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Recipe book converted .pdf

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By Simran Kaur

About the chef
Balendra Singh currently belongs to the well-trained pastry chefs in
India! With a flair for innovation and acumen of international pastry
cuisine. He is a dedicated Pastry chef, who initially studied His art in
The IHM Dehradun with a focus on bakery and confectionary. He
worked With top luxurious International Branded Hotels, Umaid
Bhawan Palace Jodhpur, Grand Hyatt New Delhi, Westin Gurgaon, JW
Marriott New Delhi, Pullman and Novotel New Delhi, The Taj Mahal
New Delhi & cruise ship around the world. Expenses knowledge in
casual & fine dining, a-la-carte, buffet & Banquet and pastry shop
setup homemade ice cream and handmade chocolates.



30 minutes • Serves 2-4

Double Cream
Milk or plain couverture callets

1. Place the cream and butter in a
saucepan and gently bring to a
2. Add the chocolate and stir well until
the chocolate has melted and the
sauce is smooth.
3. Pour in a Cup with marshmallows in

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