Holi special: Mandarin Shrikhand Éclairs

Mumbai: As the festival of colours is just around the corner, gear up for lots of fun and celebration. It’s time to don your chef’s hat and cook something new this festive season.

To give your Holi a kick-start, we bring you a fusion recipe of ‘Mandarin Shrikhand Éclairs,’ that’s a must try.

Make some space for this French dessert with a desi twist on your food list.

The traditional dish and loved Shrikhand has been altered to fit the taste buds of the contemporary and experimental food lovers. The use of mandarin orange rind gives the dish the zest it requires for summer to refresh you, making it perfect to be baked for this occasion.

“We like experimenting and Mandarin Shrikhand Éclairs is one such invention. It’s  a good dessert and is a treat to your palate, smoothing colours with fresh ingredients is perfect for your Holi food list,” says Chef GauravChakraborty, Executive Chef, Novotel Imagica, Khopoli.

Ingredients:

• 425 gm   Milk  
• 425 gm   Water  
• 340 gm   Butter 
• 12 gm     Salt  
• 19 gm     Sugar
• 415 gm   Flour            
• 675 gm   Eggs 

For orange shrikhand

• 2 pieces   Mandarin Orange rind        
• 200 gm    Fresh hang curd             
• 05 gm      Elachi Powder             
• 50 gm      Caster Sugar
• 100 gm    Fresh Cream      

Instructions:

• Boil milk and water in a clean saucepan.
• Add some butter along with sugar and salt.
• Add flour and cook until it leaves the sides of the pan.
• Cool it down in a dough mixer using a whisk attachment.
• Add eggs one at a time to obtain a smooth mixture.
• Pipe this in lines using a nozzle into trays and freeze.
• Cut 8 cm and line on to tray with silpat.
• Bake at 180 degrees for 12 minutes and with draft open for 5 minutes to get dry.

For orange shrikhand

• In a clean bowl mix cream, fresh hand curd with sugar and blend it.
• After blending it add sprinkle elachi powder, orange rind and mix well by using hand blender.
• Blend the mixture till fluffy (slightly aerated) and then put it to rest in the refrigerator for an hour.
• Slit the Éclair from the centre and pipe orange shrikhand, then cover with top part, press gently to stick.
• Garnish with orange wedges and chocolate sheet.

The recipe above is contributed by Novotel Imagica, Khopoli.