Make a Quick Dessert like a MasterChef Pro with Academy of Pastry & Culinary Arts

Craving something sweet? Wanting to wow your family or friends to a stunning and tastiest treat of healthy cakes and desserts. From Churros to Orange flavoured cake, these sweet dishes can make your day better.

Academy of Pastry & Culinary Arts brings to you the easiest recipes that you can prepare at your home just in simple steps.

 

Recipe 1st

Recipe Name – Churros

Chef Name – Ila Sarwate (Alumni APCA Mumbai)

You tube link –  https://www.youtube.com/watch?v=vspnzs3yixM

Ingredients –

For Churro Paste

•              Water – 320Gms
•              Butter – 25Gms
•              Salt – 05Gms
•              Caster Sugar – 20Gms
•              Flour – 260Gms
•              Eggs – 100Gms

For Cinnamon Sugar

• Castor Sugar – 300Gms
• Cinnamon – 05Gms

For Chocolate Sauce

• Dark Chocolate – 100Gms
• Cream – 100Gms

Method –

• In a saucepan, bring the water, milk, salt, sugar &amp, butter to a boil
• Once the mix comes to a boil add in the flour & mix well
• Mix well till it forms a thin skin at the bottom of the pan
•  Transfer the mixture to a mixing bowl
•  Gradually add in eggs one at a time till fully incorporated
•  Pipe sticks on a tray & freeze
•  On the side, heat oil in a deep pan
• Fry the churros sticks in hot oil & then roll in cinnamon sugar
•  Dip in chocolate sauce & enjoy

 

Recipe 2nd

Recipe Name – Almond Orange Cake

Chef Name – Poonam Aggarwal (APCA Alumni)

You tube Link – https://www.youtube.com/watch?v=rG-0jR-O80k

Ingredients –

For Orange Puree

• Orange Malta (Medium Size) – 02 nos

For Cake Batter

• Caster Sugar – 225Gms
• Honey/Invert Sugar – 20Gms
• Almond Flour – 300Gms
• Eggs (Whole) – 06Nos
• Salt – A Pinch

For Sugar Syrup

• Sugar – 100Gms
• Water – 100ml
• Rosemary Sprig – 01 no
• Lemon Juice – 01no
• Orange Juice – half

Method –

For the orange puree

• Pierce the whole oranges with a knife
• Blanch the oranges in water 5 to 6 times
•  Then simmer the oranges in sugar syrup of 250gms sugar & 250gms water for about 2 hours
•  Remove off the heat & let cool
•  Grind into a paste

For the sugar syrup

• Bring all the ingredients to a boil

Cake batter

• Whip the eggs & sugar till light & fluffy or till ribbon stage
•  Whisk in the honey
• Mix in the orange puree
•  Fold in the almond powder & salt
•  Pour into the mould & bake at 160°C for 20 ins or till golden brown
•  Remove from the oven & soak in the sugar syrup
•  Let cool. Garnish with oranges slices

 

Recipe 3rd

Recipe Name – Eggless Carrot Cake

Chef Name – Kanak Soneja (Alumni Gurgaon)

You tube Link – https://www.youtube.com/watch?v=aC56flLEasE

Ingredients –

For Cake

• Oil – 75 ml
• Milk – 50 ml
• Flour – 70Gms
• Brown Sugar – 85Gms
• Baking Soda – 02Gms
• Salt – 01Gm
• Cinnamon – 02Gms
• Grated Carrots – 90Gms
• Walnuts – 25Gms

For Cream Cheese Filling

• Cream Cheese – 62Gms
• Vanilla Essence – 07Gms
• Sugar – 22Gms
• Whipping Cream – 20Gms
• Lemon Zest – ½ no
• Lemon Juice – ½ no
• Butter – 25Gms

Method –

For the cake

• Mix together all ingredients except carrots & walnuts
• Mix well
• Then add in the grated carrots & walnuts
• Pour into the mould & bake at 160°C for 45 mins

For the cream cheese filling

• Cream together all the ingredients except whipping cream
•  Whip the cream separately & fold into the cream cheese mixture
•  Pipe into the centre of the cake
•  Serve chilled

 

Recipe 4th

Recipe Name – Banoffee Pie

Chef Name – Janhavi (Alumni APCA Gurgaon)

You tube Link – https://www.youtube.com/watch?v=kovDmjA1r2M

Ingredients –

For the Base

• Digestive Biscuits – 250Gms
• Salted Butter – Melted – 125Gms
• Caster Sugar – 100Gms

For the Caramel

• Salted Butter – 100Gms
• Caster Sugar 100Gms
• Condensed Milk – 400Ml

For the Topping

• Medium Bananas cut into 1 CM slices – 03Nos
• Whipping Cream – 400Gms
• Dark Chocolate – 01 Square

Method –

For the base

• Crush the digestive biscuits & mix together with melted butter & sugar
• Line the mould with the base & keep in the chiller till it solidifies

For the caramel

• Bring the condensed milk to a boil
• Mix in the sugar & butter & let the mixture caramelize
•  Remove from heat. Let the mixture cool down
• Filling the base of the lined mould with the caramelized mixture

For the topping

• Arrange banana slices on top of the caramel
• Pipe whipping cream on top of the bananas
• Lastly, garnish with chocolate flakes. Serve chilled.

 

Recipe 5th

Recipe Name – Mini Baked Alaska

Chef Name – Pratyay Keny (Pastry Chef APCA Bangalore)

You tube Link – https://www.youtube.com/watch?v=9ieCmCw-IAk

Ingredients-

For Mango Ice Cream

• Fresh Mango Pulp/Puree – 100Gms
• Whipped Cream – 150Gms
• Milk Powder – 30Gms
• Condensed Milk – 50Gms
• Salt – A pinch
• Vanilla Essence – as per Taste

For Raspberry Ice Cream

• Raspberry Puree – 100Gms
• Whipped Cream – 150Gms
• Milk Powder – 30Gms
• Condensed Milk – 50Gms
• Salt – A pinch
• Vanilla Essence – as per taste

Eggless Vanilla Sponge

• Oil – 50ML
• Water – 100ML
• Milk – 50ML
• Flour – 130Gms
• Sugar – 120Gms
• Baking Powder – 2.5Gms
• Baking Soda – 01Gm

Italian Meringue

• Sugar – 60Gms
• Water – 30Gms
• Egg Whites – 90Gms

Method –

For the sponge

• Mix all the ingredients together
• Spread on a tray & bake at 180°C for 10 mins or till golden brown in color.
• Remove from the oven and let cool
• Line the sponge along the shape of the round mould.
•  Keep in the freezer

For the Mango Ice cream

• Blend together the Mango puree, milk powder, condensed milk, salt & vanilla
•  Fold in the whipped cream into the blended mixture
• Fill the lined mould half with Mango Ice cream & keep to freeze

For the Raspberry Ice cream

• Blend together the Raspberry puree, milk powder, condensed milk, salt & vanilla
• Fold in the whipped cream into the blended mixture
• Fill the remaining of the mould with Raspberry Icecream and seal with Vanilla sponge
• Keep in the freezer till fully frozen

For the Italian Meringue

• Cook the water & sugar to 116°C
•  On the side, whip the egg whites to soft peak
• Pour the sugar syrup slowly till it is fully incorporated into the egg whites
• Whip till stiff peaks
• Once the Ice cream is fully frozen, demould & pipe Meringue on the top
• Caramelize the meringue with a torch & serve immediately

 

Recipe 6th

Recipe Name – Tiramisu

Chef Name – Deeksha Dhingra

Ingredients –

For Ladyfinger Sponge

• Egg Whites – 120Gms
• Caster Sugar 63Gms
• Egg Yolks – 80Gms
• Honey – 63ML
• Flour – 125Gms

For Coffee Syrup

• Water – 120ML
• Sugar – 80Gms
• Nescafe Powder – 10Gms

For Mascarpone

• Mascarpone – 250Gms
• Whipped Cream – 250Gms
• Caster Sugar – 120Gms
• Egg Yolks – 120Gms
• Gelatine – 05Gms
• Cold Water – 15ML

Method –

For the ladyfinger sponge

• Whip the eggwhites & sugar till it forms stiff peaks
•  Then on slow speed whisk in the egg yolks & honey
•  Lastly fold in the flour
•  Spread the batter on a tray and bake at 190°C for 10 mins

For the coffee syrup

• Bring the water, coffee & sugar to a boil
•  Let cool

For the Mascarpone cream

• Make a sabayon of egg yolks & sugar on a double boil
• Once done, mix in the mascarpone carefully as Mascarpone cheese splits easy
• Add in hot melted bloomed gelatin
• Lastly, fold in the whipped cream

Layering

• Alternate layers of Mascarpone cream & coffee syrup soaked ladyfinger sponge
• Serve chilled