A new generation of desserts is redefining what can be created in the kitchen, blending comforting flavours with contemporary pastry techniques. These four recipes shared by chef Kushal Topo Pastry, chef at BarNaan, Connecticut, celebrate that creative approach, combining familiar flavours with modern textures and presentation for a fresh take on everyday baking . Here’s the breakdown of the recipes.
Also read | This chocolate lava cake with 13g protein and just 166 calories, ‘supports your goals, not ruins them’: Full recipe 1 sponge cake, 8-inch 500 ml full-fat milk 200 ml condensed milk 100 ml cream ½ tsp saffron strands ½ tsp cardamom powder 50 g chopped pistachios 2 tbsp sugar Pistachio slivers and saffron, for garnish
- Bake a light vanilla sponge and allow it to cool completely.
- In a saucepan, combine milk, condensed milk, cream, sugar and saffron. Simmer gently for 8–10 minutes until slightly reduced. Add cardamom powder and cool the mixture.
- Place the sponge in a serving dish and prick it gently with a fork. Pour the saffron milk mixture evenly over the cake, allowing it to absorb completely.
- Refrigerate for at least 4 hours.
Garnish with chopped pistachios and saffron before serving. Place the almond sponge as the base of a cake ring or mould. Warm the coconut milk and pour it over the white chocolate. Mix until smooth. Add softened gelatin and mango purée, then allow the mixture to cool slightly. Fold in lightly whipped cream to create the mousse. Pour over the sponge and refrigerate until set. Top with fresh mango pieces and toasted coconut before serving. Combine flour, yeast, sugar, warm milk, egg and butter. Knead into a soft dough and let it rise until doubled in size. Mix brown sugar with cinnamon, cardamom, ginger and cloves. Roll out the dough, spread with butter and sprinkle the spice mixture evenly. Roll tightly and cut into individual rolls. Whisk the cream cheese, icing sugar, milk and cardamom into a smooth glaze. Spread over the warm rolls and serve. Roll out the chocolate pastry and line a tart tin. Cool completely. Spread a thin layer over the pastry base. Heat the cream until just simmering and pour over chopped dark chocolate. Stir until smooth, then add butter. Pour the chocolate ganache over the raspberry layer and refrigerate until set. Garnish with fresh raspberries and a light dusting of cocoa powder before serving.
- 1 almond sponge layer 200 g mango purée 150 ml whipping cream 100 g white chocolate 100 ml coconut milk 5 g gelatin 50 g sugar 100 g fresh mango, diced Toasted coconut, for garnish 1. 2. 3. 4. 5. 300 g all-purpose flour 5 g instant yeast 40 g sugar 120 ml warm milk 1 egg 40 g butter 1 tsp cinnamon ½ tsp cardamom ¼ tsp ginger powder ¼ tsp cloves 60 g brown sugar 100 g cream cheese 40 g icing sugar 1–2 tbsp milk ½ tsp cardamom powder 1. 2. 3. 4. Place in a greased baking dish and proof for 30–40 minutes. 5. Bake at 180°C for 20–25 minutes until golden. 6. 200 g chocolate short crust pastry 200 g dark chocolate 200 ml cream 30 g butter 100 g raspberry purée 30 g sugar Fresh raspberries, for garnish Cocoa powder, optional 1. Blind bake at 170°C for 15–18 minutes until crisp. 2. Cook raspberry purée with sugar for 3–4 minutes. 3. 4. 5.
