Valentine Treats

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Valentine's Day
Get Valentine’s Day ideas for the perfect night in. Indulge in special desserts with your loved one this Valentine’s Day. Give your sweetheart some homemade delicious treats over the weekend and celebrate love in the most awesome way!
Valentine’s week recipes by The Park Hotel

Heart Shape Pastry

Heart shape pastry valentines daySponge ingredients:

  • Eggs  – 2
  • Sugar grain – 50g
  • Refined flour – 150g
  • Beetroot color – 50g
  • Oil refined – 50ml

Method:

  1. Whisk eggs and sugar together until fluffy, but not over-beat.
  2. Fold refined flour and beetroot color gently until mixed well.
  3. Pour oil into batter and mix gently.
  4. Pour the batter into heart shape flexi pan mold.
  5. Bake it at 180* C if sheets 200*C
  6. Icing with whipped cream and fold with sponge crumb.

GUR AND TIL KA CAKE

Sponge ingredients:

  • 2 Eggs
  • Gur – 50g
  • Roasted white till – 50g
  • Flour refined – 100g
  • Butter – 40g
  • Ganache ingredients
  • Butter white – 100g
  • Gur – 50g

Method:

  1. Whisk eggs and Gur powder together until fluffy but not over-beat.
  2. Fold refined flour and roasted white til gently into the batter.
  3. Pour melted butter into sponge mixer and mix gently.
  4. Pour the batter into heart shape flexi pan mold.
  5. Bake it at 180*C if sheets 200 degree Celsius.
  6. Icing with whipped cream and fold with sponge crumb.

Jaggery & Sesame Cake

Sponge ingredients:

  • 2 Eggs
  • Jaggery – 50g
  • Roasted white Sesame – 50g
  • Flour refined – 100g
  • Butter – 40g
  • Ganache ingredients: Butter white – 100g; Jaggery – 50g; Whisk eggs and Gur powder together until fluffy but not over-beat
Method:
  1. Whisk eggs and Gur powder together until fluffy but not over-beat.
  2. Fold refined flour and roasted white til gently into the batter.
  3. Pour melted butter into sponge mixer and mix gently.
  4. Pour the mixer into mold
  5. Bake it at 180* C if sheets 200 degree Celcius

Ganache: Melt jaggery on slow heat and stir with butter and let it fluffy as butter cream. Finish with jaggery butter cream of the pastry.

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