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 1^st

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 2^nd

Recipe Name – Almond Orange Cake

Chef Name – Poonam Aggarwal (APCA Alumni)

Youtube 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 forabout 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 3^rd

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 4^th

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 5^th

Recipe Name – Mini Baked Alaska

Chef Name – PratyayKeny (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 Icecream

·        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 Icecream

·        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 Vanillasponge

·        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 6^th

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 splitseasy

·        Add in hot melted bloomed gelatin

·        Lastly, fold in the whipped cream

Layering

·        Alternate layers of Mascarpone cream & coffee syrup soakedladyfinger sponge

·        Serve chilled