JOANNA LOBO [email protected] STICKY Toffee Pudding, Noisette, Caramelised Almond Cake, Honey and Pecan Loaf….chef and soon-to-be author Shaheen Peerbhai, 29, is certainly capable of creating a menu that will make you salivate. These dishes are part of Peerbhai’s upcoming Baking Tour, covering Mumbai, Delhi and Bengaluru, from August 26 to September 11. The highlights We can expect a fresh new set of recipes, techniques and flavours. “There are classics like Lemon Tart and Crème Brûlées and modern layered patisseries like Chocolat and Noisette,” says Peerbhai. As a baker who loves to experiment with flavours, there is much to take away from her classes. “I like to work with interesting flavours and textures, and layer them in unexpected ways, and to mod- ernise the classics. For example, a nougatine is tradi- tionally made with almonds, but I’m using pecans,” she adds. The five-layer chocolate dessert Plaisir Sucre by Pierre Hermé inspired her to create a mash-up using one of her favourite Cordon Bleu recipes. The Noisette thus, is a mar- riage of chocolate and hazelnut with textures of dac- quoise, crispy feuilletine, ganache and Chantilly. “I like to play with different ingredients but I need to make sure that people can go home, find the ingredients and repli- cate them,” she says. As a treat, she has a new ingredient, tonka beans, to add in her crème brûlées. What you won’t learn is how to make TV show desserts — nice to watch but pointless because they can’t be recreated at home. A different class Peerbhai’s classes are divided into six parts — Teatime Treats, Posh Pastry, Plated Desserts, Creative Pastry, Breads & Savoury, and Sweet Bakes; the Plated Desserts and Breads & Savoury are eggless. The simpler classes are for those who keen to ease them- selves into baking or learn different quick bakes and will cover recipes like Speculoos Cookies with cherry jam or moist chocolate cake with ganache. The advanced class will be on French patisserie and is for those looking to learn about textures, flavours and the dif- ferent techniques that combine to create one dessert. For example, her Chocolat will have components such as cocoa and pecan dacquoise, chocolate mousse, a shiny mirror glaze, a caramel ganache and a pecan nouga- tine. “Making this recipe needs precision and planning. You can’t start baking imme- diately, and have something ready in an hour. Time and temperatures have to be respected to get the best set, and a delicate, beautifully cre- ated pastry,” she says. Her plated desserts class will focus on the proper assembly of desserts in plates and bowls — there will nine elements across two separate, intricate desserts. “I am a bit instinctive about plating. It’s what you do before plating that will determine how your plated dessert looks. You have to put thought into different components and have at least three to five components on a plate that work in harmony,” she says. The demo-based classes will be three hours long. ON Friday, 26 August to Sunday, October 2 COST `4,800 to `5,800 LOG ON TO http://classes .purplefoodie.com/ 32 the guide thursday, august 25, 2016, mumbai, web www.mid-day.com, twitter @mid_day today, you should head to A CONCERT Catch Anuradha Paudwal, Kavita Paudwal and Anup Jalota perform at a devotional concert. AT Nehru Centre Auditorium, Worli. TIME 7 pm CALL 24964680 bar eats Shaheen Peerbhai Spiced cheddar, oregano, olive and walnut biscuits. PICS COURTESY/ SHAHEEN PEERBHAI Get baked ❚ Inspiration: The Paris patis- serie scene, where pastry is treated with so much pres- tige, unlike anywhere else in the world ❚ Currently working on? My first cookbook, Paris Picnic Club, which will be published next year by Sterling (Barnes and Noble, USA) ❚ Common mistakes when baking: Over-beating the cake batter. I tell my students to switch to a spatula to fold in the flour rather than mix in with beaters because that way you don’t work the gluten in the flour. This way you will end up with a delicate crumb instead of a tough one. ❚ Plating tip: Ensure you plate by starting with the largest element so everything can work around it. Rapid fire food in mid day Freak out with fries From bacon to kheema, here’s where to get your fix of quirky French Fries at your next drinking session BACON AND BLUE CHEESE FRIES Here’s another reason to love bacon. Try it in a fries ver- sion that also features a tarty cheese. AT Boveda Bistro, Morya Landmark 1, off New Link Road, Andheri (W). COST `275 CALL 7506720111 BEER CHEESE FRIES WITH CHIPOTLE CHICKEN These come loaded with spicy tender pulled chicken with jalapeno sour cream and infused with a home- made beer cream sauce. AT Brewbot, Morya Landmark 1, off New Link Road, Andheri (W). COST `445 CALL 40034448 KHEEMA FRIES Who needs pav when you have fries to dunk into delectable mutton mince and creamy cheese gravy. AT All The Bar Stock Exchange outlets COST `275 CALL 24925556 (Lower Parel) BREAKFAST BISCUIT FRIES Enjoy a champion’s brekkie with a meal of fries hidden under a thick layer of sriracha sauce and a fried egg. AT 145 All Day Cafe & Bar, MG Road, Kala Ghoda. COST `395 CALL 40396638 DEVIL FRIES Relish Mediterranean flavoured chicken mince and creamy cheese sauce-laced fries. AT The Daily Bar & Kitchen, SV Road, Bandra (W). COST `295 CALL 9920446633 A pastry chef ’s upcoming baking classes will teach you new techniques, the trick to plate and layer desserts, and whip up sweet classics Noisette Compiled by Krutika Behrawala [email protected] Caramelised banana loaf with ginger and chocolate Chocolat
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JOANNA [email protected]
STICKY Toffee Pudding,Noisette, Caramelised AlmondCake, Honey and PecanLoaf….chef and soon-to-beauthor Shaheen Peerbhai, 29,is certainly capable of creatinga menu that will make you salivate.
These dishes are part ofPeerbhai’s upcoming BakingTour, covering Mumbai, Delhiand Bengaluru, from August26 to September 11.
The highlights
We can expect a fresh new setof recipes, techniques andflavours. “There are classicslike Lemon Tart and CrèmeBrûlées and modern layeredpatisseries like Chocolat andNoisette,” says Peerbhai.
As a baker who loves toexperiment with flavours,there is much to take awayfrom her classes. “I like to workwith interesting flavours andtextures, and layer them inunexpected ways, and to mod-ernise the classics. Forexample, a nougatine is tradi-tionally made with almonds,but I’m using pecans,” sheadds. The five-layer chocolatedessert Plaisir Sucre by PierreHermé inspired her to create amash-up using one of herfavourite Cordon Bleu recipes.The Noisette thus, is a mar-riage of chocolate andhazelnut with textures of dac-quoise, crispy feuilletine,ganache and Chantilly.
“I like to play with differentingredients but I need to makesure that people can go home,find the ingredients and repli-cate them,” she says. As a treat,she has a new ingredient,
tonka beans, to add in hercrème brûlées.
What you won’t learn ishow to make TV show desserts— nice to watch but pointlessbecause they can’t be recreatedat home.
A different class
Peerbhai’s classes are dividedinto six parts — TeatimeTreats, Posh Pastry, PlatedDesserts, Creative Pastry,Breads & Savoury, and SweetBakes; the Plated Desserts andBreads & Savoury are eggless.
The simpler classes are forthose who keen to ease them-selves into baking or learndifferent quick bakes and willcover recipes like SpeculoosCookies with cherry jam or moist chocolate cake with ganache.
The advanced class will beon French patisserie and is forthose looking to learn abouttextures, flavours and the dif-ferent techniques that combineto create one dessert.
For example, her Chocolatwill have components such ascocoa and pecan dacquoise,chocolate mousse, a shinymirror glaze, a caramelganache and a pecan nouga-tine. “Making this recipeneeds precision and planning.You can’t start baking imme-diately, and have somethingready in an hour. Time andtemperatures have to berespected to get the best set,and a delicate, beautifully cre-ated pastry,” she says.
Her plated desserts classwill focus on the properassembly of desserts in platesand bowls — there will nine
elements across two separate,intricate desserts. “I am a bitinstinctive about plating. It’swhat you do before platingthat will determine how yourplated dessert looks. You haveto put thought into differentcomponents and haveat least three to fivecomponents on aplate that work inharmony,” she says.
The demo-basedclasses will be threehours long.
ON Friday, 26August to Sunday,October 2 COST `4,800 to `5,800LOG ON TO http://classes.purplefoodie.com/
32 the guidethursday, august 25, 2016, mumbai, web www.mid-day.com, twitter @mid_day
today, you should
head to
A CONCERT Catch Anuradha Paudwal, KavitaPaudwal and Anup Jalota perform at a devotionalconcert. AT Nehru Centre Auditorium, Worli.TIME 7 pm CALL 24964680
bar eats
Shaheen Peerbhai
Spiced cheddar,oregano, olive andwalnut biscuits.PICS COURTESY/SHAHEEN PEERBHAI
Get baked ❚ Inspiration: The Paris patis-serie scene, where pastry istreated with so much pres-tige, unlike anywhere else inthe world❚ Currently working on? Myfirst cookbook, Paris PicnicClub, which will be publishednext year by Sterling (Barnesand Noble, USA)❚ Common mistakes whenbaking: Over-beating the
cake batter. I tell my studentsto switch to a spatula to foldin the flour rather than mix inwith beaters because thatway you don’t work thegluten in the flour. This wayyou will end up with a delicate crumb instead of a tough one.❚ Plating tip: Ensure youplate by starting with thelargest element so everythingcan work around it.
Rapid fire
foodin mid day
Freak outwith fries
From bacon tokheema, here’s whereto get your fix ofquirky French Fries at your next drinkingsession
BACON AND BLUE CHEESE FRIESHere’s another reason to lovebacon. Try it in a fries ver-sion that also features a tartycheese.
AT Boveda Bistro, MoryaLandmark 1, off New LinkRoad, Andheri (W). COST `275 CALL 7506720111
BEER CHEESE FRIES WITHCHIPOTLE CHICKENThese come loaded withspicy tender pulled chickenwith jalapeno sour creamand infused with a home-made beer cream sauce.
AT Brewbot, MoryaLandmark 1, off New LinkRoad, Andheri (W). COST`445 CALL 40034448
KHEEMA FRIESWho needs pav when youhave fries to dunk intodelectable mutton minceand creamy cheese gravy.
AT All The Bar StockExchange outlets COST`275 CALL 24925556 (Lower Parel)
BREAKFAST BISCUITFRIESEnjoy a champion’s brekkiewith a meal of fries hiddenunder a thick layer ofsriracha sauce and a fried egg.
AT 145 All Day Cafe & Bar,MG Road, Kala Ghoda. COST `395 CALL 40396638
DEVIL FRIESRelish Mediterraneanflavoured chicken mince andcreamy cheese sauce-lacedfries.
AT The Daily Bar & Kitchen,SV Road, Bandra (W). COST `295CALL 9920446633
A pastry chef ’s upcoming bakingclasses will teach you new techniques,the trick to plate and layer desserts,and whip up sweet classics
Noisette
Compiled by Krutika Behrawala [email protected]
Caramelised banana loaf with ginger and chocolate
Chocolat
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