Brand Name-Toujours
Hamper Name-Advent Calendar
Price-3500
Product Brief- Almost a ritual, this is the 3rd year Toujours is bringing back its much-loved Chocolate Advent Calendar. An ultimate gourmet experience, this 24-day advent calendar is decked with delectable chocolate surprises for each day leading up to Christmas.From biscuit coated chocolates to decadent chocolate pralines, each day is a different sweet surprise.
Available-Andheri West Outlet
Restaurant Name- Sassy Spoon
Hamper Name- Naughty and Nice Hampers
Price-1750
Product Brief-
-Christmas cake
-Reindeer Bark (Pretzel Chocolate park)
-Funfetti Cookie Jar
-Caramel Popcorn Jar
-Ginger Cookie Jar
Available - Nariman Point, Bandra, BKC Jio World Drive, Juhu, Chembur and Powai
Delivery Only- Lower Parel and Oshiwara
Contains- Nuts and Egg
CHRISTMAS DESSERT RECIPES
Restaurant-Blue Bop
Recipe Name-Rudolph Reda Vanilla cupcake (Recipes)
Chef Sunil Singh
Ingredients:-
Refined Flour – 30 gm
Yoghurt-10 gm
Baking Powder- 0.5 gm
Castor Sugar- 15 gm
Oil- 5 ml
Vanilla Essence- 0.5 ml
Butter Cream 10 gm
White Chocolate- 20gm
Red Gel Colour- 1 gm
Snow balls – 1 gm
Method:-
Mix together refined flour, baking powder, yoghurt, castor sugar, oil, vanilla essence in cake mixer on medium speed for 5 minutes till all the ingredients are well mixed to form a smooth batter.
Pre heat the oven to 150’C.
Grease the cupcake mould and pour the mixture evenly in it.
Bake the cupcake for 15 minutes.
Mix together butter cream, white chocolate & red gel colour and pour in pipping bag.
Once the cupcake are done remove from oven and let it cool for 30 minutes.
Once cupcake are cooled design with rudolph red using the mixture in piping bag.
Garnish with snow balls.
Brand Name-Toujours
Recipe Name- Gingerbread Cookies
Chef Alpa Pereira
A simple recipe to make these classic Christmas cookies.
Yield: 40 pcs
Ingredients
Butter – 200g
Light Brown Sugar – 200g
Caster Sugar – 60g
Gingerbread Spice – 10g (ginger powder, cinnamon powder, allspice, cloves and nutmeg)
Eggs – 50g (about 1 egg)
Milk – 15ml
All- purpose flour – 400g
Baking Powder – 6g
Method
Preheat the oven to 180 degrees Celsius
In a large bowl, soften the butter, add both the sugars and gingerbread spice and cream together.
Add the egg and milk and combine completely.
Sift in the flour and baking powder, mix till just combined. Do not overmix.
Turn the dough out onto a lightly floured table top and roll it out till it is 3mm thick.
Use your cookie cutters to cut shapes into the dough.
Bake the cookies at 180 degrees celsius for 7-8 mins
Restaurant Name-Sassy Spoon
Recipe Name- Rocky road Brownies
Chef Name- Rachel Goenka - CEO
Ingredients:
½ cup (113g) butter, melted then cooled
2 large eggs, room temperature
1 teaspoon vanilla
1 cup (200g) granulated sugar
⅓ cup (40g) unsweetened cocoa powder, sifted
½ cup (64g) all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
1 cup mini marshmallows
½ cup chopped walnuts
1 cup chocolate chips
Instructions
1. Preheat oven to 350°F.
2. Melt butter and set aside to cool slightly.
3. In a medium bowl, beat two eggs with the vanilla.
4. Add in sugar, cocoa powder, flour, salt, and baking powder and gently stir.
5. Pour the melted butter into brownie mixture and mix until the butter is fully incorporated.
6. Spread batter in a prepared 8-inch square pan.
7. Bake 18-22 minutes.
8. Remove from oven and add chocolate chips, marshmallows, and walnuts
9. Bake until the chocolate is shiny and marshmallows puffed
Restaurant Name-Eve
Recipe Name- Gianduja Mousse
Chef Name- Sanket More
INGREDIENTS
QTY
AMUL CREAM
1 LTR
CASTOR SUGAR
120 GMS
LIQUID GLUCOSE
60 GMS
70/30 CALLEEAUT CHOCOLATE
350 GMS
MILK CHOCOLATE
150 GMS
DARK CHPOCOLATE
250 GMS
HAZELNUT PASTE
100 GMS
WHIPPING CREAM
100 GMS
PROCEDURE:-
BOIL AMUL CTREAM ,LIQUID GLUCOSE AND CASTOR SUGAR IN A SAUCE PAN TILL IT COMES TO A BOIL.
IN A SEPREATE BOWL TAKE ALL THREE CHOCOLATES AND HAZELNUT PASTE AND POUR THE BOILING MIXTURE OVER IT.
MIX WITH A SPATULA TILL ALL THE INGREDIENTS ARE COMBINED TOGETHER.
WHIP THE WHIPP CREAM TILL IT FORM SOFT PEAKS AND FOLD IN THE CHOCOLATE MIXTURE..
SET IT IN A REFRIGERATOR FOR 2 HOURS.
MAKE QUENNELS USING A SPOON AND PLACE ON A CHILLED PLATE.
GARNISH WITH ROASTED HAZELNUT AND BERRY COMPOTE