Baking classes in India with London based and Le Cordon Bleu (Paris) & Alain Duccase (Paris) trained pastry chef Shaheen Peerbhai.
I’m so very excited to announce that I’ll be in India for my first ever baking tour covering Delhi, Bangalore and Bombay this September! I’m teaming up with my friends running beautiful spaces in food and design, bringing the baking classes to new cities. I’ve got an exciting mix of new recipes to share with you ranging from quick bakes to elaborate layered desserts, as well as a class on breads and savoury bakes.
With each new class, I incorporate fresh recipes with a simplified approach so you can feel confident replicating the bakes in your own kitchen. I use only the best ingredients that are locally available and easy to find. All the classes are demo-based and last 3-3.5 hours. For those looking for eggless recipes, you can sign up for Plated Desserts and Breads & Savoury, classes that don’t depend on eggs for flavour and texture.
To register for the classes and see the dates & timings, please go to classes.purplefoodie.com.
I hope you will join me.
x Shaheen
Even though some of the class names below might be familiar, each class incorporates fresh, new recipes. You can feel confident replicating these bakes in your own kitchen. I use only the best ingredients that are easily available in your city. All classes are demo-based and each lasts 3-3.5 hours.
Quick jump to the different classes this season:
1. Tea Time Treats
2. Sweet Bakes
3. Breads & Savoury
4. Plated Desserts
5. Posh Pastry
6. Creative Pastry
I. TEA TIME TREATS (₹ 4800)
You will learn bakes that span a variety of flavours and textures, perfect for rustling up and sharing with friends. Nuts, caramel, fruits and chocolates form the basis of these recipes.
- Caramelised banana loaf with ginger and chocolate
- Speculoos cookies with sour cherry jam
- Sticky toffee pudding
- Toasted black sesame chiffon cake
- Buckwheat and hazelnut cookies
II. SWEET BAKES (₹ 4800)
Sweet Bakes is an extension of the Tea Time Treats class with some classics thrown in.
- Lemon and meringue tart
- Classic crème brûlée
- Super moist chocolate cake with ganache
- Hazelnut, almond and pistachio chocolate biscotti
- Caramelised almond cake
III. BREADS & SAVORY (₹ 5800)
Breads from scratch, Swedish crackers, cheesy biscuits and a really delicious onion tart. All eggless as well.
- Buttery honey and pecan loaf
- Seeded rye bread
- Knäckebröd crackers
- Spiced cheddar, oregano, olive and walnut biscuits
- Goat cheese and caramelised onion tart
IV. PLATED DESSERTS ₹5300
These are delicately assembled in plates and bowls to have create a more fluid, structured ensemble. This is another class with recipes that are eggless the right way – not by using substitutes but by using recipes that don’t rely on eggs to provide great flavour and texture. We will learn 9 elements across two separate, intricate desserts.
1. Coffee and Caramel
i. Caramel mousse
ii. Coffee cinnamon granita
iii. Marshmallow fluff
iv. Chocolate and sea salt ganache
v. Chocolate streusel
2. Vanilla and raspberry
i. Vanilla panna cotta
ii. Hazelnut and oat crumble
iii. Raspberry and lemongrass coulis
iv. Passion pate de fruit
V. POSH PASTRY (₹ 5800)
These layered pastries are the coming together of different textures and complementary flavours that work beautifully together – definitely one to showcase your highest baking skills. One’s fruity and the other’s chocolatey. You will learn to make 10 different layers across 2 desserts, besides multiple techniques including glaze, mousse, meringue and my favourite, dacquoise.
1. Pamplemousse
i. Grapefruit and orange segments in ginger syrup / caramelised with cinnamon sugar
ii. Vanilla yogurt cheesecake
iii. Vanilla glaze
iv. Ginger biscuit
v. Grapefruit meringue
vi. Ginger confit
2. Chocolat
i. Pecan cocoa dacquoise
ii. Chocolate mousse
iii. Salted caramel ganache
iv. Mirror glaze
v. Pecan nougatine
Techniques you will learn: pâte a bombe mousse, transparent glaze, mirror glaze, meringue, confit, caramel, light mousse, dacquoise, nougatine
VI. CREATIVE PASTRY (₹ 5800)
DEMONSTRATED WITH EGGLESS OPTION!!
Similar to Posh Pastry, these elaborate recipes are made up of multiple sub-recipes (if I can call it that) that come together to form a harmonious dessert. This one class is a repeat of Bombay’s best-selling February 2016 class and is being taught only in Bangalore and Delhi this season.
1. Noisette
Noisette is a mash up of one of my favourite Cordon Bleu recipes and Pierre Herme’s Plaisir Sucre. It celebrates the lovely pairing of milk chocolate and hazelnuts and it’s a textural delight.
Layers:
i. Dacquoise (plus eggless option: almond biscuit)
ii. Milk chocolate praline feuilletine
iii. Chocolate hazelnut ganache
iv. Caramel
v. Milk chocolate Chantilly
2. Le Snickers
Le Snickers is a posh version of its namesake – caramel mousse, caramel sauce, caramelised peanuts sitting atop a chocolate and peanut biscuit base.
Layers:
i. Chocolate and peanut sablé
ii. Caramel mousse
iii. Caramel sauce
iv. Caramelised peanuts
Techniques you will learn: mousse, sablage, liquid caramel, caramelising nuts, ganache, chocolate Chantilly, dacquoise, caramel
Thanks you, lovely hosts!
Delhi: Rustom’s Bakery and Café, Saket
Bangalore: The Summer House, Jayanagar
Bombay: Eighth, Bandra
