Delicious Desserts with Asahi Kasei by Amal Farooque of SugarOverDose

The month of December is also the month of desserts. And to celebrate such decadent indulgence, we hosted a demonstration on delicious sweet treats made with the fantastic Asahi Kasei products. Conducting the demo was Amal Farooque, a self taught pastry chef and owner of SugarOverDose. She excels at unusual flavour pairings like lemon and rosemary, blueberry and lavender in tarts, dessert jars and cake pops among others. She showed the audience how to prepare choux pastry and her signature No Bake Gulab Jamun Cheesecake. Here are the recipes of the dishes Amal demonstrated for the participants.

 

Choux Pastry

Ingredients

60gms Butter
1tsp Sugar
120ml Milk
2 Eggs
65gms Flour

Method

Pre-heat the oven to 200 degrees Celsius.
In a saucepan, heat milk, sugar and butter and bring to a boil.
Dump in the flour at once and stir briskly with a wooden spoon on the flame for 2 minutes till it leaves the sides and forms a ball.
Take the pan off the flame and leave it to cool for about 2-3 minutes.
Now add the eggs in slowly, beating with a wooden spoon after each addition till all the eggs are incorporated and the dough easily falls off the spoon but is still thick enough to hold its shape.
Scrape the dough into piping bags and pipe into buns or éclairs on a baking sheet lined with Asahi Kasei Cooking Sheet.
Bake in the oven for 20-25 minutes.
Remove and leave to cool on a wire rack.

No Bake Gulab Jamun Cheesecake

Ingredients

150gms Whip Topping
300gms Cream Cheese
250gms Gulab Jamun, mini
Caramel Sauce as required
Sea salt
2tbsp Sugar
1/2 cup Walnuts, coarsely chopped

Method

In a mixing bowl, combine the whip topping and cream cheese till smooth.
Scrape this mix into a piping bag and pipe into a wine glass or deep dish.
Arrange a few mini gulab jamuns over this mix.
Spoon some caramel sauce over this and sprinkle a few grains of sea salt. Chill.
Line a frying pan with a sheet of Asahi Kasei Frying Pan Foil and heat it on low.
Place the sugar on the pan and allow it to melt and caramelize.
Once the caramelized sugar is golden brown, add the nuts and mix with a spatula.
Take off the heat. Once the pan cools down, simply pull the praline off the foil and break into
pieces.
Arrange them over the chilled dessert and serve.