Jeera Khari: A Cumin-Seasoned Puff Pastry

Cumin is a key ingredient of Indian cuisine. A native of Egypt and a seed to initiate digestion, these ridged, oblong little seeds are stellar stars in any Indian dish. Khari, on the other hand, is a flaky layered biscuit widely loved by Persian-Iranians. With the Iranians, the puff pastry and other cookies travelled to India.

Different Versions of Khari!

The khari biscuits are available in different variations like-

• Methi Khakra (Fenugreek-flavoured)
• Jeera Khakra (Cumin seeds- flavoured)
• Ajwain Khakra (Carom seeds- flavored)
• Cheese Khakra
• Maska Khakra, etc.

An Alternative Healthy Snack…

Along with being savoury, it is a preferably healthy snack and a delicious alternative during tea time. Curious enough to try now? Well, you’re lucky because, Pastry Prime, Guwahati brings to your variety of cookies, pastries, puffs, and cakes. For the pastry chef within you, we present the recipe of Jeera Khari.

Required Ingredients

• A cup of all-purpose flour
• A tbsp of cumin seeds
• 2 tbsp of semolina
• Half a tsp of baking powder, sugar, and salt each
• 1 tsp of carom seeds (optional)
• 3 tbsp of ghee or chilled butter
• ¼ cup of water
• 1 tbsp of milk
• 1 tbsp of sesame seeds

Method

• In a large bowl, add the flour, semolina, cumin seeds, carom seeds (optional), sugar, salt, and baking powder. Mix the ingredients well.
• Add the ghee/ chilled butter and rub it against the mixture till it resembles breadcrumbs.
• Bit by bit, add the water, and knead the mixture into a stiff yet, smooth dough. Ensure that the dough is not too smooth.
• Let the dough rest for around half an hour. Don’t forget to cover it with a damp cloth.
• After the assigned time, divide the dough into small-sized portion and roll them into a smooth ball.
• Roll those into a flat, thin sheet (around 1/8 inch thick). Use a rolling pin to spread it and then sprinkle flour to prevent from sticking.
• Now by using a pizza cutter or sharp knife, cut the dough into diamond or square shapes (around 2 inch).
• Before transferring the squared-dough into the oven, prick them with the help of a fork.
• Keep the oven preheated at 350°F or 180°C.
• Grease a baking tray with a parchment paper.
• Arrange the cut-doughs on tray, keeping sufficient space between each.
• Each piece must be brushed with milk, and also sprinkle some sesame seeds.
• Bake the khari for around 20 minutes till they turn crispy and brown.
• Once they are done, let them cool!

Enjoy these at home or simply just visit Pastry Prime, Guwahati for our distinguished aromatic and crunchy treat with your favourite beverage.

 

 

 

 

 

 

 

 

 

Lemon Swiss Roll: A Citrus Concerto at Pastry Prime

Who doesn’t like a Swiss Roll? More even, when its lemony then it’s a surplus! This lemon cake is definitely a light one with loads of delicious cream filled in. The touch of tangy lemon flavour and sweetness can really send your taste buds to dance.

How the Swiss Roll Got a Zesty Makeover

Unlike its name, the roll is said to have originated likely from the UK. The Swiss Roll of Hong Kong looked similar to the UK counterpart, but it had lighter tastes. The eastern version of the Swiss Roll is a standard recipe with whipped cream filling. The additional lemon flavour in the Swiss Roll provides a touch of Mediterranean flavour. The Swiss Roll and its lemon-infused flavor is also influenced by modern flair and heritage of European dessert tastes.

Why Pastry Prime’s Lemon Swiss Roll is a Must-Try

Lemon Swiss Roll at the Pastry Prime, Guwahati promises quality and commitment towards freshness. The filling of the Swiss Roll redefines as airy, light, and silky smooth. So, are you ready to bite into a heavenly dessert? To savour this, do visit us at Pastry Prime and explore the diverse range of cakes and pastries in Guwahati, Assam.

If you want to try this at home, you can gladly follow our recipe.

Ingredients

• For the sponge cake,
• 4 large egg whites
• Half a cup of granulated sugar (keep it divided into half)
• Half a cup of all-purpose flour
• A tsp of vanilla extract
• Salt (just a pinch is ok!)
• For the making a lemon filling,
• Half a cup of lemon curd and heavy cream each
• A tsp of lemon zest (because zing is the new bling!)
• For assembling,
• Powdered sugar
• Kitchen towel (a clean one!)

Methods

• Line a tray (rectangular in shape) and place a parchment paper and grease it evenly.
• Meanwhile preheat the oven at 350°F (180°C).
• In a bowl, whisk the egg whites until the soft peaks are formed. Pour the ¼ cup of powdered sugar and keep on whisking.
• In another bowl, whisk the egg yolks along with the left-over powdered sugar until it forms creamy and pale. Add the vaniall extract in the mixture as well.
• In the yolk mixture, gently fold in the egg whites, with a lot of patience, till the batter becomes airy.
• Now pour the salt and flour and mix gently.
• Now spread it evenly and prepare your tray. Bake the batter for around 15 minutes, until the sponge springs when touched.
• Take it our from the oven, turn it on a clean kitchen towel and remove the parchment paper and dust the sponge cake with some powdered sugar.
• Beginning from the shorter side, with the towel roll the sponge in a tight log. Have some patience and let it cool now!
• To make the lemon filling, in a big bowl gently fold in the whipped cream, lemon zest, and lemon curd.
• For the assembly, unroll the sponge cake. Then fill it with the lemon filling. While doing the act, leave a small border at the sides.
• Back up the cake by rolling it without the help of a kitchen towel. Tightly wrap it up in a plastic.
• To set it, refrigerate it for around an hour.
• Before serving, sprinkle some powdered sugar. Cut into slices and enjoy with your favourite beverage.

If the steps seem a bit too complicated and time consuming, and you crave for this dessert just now! Your answer lies towards the direction of Pastry Prime, Guwahati, Assam.

Pastry Prime presents ‘Caramel Choux Buns’, a French Delight.

Pastry Prime, Guwahati, brings France closer to you with its airy, light, and sweet Caramel Choux Buns! These are exquisite yet perfect and have won the hearts of all food lovers around the world. The caramel twist to these traditional French pastries will surely transport you to a quintessential Parisian café.

Discover the French Legacy Behind the Perfect Choux Bun

The choux pastry forms the base of this prime pastry which has been believed to have originated in the 16^th century in either Germany, England, or France. A modern twist this traditional pastry became popular in Marie Antoinette’s kitchen during the 18^th century. Many researchers believe that the choux pastry is the creation of an Italian chef Pantanelli who worked for Queen Catherine de Medicis in the 16^th century. Later his successor Pantenelli invented a new cake named le popelin. This cake was known as pâte à chaud or hot pastry due to its method of creation.

Why Caramel Choux Buns Must Be Your Go-To Dessert for Every Occasion

This cake is versatile, irresistibly crispy, hollow, and light and acts as the base of iconic French desserts like cream puffs, gougères, and eclairs. So, you can imagine biting into a balanced sweetness filled with cream inside.

The Taste of French Luxury

If you indulge in this cake, we can assure you an unforgettable French experience paired with Pastry Prime’s unique craftsmanship! Perfect for all occasions, this sophisticated pastry Caramel Choux Buns is a must-try. So, if you want to try your hand at making some French pastry, you can follow the recipe.

Required Ingredients

• For the pastry,
• ½ cup of milk, water, and unsalted butter
• 1tbsp of sugar
• 4 eggs
• A cup of all-purpose flour
• For the cream filling,
• A cup of heavy cream
• 1 tsp of vanilla extract
• ½ cup of caramel sauce
• For the caramel glaze,
• 2 tbsp of butter and water
• A cup of sugar
• ¼ cup of heavy cream

Instructions

• To make the choux pastry,
• Preheat the oven at 400°F (200°C). Spread a baking sheet along with parchment paper.
• In a pan (saucepan), boil water, butter, sugar, and milk together.
• Pour in the flour after removing the saucepan from the pan. Combine the dough until a ball is formed.
• Then again return the formulation to the heat and stir for around 3 minutes continuously until it pulls away from all sides.
• After removing the pan from the heat, let it cool for around 5 minutes. Now, add one egg at a time and mix properly until the mixture turns glossy and smooth.
• On the baking sheet, pipe small rounds of the mixture and then bake for around half an hour or until it looks golden brown.
• To make the caramel filling,
• Keep on whipping the cream until a stiff peak is formed.
• Pour in some vanilla extract and caramel sauce. Then fill it in a piping bag and keep it aside.
• To make the caramel glaze,
• In a saucepan, pour water and sugar and mix until the color turns deep amber over medium heat.
• After removing the same from the heat, carefully add cream and butter and stir very smoothly.
• Assembling the buns,
• Once the buns are cooled, take the piping bag and fill in the caramel cream.
• For a glossy look, dip the bun tops in the caramel glaze.

Enjoy these homemade buns! But if you find it to be too complicated, you can properly rely on Pastry Prime, Guwahati to deliver some French excellence!

Mango Entremet: A Tropical Pleasure to Hoist Your Dessert Experience

To enjoy a vibrant tropical experience right in Guwahati, Assam, Pastry Prime brings you the Mango Entremet. This dessert exudes the qualities of a masterpiece, comprising diverse colors, textures, and vibrant flavors of summer.

Unveil the Artistry Behind This Tropical Masterpiece

This dessert is a multi-layered cake that introduces the ultimate richness of a mousse, the crunchiness of a baked base, and the fresh mangoes. The mango is the centerpiece of this dessert as it offers a tropical fresh indulgence for all cake lovers.  Every layer of this cake creates harmonious and flavorful blends. Mango Entremet at Pastry Prime uses only the juiciest and freshest mangoes ensuring a burst of flavors at every bite.

Why Mango Entremet is a Must-Try for Dessert Lovers

For any festive occasion or just for an individual indulgence, this dessert is a perfect option. It is a simple treat and a perfect choice for a family gathering as it presents a stunning presentation.

Order Your Mango Entremet Now and Savor the Flavor

To enjoy the touch of elegance at your gatherings, introduce this tropical showstopper to your near and dear ones. Visit us at Pastry Prime, Guwahati, and trust us, you will come back for this masterpiece every time you crave it. Still if want to try this recipe at home, follow the recipe!

Ingredients

• For the mango mousse, you need the following items-
• 200g of heavy cream
• 250g of ripe mango puree
• 6g of gelatine sheets
• 50g of sugar
• For making the sponge cake, you will require the following items-
• 25g of melted butter
• 2 eggs
• 50g of flour and sugar
• For making the mango jelly, you will require the following items-
• 150g of mango puree
• 3g of gelatine sheets
• 20g of sugar

Method

• For preparing the sponge cake, follow the steps-
• You must preheat your oven to 350°F or 180°C.
• Whisk the eggs along with sugar until the mixture turns fluffy and light.
• Pour in the flour gently, followed by the melted butter.
• Then pour the mixture into a tin and bake for around 12 minutes until it turns golden colour.
• Let the baked cake cool completely.
• For preparing the mango mousse, you must follow these steps-
• In cold water, soak the gelatine sheets for a while.
• In a pan, pour the mango puree and some more sugar, and heat it for a while.
• Now in the mango puree, pour the sheets and stir properly until they get dissolved.
• Keep it aside and let it cool completely.
• Fold the whipped cream into the prepared puree to make a gentle mousse.
• For preparing the mango jelly, follow the given steps-
• Soak the rest of the gelatine sheets in cold water.
• Again, heat the rest of the puree along with some sugar.
• Dissolve the sheets with the mixture.
• Pour the jelly mixture into a Mold and then let it cool completely.
• Allow it to sit in the fridge.
• For assembling the Entremet, you must be careful and follow the steps-
• At the base, place the sponge cake.
• Pour half the mango mousse over the cake’s layer.
• Now, pour the mango jelly on top, followed by the remaining mousse.
• Smoothen the top layer, and then refrigerate it for around 4 hours before it sets.
• Before serving, you must garnish the entremets with fresh mango slices.

The Entremet is best served chilled! Voila now enjoy this amazing presentation.