Food Voyager

Favourite Chocolate Delight : Pastry Chef Rakesh Ranjan Pandey, Fortune Landmark, Ahmedabad

Chocolate unites us all!

If there ever was anything that everyone unanimously agreed upon, it would be about chocolate’s delicious taste.

During these tough times, it is essential to keep up your mood and nothing better than having a bite of a chocolate dessert!

Today’s Traveller invites Pastry Chef Rakesh Ranjan Pandey, Fortune Landmark, Ahmedabad to share his favourite Choco Delight…

IMG 20210504 WA0070 edited Favourite Chocolate Delight : Pastry Chef Rakesh Ranjan Pandey, Fortune Landmark, Ahmedabad
Pastry Chef Rakesh Ranjan Pandey, Fortune Landmark, Ahmedabad

Basil-Choco Pie

Ingredients

For the pastry

  • 170 gms flour
  • 150 gms sugar
  • 1 egg
  • 150 gms butter, room temp
  • 30 gms cocoa powder
  • 1 tsp baking powder
  • a pinch of salt
  • 30 gms vanilla powder

For the chocolate cream

  • 50 gms sugar
  • 2 egg yolks
  • 15 gms flour
  • 1 tsp cornstarch
  • 1 package vanilla powder
  • 200 gms dark chocolate, melted
  • 130 ml cream
  • Fresh Basil leaf 5gms
Favourite Chocolate Delight -  Basil-Choco Pie by Pastry Chef Rakesh Ranjan Pandey, Fortune Landmark, Ahmedabad
Favourite Choco Delight – Basil-Choco Pie by Pastry Chef Rakesh Ranjan Pandey, Fortune Landmark, Ahmedabad

Method

  1. Start with the pastry by combining all of the dry ingredients and then add butter and egg. Mix everything by hand until uniform, then cover and set aside for 1 hour, in a separate bowl.
  2. Pour hot milk into the yolk mixture slowly, while whisking constantly. Transfer the mixture on low heat and cook, whisking nonstop, until thickens Combine melted chocolate with warm cream and add into the yolk and milk base. Cover and set aside to cool slightly.
  3. Roll out 2/3 of the cold pie pastry and place it into a 4-6 inch round cake pan covering the bottom and the sides. Trim any excess. Use leftover pastry to make strips for pie décor. Pour chocolate cream onto a base, add fresh chop Basil leaves and bake 350F for 40 minutes. Once baked to enhance the aroma of the pie we can glaze pie with basil-infused truffle.
  4. Garnish with a fancy chocolate rim, dehydrated red velvet sponge crumbs, and a fresh spring of basil.

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