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Masterclass with Chef Sneha Singhi at Paris Cafe

KitchenAid recently hosted a Masterclass in the City of Joy: Kolkata!
We met some beautiful people and enjoyed some Sweet and Sweeter recipes by Chef Sneha Singhi, brand ambassador of Le Cordon Bleu, India and the owner of Paris Cafe!


– KitchenAid Stand Mixer

RECIPE: Caramel Eclairs 



– Water: 250ml

– Butter: 100g

– Salt: 3g

– Sugar: 5g

– Flour: 150g

– Eggs: 4

Tip: Bake at 175 degrees Celcius



– Cook the butter, water, salt and sugar in a saucepan over low heat. When the butter melts, bring the mixture to the boil; remove from the heat immediately.

– Tip the sifted flour into the hot liquid. Stir with a wooden spoon until firm, smooth dough forms. Return the saucepan to low heat to dry out the dough; continue beating until it forms a ball and pulls away cleanly.

– Transfer the dough to the bowl of your KitchenAid Stand Mixer and whip the mixture on second speed to let the hot air out. Once it’s a little cool, increase the speed and add the eggs one at a time, after every egg keep checking consistency.

– Keep beating in the KitchenAid Stand Mixer until the dough is smooth and shiny.

– Fit a piping bag with a plain nozzle, and spoon in the Choux pastry dough. Pips eclairs onto a baking sheet. Transfer to the oven and bake for 20 mins. Check after 20 mins and bake for another 10 mins if necessary.




– Milk: 1 Liters

– Vanilla

– Egg yolks: 8 nos.

– Sugar: 250g

– Flour: 60g

– Corn flour: 60g



– Caramelise the sugar in a pan on heat, add in the butter immediately once achieved desired colour. Slowly and cream and mix till shiny bubbly and thick.

– Slowly and cream and mix till shiny bubbly and thick.



INGREDIENTS: Caramel Sauce

– Sugar: 200g

– Butter: 90g

– Cream: 120ml



– Pour milk into saucepan add the vanilla too and bring to a boil; remove from heat. Beat the eggs and sugar in your KitchenAid stand mixer until pale. Add the cornflour and flour, keep mixing. Lower the speed of the stand mixer and add half the milk, increase speed, mix well and add rest of the milk. Once everything is

– Add the cornflour and flour, keep mixing. Lower the speed of the stand mixer and add half the milk, increase speed, mix well and add rest of the milk. Once everything is

– Once everything is incorporated well, cook over low heat, stirring constantly until it thickens. Mix in caramel sauce.



RECIPE: Chocolate Soufflé




– Dark chocolate:  115g

– Milk: 500ml

– Vanilla pod:  1 no.

– Egg yolks: 4

– Caster sugar: 80g

– Flour: 60g

– Egg whites: 6

– Caster sugar: 30g



– Unsweetened cocoa powder, sifted/

– Icing sugar, sifted


METHOD: Chocolate Pastry Cream

– Finely chop the chocolate, place in a bowl and melt on Bain-Marie. Pour the milk into a saucepan. Scrape in the vanilla seeds into the milk and bring to a boil; remove from heat. Put the egg yolks and sugar into the KitchenAid Stand Mixer bowl and beat on high speed till pale yellow, thick and creamy.

– Blend in the flour. Decrease the speed of the KitchenAid Stand Mixer and Stir in half the hot milk quickly into the egg-sugar-flour mixture, mix well to combine; add the remaining milk. Transfer into a pan and cook over low heat stirring constantly until the cream thickens.

– Remove from heat and pour the pastry cream into the melted chocolate, stir and cool.

– Preheat oven to 180’C. Brush the soufflé dishes with butter and dust evenly with caster sugar.

– Put the egg whites into your KitchenAid Stand Mixer and whisk till frothy. Add 10g of sugar, and increase the speed. Add remaining sugar on same speed until stiff peaks form.

– Whisk a bit of this meringue into the pastry cream to lighten it. Using a spatula, carefully fold in the remainder in 2 separate batches. Pour in this mixture into the prepared ramekins, filling it completely; smooth the surface with a spatula.

– Run your thumb around the top of the dish. Cook until the soufflé has risen. As soon as it comes out of the oven dust with cocoa powder and serve.


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