Christmas Fruits Cake

Ingredient 

Butter 250 gm

Icing sugar 250 gm

Egg    5

All purpose flour    230 gm

Milk powder       20 gm

Baking powder     5 gm

Vanilla essence   few drops

Christmas fruit mix   200 gm

Great workshop with Chef Ludovic CHESNAY

Great workshop organized by Elle & vire at

Le Concheur

It was amazing session with chef Ludovic CHESNAY (pastry chef elle & vire) from France.

Chef Danish

Chef Raisul Azam (pastry chef at Inetrcontinental hoetl Jeddah KSA)

Danish khan

Strawberry fruit cheese cake

Ingredients for 450Gms

Qty        Unit                  Description

200       gm                   Crème anglaise

60          gm                 strawberry monin syrup 

60          gm                  Mascarpone cheese

20          gm                   Hung curd

8            gm                   Gelatin sheet

100        gm                  Whipped cream

Method:

Cashew-nuts Brownie with Chocolate Mousse

#Recipe for #Brownie

Description Qty

Eggs 300 gm

castor sugar 600 gm

butter 250 gm

Dark chocolate 300 gm

Cashew nut 400 gm

cocoa 75 gm

flour 250 gm

#Method

Halabino Tart

‪#‎Halabino_Tart‬
‪#‎introduced_by_CHEF_DANISH‬
‪#‎Recipe‬
‪#‎for_halabino‬
pistachio 100 gm

Madlukih (the Arabic Desserts)

INGREDIENTS 

Ghee / soften butter                        250 gm/ 1 cup

Sugar                                                    125 gm/ 1/2 cup

Milk powder                                       35 gm/ 4tbsp

BAKED YOGURT

Ingredients:
1 vanilla pod
200g. / 8oz. fresh cream (heav cream preferable, I used 25% fat cream)
200g. / 8oz. condensed milk, sweetened
200g. / 8oz. plain or flavored yoghurt for particular taste

BAKED CHEESECAKE

#BAKED_CHESSEECAKE_RECIPE_BY_CHEF_DANISH

 

#For_Base

MARIE BISCUIT————-80 GM

MELTED BUTTER———- 40 GM

#For_Mixture

Fondant Cakes and Recipe

 

‪#‎Ingredients‬
2 pounds confectioner’s sugar, sifted
1/4 cup cold water
1 tablespoon unflavored gelatin
1/2 cup glucose (found in cake decorating stores) or white corn syrup
1 1/2 tablespoons glycerine (found in cake decorating stores)
1 teaspoon desired flavoring ( vanilla will give the fondant an off-white color)

Danish pastry’s amazing folding & Recipe

Ingredients

• 250g strong white flour, plus extra for dusting
• 250g plain flour
• 7g sachet fast-action yeast
• 50g golden caster sugar
• 150ml whole or semi-skimmed milk
• 1 large egg, beaten plus extra beaten egg to glaze