Bonet

Ingredients:
Granulated sugar 125 g
Milk 300 ml
Cream 225 gm
Instant espresso powder 1 tbsp
Cocoa powder 1-1/2 tbsp
Chopped dark chocolate 60 gm
Eggs 3
Caster sugar 35 gm
Vanilla extract 1 tbsp
Almond macaroons 150 gm
Method:
Preheat oven to 170 C. Make caramel with the granulated sugar and about two tablespoons of water by heating gently in a saucepan till the sugar has completely dissolved. Now turn up the heat until the sugar turns to a toffee colour and caramelizes. Then quickly pour into the base and sides of a 1-liter loaf tin and leave it to set.
Put milk and cream in a saucepan and bring up to a simmer. Add the coffee powder, cocoa and chopped chocolate, and stir till the chocolate has melted.
Then immediately remove from heat.
Using an electric mixer beat the eggs with caster sugar till fluffy. Slowly add the warm milk and cream mix pouring from height to cool it as it pours. Then add the vanilla extract and the crushed macaroons and mix well. Pour into the loaf tin and stand the tin in a roasting pan. Pour hot water coming halfway up the sides of the pan.
Bake in oven for an hour, the top should be firm but should still tremble slightly when checked. Remove from water bath and cool. Then cover it with cling film and put in fridge for minimum six hours.
Remove cling film. Run a knife all round the tin and turn it out on a plate. Decorate with white chocolate shavings.

Banana Caramel Cream Trifles

INGREDIENTS

Vanilla Pudding:

• 3/4 cup granulated sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1 tablespoon vanilla
• 3 large eggs
• 3 1/2 cups milk, whole milk preferred for a creamier pudding

Nilla Wafer Crumble:

• 2 1/2 cups coarsely crushed Nilla Wafers (about 3/4 of an 11-ounce box)
• 4 tablespoons butter, melted

Bananas, Cream and Caramel:

• 2-4 ripe bananas
• 1/2 – 3/4 cup good-quality caramel sauce (my favorite homemade version here)
• Sweetened whipped cream (1 cup heavy whipping cream whipped with 2-3 tablespoons powdered sugar)

DIRECTIONS

1. For the vanilla pudding, in a large bowl, whisk together the sugar, cornstarch, salt, vanilla and eggs until well-combined. Whisk in 1/2 cup of the milk. In a large saucepan, heat the remaining 3 cups milk over medium heat until it reaches a simmer. Slowly ladle in 1/2 cup or so of the hot milk into the egg mixture, whisking quickly and vigorously the entire time to avoid cooking the eggs and forming lumps. Repeat with another ladle of the hot milk, whisking until completely combined. This process tempers the eggs so they don’t scramble when added to the hot milk. Slowly pour the tempered egg/milk mixture into the simmering milk, whisking constantly, and cook over medium heat, stirring with a whisk or silicone spatula, until large bubbles break at the surface and the pudding is thick and bubbly, about 3-4 minutes. If desired, strain the pudding through a fine mesh strainer into a large bowl or just pour the pudding into a large bowl. cover the pudding with plastic wrap, pressing the plastic wrap directly on the surface of the pudding. Refrigerate until completely cooled, 4-5 hours.
2. For the Nilla wafer crumble, combine the crumbs with the melted butter. Spread the mixture onto a large baking sheet and bake at 350 degrees for 10-12 minutes, tossing once or twice, until the crumbs are golden and fragrant. They will appear soft right out of the oven, but once they cool on the baking sheet, they will crisp up. Once cool, the crumbs can be stored in an airtight container for 1-2 days.
3. To assemble, keep in mind, this isn’t rocket science. You can basically layer the components however you like but this is how I did it: Start with a few tablespoons of the crumbles and press into the bottom of an individual trifle dish or similar-type dish. I added each layer to all of the six dishes before proceeding with the next layer. Now add a dollop of vanilla pudding to cover the crumbles. Spread the pudding to the edges of the dish(es). Add slices of banana to cover the pudding. Top the bananas with a spoonful of sweetened whipped cream, spreading to the edges of the dish. Add another layer of NIlla Wafer crumbles and a drizzle of caramel. Another layer of pudding, bananas, whipped cream, a sprinkle of crumbles on top and a final drizzle of caramel.
4. Seriously, once you delve into this heavenly concoction, it won’t matter how it’s layered. Refrigerate the desserts for 1-2 hours (any longer and the bananas will have a tendency to get brown and mushy). Serve chilled.

Choux Pastry/Profiteroles

Ingredients:
Water 1 cup
Unsalted butter 1/2 cup or 4 oz
Salt a pinch
Sugar 1 tsp
Cup flour (sifted) 1 tsp
Eggs 4
for Filling:
Whipping cream 2 cups
Icing sugar 1/2 cup
Vanilla essence a few drops
for Chocolate Glaze:
Cooking chocolate 1/2 cup
Oil 2 tbsp

Method:

Preheat oven to 200C. Grease a baking sheet. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil. As soon as the mixture comes to a boil, remove from heat and add in sifted flour all at once, stirring vigorously with a wooden spoon. Put back on heat, cook, and stir until mixture forms a ball. Transfer it in a bowl and cool for 10 minutes. Add eggs one at a time beating well with a wooden spoon after each addition to form a shiny and smooth dough. Pipe small rounds for profiteroles and long strips for éclairs. Brush them with some egg. Bake for 30 minutes. Turn the oven off and leave them in for 5 more minutes. (total 35 minutes) The profiteroles should be golden brown and firm to touch. Cool.
For filling, whip the cream with the icing sugar and vanilla till firm. Slit the profiteroles from the sides and pipe in the cream.
For chocolate glaze, melt chocolate over hot water. Add oil and mix. Drizzle the glaze over the profiteroles and chill them before serving.

Shahi Tukray

 

Ingredients:
Milk 1 kg
Bread 4 Slices
Sugar 2 tbsp
Oil for frying
Saffron ¼ tsp
Boiled, Peeled, chopped Almonds and Pistachio for garnishing
Cardamom for garnishing
Rabri as required
Method:

• First of all on low flame heat milk and cook until thicken.
• After this add 2 tbsp sugar, ¼ tsp saffron and cool milk.
• Now cut bread slices into 2 inch broad pieces. Also cut every slice into long strips first and then make a half shape.
• Repeat the procedure till it gives you 16 pieces.
• Now in one frying pan heat oil as required, cook until it turns brown. 
• Decorate in plate and pour rabri with the help of spoon.
• Dip or soak every piece into rabri until it stick completely.
• In the end serve with boiled and peeled chopped almonds, pistachio and cardamoms