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Christmas Gifting Hampers And Dishes


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:-

  1. 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.

  2. Pre heat the oven to 150’C.

  3. Grease the cupcake mould and pour the mixture evenly in it.

  4. Bake the cupcake for 15 minutes.

  5. Mix together butter cream, white chocolate & red gel colour and pour in pipping bag.

  6. Once the cupcake are done remove from oven and let it cool for 30 minutes.

  7. Once cupcake are cooled design with rudolph red using the mixture in piping bag.

  8. 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:-

  1. BOIL AMUL CTREAM ,LIQUID GLUCOSE AND CASTOR SUGAR IN A SAUCE PAN TILL IT COMES TO A BOIL.

  2. IN A SEPREATE BOWL TAKE ALL THREE CHOCOLATES AND HAZELNUT PASTE AND POUR THE BOILING MIXTURE OVER IT.

  3. MIX WITH A SPATULA TILL ALL THE INGREDIENTS ARE COMBINED TOGETHER.

  4. WHIP THE WHIPP CREAM TILL IT FORM SOFT PEAKS AND FOLD IN THE CHOCOLATE MIXTURE..

  5. SET IT IN A REFRIGERATOR FOR 2 HOURS.

  6. MAKE QUENNELS USING A SPOON AND PLACE ON A CHILLED PLATE.

  7. GARNISH WITH ROASTED HAZELNUT AND BERRY COMPOTE


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