls down to form a ribbon.
  • Take a piping bag fitted with a round nozzle and fill it with the batter.
  • Take your prepared tray ( lined with parchment paper) and start piping the circles.
  • Pipe the circle and lift the bag in a circular motion and not straight up.
  • Make sure that the nozzle is straight, perpendicular to the tray.
  • Let the piped batter rest for about a half hour, or until the top is not sticky to the touch.
  • In the meantime, preheat the oven at 170 °C .Put the tray in the preheated oven for about 8 minutes.
  • After 8 minutes turn the tray around and let it bake for another 7 minutes.
  • Once done, take it out and let it cool down.
  • Once cool, store it in an airtight container..

2: Preparing Ganache

  • Preparing Ganache- I’ve used Callebaut white here and prepared the ganache with 3:1 consistency (3 parts chocolate and 1-part cream).
  • Once the ganache is done, add a few drops of Fab Premium Oil Soluble Jackfruit Flavour and mix.
  • Once slightly cool, add powdered jackfruit and fold in.
  • I have used Frubites here, they are yummy and addictive as it is.
  • I couldn’t save anything for the picture… lol.
  • The ganache needs to rest at least a day in the fridge to get a piping consistency.
  • So you can either make this a few days ahead or freeze the macs and fill when the ganache is ready..

3: Coconut filling

  • Mix 150 gms of coconut powder with 100 gms of salted caramel to get thick consistency.
  • Add caramel if very thick or vice versa..

4: Assembly

  • Filling the shells – Take a Sultan nozzle or any other nozzle to fill the shell making sure you leave space in the center and fill it with the coconut and caramel filling.
  • I pipe it, as I keep the consistency like very thick caramel.
  • Let the filled macs rest in the fridge for at least a day for the flavor to fully develop.
  • Make sure to let it come to room temperature before savoring.
  • Voila!! Your mac is done.
  • This is a piece of heaven in your mouth.
  • Trust me when I say this.
  • This is something that vanishes from my fridge in a blink and I’m not complaining.
  • I would love to make this any day.

Jaspreet Chopra Lewis

Jeanie’s Bakes Delhi/NCR India

A write-up about myself has always been the toughest task for me. It’s like penning down all my emotions in a single word. But e Read more

A write-up about myself has always been the toughest task for me. It’s like penning down all my emotions in a single word. But each story deserves to be shared, and so does mine. Though there’s a lot I would like to share, but I’ll keep it to bare minimum this time. A trained professional in TV Journalism and Film editing, I started working for a TV program for DD. 3 years into the job I realized that, though the job was interesting, it still didn’t seem sufficient. On a friend’s recommendation I joined an MNC at an entry level and then there was no looking back. I worked with them for almost 9 years, and rose from entry level to Manager – Quality and Operations, through hard work and determination. Crazy shifts, weird clients, handling various time zones, excessive pressure and what not. Absolute chaos yet streamlined life. I loved my job and loved the corporate life. Never did I think I had anything in me which could remotely connect me to anything artistic or food because I hated kitchen and still do. The corporate life kept going on till my daughter was born and I quit my job 8 months later to tend to her. Though I continued my freelancing, it was a time where I was always on the lookout for what different to feed her each day. So I started with the ever so popular Nan Khatai for her. My first clients and critics were my daughter and hubby. Creations were loved and gobbled up or whole batches were thrown out depending on the verdict. Practiced and practiced for years, learned, stumbled, made mistakes and rose up. Finally, in 2015 I took a personal loan and started off Jeanie’s Bakes, my dream venture. Never took professional classes; learnt from youtube, google baba and later HBG. It’s been an amazing journey till now. I have been introduced to amazing knowledge of food through this. I Love creating amalgamation of different flavors into something that is not just appealing to the palate but to the eyes as well. Now, I make designer cakes, custom recipes, healthy recipes, dessert tables, event catering, and much more. I have loved every bit of being part of this industry, have come a long way and have a long way to go. The recipes I have shared, are a small tribute to my mom’s native place, Kerala. I hope you like them and give it a try. Read less

Chocolates, Confections & Macarons
  • Serves: 12-15
  • Prep time: 45 min plus resting time for piped macs
  • Baking time ,Temp: 170 °C for 15 min

‘Ada’ is a sweet jackfruit, rice and coconut dessert made in the South, by a steaming process. The dough is wrapped in a banana leaf, tied with a thread and steamed to cook. The flavor it brings out is amazing with the aroma of jackfruit lingering. This again brings about my childhood memories from when my Nani used to make all these lovely dishes when we used to visit Kerala. These are my fond memories, which inspired me to take down a trip yet again through re-inventing the new age recipes. For the people who have ever eaten this simple yet amazing dessert, this macaron will remind you of the wonderful taste of Ada. And for those who have never tasted it, go ahead and make it. This will tell you about the “Fruit of God” and what you have missed. :-P Please read the whole recipe before starting the process.

1: Macaron shells

  • Eggs whites225 gms
  • Granulated sugar225 gms
  • Almond Flour275 gms
  • Powdered sugar275 gms
  • Food coloringfew drops

2: Ganache FIlling

  • White coverture 300 gms
  • Cream 100 gms
  • Freeze dried jackfruit powder 1 tbsp
  • Fab Premium Oil Soluble Jackfruit Flavour few drops

3: Coconut Filling

  • Powdered coconut150 gms
  • Salted Caramel 100 gms

1:

  • Take your aged egg whites in a clean bowl for whipping.
  • Make sure the bowl and the whisk is absolutely free from any moisture or fat and the egg whites are at room temperature.
  • Add the almond flour and powdered sugar in a mixer and mix it for 20 seconds.
  • Sieve and keep it ready.
  • Any granules remaining, churn them again and add back.
  • Start whipping the egg whites at low.
  • Slowly the egg whites will start becoming frothy, as the froth becomes stronger and bigger, start adding granulated sugar, 2 tbsp at a time and keep mixing until all the sugar is gone.
  • This process will take about 5 minutes.
  • Add any color you want to add, at this time.
  • Whip it for 5 minutes more, until it reaches the stiff peak stage.
  • You will know it’s done as the meringue will start gathering as a ball inside the whisk.
  • Now start adding the almond flour and sugar mixture into meringue in parts.
  • Pour in half of the mixture and start folding in.
  • Do not mix randomly.
  • Gently fold moving the spatula from under the batter to the top, so as not to deflate the meringue.
  • Once mixed, add the rest and continue the same method of folding; under the batter to the top, cut the batter with a spatula from the center and move to the side, making sure to scrape the sides.
  • Keep checking the consistency.
  • Stop folding once you have a ribbon like consistency, when you raise the spatula the batter falls down to form a ribbon.
  • Take a piping bag fitted with a round nozzle and fill it with the batter.
  • Take your prepared tray ( lined with parchment paper) and start piping the circles.
  • Pipe the circle and lift the bag in a circular motion and not straight up.
  • Make sure that the nozzle is straight, perpendicular to the tray.
  • Let the piped batter rest for about a half hour, or until the top is not sticky to the touch.
  • In the meantime, preheat the oven at 170 °C .Put the tray in the preheated oven for about 8 minutes.
  • After 8 minutes turn the tray around and let it bake for another 7 minutes.
  • Once done, take it out and let it cool down.
  • Once cool, store it in an airtight container..

2: Preparing Ganache

  • Preparing Ganache- I’ve used Callebaut white here and prepared the ganache with 3:1 consistency (3 parts chocolate and 1-part cream).
  • Once the ganache is done, add a few drops of Fab Premium Oil Soluble Jackfruit Flavour and mix.
  • Once slightly cool, add powdered jackfruit and fold in.
  • I have used Frubites here, they are yummy and addictive as it is.
  • I couldn’t save anything for the picture… lol.
  • The ganache needs to rest at least a day in the fridge to get a piping consistency.
  • So you can either make this a few days ahead or freeze the macs and fill when the ganache is ready..

3: Coconut filling

  • Mix 150 gms of coconut powder with 100 gms of salted caramel to get thick consistency.
  • Add caramel if very thick or vice versa..

4: Assembly

  • Filling the shells – Take a Sultan nozzle or any other nozzle to fill the shell making sure you leave space in the center and fill it with the coconut and caramel filling.
  • I pipe it, as I keep the consistency like very thick caramel.
  • Let the filled macs rest in the fridge for at least a day for the flavor to fully develop.
  • Make sure to let it come to room temperature before savoring.
  • Voila!! Your mac is done.
  • This is a piece of heaven in your mouth.
  • Trust me when I say this.
  • This is something that vanishes from my fridge in a blink and I’m not complaining.
  • I would love to make this any day.

Jayanthy Asokan

Plate To Palate https://platetopalateblog.com/ , https://in.pinterest.com/jayantasok/ Chennai INDIA

My name is Jayanthy Asokan and, I'm a foodie, a passionate home baker and now also a food blogger. I recently started my own blog Read more

My name is Jayanthy Asokan and, I'm a foodie, a passionate home baker and now also a food blogger. I recently started my own blog where you can find all my interesting recipes from cooking to baking and the link to it can be found above. I never knew until recently that I would be starting my very own blog but it was through pure interest and determination, that I was able to do it and I learnt never to stop following ones passion no matter the reason or circumstances. My next line of thought and interest is to teach my recipes along with the different styles & techniques that I incorporate into making these recipes through conducting in person classes which I hope I'll accomplish next. Patience and hard work are the keys to success and I'm going to take one step at a time to reach my goal.Read less

Chocolates, Confections & Macarons
  • Serves: 10-12
  • Prep time: 45 min plus resting time 1-2 hours
  • Baking time ,Temp: 125°C To 130°C for 17 to 20 mins.

1: for Mango Macaron Shell

  • Almond Meal90 gms
  • Egg white84 gms
  • Icing sugar80 gms
  • Caster Sugar 30 gms
  • a pinch Cream of Tartar-
  • Fab Premium Oil Soluble Alphonso Mango FlavourFew drops

2: Toasted Coconut Butter Cream Filling

  • Shredded Coconut1/2 cup
  • Butter 100 gms (room temperature)
  • Icing Sugar1 cup
  • Premium Oil Soluble Toasted Coconut FlavourFew drops
  • Homemade Mango Jam1/4 cup

1: For Making Mango Macaron Shell

  • Separate egg whites from yolks and weigh correctly.
  • Sift Almond meal along with Icing sugar to discard any lumps.
  • Keep it aside.
  • Beat egg white in an electric hand beater until frothy with a pinch of Cream of Tartar.
  • Add caster sugar little by little until it turns shiny and stiff.
  • Add Almond meal icing sugar mixture to the whipped egg whites and fold gently.
  • To it add Golden Yellow colour Gel and Fab Premium Oil Soluble Alphonso Mango oil soluble flavour and fold the Macaronage gently until you reach figure eight consistency.
  • Pipe the Macaronage on a lined parchment paper or silpat and let it dry for an hour or two or until it dries on top.
  • Bake at 125°C To 130°C for 17 to 20 mins.
  • Cool the Macaron shell completely before filling.
  • Method for Making Toasted Coconut Butter cream filling Toast shredded coconut for 10 mins in oven until coconut moisture evaporates and completely dry.
  • Let it cool and keep aside.
  • In a dry bowl add butter and whisk to creamy consistency.
  • To it add icing sugar and mix well.
  • Add Fab Premium Oil Soluble Toasted Coconut Flavour and Toasted coconut to the Butter cream and gently fold.

2: Assembly

  • Pair Macaron and pipe a Dollop of Homemade Mango Jam in centre and pipe the Toasted Coconut Butter Cream in a star nozzle around the jam.

Jayanthy Asokan

Plate To Palate https://platetopalateblog.com/ , https://in.pinterest.com/jayantasok/ Chennai INDIA

My name is Jayanthy Asokan and, I'm a foodie, a passionate home baker and now also a food blogger. I recently started my own blog Read more

My name is Jayanthy Asokan and, I'm a foodie, a passionate home baker and now also a food blogger. I recently started my own blog where you can find all my interesting recipes from cooking to baking and the link to it can be found above. I never knew until recently that I would be starting my very own blog but it was through pure interest and determination, that I was able to do it and I learnt never to stop following ones passion no matter the reason or circumstances. My next line of thought and interest is to teach my recipes along with the different styles & techniques that I incorporate into making these recipes through conducting in person classes which I hope I'll accomplish next. Patience and hard work are the keys to success and I'm going to take one step at a time to reach my goal.Read less

Chocolates, Confections & Macarons
  • Serves: 10-12
  • Prep time: 45 min plus resting time 1-2 hours
  • Baking time ,Temp: 125°C To 130°C for 17 to 20 mins.

1: for Mango Macaron Shell

  • Almond Meal90 gms
  • Egg white84 gms
  • Icing sugar80 gms
  • Caster Sugar 30 gms
  • a pinch Cream of Tartar-
  • Fab Premium Oil Soluble Alphonso Mango FlavourFew drops

2: Toasted Coconut Butter Cream Filling

  • Shredded Coconut1/2 cup
  • Butter 100 gms (room temperature)
  • Icing Sugar1 cup
  • Premium Oil Soluble Toasted Coconut FlavourFew drops
  • Homemade Mango Jam1/4 cup

1: For Making Mango Macaron Shell

  • Separate egg whites from yolks and weigh correctly.
  • Sift Almond meal along with Icing sugar to discard any lumps.
  • Keep it aside.
  • Beat egg white in an electric hand beater until frothy with a pinch of Cream of Tartar.
  • Add caster sugar little by little until it turns shiny and stiff.
  • Add Almond meal icing sugar mixture to the whipped egg whites and fold gently.
  • To it add Golden Yellow colour Gel and Fab Premium Oil Soluble Alphonso Mango oil soluble flavour and fold the Macaronage gently until you reach figure eight consistency.
  • Pipe the Macaronage on a lined parchment paper or silpat and let it dry for an hour or two or until it dries on top.
  • Bake at 125°C To 130°C for 17 to 20 mins.
  • Cool the Macaron shell completely before filling.
  • Method for Making Toasted Coconut Butter cream filling Toast shredded coconut for 10 mins in oven until coconut moisture evaporates and completely dry.
  • Let it cool and keep aside.
  • In a dry bowl add butter and whisk to creamy consistency.
  • To it add icing sugar and mix well.
  • Add Fab Premium Oil Soluble Toasted Coconut Flavour and Toasted coconut to the Butter cream and gently fold.

2: Assembly

  • Pair Macaron and pipe a Dollop of Homemade Mango Jam in centre and pipe the Toasted Coconut Butter Cream in a star nozzle around the jam.

Jahnobi (Jilmil Barkakati)

YUMMY ARTS Guwahati India

Presently based in Guwahati, Jahnobi (Jilmil Barkakati) started baking professionally from the year 2015. An MBA in Marketing, Jah Read more

Presently based in Guwahati, Jahnobi (Jilmil Barkakati) started baking professionally from the year 2015. An MBA in Marketing, Jahnobi, worked as a faculty in a reputed Management College and as a news reader with Doordarshan Kendra. Motherhood responsibilities and her passion for baking made her choose Baking as a career. For this mother of two, it all started from home with baking for loved ones, which turned into a career because of the appreciation and motivation received from family, friends and well wishers. Her Cakes and Desserts are a hit because of her creativity and unique sense of styling.Read less

Chocolates, Confections & Macarons
  • Serves: 10-12
  • Prep time: 20 min plus 1-2 hours to rest in refrigerator
  • Finishing Time: Chill for 1 hour

1:

  • white chocolate225 grams
  • butter1 ½ tbsp
  • cream1/4 cup (60 ml)
  • desiccated coconut1/3 cup
  • A pinch of salt-
  • Fab Premium Oil Soluble Indian Paan Beeda Flavour1/2 tsp
  • Gulkand1/8 cup
  • Green food colour-
  • desiccated coconut to roll the truffles1 bowl

1:

  • Put the white chocolate, butter and cream on a pan over a double boiler.
  • Let it melt.
  • Stir in the coconut, salt and the Fab Premium Oil Soluble Indian Paan Beeda Flavour.
  • Gently mix.
  • Let it set in the refrigerator for at least a couple of hours.
  • Meanwhile, add a little green food colour to the bowl of coconut and mix thoroughly.
  • Take out the set chocolate and scoop out about a tablespoon of it to make one round ball.
  • Gently press the centre of each ball and insert some gulkand.
  • Make round balls out of it.
  • Roll the truffle balls in the green coloured coconut.
  • Refrigerate for about an hour.
  • Your Paan Truffles are ready to be devoured!.

Jahnobi (Jilmil Barkakati)

YUMMY ARTS Guwahati India

Presently based in Guwahati, Jahnobi (Jilmil Barkakati) started baking professionally from the year 2015. An MBA in Marketing, Jah Read more

Presently based in Guwahati, Jahnobi (Jilmil Barkakati) started baking professionally from the year 2015. An MBA in Marketing, Jahnobi, worked as a faculty in a reputed Management College and as a news reader with Doordarshan Kendra. Motherhood responsibilities and her passion for baking made her choose Baking as a career. For this mother of two, it all started from home with baking for loved ones, which turned into a career because of the appreciation and motivation received from family, friends and well wishers. Her Cakes and Desserts are a hit because of her creativity and unique sense of styling.Read less

Chocolates, Confections & Macarons
  • Serves: 10-12
  • Prep time: 20 min plus 1-2 hours to rest in refrigerator
  • Finishing Time: Chill for 1 hour

1:

  • white chocolate225 grams
  • butter1 ½ tbsp
  • cream1/4 cup (60 ml)
  • desiccated coconut1/3 cup
  • A pinch of salt-
  • Fab Premium Oil Soluble Indian Paan Beeda Flavour1/2 tsp
  • Gulkand1/8 cup
  • Green food colour-
  • desiccated coconut to roll the truffles1 bowl

1:

  • Put the white chocolate, butter and cream on a pan over a double boiler.
  • Let it melt.
  • Stir in the coconut, salt and the Fab Premium Oil Soluble Indian Paan Beeda Flavour.
  • Gently mix.
  • Let it set in the refrigerator for at least a couple of hours.
  • Meanwhile, add a little green food colour to the bowl of coconut and mix thoroughly.
  • Take out the set chocolate and scoop out about a tablespoon of it to make one round ball.
  • Gently press the centre of each ball and insert some gulkand.
  • Make round balls out of it.
  • Roll the truffle balls in the green coloured coconut.
  • Refrigerate for about an hour.
  • Your Paan Truffles are ready to be devoured!.

Priyanka Nevase Nadkarni

Choco Cake Gallore Bangalore India

The sheer joy of creating something out of nothing and the freedom to experiment with colors, structures and textures gives me a h Read more

The sheer joy of creating something out of nothing and the freedom to experiment with colors, structures and textures gives me a high I cannot describe. I have always loved cooking, so not very long ago, I decided to try my hand at baking cakes. After a few bad batches that resembled either bricks or sludge, I started to see the delicious goodness I had started out to make. As the cakes improved, so did the feedback and it was an upward spiral from there. Things got “heated” as I expanded to breads, cookies and many more Baked Products. The drive to put a smile on the faces of more and more people through cakes and desserts drove me to improve and try new things including starting my own cake business which I proudly call “Choco Cake Gallore”. One that I prefer to keep small yet personal. CCG (Choco Cake Gallore) started in September 2014 in Pune. Self Learning and exploring each and every aspect, right from baking, finishing, tools, equipment, etc. I used to be so fascinated everytime I came across new tools or equipments for baking. The first cake I baked was for my brother’s birthday. That cake received so much love from family and friends that it motivated me to bake more. Being an artistic person cakes introduced me to another form of art and I started loving baking even more and more with each passing day. It introduced me to so many textures, colours, shades, flavours, the list is endless. Putting a smile on someone’s face was like a reward for all the efforts put into baking. It introduced me to a group of Bakers called “Home Bakers Guild” on Facebook. I feel proud to say I was the 1st Runner Up of “Hall of Fame 2015” in the Category of Cake Decoration. Bakers can imagine my joy, I was on cloud nine. Especially, since I was still a newbie. I have a Masters Degree in Computer Science and worked in IT before I decided to quit it to follow my passion. Baking made me happy. It taught me patience, stability and gave me the confidence to keep pushing my limits. I started exploring this new world and expanding my horizons from cakes to chocolates, cookies, etc. I got married and moved to Bangalore in 2016 and so did CCG. I had to start from scratch with new challenges, a new city and a new home. I then decided to take my baking journey a step forward by joining Lavonne Academy of Baking Science in June 2017 where I realized just how vast the baking world is and no amount of knowledge is enough. But most importantly, it introduced me to the Science of Baking. It was an amazing experience. And in 2018 CCG was back in Action at its new Home - “Bangalore” where it continues to grow Slowly and Steadily.Read less

Chocolates, Confections & Macarons
  • Serves: 6-8
  • Prep time: 1 hour plus resting time in refrigerator
  • Baking time ,Temp: 200°C in a deck oven for 15 mins. Reduce the temperature to 180°C and bake for 15 mins. Reduce the temperature to 150°C and bake for 15-20 mins, till dry.

1:

  • Water 80 g
  • Butter 35g
  • Salt 1.5 g
  • Caster sugar1.5 g
  • Flour45 g
  • Milk powder7.5 g
  • Eggs70 g
  • Vanilla5 g

2: Lavender Pastry Cream

  • Milk100 gms
  • Castor Sugar(1)12 gms
  • Egg Yolk18 gms
  • Butter6 gms
  • Corn flour7.5 gm
  • Castor Sugar(2)10.5 gms
  • Fab Premium Oil Soluble Lavender Flavour 5 gms

3: Lemon Curd

  • Lemon juice37.5 g
  • Castor sugar37.5 g
  • Eggs (whole or yolks) 37.5 g
  • Gelatine 3 g (Optional)
  • Water9 g (Only if using Gelatin)
  • Butter6 g
  • Fab Premium Oil Soluble Lemon Rind Flavour1 tsp

1:

  • Boil water, butter, salt and sugar.
  • Once it reaches a rolling boil, add all the dry ingredients while mixing continuously using a wooden or rubber spatula.
  • Cook this mix to lose some moisture and till : a) the mix forms a ball and doesn’t stick when touched b) it appears shiny c) sizzling sound.
  • Transfer it to a stand mixer fixed with paddle attachment and beat on low speed till it is lukewarm to touch.
  • Add in the eggs and vanilla in small portions beating well after each addition until fully incorporated.
  • The batter is ready when a ‘V’ shaped arrow appears when you lift the paddle attachment.
  • Transfer the batter to a piping bag fitted with R3 nozzle and pipe on a silpat.
  • Flatten the top/peaks with water.
  • Transfer the tray to the chiller.
  • Egg wash(Egg+Milk Equal Quantity) and bake at 200°C in a deck oven for 15 mins.
  • Reduce the temperature to 180°C and bake for 15 mins.
  • Reduce the temperature to 150°C and bake for 15-20 mins, till dry..

2: Lavender Pastry Cream

  • Heat milk and sugar(1) till sugar dissolves.
  • In a separate bowl, mix the yolk, cornflour, sugar(2) and Fab Premium Oil Soluble Lavender Flavour till the cornstarch is combined and lump free.
  • Pour the hot milk mix to the egg mix in a thin stream, while constantly whisking, to temper the eggs.
  • Strain the tempered mix and transfer it over flame in a Thick Bottom Pan and keep whisking till it reaches a boil.
  • Cook for a minute more and then take off flame.Add the butter and whisk to combine.
  • Transfer to a clean bowl and cover with cling wrap touching the surface of the pastry cream.
  • Cool it over an ice bath for immediate use..

3: Lemon Curd

  • Bloom the gelatine in cold water.
  • Heat the lemon juice and caster sugar.
  • Pour it in a thin stream over eggs +Fab Premium Oil Soluble Lemon Rind Flavour while whisking constantly to temper.
  • Strain the mix and leave it on a double boiler till it thickens, stirring occasionally.
  • Once thickened take it off the flame and add melted and strained gelatine and stir in butter.
  • Cling wrap with the surface touching the lemon curd and cool..

4: Assembly

  • Make a Hole at the base of the Choux and fill in the Diplomat Crème ( 2:1 Ratio of Pastry Cream to Whipped Cream) Pipe in the Lemon Curd too.
  • And Garnish as Desired..

Priyanka Nevase Nadkarni

Choco Cake Gallore Bangalore India

The sheer joy of creating something out of nothing and the freedom to experiment with colors, structures and textures gives me a h Read more

The sheer joy of creating something out of nothing and the freedom to experiment with colors, structures and textures gives me a high I cannot describe. I have always loved cooking, so not very long ago, I decided to try my hand at baking cakes. After a few bad batches that resembled either bricks or sludge, I started to see the delicious goodness I had started out to make. As the cakes improved, so did the feedback and it was an upward spiral from there. Things got “heated” as I expanded to breads, cookies and many more Baked Products. The drive to put a smile on the faces of more and more people through cakes and desserts drove me to improve and try new things including starting my own cake business which I proudly call “Choco Cake Gallore”. One that I prefer to keep small yet personal. CCG (Choco Cake Gallore) started in September 2014 in Pune. Self Learning and exploring each and every aspect, right from baking, finishing, tools, equipment, etc. I used to be so fascinated everytime I came across new tools or equipments for baking. The first cake I baked was for my brother’s birthday. That cake received so much love from family and friends that it motivated me to bake more. Being an artistic person cakes introduced me to another form of art and I started loving baking even more and more with each passing day. It introduced me to so many textures, colours, shades, flavours, the list is endless. Putting a smile on someone’s face was like a reward for all the efforts put into baking. It introduced me to a group of Bakers called “Home Bakers Guild” on Facebook. I feel proud to say I was the 1st Runner Up of “Hall of Fame 2015” in the Category of Cake Decoration. Bakers can imagine my joy, I was on cloud nine. Especially, since I was still a newbie. I have a Masters Degree in Computer Science and worked in IT before I decided to quit it to follow my passion. Baking made me happy. It taught me patience, stability and gave me the confidence to keep pushing my limits. I started exploring this new world and expanding my horizons from cakes to chocolates, cookies, etc. I got married and moved to Bangalore in 2016 and so did CCG. I had to start from scratch with new challenges, a new city and a new home. I then decided to take my baking journey a step forward by joining Lavonne Academy of Baking Science in June 2017 where I realized just how vast the baking world is and no amount of knowledge is enough. But most importantly, it introduced me to the Science of Baking. It was an amazing experience. And in 2018 CCG was back in Action at its new Home - “Bangalore” where it continues to grow Slowly and Steadily.Read less

Chocolates, Confections & Macarons
  • Serves: 6-8
  • Prep time: 1 hour plus resting time in refrigerator
  • Baking time ,Temp: 200°C in a deck oven for 15 mins. Reduce the temperature to 180°C and bake for 15 mins. Reduce the temperature to 150°C and bake for 15-20 mins, till dry.

1:

  • Water 80 g
  • Butter 35g
  • Salt 1.5 g
  • Caster sugar1.5 g
  • Flour45 g
  • Milk powder7.5 g
  • Eggs70 g
  • Vanilla5 g

2: Lavender Pastry Cream

  • Milk100 gms
  • Castor Sugar(1)12 gms
  • Egg Yolk18 gms
  • Butter6 gms
  • Corn flour7.5 gm
  • Castor Sugar(2)10.5 gms
  • Fab Premium Oil Soluble Lavender Flavour 5 gms

3: Lemon Curd

  • Lemon juice37.5 g
  • Castor sugar37.5 g
  • Eggs (whole or yolks) 37.5 g
  • Gelatine 3 g (Optional)
  • Water9 g (Only if using Gelatin)
  • Butter6 g
  • Fab Premium Oil Soluble Lemon Rind Flavour1 tsp

1:

  • Boil water, butter, salt and sugar.
  • Once it reaches a rolling boil, add all the dry ingredients while mixing continuously using a wooden or rubber spatula.
  • Cook this mix to lose some moisture and till : a) the mix forms a ball and doesn’t stick when touched b) it appears shiny c) sizzling sound.
  • Transfer it to a stand mixer fixed with paddle attachment and beat on low speed till it is lukewarm to touch.
  • Add in the eggs and vanilla in small portions beating well after each addition until fully incorporated.
  • The batter is ready when a ‘V’ shaped arrow appears when you lift the paddle attachment.
  • Transfer the batter to a piping bag fitted with R3 nozzle and pipe on a silpat.
  • Flatten the top/peaks with water.
  • Transfer the tray to the chiller.
  • Egg wash(Egg+Milk Equal Quantity) and bake at 200°C in a deck oven for 15 mins.
  • Reduce the temperature to 180°C and bake for 15 mins.
  • Reduce the temperature to 150°C and bake for 15-20 mins, till dry..

2: Lavender Pastry Cream

  • Heat milk and sugar(1) till sugar dissolves.
  • In a separate bowl, mix the yolk, cornflour, sugar(2) and Fab Premium Oil Soluble Lavender Flavour till the cornstarch is combined and lump free.
  • Pour the hot milk mix to the egg mix in a thin stream, while constantly whisking, to temper the eggs.
  • Strain the tempered mix and transfer it over flame in a Thick Bottom Pan and keep whisking till it reaches a boil.
  • Cook for a minute more and then take off flame.Add the butter and whisk to combine.
  • Transfer to a clean bowl and cover with cling wrap touching the surface of the pastry cream.
  • Cool it over an ice bath for immediate use..

3: Lemon Curd

  • Bloom the gelatine in cold water.
  • Heat the lemon juice and caster sugar.
  • Pour it in a thin stream over eggs +Fab Premium Oil Soluble Lemon Rind Flavour while whisking constantly to temper.
  • Strain the mix and leave it on a double boiler till it thickens, stirring occasionally.
  • Once thickened take it off the flame and add melted and strained gelatine and stir in butter.
  • Cling wrap with the surface touching the lemon curd and cool..

4: Assembly

  • Make a Hole at the base of the Choux and fill in the Diplomat Crème ( 2:1 Ratio of Pastry Cream to Whipped Cream) Pipe in the Lemon Curd too.
  • And Garnish as Desired..

Sunita Lobo

Melting Moments Mumbai India

I entered the world of baking in the year 2009 as a home baker just to cater to my family’s love for sugar. Little did I know th Read more

I entered the world of baking in the year 2009 as a home baker just to cater to my family’s love for sugar. Little did I know then that I would develop a love for it, that it would become a vocation for me and that I would use all the passion I had into influencing lives and encouraging people to develop their skills. I eventually found that in today's highly-commercialized F&B environment, it is difficult to find affordably-priced customised cakes that do not compromise on quality. Hence, I decided to do just that - bake high-quality cakes and teach others how to bake delicious wholesome cakes and thus set up Melting Moments by Sunita. At Melting Moments by Sunita we focus on the essence of baking as an experience by shaping talent, providing the required knowledge in the production of bakery items both commercially and with the most basic equipment at home. With short term or even one day courses focusing on providing step by step instruction with a hands-on training on one particular subject we ensure that students develop a competency in that subject. Melting moments covers a wide array of components in the bakery and pastry world such as cake baking- finishing and decorating, cookies, doughnuts, muffins, cupcakes puff pastries and pies, chocolate and sugar work, Seasonal, festive and ethnic baking, healthy baking etc.Read less

Chocolates, Confections & Macarons
  • Serves: 8-10
  • Prep time: 20 min plus 1 hour for 1st layer to set
  • Finishing Time: Refrigerate 4-5 hours

1: LAYER

  • Guava pulp150g
  • Milkmaid 80g
  • Butter 30g
  • White chocolate160g
  • Mawa 60g
  • Fab Premium Oil Soluble Green Guava Flavour¼ tsp
  • Colour (optional)¼ tsp

2: LAYER

  • Milkmaid 80g
  • Butter 30g
  • Chilli powder1tsp
  • Chaat Masala1/8 tsp
  • White chocolate160g
  • Mawa 60g
  • Cashew nut pd2 tbsp
  • Fab Premium Oil Soluble Chilli Flavour¼ tsp
  • Paprika (topping)

Layer 1

  • Cook the pulp till it reduces to half Add milkmaid and butter, stir and cook till it gets a good boil.
  • Now add the mawa and stir till combined Remove from heat and add the chocolate, stir well till chocolate melts.
  • Add essence/flavour and colour if using.
  • Spread the mixture in the prepared pan and let set for an hour.

Layer 2

  • Put milkmaid, butter, chili powder, chaat masala on heat, stir and cook till it gets a good boil.
  • Now add the mawa and cashew nut powder, stir till combined Remove from heat and add the chocolate and essence/flavour, stir well till chocolate melts.
  • Spread evenly over layer 1 and top with paprika.
  • Refrigerate for 4 to 5 hours till firm, unmould and cut into desired shapes.

Sunita Lobo

Melting Moments Mumbai India

I entered the world of baking in the year 2009 as a home baker just to cater to my family’s love for sugar. Little did I know th Read more

I entered the world of baking in the year 2009 as a home baker just to cater to my family’s love for sugar. Little did I know then that I would develop a love for it, that it would become a vocation for me and that I would use all the passion I had into influencing lives and encouraging people to develop their skills. I eventually found that in today's highly-commercialized F&B environment, it is difficult to find affordably-priced customised cakes that do not compromise on quality. Hence, I decided to do just that - bake high-quality cakes and teach others how to bake delicious wholesome cakes and thus set up Melting Moments by Sunita. At Melting Moments by Sunita we focus on the essence of baking as an experience by shaping talent, providing the required knowledge in the production of bakery items both commercially and with the most basic equipment at home. With short term or even one day courses focusing on providing step by step instruction with a hands-on training on one particular subject we ensure that students develop a competency in that subject. Melting moments covers a wide array of components in the bakery and pastry world such as cake baking- finishing and decorating, cookies, doughnuts, muffins, cupcakes puff pastries and pies, chocolate and sugar work, Seasonal, festive and ethnic baking, healthy baking etc.Read less

Chocolates, Confections & Macarons
  • Serves: 8-10
  • Prep time: 20 min plus 1 hour for 1st layer to set
  • Finishing Time: Refrigerate 4-5 hours

1: LAYER

  • Guava pulp150g
  • Milkmaid 80g
  • Butter 30g
  • White chocolate160g
  • Mawa 60g
  • Fab Premium Oil Soluble Green Guava Flavour¼ tsp
  • Colour (optional)¼ tsp

2: LAYER

  • Milkmaid 80g
  • Butter 30g
  • Chilli powder1tsp
  • Chaat Masala1/8 tsp
  • White chocolate160g
  • Mawa 60g
  • Cashew nut pd2 tbsp
  • Fab Premium Oil Soluble Chilli Flavour¼ tsp
  • Paprika (topping)

Layer 1

  • Cook the pulp till it reduces to half Add milkmaid and butter, stir and cook till it gets a good boil.
  • Now add the mawa and stir till combined Remove from heat and add the chocolate, stir well till chocolate melts.
  • Add essence/flavour and colour if using.
  • Spread the mixture in the prepared pan and let set for an hour.

Layer 2

  • Put milkmaid, butter, chili powder, chaat masala on heat, stir and cook till it gets a good boil.
  • Now add the mawa and cashew nut powder, stir till combined Remove from heat and add the chocolate and essence/flavour, stir well till chocolate melts.
  • Spread evenly over layer 1 and top with paprika.
  • Refrigerate for 4 to 5 hours till firm, unmould and cut into desired shapes.

Ruhee Bhimani

Cocoa Cottage Mumbai India

Pastry Chef Ruhee Bhimani is known all over India for her wondrous inventions in Egg-free baking. She personifies Vegan, Sugar fre Read more

Pastry Chef Ruhee Bhimani is known all over India for her wondrous inventions in Egg-free baking. She personifies Vegan, Sugar free and Keto bakes in her healthy yet delicious recipes. She has a flare for bringing her magic to culinary creations with epicurean colours and amazing flavours. Chef Ruhee is dedicated to bring back flavour to your mouth with wholesome bakes!The following are the highlights of her career; IHC Women Achiever’s Award in Hospitality, Chocolate Heroes award by the finest Belgian Chocolate brand Barry Callebaut, As a Pastry Consultant ,recently concluded projects in Hyderabad, Ahmedabad and Mumbai, Eggfree Workshops at Newly opened Foodhall Cookery Studio , Bandra Linking Road, Masterclass at the prestigious Callebaut Chocolate Academy, Mumbai for Eggfree Confections, Cookbook launch “ Eggfree Confections” debut cookbook by Chef Ruhee Bhimani Read less

Chocolates, Confections & Macarons
  • Serves: 14-16
  • Prep time: 45 min plus drying time for macaron shells
  • Baking time ,Temp: 100°C for 10-15 min

1: For Macarons

  • aquafaba75gms
  • caster sugar60gms
  • icing sugar 90gms
  • activated charcoal powder10gms
  • almond flour 100 g

2: For Bergamot ganache

  • white chocolate 100gms
  • Amul cream50gms
  • Fab Premium Oil Soluble Bergamot Flavour 4-5drops

1:

  • Baking sheets with parchment paper.
  • Sift together almond flour, charcoal powder and icing sugar twice.
  • Leave aside.
  • In a clean medium bowl, beat the aquafaba on low speed until foamy.
  • Gradually increase the speed to medium.
  • Slowly add caster sugar one teaspoon at a time.
  • Continue to beat the aquafaba on high speed until hard peaks form.
  • Sift almond flour mixture over whipped aquafaba, and gently fold it with a spatula until batter is just combined.
  • TIPS: Making french macarons is all about the technique.
  • This is the most crucial step of all.
  • Let me try to describe the folding motion as best as I can.
  • Run the spatula clockwise from the bottom, up around the sides and cut the batter in half.
  • I suggest to count every fold, I do about 50 folds, and then I start testing the batter on a small plate after every couple folds.
  • To test, drop a small amount of batter on a plate.
  • If the small peaks dissolve into the batter on its own in about 10 seconds, the batter is ready.
  • If not, fold a couple more times and test again.
  • Be careful not to over-fold.
  • Transfer the batter into a pastry bag with a round tip.
  • Pipe about 1.5-inch rounds about an inch apart on prepared baking sheets.
  • Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles.
  • Let the macarons sit out on the counter for at least 30-45minutes, maybe up to a couple hours, depending on humidity.
  • When you lightly touch the macarons, and the batter does not stick to your finger, then it’s ready to go into the oven.
  • While waiting, preheat the oven to 100°C Bake the macarons one sheet at a time for about 25-30 minutes.
  • It’ll take longer for larger macarons.
  • The macarons are ready when they come off the sheet easily.
  • Cool the macarons on the sheet for 10-15 minutes, and then transfer the macarons to a wire rack to cool completely.
  • Reverse cookie shells on their backs, and pipe a small mound of filling on one of them.
  • Top with the other shell..

1: For Bergamot ganache

  • Melt chocolate and cream separately in 2 bowls.
  • Get them at room temp and mix.
  • Add Bergamot essence/Flavour and store..

2: For assembly

  • Reverse cookie shells on their backs, and pipe a small mound of filling on one of them.
  • Top with the other shell..

3:

  • Aquafaba 'Aqua' means water and 'faba' means legume.
  • Aquafaba is simply residual water from cooking legumes such as chickpeas.
  • When concentrated, the water is thick and viscous like egg white.
  • And it whips up very similarly to egg white! .

Ruhee Bhimani

Cocoa Cottage Mumbai India

Pastry Chef Ruhee Bhimani is known all over India for her wondrous inventions in Egg-free baking. She personifies Vegan, Sugar fre Read more

Pastry Chef Ruhee Bhimani is known all over India for her wondrous inventions in Egg-free baking. She personifies Vegan, Sugar free and Keto bakes in her healthy yet delicious recipes. She has a flare for bringing her magic to culinary creations with epicurean colours and amazing flavours. Chef Ruhee is dedicated to bring back flavour to your mouth with wholesome bakes!The following are the highlights of her career; IHC Women Achiever’s Award in Hospitality, Chocolate Heroes award by the finest Belgian Chocolate brand Barry Callebaut, As a Pastry Consultant ,recently concluded projects in Hyderabad, Ahmedabad and Mumbai, Eggfree Workshops at Newly opened Foodhall Cookery Studio , Bandra Linking Road, Masterclass at the prestigious Callebaut Chocolate Academy, Mumbai for Eggfree Confections, Cookbook launch “ Eggfree Confections” debut cookbook by Chef Ruhee Bhimani Read less

Chocolates, Confections & Macarons
  • Serves: 14-16
  • Prep time: 45 min plus drying time for macaron shells
  • Baking time ,Temp: 100°C for 10-15 min

1: For Macarons

  • aquafaba75gms
  • caster sugar60gms
  • icing sugar 90gms
  • activated charcoal powder10gms
  • almond flour 100 g

2: For Bergamot ganache

  • white chocolate 100gms
  • Amul cream50gms
  • Fab Premium Oil Soluble Bergamot Flavour 4-5drops

1:

  • Baking sheets with parchment paper.
  • Sift together almond flour, charcoal powder and icing sugar twice.
  • Leave aside.
  • In a clean medium bowl, beat the aquafaba on low speed until foamy.
  • Gradually increase the speed to medium.
  • Slowly add caster sugar one teaspoon at a time.
  • Continue to beat the aquafaba on high speed until hard peaks form.
  • Sift almond flour mixture over whipped aquafaba, and gently fold it with a spatula until batter is just combined.
  • TIPS: Making french macarons is all about the technique.
  • This is the most crucial step of all.
  • Let me try to describe the folding motion as best as I can.
  • Run the spatula clockwise from the bottom, up around the sides and cut the batter in half.
  • I suggest to count every fold, I do about 50 folds, and then I start testing the batter on a small plate after every couple folds.
  • To test, drop a small amount of batter on a plate.
  • If the small peaks dissolve into the batter on its own in about 10 seconds, the batter is ready.
  • If not, fold a couple more times and test again.
  • Be careful not to over-fold.
  • Transfer the batter into a pastry bag with a round tip.
  • Pipe about 1.5-inch rounds about an inch apart on prepared baking sheets.
  • Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles.
  • Let the macarons sit out on the counter for at least 30-45minutes, maybe up to a couple hours, depending on humidity.
  • When you lightly touch the macarons, and the batter does not stick to your finger, then it’s ready to go into the oven.
  • While waiting, preheat the oven to 100°C Bake the macarons one sheet at a time for about 25-30 minutes.
  • It’ll take longer for larger macarons.
  • The macarons are ready when they come off the sheet easily.
  • Cool the macarons on the sheet for 10-15 minutes, and then transfer the macarons to a wire rack to cool completely.
  • Reverse cookie shells on their backs, and pipe a small mound of filling on one of them.
  • Top with the other shell..

1: For Bergamot ganache

  • Melt chocolate and cream separately in 2 bowls.
  • Get them at room temp and mix.
  • Add Bergamot essence/Flavour and store..

2: For assembly

  • Reverse cookie shells on their backs, and pipe a small mound of filling on one of them.
  • Top with the other shell..

3:

  • Aquafaba 'Aqua' means water and 'faba' means legume.
  • Aquafaba is simply residual water from cooking legumes such as chickpeas.
  • When concentrated, the water is thick and viscous like egg white.
  • And it whips up very similarly to egg white! .

Chef Swati Soni

That's The Story Mumbai India

She specializes in egg-free and gelatine free cakes and desserts and has been extensively conducting private and group workshops a Read more

She specializes in egg-free and gelatine free cakes and desserts and has been extensively conducting private and group workshops across India and abroad. Having graduated from the prestigious Lavonne Academy, she's further honed her skills under the skilled mentorship of many national and international Chefs. She aims to introduce new flavour profiles influenced by her travels and constantly creates quality products by letting ingredients be the star of all her bakes To see her entire recipe do check www.fabflavours.com Read less

Chocolates, Confections & Macarons
  • Serves: 12-15
  • Prep time: 30 min plus drying time for macaron shells
  • Baking time ,Temp: 120°C for 20-25 mins

1:

  • Almond powder 65g
  • Icing sugar 125g
  • Egg whites 75g
  • Caster sugar 100g
  • Colour as required gel based preferred
  • Desiccated coconutto sprinkle on top

2: For the toasted coconut ganache

  • White chocolate150g
  • Cream 37g
  • Coconut milk powder10g
  • Desiccated coconut10g (can omit if you prefer a smooth ganache)
  • Fab Premium Oil Soluble Toasted Coconut Flavour½ tsp

1:

  • Make stencil to pipe macaron using a 1.5” round approx on a paper and keep it on an inverted tray.Place a silicon baking mat on top.
  • Using a mixer, combine the almond meal and icing sugar till very fine.
  • Sieve the mix.
  • To make french meringue: Beat egg whites at full speed and once they are frothy, add sugar in 3-4 parts while whisking constantly.
  • If using any colour, add it along with the last batch of sugar.
  • Beat till you do not feel any sugar granules at the bottom of the bowl while whisking and the meringue reaches medium peaks i.e bends at a 90 degree angle when you lift the whisk.
  • Mix 1/3rd of the flour mix to the meringue and fold gently.
  • Once combined, add the remaining meringue in 2 parts, folding the meringue in sweep down-across-up-and-over motion (like you’re scraping around the bowl towards the middle) while turning the bowl at the same time.
  • Stop folding once your batter has reached a “lava” like or honey consistency i.e it should fall off the spatula in a steady stream without being too runny or too stiff.
  • Transfer to a piping bag fitted with a round nozzle and pipe circles using the stencil below the silicon mat.
  • Once the entire tray is piped, sprinkle the top with desiccated coconut and tap the tray on the counter to remove any air bubbles and to flatten the tops.
  • If you see any big bubbles, use a pointed knife or a skewer to burst them.
  • Dry the piped macarons till they form a skin and the batter does not stick to your fingers when you touch it gently.
  • (Time could vary between 30 mins to 2 hours!) Bake at 120°C in the middle rack for 20-25 mins.
  • To check for doneness, gently move the crown of the macaron.
  • It is done when the crown and the base have fused and the crown does not move separately.
  • Once baked, leave to cool.
  • Peel the cooled macaron carefully off the baking/parchment sheet and pair them according to size.

2: Toasted coconut ganache

  • Melt chocolate partially.Heat cream and pour over the finely chopped chocolate.
  • Mix well, making sure there are no lumps of chocolate. Add in desiccated coconut, coconut milk powder and essence/flavour and mix to combine.
  • Cool completely and leave it to recrystallise at room temperature..

3: To Assemble:

  • Pair the macarons according to their size and pipe the ganache. Let the macarons ‘mature’ overnight after piping filling to develop flavour.
  • ? Note: For presentation purpose, I have used half batch of brown macaron batter and the rest plain macaron batter.

Chef Swati Soni

That's The Story Mumbai India

She specializes in egg-free and gelatine free cakes and desserts and has been extensively conducting private and group workshops a Read more

She specializes in egg-free and gelatine free cakes and desserts and has been extensively conducting private and group workshops across India and abroad. Having graduated from the prestigious Lavonne Academy, she's further honed her skills under the skilled mentorship of many national and international Chefs. She aims to introduce new flavour profiles influenced by her travels and constantly creates quality products by letting ingredients be the star of all her bakes To see her entire recipe do check www.fabflavours.com Read less

Chocolates, Confections & Macarons
  • Serves: 12-15
  • Prep time: 30 min plus drying time for macaron shells
  • Baking time ,Temp: 120°C for 20-25 mins

1:

  • Almond powder 65g
  • Icing sugar 125g
  • Egg whites 75g
  • Caster sugar 100g
  • Colour as required gel based preferred
  • Desiccated coconutto sprinkle on top

2: For the toasted coconut ganache

  • White chocolate150g
  • Cream 37g
  • Coconut milk powder10g
  • Desiccated coconut10g (can omit if you prefer a smooth ganache)
  • Fab Premium Oil Soluble Toasted Coconut Flavour½ tsp

1:

  • Make stencil to pipe macaron using a 1.5” round approx on a paper and keep it on an inverted tray.Place a silicon baking mat on top.
  • Using a mixer, combine the almond meal and icing sugar till very fine.
  • Sieve the mix.
  • To make french meringue: Beat egg whites at full speed and once they are frothy, add sugar in 3-4 parts while whisking constantly.
  • If using any colour, add it along with the last batch of sugar.
  • Beat till you do not feel any sugar granules at the bottom of the bowl while whisking and the meringue reaches medium peaks i.e bends at a 90 degree angle when you lift the whisk.
  • Mix 1/3rd of the flour mix to the meringue and fold gently.
  • Once combined, add the remaining meringue in 2 parts, folding the meringue in sweep down-across-up-and-over motion (like you’re scraping around the bowl towards the middle) while turning the bowl at the same time.
  • Stop folding once your batter has reached a “lava” like or honey consistency i.e it should fall off the spatula in a steady stream without being too runny or too stiff.
  • Transfer to a piping bag fitted with a round nozzle and pipe circles using the stencil below the silicon mat.
  • Once the entire tray is piped, sprinkle the top with desiccated coconut and tap the tray on the counter to remove any air bubbles and to flatten the tops.
  • If you see any big bubbles, use a pointed knife or a skewer to burst them.
  • Dry the piped macarons till they form a skin and the batter does not stick to your fingers when you touch it gently.
  • (Time could vary between 30 mins to 2 hours!) Bake at 120°C in the middle rack for 20-25 mins.
  • To check for doneness, gently move the crown of the macaron.
  • It is done when the crown and the base have fused and the crown does not move separately.
  • Once baked, leave to cool.
  • Peel the cooled macaron carefully off the baking/parchment sheet and pair them according to size.

2: Toasted coconut ganache

  • Melt chocolate partially.Heat cream and pour over the finely chopped chocolate.
  • Mix well, making sure there are no lumps of chocolate. Add in desiccated coconut, coconut milk powder and essence/flavour and mix to combine.
  • Cool completely and leave it to recrystallise at room temperature..

3: To Assemble:

  • Pair the macarons according to their size and pipe the ganache. Let the macarons ‘mature’ overnight after piping filling to develop flavour.
  • ? Note: For presentation purpose, I have used half batch of brown macaron batter and the rest plain macaron batter.

Rupal Regina Nunes

Macarons Meringues & More Mumbai India

Hello Everyone, I am a Homebaker from Mumbai, India , wifey and a Mom to two gorgeous kids (now all grown up). I got into baking q Read more

Hello Everyone, I am a Homebaker from Mumbai, India , wifey and a Mom to two gorgeous kids (now all grown up). I got into baking quite by accident around 4 years ago and have never looked back. Baking came as an emotional relief after my dearest Dad's demise. I bake more as a passion than a job . I started my baking career with Macarons ! I love baking and cake decorating. Here I am sharing with you two of my all time favourite recipes. Hope you love them as much as I do. http://cakesdecor.com/rupalscakesRead less

Chocolates, Confections & Macarons
  • Prep time: 40 min plus drying time for macaron shells plus assembling time
  • Baking time ,Temp: 150°C for 13-14 min

1: For Macarons

  • Egg Whites at room temperature100g
  • Castor Sugar100g
  • Almond Flour100g
  • Icing Sugar100g
  • Fab Premium Oil Soluble Madagascar Vanilla Flavour Few drops
  • Red and Green food colouringFew drops

2: For The Christmas Cake Filling

  • Softened Butter1/2 cup
  • Icing Sugar2 cups
  • Boxed cake batter1/2 cup
  • Mixed Peels-chopped finely1/2cup
  • Cream Cheese - optional1tbsp
  • Whole Milk1-2 tbsps
  • Fab Premium Oil Soluble Mix Fruit Cake Flavour 1tsp

3: For The White Chocolate Ganache

  • White Compound150g
  • Fresh Cream50g
  • Fab Premium Oil Soluble Rum Plum Cake Flavour or Fab Premium Oil Soluble Mixed Spice Plum Cake ( if you don’t want rum flavour touch ) 1tsp

1: For Ganache

  • Chop chocolate into small pieces and keep in a bowl .
  • Heat cream till bubbles appear and turn heat off .
  • Pou the cream over chocolate pieces .
  • Let it stand for 2 minutes.
  • Stir well until smooth and all lumps disappear.
  • Keep aside for a few hours to reach piping consistency ..

2: For Macarons

  • Preheat the oven to 150°C Line 2 baking sheets with parchment paper and set aside Heat a small pot of water on medium heat until it steams In the bowl of a stand mixer combine egg whites and Castor Sugar Place the bowl over the steaming pot creating a double boiler Whisk egg whites and Sugar until sugar is completely dissolved and egg whites become white and frothy Remove from heat and place bowl back onto stand mixer and add Fab Premium Oil Soluble Madagascar Vanilla Flavour Fit the whisk attachment and whisk on high speed until stiff peaks form Sift together almond flour and icing sugar then gently shake into the meringue bowl Place bowl back onto the stand mixer and using whisk attachment whisk the mixture on medium speed.
  • Check the consistency of the batter using a spatula to see if you can form an "8" figure without breaking the dripping batter If you can make the figure"8" , your batter is ready or else whisk it for a few more seconds and check again Once your batter reaches the correct consistency divide it into 2 portions Add red food coloring to one potion and green food colouring to the other portion Scoop the batter into large piping bags Cut the tip of the piping bags to around 1 cm and pipe 3 cm sized circles on the prepared baking sheets keeping around 1" between each circle Bang the baking trays on the counter a few times to remove any air bubbles The fun part is you don't need to dry the piped battery to form a skin .
  • Just pop the trays into the preheated oven for 13 - 14 minutes, turning around the trays halfway through Allow the baked macarons shells to cool completely before removing them from the baking sheets.

3:For The Christmas Cake Filling

  • Prepare the white chocolate ganache and keep aside In a stand mixer with a paddle attachment combine all ingredients except the Peels and whip until light and airy Now add the finely chopped peels and half of the white chocolate ganache and mix gently with a spatula Scoop the mixture into a piping bag and place it into the fridge until ready to pipe In another piping bag fill in the remaining white chocolate ganache and refrigerate it.

4: For the assembly

  • Line the macaron shells facing each other Pipe the white chocolate ganache along the edge of the macaron shell Pipe the Christmas Cake Batter Filling in the centre of the macaron shells Place a matching macaron shell over the filling and repeat the process for all the macarons.
  • NOTE: You can pipe the macarons into various shapes and sizes using templates as a guide Baking time would vary depending on your oven and the size of your macarons..

Rupal Regina Nunes

Macarons Meringues & More Mumbai India

Hello Everyone, I am a Homebaker from Mumbai, India , wifey and a Mom to two gorgeous kids (now all grown up). I got into baking q Read more

Hello Everyone, I am a Homebaker from Mumbai, India , wifey and a Mom to two gorgeous kids (now all grown up). I got into baking quite by accident around 4 years ago and have never looked back. Baking came as an emotional relief after my dearest Dad's demise. I bake more as a passion than a job . I started my baking career with Macarons ! I love baking and cake decorating. Here I am sharing with you two of my all time favourite recipes. Hope you love them as much as I do. http://cakesdecor.com/rupalscakesRead less

Chocolates, Confections & Macarons
  • Prep time: 40 min plus drying time for macaron shells plus assembling time
  • Baking time ,Temp: 150°C for 13-14 min

1: For Macarons

  • Egg Whites at room temperature100g
  • Castor Sugar100g
  • Almond Flour100g
  • Icing Sugar100g
  • Fab Premium Oil Soluble Madagascar Vanilla Flavour Few drops
  • Red and Green food colouringFew drops

2: For The Christmas Cake Filling

  • Softened Butter1/2 cup
  • Icing Sugar2 cups
  • Boxed cake batter1/2 cup
  • Mixed Peels-chopped finely1/2cup
  • Cream Cheese - optional1tbsp
  • Whole Milk1-2 tbsps
  • Fab Premium Oil Soluble Mix Fruit Cake Flavour 1tsp

3: For The White Chocolate Ganache

  • White Compound150g
  • Fresh Cream50g
  • Fab Premium Oil Soluble Rum Plum Cake Flavour or Fab Premium Oil Soluble Mixed Spice Plum Cake ( if you don’t want rum flavour touch ) 1tsp

1: For Ganache

  • Chop chocolate into small pieces and keep in a bowl .
  • Heat cream till bubbles appear and turn heat off .
  • Pou the cream over chocolate pieces .
  • Let it stand for 2 minutes.
  • Stir well until smooth and all lumps disappear.
  • Keep aside for a few hours to reach piping consistency ..

2: For Macarons

  • Preheat the oven to 150°C Line 2 baking sheets with parchment paper and set aside Heat a small pot of water on medium heat until it steams In the bowl of a stand mixer combine egg whites and Castor Sugar Place the bowl over the steaming pot creating a double boiler Whisk egg whites and Sugar until sugar is completely dissolved and egg whites become white and frothy Remove from heat and place bowl back onto stand mixer and add Fab Premium Oil Soluble Madagascar Vanilla Flavour Fit the whisk attachment and whisk on high speed until stiff peaks form Sift together almond flour and icing sugar then gently shake into the meringue bowl Place bowl back onto the stand mixer and using whisk attachment whisk the mixture on medium speed.
  • Check the consistency of the batter using a spatula to see if you can form an "8" figure without breaking the dripping batter If you can make the figure"8" , your batter is ready or else whisk it for a few more seconds and check again Once your batter reaches the correct consistency divide it into 2 portions Add red food coloring to one potion and green food colouring to the other portion Scoop the batter into large piping bags Cut the tip of the piping bags to around 1 cm and pipe 3 cm sized circles on the prepared baking sheets keeping around 1" between each circle Bang the baking trays on the counter a few times to remove any air bubbles The fun part is you don't need to dry the piped battery to form a skin .
  • Just pop the trays into the preheated oven for 13 - 14 minutes, turning around the trays halfway through Allow the baked macarons shells to cool completely before removing them from the baking sheets.

3:For The Christmas Cake Filling

  • Prepare the white chocolate ganache and keep aside In a stand mixer with a paddle attachment combine all ingredients except the Peels and whip until light and airy Now add the finely chopped peels and half of the white chocolate ganache and mix gently with a spatula Scoop the mixture into a piping bag and place it into the fridge until ready to pipe In another piping bag fill in the remaining white chocolate ganache and refrigerate it.

4: For the assembly

  • Line the macaron shells facing each other Pipe the white chocolate ganache along the edge of the macaron shell Pipe the Christmas Cake Batter Filling in the centre of the macaron shells Place a matching macaron shell over the filling and repeat the process for all the macarons.
  • NOTE: You can pipe the macarons into various shapes and sizes using templates as a guide Baking time would vary depending on your oven and the size of your macarons..

Rutuja Ramesh Chalke

The Twisted Baker Mumbai India

Hello This is me, Twisted Baker Rutuja I have always been very fond of cooking. Having completed my MSC in Physics went to work Read more

Hello This is me, Twisted Baker Rutuja I have always been very fond of cooking. Having completed my MSC in Physics went to work in a MNC like most people but the call of the kitchen was always there. After a terrible tragedy my fate finally conspired to allow me to live my dream and I started baking full time as a professional, teaching classes, taking orders and developing new recipes. The science background really helps in that. I thrive on challenges and love it when I can produce a perfect recipe in answer to a challenge And hence the ventures name is "The twisted Baker" as i completely twisted my career, I am a stickler for perfection and feel that if the product doesn't meet my standards then i can't give it to my clients even if i know that i can camouflage the problem then client would love it anyways... but ‘dil nahi maanta’.. and irrespective of time and/or cost i landup redoing the whole thing till i get it absolutely right! I like making recipes that are simple with easy to find ingredients as I feel that if I complicate the recipes then i only want to make them forget about the others even trying them out. A recipe should be simple with few ingredients and steps, easy to understand and replicate by anyone... even the housewives... especially them as they are always running around making things good and trying to keep everyone happy and what better way to make anyone happy than through Good FOOD... For me food is god and cooking is worship and I do it with all my heart and complete honesty! I have done workshops across the country and it feels sooo good when your students look up to you and do such amazing work from what you have taught them..Read less

Chocolates, Confections & Macarons
  • Serves: 12-14
  • Prep time: 30 min plus drying time for macaron shells
  • Baking time ,Temp: 150°C for approximately 15 minutes

1: For Macaron Shells

  • Almonds meal 90gm
  • Icing sugar 90 gm
  • Egg white70 gm
  • Castor sugar70 gm

2:For Orange Filling

  • Dark chocolate150gm
  • Cream 50 gm
  • Orange zest1 tsp
  • Fab 100% Natural Orange Extract1tsp

1: For macron shells

  • Combine the ground almonds and icing sugar in a food processor and pulse to obtain a fine powder.
  • then strain through a sieve to remove any lumps.
  • In a clean dry bowl, whisk egg whites to a foam.
  • once they are frothy, add a third of the granulated sugar and whip until sugar is dissolved then add another third of the granulated sugar and whip for another minute, finally add the remaining sugar and whip for 1 more minute.
  • Using a rubber spatula, delicately fold in the sifted mixture of ground almonds and icing sugar into the whipped egg whites.
  • Transfer mixture to a piping bag fitted with a plain tip.
  • on a baking sheet lined with parchment paper, pipe small macaron rounds 1 1/4 – 1 1/2 in diameter.
  • lightly tap the sheet so the macarons spread fully.
  • Keep it for drying till it forms a skin.
  • Bake in a preheated oven to 150°C for approximately 15 minutes until they form a slight crust.
  • Allow them to cool completely..

2: For Orange fillings

  • Boil the cream along with Fab 100% Natural Orange Extract and pour over chocolate.
  • Mix it well till you get smooth ganache.
  • Add orange zest and mix again.
  • Now let it cool completely and then fill it in a piping bag, and fill macarons with it..

Rutuja Ramesh Chalke

The Twisted Baker Mumbai India

Hello This is me, Twisted Baker Rutuja I have always been very fond of cooking. Having completed my MSC in Physics went to work Read more

Hello This is me, Twisted Baker Rutuja I have always been very fond of cooking. Having completed my MSC in Physics went to work in a MNC like most people but the call of the kitchen was always there. After a terrible tragedy my fate finally conspired to allow me to live my dream and I started baking full time as a professional, teaching classes, taking orders and developing new recipes. The science background really helps in that. I thrive on challenges and love it when I can produce a perfect recipe in answer to a challenge And hence the ventures name is "The twisted Baker" as i completely twisted my career, I am a stickler for perfection and feel that if the product doesn't meet my standards then i can't give it to my clients even if i know that i can camouflage the problem then client would love it anyways... but ‘dil nahi maanta’.. and irrespective of time and/or cost i landup redoing the whole thing till i get it absolutely right! I like making recipes that are simple with easy to find ingredients as I feel that if I complicate the recipes then i only want to make them forget about the others even trying them out. A recipe should be simple with few ingredients and steps, easy to understand and replicate by anyone... even the housewives... especially them as they are always running around making things good and trying to keep everyone happy and what better way to make anyone happy than through Good FOOD... For me food is god and cooking is worship and I do it with all my heart and complete honesty! I have done workshops across the country and it feels sooo good when your students look up to you and do such amazing work from what you have taught them..Read less

Chocolates, Confections & Macarons
  • Serves: 12-14
  • Prep time: 30 min plus drying time for macaron shells
  • Baking time ,Temp: 150°C for approximately 15 minutes

1: For Macaron Shells

  • Almonds meal 90gm
  • Icing sugar 90 gm
  • Egg white70 gm
  • Castor sugar70 gm

2:For Orange Filling

  • Dark chocolate150gm
  • Cream 50 gm
  • Orange zest1 tsp
  • Fab 100% Natural Orange Extract1tsp

1: For macron shells

  • Combine the ground almonds and icing sugar in a food processor and pulse to obtain a fine powder.
  • then strain through a sieve to remove any lumps.
  • In a clean dry bowl, whisk egg whites to a foam.
  • once they are frothy, add a third of the granulated sugar and whip until sugar is dissolved then add another third of the granulated sugar and whip for another minute, finally add the remaining sugar and whip for 1 more minute.
  • Using a rubber spatula, delicately fold in the sifted mixture of ground almonds and icing sugar into the whipped egg whites.
  • Transfer mixture to a piping bag fitted with a plain tip.
  • on a baking sheet lined with parchment paper, pipe small macaron rounds 1 1/4 – 1 1/2 in diameter.
  • lightly tap the sheet so the macarons spread fully.
  • Keep it for drying till it forms a skin.
  • Bake in a preheated oven to 150°C for approximately 15 minutes until they form a slight crust.
  • Allow them to cool completely..

2: For Orange fillings

  • Boil the cream along with Fab 100% Natural Orange Extract and pour over chocolate.
  • Mix it well till you get smooth ganache.
  • Add orange zest and mix again.
  • Now let it cool completely and then fill it in a piping bag, and fill macarons with it..

Rutuja Ramesh Chalke

The Twisted Baker Mumbai India

Hello This is me, Twisted Baker Rutuja I have always been very fond of cooking. Having completed my MSC in Physics went to work Read more

Hello This is me, Twisted Baker Rutuja I have always been very fond of cooking. Having completed my MSC in Physics went to work in a MNC like most people but the call of the kitchen was always there. After a terrible tragedy my fate finally conspired to allow me to live my dream and I started baking full time as a professional, teaching classes, taking orders and developing new recipes. The science background really helps in that. I thrive on challenges and love it when I can produce a perfect recipe in answer to a challenge And hence the ventures name is "The twisted Baker" as i completely twisted my career, I am a stickler for perfection and feel that if the product doesn't meet my standards then i can't give it to my clients even if i know that i can camouflage the problem then client would love it anyways... but ‘dil nahi maanta’.. and irrespective of time and/or cost i landup redoing the whole thing till i get it absolutely right! I like making recipes that are simple with easy to find ingredients as I feel that if I complicate the recipes then i only want to make them forget about the others even trying them out. A recipe should be simple with few ingredients and steps, easy to understand and replicate by anyone... even the housewives... especially them as they are always running around making things good and trying to keep everyone happy and what better way to make anyone happy than through Good FOOD... For me food is god and cooking is worship and I do it with all my heart and complete honesty! I have done workshops across the country and it feels sooo good when your students look up to you and do such amazing work from what you have taught them..Read less

Chocolates, Confections & Macarons
  • Serves: 12-14
  • Prep time: 30 min plus drying time for macaron shells
  • Baking time ,Temp: 150°C for approximately 15 minutes

1:For Macaron Shells

  • Almonds meal90gm
  • Icing sugar90gm
  • Egg white 70 gm
  • Castor sugar 70 gm

2: For Lemon Filling

  • White chocolate100 gm
  • Cream 40 gm
  • Fab 100% Natural Lemon Extract 1 tsp
  • Lime / Lemon juice100 ml
  • Sugar ¾ cup
  • Corn flour1 tablespoon
  • Lime zest1 tsp
  • Butter2 tbs

2: For Macaron Shells

  • Combine the ground almonds and icing sugar in a food processor and pulse to obtain a fine powder.
  • then strain through a sieve to remove any lumps.
  • In a clean dry bowl, whisk egg whites to a foam.
  • once they are frothy, add a third of the granulated sugar and whip until sugar is dissolved then add another third of the granulated sugar and whip for another minute, finally add the remaining sugar and whip for 1 more minute.
  • Using a rubber spatula, delicately fold in the sifted mixture of ground almonds and icing sugar into the whipped egg whites.
  • Transfer mixture to a piping bag fitted with a plain tip.
  • on a baking sheet lined with parchment paper, pipe small macaron rounds 1 1/4 – 1 1/2 in diameter.
  • lightly tap the sheet so the macarons spread fully.
  • Keep it for drying till it forms a skin.
  • Bake in a preheated oven to 150°C for approximately 15 minutes until they form a slight crust.
  • Allow them to cool completely..

2: For lemon filling

  • Boil lime juice, lime zest, fabs lemon extract, butter and sugar Together, once its boiled add in cornflour slurry ( ¹ tablespoon corn flour mixed with 1 tablespoon of water) in it and let it thickened.
  • Turn off the heat and let lime curd cool completely.
  • Till then make white chocolate ganache with chocolate and cream.
  • Boil cream and pour over chocolate .
  • Mix it well and cool it completely.
  • Now put both lime curd and ganache in different piping bags.
  • Now pipe ganache in outer circle of a macarons and fill the centre with lime or lemon curd.
  • Your lemon macarons are ready.
  • Refrigerate it before serving.

Rutuja Ramesh Chalke

The Twisted Baker Mumbai India

Hello This is me, Twisted Baker Rutuja I have always been very fond of cooking. Having completed my MSC in Physics went to work Read more

Hello This is me, Twisted Baker Rutuja I have always been very fond of cooking. Having completed my MSC in Physics went to work in a MNC like most people but the call of the kitchen was always there. After a terrible tragedy my fate finally conspired to allow me to live my dream and I started baking full time as a professional, teaching classes, taking orders and developing new recipes. The science background really helps in that. I thrive on challenges and love it when I can produce a perfect recipe in answer to a challenge And hence the ventures name is "The twisted Baker" as i completely twisted my career, I am a stickler for perfection and feel that if the product doesn't meet my standards then i can't give it to my clients even if i know that i can camouflage the problem then client would love it anyways... but ‘dil nahi maanta’.. and irrespective of time and/or cost i landup redoing the whole thing till i get it absolutely right! I like making recipes that are simple with easy to find ingredients as I feel that if I complicate the recipes then i only want to make them forget about the others even trying them out. A recipe should be simple with few ingredients and steps, easy to understand and replicate by anyone... even the housewives... especially them as they are always running around making things good and trying to keep everyone happy and what better way to make anyone happy than through Good FOOD... For me food is god and cooking is worship and I do it with all my heart and complete honesty! I have done workshops across the country and it feels sooo good when your students look up to you and do such amazing work from what you have taught them..Read less

Chocolates, Confections & Macarons
  • Serves: 12-14
  • Prep time: 30 min plus drying time for macaron shells
  • Baking time ,Temp: 150°C for approximately 15 minutes

1:For Macaron Shells

  • Almonds meal90gm
  • Icing sugar90gm
  • Egg white 70 gm
  • Castor sugar 70 gm

2: For Lemon Filling

  • White chocolate100 gm
  • Cream 40 gm
  • Fab 100% Natural Lemon Extract 1 tsp
  • Lime / Lemon juice100 ml
  • Sugar ¾ cup
  • Corn flour1 tablespoon
  • Lime zest1 tsp
  • Butter2 tbs

2: For Macaron Shells

  • Combine the ground almonds and icing sugar in a food processor and pulse to obtain a fine powder.
  • then strain through a sieve to remove any lumps.
  • In a clean dry bowl, whisk egg whites to a foam.
  • once they are frothy, add a third of the granulated sugar and whip until sugar is dissolved then add another third of the granulated sugar and whip for another minute, finally add the remaining sugar and whip for 1 more minute.
  • Using a rubber spatula, delicately fold in the sifted mixture of ground almonds and icing sugar into the whipped egg whites.
  • Transfer mixture to a piping bag fitted with a plain tip.
  • on a baking sheet lined with parchment paper, pipe small macaron rounds 1 1/4 – 1 1/2 in diameter.
  • lightly tap the sheet so the macarons spread fully.
  • Keep it for drying till it forms a skin.
  • Bake in a preheated oven to 150°C for approximately 15 minutes until they form a slight crust.
  • Allow them to cool completely..

2: For lemon filling

  • Boil lime juice, lime zest, fabs lemon extract, butter and sugar Together, once its boiled add in cornflour slurry ( ¹ tablespoon corn flour mixed with 1 tablespoon of water) in it and let it thickened.
  • Turn off the heat and let lime curd cool completely.
  • Till then make white chocolate ganache with chocolate and cream.
  • Boil cream and pour over chocolate .
  • Mix it well and cool it completely.
  • Now put both lime curd and ganache in different piping bags.
  • Now pipe ganache in outer circle of a macarons and fill the centre with lime or lemon curd.
  • Your lemon macarons are ready.
  • Refrigerate it before serving.

Rutuja Ramesh Chalke

The Twisted Baker Mumbai India

Hello This is me, Twisted Baker Rutuja I have always been very fond of cooking. Having completed my MSC in Physics went to work Read more

Hello This is me, Twisted Baker Rutuja I have always been very fond of cooking. Having completed my MSC in Physics went to work in a MNC like most people but the call of the kitchen was always there. After a terrible tragedy my fate finally conspired to allow me to live my dream and I started baking full time as a professional, teaching classes, taking orders and developing new recipes. The science background really helps in that. I thrive on challenges and love it when I can produce a perfect recipe in answer to a challenge And hence the ventures name is "The twisted Baker" as i completely twisted my career, I am a stickler for perfection and feel that if the product doesn't meet my standards then i can't give it to my clients even if i know that i can camouflage the problem then client would love it anyways... but ‘dil nahi maanta’.. and irrespective of time and/or cost i landup redoing the whole thing till i get it absolutely right! I like making recipes that are simple with easy to find ingredients as I feel that if I complicate the recipes then i only want to make them forget about the others even trying them out. A recipe should be simple with few ingredients and steps, easy to understand and replicate by anyone... even the housewives... especially them as they are always running around making things good and trying to keep everyone happy and what better way to make anyone happy than through Good FOOD... For me food is god and cooking is worship and I do it with all my heart and complete honesty! I have done workshops across the country and it feels sooo good when your students look up to you and do such amazing work from what you have taught them..Read less

Chocolates, Confections & Macarons
  • Serves: 12-14
  • Prep time: 30 min plus drying time for macaron shells
  • Baking time ,Temp: 150°C for approximately 15 minutes

1: For Macaron Shells

  • Almonds meal90 gm
  • Icing sugar 90 gm
  • Egg white70 gm
  • Castor sugar70 gm

2: For Lavender Filling

  • White chocolate150 gm
  • Cream50 gm
  • Fab 100% Natural Lavender Extract1 tsp
  • Lavender colourfew drops

1: For Macaron Shells

  • Combine the ground almonds and icing sugar in a food processor and pulse to obtain a fine powder.
  • then strain through a sieve to remove any lumps.
  • In a clean dry bowl, whisk egg whites to a foam.
  • once they are frothy, add a third of the granulated sugar and whip until sugar is dissolved then add another third of the granulated sugar and whip for another minute, finally add the remaining sugar and whip for 1 more minute.
  • Using a rubber spatula, delicately fold in the sifted mixture of ground almonds and icing sugar into the whipped egg whites.
  • Transfer mixture to a piping bag fitted with a plain tip.
  • on a baking sheet lined with parchment paper, pipe small macaron rounds 1 1/4 – 1 1/2 in diameter.
  • lightly tap the sheet so the macarons spread fully.
  • Keep it for drying till it forms a skin.
  • Bake in a preheated oven to 150°Cfor approximately 15 minutes until they form a slight crust.
  • Allow them to cool completely..

2: For Lavender filling

  • Boil the cream with lavender extract and pour over chocolate.
  • Add color and mix well and your lavender ganache is ready..

Rutuja Ramesh Chalke

The Twisted Baker Mumbai India

Hello This is me, Twisted Baker Rutuja I have always been very fond of cooking. Having completed my MSC in Physics went to work Read more

Hello This is me, Twisted Baker Rutuja I have always been very fond of cooking. Having completed my MSC in Physics went to work in a MNC like most people but the call of the kitchen was always there. After a terrible tragedy my fate finally conspired to allow me to live my dream and I started baking full time as a professional, teaching classes, taking orders and developing new recipes. The science background really helps in that. I thrive on challenges and love it when I can produce a perfect recipe in answer to a challenge And hence the ventures name is "The twisted Baker" as i completely twisted my career, I am a stickler for perfection and feel that if the product doesn't meet my standards then i can't give it to my clients even if i know that i can camouflage the problem then client would love it anyways... but ‘dil nahi maanta’.. and irrespective of time and/or cost i landup redoing the whole thing till i get it absolutely right! I like making recipes that are simple with easy to find ingredients as I feel that if I complicate the recipes then i only want to make them forget about the others even trying them out. A recipe should be simple with few ingredients and steps, easy to understand and replicate by anyone... even the housewives... especially them as they are always running around making things good and trying to keep everyone happy and what better way to make anyone happy than through Good FOOD... For me food is god and cooking is worship and I do it with all my heart and complete honesty! I have done workshops across the country and it feels sooo good when your students look up to you and do such amazing work from what you have taught them..Read less

Chocolates, Confections & Macarons
  • Serves: 12-14
  • Prep time: 30 min plus drying time for macaron shells
  • Baking time ,Temp: 150°C for approximately 15 minutes

1: For Macaron Shells

  • Almonds meal90 gm
  • Icing sugar 90 gm
  • Egg white70 gm
  • Castor sugar70 gm

2: For Lavender Filling

  • White chocolate150 gm
  • Cream50 gm
  • Fab 100% Natural Lavender Extract1 tsp
  • Lavender colourfew drops

1: For Macaron Shells

  • Combine the ground almonds and icing sugar in a food processor and pulse to obtain a fine powder.
  • then strain through a sieve to remove any lumps.
  • In a clean dry bowl, whisk egg whites to a foam.
  • once they are frothy, add a third of the granulated sugar and whip until sugar is dissolved then add another third of the granulated sugar and whip for another minute, finally add the remaining sugar and whip for 1 more minute.
  • Using a rubber spatula, delicately fold in the sifted mixture of ground almonds and icing sugar into the whipped egg whites.
  • Transfer mixture to a piping bag fitted with a plain tip.
  • on a baking sheet lined with parchment paper, pipe small macaron rounds 1 1/4 – 1 1/2 in diameter.
  • lightly tap the sheet so the macarons spread fully.
  • Keep it for drying till it forms a skin.
  • Bake in a preheated oven to 150°Cfor approximately 15 minutes until they form a slight crust.
  • Allow them to cool completely..

2: For Lavender filling

  • Boil the cream with lavender extract and pour over chocolate.
  • Add color and mix well and your lavender ganache is ready..

Sadhvi & Saumya Kapur

The Secret Ingredient Delhi India

We are a sister-duo baking since childhood, our first teacher being our mom who made delicious cakes through our growing up years. Read more

We are a sister-duo baking since childhood, our first teacher being our mom who made delicious cakes through our growing up years. While doing her graduation from Delhi University, people started ordering cakes from Sadhvi and that’s how the idea of doing a course in patisserie came to her right after graduation. She did a diploma in pastry arts from International Institute of Culinary Arts Hauz Khas Village and then went on to work with the Imperial Hotel, Jan path. After that she went on to learn European pastry and fondant art from Rumana Jaseel As every field keeps evolving so does this and to keep herself up to date she went on to do another diploma from Lavonne Academy in Bangalore to upskill herself and bring something new to the table Saumya has always been an artist and has done her master’s from NIFT .With her creativity and excellent marketing skills it totally made sense for her to join her sister. This is how ”The Secret Ingredient” came into being 8 years back. Read less

Chocolates, Confections & Macarons
  • Serves: 18-20
  • Prep time: 35 min
  • Finishing Time: 4-6 hours for marshmallows to set.

1:

  • Water 125g minus 1tablespoon
  • Powdered gelatine 20g
  • Glucose 2 x 85g
  • Caster sugar170g
  • Water62g
  • Salt ½ teaspoon
  • Fab Premium Oil Soluble Tiramisu Flavour 1 teaspoon
  • Chocolate chips ½ cup
  • Ivory colour 2-3 drops
  • Corn flour50g
  • Icing sugar50g

1:

  • Prepare an 8 inch square tin by spraying with cooking spray .
  • Combine the first lot of water and the gelatine and leave to bloom .
  • Combine the first part of glucose (85g) with the sugar, second lot of water and salt in a pot and bring to a boil over medium heat.
  • you need to heat this to 122°C .
  • When it reached 115°C, heat the bloomed gelatine the microwave until it melts.
  • Place the remaining glucose in a bowl and start whisking after adding the liquid gelatine and start mixing on low .
  • When your sugar syrup reaches 122°C slowly pour it into the bowl while whisking continuously at a slow speed(using a stand mixer helps ) .
  • Turn the mixer to high speed for 10-12 minutes-the bowl should be lukewarm to the touch .
  • Stop the mixer, add the TIRAMISU essence and colour and turn back to high speed to combine.
  • Add the choc chips and fold through using a non stick spatula.
  • Scrape the marshmallow into the prepared tin and smooth with the non stick spatula.
  • Cover with a greased parchment paper and allow at least 4-6 hours for the marshmallow to set.
  • Sift the corn flour and icing sugar together into a large container.
  • Dust your table top with little dusting mix ,then remove the marshmallows from the tin and dust on top .cut into 1inch squares (64) 13.Put the squares into the container and give it a shake to coat the entire marshmallow with the dust to prevent it from sticking together 14.
  • Store in an airtight container for up to 2 months.

Sadhvi & Saumya Kapur

The Secret Ingredient Delhi India

We are a sister-duo baking since childhood, our first teacher being our mom who made delicious cakes through our growing up years. Read more

We are a sister-duo baking since childhood, our first teacher being our mom who made delicious cakes through our growing up years. While doing her graduation from Delhi University, people started ordering cakes from Sadhvi and that’s how the idea of doing a course in patisserie came to her right after graduation. She did a diploma in pastry arts from International Institute of Culinary Arts Hauz Khas Village and then went on to work with the Imperial Hotel, Jan path. After that she went on to learn European pastry and fondant art from Rumana Jaseel As every field keeps evolving so does this and to keep herself up to date she went on to do another diploma from Lavonne Academy in Bangalore to upskill herself and bring something new to the table Saumya has always been an artist and has done her master’s from NIFT .With her creativity and excellent marketing skills it totally made sense for her to join her sister. This is how ”The Secret Ingredient” came into being 8 years back. Read less

Chocolates, Confections & Macarons
  • Serves: 18-20
  • Prep time: 35 min
  • Finishing Time: 4-6 hours for marshmallows to set.

1:

  • Water 125g minus 1tablespoon
  • Powdered gelatine 20g
  • Glucose 2 x 85g
  • Caster sugar170g
  • Water62g
  • Salt ½ teaspoon
  • Fab Premium Oil Soluble Tiramisu Flavour 1 teaspoon
  • Chocolate chips ½ cup
  • Ivory colour 2-3 drops
  • Corn flour50g
  • Icing sugar50g

1:

  • Prepare an 8 inch square tin by spraying with cooking spray .
  • Combine the first lot of water and the gelatine and leave to bloom .
  • Combine the first part of glucose (85g) with the sugar, second lot of water and salt in a pot and bring to a boil over medium heat.
  • you need to heat this to 122°C .
  • When it reached 115°C, heat the bloomed gelatine the microwave until it melts.
  • Place the remaining glucose in a bowl and start whisking after adding the liquid gelatine and start mixing on low .
  • When your sugar syrup reaches 122°C slowly pour it into the bowl while whisking continuously at a slow speed(using a stand mixer helps ) .
  • Turn the mixer to high speed for 10-12 minutes-the bowl should be lukewarm to the touch .
  • Stop the mixer, add the TIRAMISU essence and colour and turn back to high speed to combine.
  • Add the choc chips and fold through using a non stick spatula.
  • Scrape the marshmallow into the prepared tin and smooth with the non stick spatula.
  • Cover with a greased parchment paper and allow at least 4-6 hours for the marshmallow to set.
  • Sift the corn flour and icing sugar together into a large container.
  • Dust your table top with little dusting mix ,then remove the marshmallows from the tin and dust on top .cut into 1inch squares (64) 13.Put the squares into the container and give it a shake to coat the entire marshmallow with the dust to prevent it from sticking together 14.
  • Store in an airtight container for up to 2 months.

SHOBHA BHAT

CELESTEYUM ACADEMY BANGALORE INDIA

Celesteyum Academy is the culmination of years of passionate baking and teaching baking best practices by Shobha. Hailing from a f Read more

Celesteyum Academy is the culmination of years of passionate baking and teaching baking best practices by Shobha. Hailing from a family with experience in multiple dimensions of hospitality industry, she started dabbling in baking quite by accident. With Masters degree in Life science and have been in creative world of Animation as Animator, She worked as an academic adviser in Animation college for quite some time. What started as a hobby, became a passion with intensive course in baking at Lavonne and Advanced diploma course in Academy of Pastry Arts. Her love for baking also made her a sought-after Trainer in Bengaluru for other hobby bakers, more known through her Facebook page “Blissful Bakes By Shobha”. She has also catered to many events at Bengaluru with her customized cakes and bakes besides training hundreds of young and adult baking enthusiasts. To see her entire recipe do check www.fabflavours.com Read less

Chocolates, Confections & Macarons
  • Serves: 8-10
  • Prep time: 20 min

1:

  • Nuts : roasted whole pistachios and almonds -150gm
  • Honey75ml
  • Sugar65g
  • Water20ml
  • Salt1 pinch
  • Egg white 25ml
  • Fab Premium Oil Soluble Pistachio Flavour -few drops

1:

  • Roast the nuts and allow it too cool aside.
  • Combine honey, water and sugar in a heavy bottom sauce pan and cook the mixture till soft ball stage or till 135-137 °C (using a candy thermometer) Meanwhile whip the egg using a hand or a stand mixer to a soft peak stage.
  • With the mixer running, slowly add the hot sugar mixture to the whipped egg white.
  • Whip the entire mixture till stiff peak.
  • Now add the roasted nuts and Fab premium Oil Soluble Pistachio Flavour to the whipped mixture and combine well.
  • Transfer the mixture to a well greased pan lined with rice paper or parchment paper.
  • Spread evenly and place another rice paper and press gently.
  • Allow it to cool completely and cut into a desired shape.
  • Store in an airtight container and place it in your freezer for a month.

SHOBHA BHAT

CELESTEYUM ACADEMY BANGALORE INDIA

Celesteyum Academy is the culmination of years of passionate baking and teaching baking best practices by Shobha. Hailing from a f Read more

Celesteyum Academy is the culmination of years of passionate baking and teaching baking best practices by Shobha. Hailing from a family with experience in multiple dimensions of hospitality industry, she started dabbling in baking quite by accident. With Masters degree in Life science and have been in creative world of Animation as Animator, She worked as an academic adviser in Animation college for quite some time. What started as a hobby, became a passion with intensive course in baking at Lavonne and Advanced diploma course in Academy of Pastry Arts. Her love for baking also made her a sought-after Trainer in Bengaluru for other hobby bakers, more known through her Facebook page “Blissful Bakes By Shobha”. She has also catered to many events at Bengaluru with her customized cakes and bakes besides training hundreds of young and adult baking enthusiasts. To see her entire recipe do check www.fabflavours.com Read less

Chocolates, Confections & Macarons
  • Serves: 8-10
  • Prep time: 20 min

1:

  • Nuts : roasted whole pistachios and almonds -150gm
  • Honey75ml
  • Sugar65g
  • Water20ml
  • Salt1 pinch
  • Egg white 25ml
  • Fab Premium Oil Soluble Pistachio Flavour -few drops

1:

  • Roast the nuts and allow it too cool aside.
  • Combine honey, water and sugar in a heavy bottom sauce pan and cook the mixture till soft ball stage or till 135-137 °C (using a candy thermometer) Meanwhile whip the egg using a hand or a stand mixer to a soft peak stage.
  • With the mixer running, slowly add the hot sugar mixture to the whipped egg white.
  • Whip the entire mixture till stiff peak.
  • Now add the roasted nuts and Fab premium Oil Soluble Pistachio Flavour to the whipped mixture and combine well.
  • Transfer the mixture to a well greased pan lined with rice paper or parchment paper.
  • Spread evenly and place another rice paper and press gently.
  • Allow it to cool completely and cut into a desired shape.
  • Store in an airtight container and place it in your freezer for a month.

THE END