I was a marketing professional and got interested in cooking much later in life. In fact, it was when I started my food blog ('PurpleFoodie') that I got more interested in food and baking. Ialso began researching for culinary school options.
Around the time that I had a full-time job, I won scholarships from James Beard Foundation, the USAto study at Le Cordon Bleu in Paris. I also won scholarships also pursue higher education in superior culinary arts at Centre de Formation de Alain Ducasse in France. I've worked at restaurants in London and Paris and I teach baking and pastry.
My inspiration for cooking comes from my travels and the other patissiers that I look up to. One of the dishes that I am extremely proud of is the 'Caé' which is a finicky French cake. It has an intricate pattern and is made in copper moulds.
The dish must have a deep, caramelised crackling brown crust and a soft, golden, vanilla-speckled and custard interior. It took months for me to perfect that recipe and I'm glad that I finally pulled it off But it's not always a success in the kitchen. I've had my fair share of faux pas too.
There was a time when I dropped a fig tart in the oven and it was smoking and burning after coming in contact with the coils. On another occasion, I was making a custard with really expensive matcha that I forgot to add sugar. I had to throw it over after a while.
I'm happy to see that the culinary world is constantly evolving and people are more aware and interested in trying out new things.
With so many Indians now making their way to Europe to study culinary arts with the aim of bringing back high technique and expertise in the craft, it's a promising world out there.
However, I do wish people realise that there is so much more to pastry than just garnishing cupcakes. I hope that I am changing this perspective by showing people interesting flavours and textures without the excessive use of sugar. I'm a proponent of using high-quality ingredients like real chocolate and vanilla. When you start with the best ingredients, your results are bound to be stupendous too!
I am a Bengalurean working in London and I am excited to bring my classes to Bengaluru for the first time. I have heard such good things about the bakers here and how evolved they are. I will be teaching a range of classes to people and cater to various levels of interest and expertise.
The recipe that I'm sharing today is of 'Dark chocolate hazelnut loaf'. It is simple to make. The perfect time to have this is whenever you want to dig into a chocolate dessert. It tastes even better with a cuppa."
Shaheen Peerbhai
Dark chocolate hazelnut loaf
Ingredients
n Dark chocolate, 110 gm (54%)
n Milk chocolate, 20 gm
n Butter, 70 gm
n Egg white, 3 (90 gm)
n Light brown sugar, 90 gm
n Ground hazelnuts, 90 gm
n Icing sugar, 20 gm
n Salt, 3gm
n Flour, 40 gm
n Baking powder, 4 gm
n Egg, 1 (50 gm)
n Egg yolk, 1 (20 gm)
Method
n Preheat the oven to 160°C. Grease and line a loaf tin with parchment
paper.
n Melt the milk chocolate, butter and 40 gm of the dark chocolate together.
Reserve the remaining dark chocolate to fold into the batter later.
n In a bowl, whisk together the egg whites with a tablespoon of the brown sugar until firm peaks form.
n In another bowl, whisk together the remaining brown sugar, icing sugar, salt, flour, baking powder and ground hazelnuts. Beat the egg and egg yolk into this
mixture.
n Next, fold in the egg whites and remaining chocolate.
n The cake batter should be light and airy. Pour it into the prepared loaf pan and
bake for 25 to 30 minutes
until a skewer comes out clean.
n Cool and slice.
Around the time that I had a full-time job, I won scholarships from James Beard Foundation, the USAto study at Le Cordon Bleu in Paris. I also won scholarships also pursue higher education in superior culinary arts at Centre de Formation de Alain Ducasse in France. I've worked at restaurants in London and Paris and I teach baking and pastry.
My inspiration for cooking comes from my travels and the other patissiers that I look up to. One of the dishes that I am extremely proud of is the 'Caé' which is a finicky French cake. It has an intricate pattern and is made in copper moulds.
The dish must have a deep, caramelised crackling brown crust and a soft, golden, vanilla-speckled and custard interior. It took months for me to perfect that recipe and I'm glad that I finally pulled it off But it's not always a success in the kitchen. I've had my fair share of faux pas too.
There was a time when I dropped a fig tart in the oven and it was smoking and burning after coming in contact with the coils. On another occasion, I was making a custard with really expensive matcha that I forgot to add sugar. I had to throw it over after a while.
I'm happy to see that the culinary world is constantly evolving and people are more aware and interested in trying out new things.
With so many Indians now making their way to Europe to study culinary arts with the aim of bringing back high technique and expertise in the craft, it's a promising world out there.
However, I do wish people realise that there is so much more to pastry than just garnishing cupcakes. I hope that I am changing this perspective by showing people interesting flavours and textures without the excessive use of sugar. I'm a proponent of using high-quality ingredients like real chocolate and vanilla. When you start with the best ingredients, your results are bound to be stupendous too!
I am a Bengalurean working in London and I am excited to bring my classes to Bengaluru for the first time. I have heard such good things about the bakers here and how evolved they are. I will be teaching a range of classes to people and cater to various levels of interest and expertise.
The recipe that I'm sharing today is of 'Dark chocolate hazelnut loaf'. It is simple to make. The perfect time to have this is whenever you want to dig into a chocolate dessert. It tastes even better with a cuppa."
Shaheen Peerbhai
Dark chocolate hazelnut loaf
Ingredients
n Dark chocolate, 110 gm (54%)
n Milk chocolate, 20 gm
n Butter, 70 gm
n Egg white, 3 (90 gm)
n Light brown sugar, 90 gm
n Ground hazelnuts, 90 gm
n Icing sugar, 20 gm
n Salt, 3gm
n Flour, 40 gm
n Baking powder, 4 gm
n Egg, 1 (50 gm)
n Egg yolk, 1 (20 gm)
Method
n Preheat the oven to 160°C. Grease and line a loaf tin with parchment
paper.
n Melt the milk chocolate, butter and 40 gm of the dark chocolate together.
Reserve the remaining dark chocolate to fold into the batter later.
n In a bowl, whisk together the egg whites with a tablespoon of the brown sugar until firm peaks form.
n In another bowl, whisk together the remaining brown sugar, icing sugar, salt, flour, baking powder and ground hazelnuts. Beat the egg and egg yolk into this
mixture.
n Next, fold in the egg whites and remaining chocolate.
n The cake batter should be light and airy. Pour it into the prepared loaf pan and
bake for 25 to 30 minutes
until a skewer comes out clean.
n Cool and slice.
I was a marketing professional and got interested in cooking much later in life. In fact, it was when I started my food blog ('PurpleFoodie’) that I got more interested in food and baking. I also began researching for culinary school options.
Around the time that I had a full-time job, I won scholarships from James Beard Foundation, the USA to study at Le Cordon Bleu in Paris. I also won scholarships also pursue higher education in superior culinary arts at Centre de Formation de Alain Ducasse in France. I’ve worked at restaurants in London and Paris and I teach baking and pastry.
My inspiration for cooking comes from my travels and the other patissiers that I look up to. One of the dishes that I am extremely proud of is the 'Cae’ which is a finicky French cake. It has an intricate pattern and is made in copper moulds.
The dish must have a deep, caramelised crackling brown crust and a soft, golden, vanilla-speckled and custard interior. It took months for me to perfect that recipe and I’m glad that I finally pulled it off But it’s not always a success in the kitchen. I’ve had my fair share of faux pas too.
There was a time when I dropped a fig tart in the oven and it was smoking and burning after coming in contact with the coils. On another occasion, I was making a custard with really expensive matcha that I forgot to add sugar. I had to throw it over after a while.
I’m happy to see that the culinary world is constantly evolving and people are more aware and interested in trying out new things.
With so many Indians now making their way to Europe to study culinary arts with the aim of bringing back high technique and expertise in the craft, it’s a promising world out there.
However, I do wish people realise that there is so much more to pastry than just garnishing cupcakes. I hope that I am changing this perspective by showing people interesting flavours and textures without the excessive use of sugar. I’m a proponent of using high-quality ingredients like real chocolate and vanilla. When you start with the best ingredients, your results are bound to be stupendous too!
I am a Bengalurean working in London and I am excited to bring my classes to Bengaluru for the first time. I have heard such good things about the bakers here and how evolved they are. I will be teaching a range of classes to people and cater to various levels of interest and expertise.
The recipe that I’m sharing today is of 'Dark chocolate hazelnut loaf’. It is simple to make. The perfect time to have this is whenever you want to dig into a chocolate dessert. It tastes even better with a cuppa.”
Shaheen Peerbhai
Dark chocolate hazelnut loaf
Ingredients
n Dark chocolate, 110 gm (54%)
n Milk chocolate, 20 gm
n Butter, 70 gm
n Egg white, 3 (90 gm)
n Light brown sugar, 90 gm
n Ground hazelnuts, 90 gm
n Icing sugar, 20 gm
n Salt, 3gm
n Flour, 40 gm
n Baking powder, 4 gm
n Egg, 1 (50 gm)
n Egg yolk, 1 (20 gm)
Method
n Preheat the oven to 160°C. Grease and line a loaf tin with parchment
paper.
n Melt the milk chocolate, butter and 40 gm of the dark chocolate together.
Reserve the remaining dark chocolate to fold into the batter later.
n In a bowl, whisk together the egg whites with a tablespoon of the brown sugar until firm peaks form.
n In another bowl, whisk together the remaining brown sugar, icing sugar, salt, flour, baking powder and ground hazelnuts. Beat the egg and egg yolk into this
mixture.
n Next, fold in the egg whites and remaining chocolate.
n The cake batter should be light and airy. Pour it into the prepared loaf pan and
bake for 25 to 30 minutes
until a skewer comes out clean.
n Cool and slice.
Around the time that I had a full-time job, I won scholarships from James Beard Foundation, the USA to study at Le Cordon Bleu in Paris. I also won scholarships also pursue higher education in superior culinary arts at Centre de Formation de Alain Ducasse in France. I’ve worked at restaurants in London and Paris and I teach baking and pastry.
My inspiration for cooking comes from my travels and the other patissiers that I look up to. One of the dishes that I am extremely proud of is the 'Cae’ which is a finicky French cake. It has an intricate pattern and is made in copper moulds.
The dish must have a deep, caramelised crackling brown crust and a soft, golden, vanilla-speckled and custard interior. It took months for me to perfect that recipe and I’m glad that I finally pulled it off But it’s not always a success in the kitchen. I’ve had my fair share of faux pas too.
There was a time when I dropped a fig tart in the oven and it was smoking and burning after coming in contact with the coils. On another occasion, I was making a custard with really expensive matcha that I forgot to add sugar. I had to throw it over after a while.
I’m happy to see that the culinary world is constantly evolving and people are more aware and interested in trying out new things.
With so many Indians now making their way to Europe to study culinary arts with the aim of bringing back high technique and expertise in the craft, it’s a promising world out there.
However, I do wish people realise that there is so much more to pastry than just garnishing cupcakes. I hope that I am changing this perspective by showing people interesting flavours and textures without the excessive use of sugar. I’m a proponent of using high-quality ingredients like real chocolate and vanilla. When you start with the best ingredients, your results are bound to be stupendous too!
I am a Bengalurean working in London and I am excited to bring my classes to Bengaluru for the first time. I have heard such good things about the bakers here and how evolved they are. I will be teaching a range of classes to people and cater to various levels of interest and expertise.
The recipe that I’m sharing today is of 'Dark chocolate hazelnut loaf’. It is simple to make. The perfect time to have this is whenever you want to dig into a chocolate dessert. It tastes even better with a cuppa.”
Shaheen Peerbhai
Dark chocolate hazelnut loaf
Ingredients
n Dark chocolate, 110 gm (54%)
n Milk chocolate, 20 gm
n Butter, 70 gm
n Egg white, 3 (90 gm)
n Light brown sugar, 90 gm
n Ground hazelnuts, 90 gm
n Icing sugar, 20 gm
n Salt, 3gm
n Flour, 40 gm
n Baking powder, 4 gm
n Egg, 1 (50 gm)
n Egg yolk, 1 (20 gm)
Method
n Preheat the oven to 160°C. Grease and line a loaf tin with parchment
paper.
n Melt the milk chocolate, butter and 40 gm of the dark chocolate together.
Reserve the remaining dark chocolate to fold into the batter later.
n In a bowl, whisk together the egg whites with a tablespoon of the brown sugar until firm peaks form.
n In another bowl, whisk together the remaining brown sugar, icing sugar, salt, flour, baking powder and ground hazelnuts. Beat the egg and egg yolk into this
mixture.
n Next, fold in the egg whites and remaining chocolate.
n The cake batter should be light and airy. Pour it into the prepared loaf pan and
bake for 25 to 30 minutes
until a skewer comes out clean.
n Cool and slice.