Dessert Recipes From Top Chefs To Get You Into Holiday Baking Mood

The holiday season brings a delightful medley of festive scents and the joyous hustle and bustle of celebration, and what better way to partake in this merry atmosphere than through the art of holiday baking? As the oven preheats and the kitchen fills with the warmth of spices, the act of baking becomes a cherished ritual, a delicious dance of measured ingredients and sweet anticipation. It's not just about creating scrumptious treats; it's a heartwarming tradition that brings families and friends together, creating lasting memories and a legacy of delectable delights. So, roll up your sleeves, dust off the flour, and let the magic of holiday baking begin with these amazing recipes from top chefs.

Chocolate Bar by Courtyard Marriott ORR Bengaluru

Ingredients 

• 50 Gm Cocoa Butter

• 5 Gm Red Colour Food Powder

• 5 Gm Green Colour Food Powder

• 100 Gm Dark Chocolate (No1)

• 60 Gm Christmas Soaked Fruit

 Ingredients for Ganache

• 250 Ml Fresh Cream

• 20 Gm Rum

• 375 Gm Dark Chocolate (No2)

Method

To make ganache

• Boil cream and add it to the chocolate (no2) along with the rum and keep aside to cool To make a chocolate bar

• Polish the desired mould, temper the cocoa butter & apply it to the mould, and allow it to set.

• Temper the reaming chocolate (no1) & and pour it into the mould to create a shell

• Once the shell is cooled, add the Christmas-soaked fruits first & then the ganache.

• Allow the ganache to sit in the Walkin or under the counter.

Once the ganache is set, temper the chocolate for capping. Once capped, turn the mould over and give a gentle tap to allow the bar to fall out and serve.

Ginger Cookies With Almond flour From Justbe Resto Cafe Bengaluru 

• 1.25 cup wheat flour

• 1.25 cup almond flour

• 1 cup jaggery Powder

• 1 tsp baking powder

• 0.25 tsp salt

• 1/4th cup melted coconut oil

• 1/4th cup almond butter

• 1/4th cup oat milk

• 1 tsp vanilla extract

• 1/2 cup dark chocolate chips

• 1tsp dry ginger powder

Method

• Pre heat the oven to 160 degree celsius and line a tray with a parchment paper.

• Mix the flour, almond flour, jaggery powder and salt in a large bowl. Then stir the oats milk, melted coconut milk, vanilla to form a dough.

• Make sure the dough is soft and not runny.

• Add the dark chocolate chips or chocolate chunks.

• With greased hands, roll the cookie dough into approx 30gm balls.

• Place on the tray with enough distance.

• Bake for 15-20min or until the sides of the cookies are light brown.

• Cool it on a grill. Store in an air tight container upto 1 week.

Baked Pumpkin And Spaghetti With Cherry Tomato Pumpkin Sauce
From Chef Dashrat Singh from Kaner Bagh

Ingredients

• 6-7 tablespoon Olive oil

• 1 Round Ring Slice pumpkin without skin

• 1 cup boiled spaghetti

• 100 gm cherry tomato

• 80 gm pumpkin

• 100 gm Red, yellow, and green Capsicum

• 100 gm tomato

• 1 teaspoon Crush pepper

• ½ teaspoon oregano

• 1 chilli flakes

• ¼ teaspoon seasoning

• 1 tablespoon garlic

• 2 tablespoons chopped onion

• 10 gm Parsley

• 10 gm Basil

• Salt-1½ spoon(according to taste)

• 2 tablespoon vegetable stock

Method 

• Take slices of pumpkin and mix them with all three types of capsicum, onion, tomato, salt, and pepper.

• Add cheese to it and put it in the oven. Cook at 180 degree celsius for 20 minutes.

• Tie one end of the spaghetti and boil it. 

• Roast garlic, onion, pumpkin, and cherry tomatoes. 

• When 70% cooked, add crushed pepper, salt, oregano, chilli flakes, seasoning, basil, and parsley.

• After fully cooked, make a paste of it.

• Cook the paste in olive oil. 

• For plating - keep the baked ring pumpkin in the centre, keep the boiled spaghetti in a round shape on the side of the pumpkin and pour the sauce in the centre.

• Dress it with Basil, Roasted Cherry Tomatoes, Parsley, Lettuce, and Balsamic Vinegar.

Christmas Punch From Poco Loco

Ingredients 

• Whisky - 20 ml

• Dark rum - 20 ml

• Brandy - 20 ml

• Apple cider Mead - 1 pint 

• Cranberry Juice - 70 ml

• Grape Juice - 70 ml

• Lime juice - 20 ml

• Fresh fruits (pineapple, green apple, Malta orange)

Method 

• Add Whisky, Dark Rum, Brandy, cranberry juice, grape juice & lime juice in a fish bowl and stir well.

• Add Apple Cider Mead and garnish it with Fresh Fruits.

Horchata From Poco Loco Tapas & Bar 

Ingredients 

• Dark rum - 40 ml

• Coffee Liqueur - 20 ml

• Rice Milk - 60 ml

• Cardamom - 3 

• Cinnamon Powder - A pinch 

• Vanilla Ice Cream - 1 scoop

Method 

• Set aside in a bowl with the rice and warm water for 1/2 hour. 

• Strain the rice in a blender and add cinnamon. Blend well until it's in a paste form. 

• Return the mixture to the water and let it rest for some time. 

• Stir occasionally until the water turns milky white.

• Add Rum, coffee liqueur, rice milk, Cardamom, and vanilla ice cream in a blender, blend well, and pour it over ice.

• Serve with a cinnamon stick as a garnish.

Almond White Chocolate Blondie with Rose Milk from Hyatt Centric Bangalore

Ingredients

• White Chocolate - 115 gms

• Butter - 75 gms

• Milk - 62 ml

• Icing Sugar - 65 gms

• Refined Flour - 85 gms

• Baking Powder - 3 gms

• Almonds - 15 gms

• Almond Flakes - 20 gms

• Poppy Seeds (For Garnish) - 50 gms

• Rose Milk ( Rose Syrup and Milk reduced) - 100 ml

• For garnish - Dry Rose Petals

Method

• First melt the butter and white chocolate and mix them properly without any lumps.

• Mix the milk and icing sugar, add the melted butter and white chocolate mixture to it.

• Sieve the flour and baking powder together and add the dry mixture to the wet one little by little and mix well.

• Set the baking tray and foil the baking ring, then pour the mixture in the ring.

• Bake at 180 degrees Celsius for 30 minutes. Meanwhile toast the almond flakes and poppy seeds.

• Then boil the milk and reduce to half and add rose syrup to it and let it boil for a minute more.

• Plate the dessert and finish off with the rose milk.

• Garnish with dry rose petals and poppy seeds.

Caramel Blondie From Avishek Singha, Executive Pastry Chef, Bengaluru Marriott Hotel Whitefield

Ingredients

• Unsalted Butter - 150 gms

• White Chocolate Chopped - 200 gms

• Salt - 2 gms

• Brown Sugar - 200 gms

• Eggs - 3 nos

• Plain Flour - 300 gms

• Light Brown Musca do Sugar - 100 gms

Method

• Set the oven temperature to 180˚C (or 160˚C for fan ovens).

• Add the butter, sugars, half the white chocolate and 100 gms of caramel to a pan and heat gently until fully melted. Allow the blend to reach room temperature.

• Transfer the leftover caramel to a bowl, along with the dash of sea salt, and stir until the texture of the caramel softens.

• Beat eggs into cooled butter-sugar mix. Sift flour into a bowl, add sugar-egg mix. Gently fold until smooth, no flour lumps.

• Mix in remaining white chocolate. Layer half the batter, drizzle half caramel, add rest of batter without disturbing caramel. Smooth the top.

• Spread the leftover caramel in lines on the blondie mix. Use a skewer to gently swirl them together. Bake for 60 to 75 minutes until the center slightly wobbles when shaken and the top turns somewhat crispy. Let it cool entirely in the tin, then cut it into 20 squares.

Antipasto Christmas Tree From Chef Karishma Sakhrani-Cremeitalia

Ingredients

For the Cheese

• 1 kg cream cheese

• 1 tsp garlic  

• 1 tsp red chilli flakes 

• 1/2 cup green olives, chopped

• 1/2 cup black olives, chopped 

• 1/2 cup fresh basil, chopped 

• 1/2 cup sun-dried tomatoes, chopped

• Salt 

For the Decorations

1 1/2 cups pitted mixed olives - I used a variety of black, green and Kalamata olives

1/2 cup sun-dried tomatoes, chopped  Rosemary sprigs Cheddar cheese - cut using a star-shaped cookie cutter. 

Method

• In a bowl, combine all the ingredients for the flavoured cream cheese and mix until the ingredients are well combined.

• Use your hands to mould the cream cheese into a tree shape directly on your serving platter.

• Decorate with olives, sun-dried tomatoes and rosemary sprigs, lightly pressing each element into the cream cheese to ensure they stay on. 

• Top with a star cut out of yellow cheddar. 

• Serve with crackers or a crusty baguette.