<div>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. <br /><br />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. <br /><br />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. <br /><br />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. <br /><br />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.<br /><br />I’m happy to see that the culinary world is constantly evolving and people are more aware and interested in trying out new things. <br /><br />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. <br /><br />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!<br /><br />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. <br /><br />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.”<br /><br />Shaheen Peerbhai<br /><br /><br /><br /><br />Dark chocolate hazelnut loaf<br /><br /><br />Ingredients<br />n Dark chocolate, 110 gm (54%)<br />n Milk chocolate, 20 gm <br />n Butter, 70 gm <br />n Egg white, 3 (90 gm)<br />n Light brown sugar, 90 gm<br />n Ground hazelnuts, 90 gm<br />n Icing sugar, 20 gm<br />n Salt, 3gm<br />n Flour, 40 gm <br />n Baking powder, 4 gm<br />n Egg, 1 (50 gm)<br />n Egg yolk, 1 (20 gm)<br /> <br />Method<br />n Preheat the oven to 160°C. Grease and line a loaf tin with parchment <br />paper.<br />n Melt the milk chocolate, butter and 40 gm of the dark chocolate together. <br />Reserve the remaining dark chocolate to fold into the batter later.<br />n In a bowl, whisk together the egg whites with a tablespoon of the brown sugar until firm peaks form.<br />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 <br />mixture.<br />n Next, fold in the egg whites and remaining chocolate.<br />n The cake batter should be light and airy. Pour it into the prepared loaf pan and <br />bake for 25 to 30 minutes<br />until a skewer comes out clean.<br />n Cool and slice.<br /></div>
<div>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. <br /><br />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. <br /><br />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. <br /><br />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. <br /><br />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.<br /><br />I’m happy to see that the culinary world is constantly evolving and people are more aware and interested in trying out new things. <br /><br />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. <br /><br />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!<br /><br />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. <br /><br />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.”<br /><br />Shaheen Peerbhai<br /><br /><br /><br /><br />Dark chocolate hazelnut loaf<br /><br /><br />Ingredients<br />n Dark chocolate, 110 gm (54%)<br />n Milk chocolate, 20 gm <br />n Butter, 70 gm <br />n Egg white, 3 (90 gm)<br />n Light brown sugar, 90 gm<br />n Ground hazelnuts, 90 gm<br />n Icing sugar, 20 gm<br />n Salt, 3gm<br />n Flour, 40 gm <br />n Baking powder, 4 gm<br />n Egg, 1 (50 gm)<br />n Egg yolk, 1 (20 gm)<br /> <br />Method<br />n Preheat the oven to 160°C. Grease and line a loaf tin with parchment <br />paper.<br />n Melt the milk chocolate, butter and 40 gm of the dark chocolate together. <br />Reserve the remaining dark chocolate to fold into the batter later.<br />n In a bowl, whisk together the egg whites with a tablespoon of the brown sugar until firm peaks form.<br />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 <br />mixture.<br />n Next, fold in the egg whites and remaining chocolate.<br />n The cake batter should be light and airy. Pour it into the prepared loaf pan and <br />bake for 25 to 30 minutes<br />until a skewer comes out clean.<br />n Cool and slice.<br /></div>