Buttering up for the Thalaiva

Be it Kabali-inspired cakes or Pokemon bites, the Butter Side Up duo is making it trendy when yum

Best chocolate ganache Ingredients

100 gm cream 95 gm cooking chocolate

Method Gather equal amounts of heavy cream and cooking chocolate. Chop chocolate into small chunks. Boil heavy cream to a bubble on your stove top or microwave. Turn off the heat and immediately add chocolate chunks to the boiled cream, stirring constantly. Once the chocolate is melted, drop some knobs of butter to the mixture. Stir till thoroughly incorporated. Your ganache is now ready to rock the world. Or serve as fondue — with pieces of fruit and sponge cake dipped in while it’s hot. Or make chocolate truffles with it

Tips Let the ganache cool completely. Refrigerate overnight. Scoop out some of the chilled ganache, shape it into balls or cubes. Roll in some cocoa and place in mini cupcake liners for a quick / mini dessert and you’re in for some chocolate-gasm.

Basic shortcrust pastry for pies Ingredients Flour 315 gm + some for dusting Powdered sugar 15 gm (1 tbsp) Salt 5 gm (1 tsp) Unsalted butter 225 gm (cold) Water and ice (as required)

Method Fill a bowl with water and drop in a couple of ice cubes. Keep aside. n Cut butter into small cubes. Put in the fridge. n In a bowl, whisk together flour, salt and sugar. n Sieve flour mixture. n Get butter cubes and sprinkle them over the flour and rub into the flour, till mixture looks like tiny peas. n Bring mixture together. Drizzle cold water over flour mixture and gather the “crumbs” together. Add water as required, but a drizzle/tsp at a time. n Divide dough in two and wrap tightly in cling film. n Refrigerate wrapped dough for two hours. n Place chilled dough between two sheets of lightly floured wax paper and begin rolling. Remove the sheets before use. Use with your favourite fillings. Variations You can do fun variations by spiking the pastry with beautiful flavours! You can use a pinch of nutmeg or cinnamon powder. Or some lemon or orange zest. Or cocoa powder or vanilla seeds. Add the flavourant when you are in the process of rubbing in the butter into the flour. Remember to use flavours that complement your recipe. Do your research before experimenting. Add the ganache and serve