Check out our new website at www.bpbweekend.com! Francey Pants!
Your French may have to be pardoned as you scroll through Parfait’s fancy dessert menu; Poires Au Caramel Religieuses, Gateau de la Foret Noire, Profiteroles, Roulade a la Framboise are just some of the tasty tongue twisters that Le Cordon Bleu patisserie chef Smriti Mehra whips up.
Cake Stock
Picking through the wares on her deliciously pink website, we finally settled on Tiramisu with Mediterranean orange rinds, Alhambra with hazelnuts and Belgian chocolate, carrot cake and Oreo cheesecake. All except the carrot cake, (too dry for our liking) were sinfully delish…Parfait!
To order call 9769203959 or log on to the website on www.parfait.co.in
Leaked: Indigo’s Best Kept Secret!
Speaking of cake, we pulled this yummy Blueberry Cheesecake recipe from right under Indigo pastry chef Ajinkya Saundankar’s hat. Break out the oven mitts!
Blueberry Cheesecake
Recipe by Ajinkya Saundankar, Pastry Chef at Indigo
For cake base:
150 gms flour
75 gms caster sugar
75 + 25 gms butter
Water to bind.
Mix together flour, sugar and first part of butter. Add water to bind, make a short crust dough and spread on baking tray. Bake for 20 minutes. Remove from oven and cool down, ground in Robocop by adding second part of butter. Spread on cake mould and bake until it gets colour, then let it cool.
For Cheesecake:
600 gms Philadelphia Cream Cheese
250 ml fresh cream
3 pcs eggs
1 tbsp corn flour
Few drops lime juice
150 gms castor sugar
250 gms blueberry compote
Cream the cheese in a bowl until it’s smooth without any lumps. Add sugar and corn flour in the cheese, add eggs one by one, lime juice and fresh cream. Mix well. Mix in blueberry compote (can be either frozen blueberry cooked with some red wine or tinned blueberry). Pour on the prepared cake base and bake at low temperature 325f /163 degree cel for 20 to 25 minutes. When the center can be moved slightly like jelly, remove from the oven and cool down. Set in the fridge and serve cold.
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