Christmas time is in the air again and people are busy baking and entertaining. Its an awesome festive feel every where. Plum cakes, cookies, candy canes and gingerbread are some of the sweet aromas in the air....
I was invited to a Desserts and Baking Workshop by JW Marriott. The workshop was at Godrej Nature's Basket. It was conducted by Chef Saptasri Parswanath, Chef De Partie, JW Marriott, Bengaluru.
Here are the pictures and its recipes.
•1050 grams butter
•500 grams Castor sugar
•1 tsp salt
•2 1/2 tsp cinnamon powder
•5 numbers of lemon rind
•10 numbers of vanilla pod
•1400 grams flour
•500 grams toasted hazelnut powder
Ensure that the butter is at room temperature.
Cream it until smooth.
Scrape the vanilla pods.
Add sugar, salt, lemon rind and the scrapped seeds of vanilla pod.
Mix everything properly.
Add the flour and the hazelnut powder.
Refrigerate the dough for 45 Min's for resting.
After 45 Min's, take it out and knead well.
Divide the dough into small lemon sized balls typically of 20 grams and roll it into crescents.
Bake at 190C until light golden brown.
Dust with icing sugar while still hot.
It was indeed a yummy delight. I also got some dough to take home and bake!
For the dough base:
•180 grams butter
•90 grams sugar
•270 grams flour
•5 ml vanilla essence
•2 grams salt
•250 grams raisins
•250 grams sultanas
•100 grams cherries
•50 grams orange and lemon peel
•50 grams blackcurrant
•50 grams candied papaya
•930 grams grated apple
•200 grams brown sugar
•50 ml rum
•50 ml brandy
•10 gram cinnamon powder
•3 gram nutmeg powder
•2 gram clove powder
•2 gram cardamom powder
Cream the butter.
Add the egg, beat it and mix.
Add sugar and mix.
Sieve the flour and add it along with the vanilla essence.
Do not over mix.
Rest the dough in the fridge.
When the dough is kept in fridge, in a bowl add the dry fruits. To this add the spice powders and the grated apple.
Pour the liquor into this and mix it lightly.
Take the dough out of the fridge after 30 Min's.
Roll it and cut out a disc and line the tart mould.
Fill the tart mould with soaked fruits.
Cover with the sweet paste disc on top.
Decorate the tart with cutters.
Apply egg wash.
Pre-heat the oven to 5 Min's at 180C.
Bake the tart for 30 Min's at 180C.
The liquor can be skipped and egg replacer can be used in this recipe is what I learnt!
It was a wonderful experience for me and the kids to learn and bake something.
Thank you J W Marriott.