1.CRUNCHY HAZELNUT CHOCOLATE JAR ~~ CHOCOLATE CHANTILLY Cream T 00} Milk chocolate 823 7 1. Boil the eream: pour it over the milk chocolate and keep it overnight in the chiller 2. Whip it up when cooled to 3 degrees celsius and pipe into jar ‘CRUNCHY BASE Hazcinot praine % Dark chocolate B Feuilletine e 1. Melt chocolate and praline paste together. 2, Add the feuilletine and gently mix to incorporate. 3, Keep aside and use when layering. _———ssonae-—---—] Vinegar 75 Oil 365 sugar as water 13 Vanilla essence 35 Maida 93.7 ‘Cocoa powder 31.25 Baking powder 187 25 Potato Protein 1, Mix vinegar, oil, sugar and water. 2. Add the dry in the ingredients into the mixture. 3. Once incorporated, Spread evenly on a tray and bake at 160 for 10-12 minutes| coe ‘OCOA NIBS TULLE Butter 175 Sugar 35 ‘Orangejuice 175 Cocoa Nibs u Refined flour 8 Method: 1. Mix soft butter and sugar. 2. Add in orange juice and mix. 3. Add in cocoa nibs and refined flour.2.TIRAMISU MASCARPONE CREAM White chocolate 275 ‘Whipping cream 85 | Mascarpone cream | 125 ‘| Icing sugar 17.5 ‘Any coffee liqueur 2tbsp Vanilla isp 1. Heat cream and pour over white chocolate, let it sit and then mix to melt completely. Once done, refrigerate. 2,_IiVan6ther bowl smother the mascarpone cheese, icing sugar and vanilla and coffee liqueur. 3 Now whip the creamand chocolate mixture that has cooled down completely till soft peaks. 40~Bold with the mascarpone mixture and use immediately as it loses texture while the temperature decreases. COFFEE GANACHE Whipping Cream 80 Coffee beans 75 Trimoline 10 . Dark Chocolate 35 54.5% Milk Chocolate 25 33.6% Butter 10 1, Warm cream and infuse coffee beans overnight. 2. Boil infused cream with trimoline, and when slightly warm pour over chocolate to melt 3. Set aside to cool down.LADYFINGER SPONGE Flour 250 Butter 120 Sugar 100 Curd 62.5 ‘Water 62.5 Baking Powder 75 Vanilla Essence 3 1. Cream butter and sugar until light and fluffy. 2. Add in whisked curd and water, essence and beat well 3, Mix in part of the flour mixed with baking powder. ‘4, Pipe on a tray lined with parchment paper at 160 for 12 -15 minutes. COFFEE SYRUP Water 150 Sugar 50 Coffee Powder 10 1. Boil all ingredients together. 2. Cool and use.3. FRESH FRUIT TRIFLE ~ CREME PATISSERIE | ‘ie 5 sonar ai Sal pinch Custard powder it Borer a5 Vanilla eS Boil milk together with vanilla, buter and hal the sugat (On the other side, whisk together custard powder and remaining sugar 0 avoid lumps Temper the custard mixture with some boiled milk while whisking continuously Reheat the milk and pour in custard mixture. Cook for2 minutes while whisking continuously Remove from heat and let it cool before wing. [€REME DIPLOMAT] Pastry Cream 150 Whipping cream 150 ‘Sugar 5 1. Once the pastry cream has cooled down, whip the cream and sugar to soft peaks. 2, Fold in Chantily into the pastry cream and use immediatly RASPBERRY CONFITURE Raspberry puree | 125 ‘Sugar 375 Lime Juice 25 Cook puree , lime juice and sugar in a saucepan till 104C Cool and use as required4. BANOFFEE JAR BANANA BREAD Flour 144 Sugar 144 Baking Soda 4 ges 75 Milk 44 Vegetable oil 40 7 Cinnamon 3 Vanilla 3 1a 1. Mash bananas and paddle with sugar. 2. Add in part of the milk and then alternate with the dry ingredients. 3. Once all is incorporated sheet evenly on. tray and bake at 160 CARAMELIZED BANANA ‘Banana 100 Sugar 25 1. Slice bananas and saute with sugar till caramelized,TOFFEE CREAM Condensed Milk 150 Cream 700 1. Caramelize the condensed milk tll toffee consistent boiler. 2. Fold in the whipped cream. 3. Pipe and use as required. ‘SOFT CARAMEL Sugar 30 Cream 80 Vanilla pod 05 Unsalted Butter @5 Seasalt I Method: 1.Caramalize sugar. 2. Warm cream with vanilla pod and add. 3. Blend in butter and add sea salt. cy withthe help of a microwave or double