Head Chef Recipes

 Milk -1litre Sugar-200gm Rose water-20ml Corn flour -80gm Pistachio powder -For garnish  Rose buds as required Method;- 1.Boil the milk and sugar until it's boil then add rose water 2.After milk get boil pour slowly corn flour mix water and whisk gently 3.Then four in the glass keep in refrigerator for 45 min 4.After it's get cool granish with pistachio powder and rose buds serve cold Enjoy!!!! 

Ingredients :- Butter - 1kg100gm Sugar-1kg 200gm Eggs-21 Flour-600gm Wallnut-400gm Whole almound-200gm Hazelnut paste - 300gm Method :- 1.First mix butter and sugar in the mixing bowl. Mix well until get creamy consistency 2.Then add egg, pressed walnut and almound  mix well for 15 min in the medium speed 3.After that add the hazelnut paste and mix together and finally add flour.  4.Take a baking tray greese with butter and pour the mixture and bake at 150c for 20 min  5.serve cold Enjoy!!! 

Ingredients:- Butter-1kg Icingsugar-500gm Eggs-3nos Vanilla-10gm Flour-1kg200gm Mango puree-150ml Yellow food colour-5gm Oats meal-600gm Method:- 1.Take a  Butter and Icing sugar in a mixing bowl mix at medium speed and add egg& vanilla mix well until butter get creamy consistency  2.Add the oatmeal and Mango puree with yellow colour mix well after that bind with a flour  3.Finally Take a baking tray apply butter sheet make plain nozzle pipeing and bake at 165c for 16min Enjoy!!!!

Ingredients :- Butter-625gm Sugar-625gm Eggs-7nos Cinnamon powder - 35gm Flour-300gm Almound powder-250gm Waste Vanilla sponge-750gm Vanilla powder - 10gm Cranberry filling - 250gm Method :- 1.First melt the butter and add sugar mix well. 2.Then add  egg and vanilla powder mix well 3.Then add Cinnamon powder, flour and almound powder mix well. 4.Then finally add the waste vanilla sponge and Remove the batter from the Mixing meachine 5.Take a baking ring put the batter at the base and apply Cranberry filling. Make 2 layers. After that take a piping bag use plain nozzle and make cross type piping as shown in the picture.  6.Bake at 150c for 25min. Enjoy!!!!🎂🎂🎂🎂🎂🎂🎂 Dear Friends kindly share my Recipes to your friends and Relatives. THANKYOU ALL. 

Ingredients :- Darkchocolate - 100gm Caster sugar - 150gm Honey - 400gm Dried fig - 250gm Chopped Blanched almounds - 200gm Flour - 160gm Cocoa powder-4Tsp Cinnamon powder - 1tsp Method :- 1.Take a 8 inch  cake tray dust the flour. 2.Melt the chocolate in a bowl over a saucepan of simmering water, when melt set aside in a separate sauce pan heat the Caster sugar and honey for 10 min until the sugar has dissolved. 3.Next take a big mixing bowl mix almounds & figs then add flour, Cocoa powder and cinnamon.  4.Then pour the melted chocolate in the dry mixture followed by the honey and sugar mixture. Mix the all ingredients are well combined 5.Transfer the mixture into the cake tray use a spatula covered with little oil bake at 180c for 25 min Dear Viewers kindly share my Recipe to your friends and relatives. And support me. Thankyou in advance

Ingredients :- Cooking cream - 1litre Sugar-600gm Liquid Glucose - 600gm Cocount powder - 1kg 500 For Ganache:- Fresh cream - 500ml Dark chocolate coverture  chips- 500gm Milk compound chocolate chips - 500gm Butter - 100gm Method :- 1.First make ganache Take a big bowl pour fresh cream start to boil . After boil add the two kinds of chocolate mix well by useing wooden spoon after chocolate melt add butter mix well and keep it seperate 2.Then take a another bowl pour the glucose in slow fire. After gulcose melt add the cooking cream and sugar mix well until sugar melt.  3.Finally add the Cocount powder along with gulcose and mix well by useing hand.  4.Then take a tray and put the Cocount mixture and spread on  it in same level. 5.After that keep it in refrigerator for 1 hour. 6.After set well remove from refrigerator and pour the ganache at the top and keep in Freezer until its set.  7.once its set remove from  the tray. And cut into cubes and serve.  Enjoy!!! Dear Friends kindly foll