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Easter eggstacies from Salt Lake patisserie chef

Charlie D’Cruz, patisserie chef at Institute of Advanced Management, Sector V, shares recipes

Charlie D’Cruz | Published 07.04.23, 09:48 AM

Sourced by the correspondent



  • Flour – 225g
  • Yeast – 7g
  • Salt – 3.5g
  • Honey – 43ml
  • Warm milk – 112ml
  • All spice powder – 1.25g
  • Butter – 12.5g
  • Dry raisin – 50g
  • Lemon zest – 6g


Mix all the dry ingredients —flour, yeast, sugar, salt and spices. Mix together in a bowl, add butter, honey and warm milk little by little, making a soft dough. Rest the dough for 10 minutes. Then knock back the dough and rest for another 5-10 minutes. After 10 minutes, divide the dough into 80g round shapes and place them on a greased baking tray. Apply the egg wash. Allow them to proof until double end size. Then make a batter with flour, oil and water and pipe in a cross shape on top of the buns. Bake in a pre-heated oven at 200°C for 12-15 minutes until golden brown colour.



  • Tempered dark chocolate – 250g

For mascarpone cream mousse:

  • Milk – 125
  • Egg – 1
  • Sugar – 30g
  • Cornflour - 5g
  • Vanilla essence
  • Mascarpone cheese – 200g
  • Whipping cream – 200g
  • Gelatine – 3g


Melt good quality dark chocolate in a double boiler. Temper the chocolate on the table and pour in an egg shaped mould. Set in a fridge for 15 minutes. Take out and demould. To make the mousse, add milk in a saucepan bring it to boil. Add the beaten eggs, cornflour and let the custard thicken. Next fold in the mascarpone cheese and let the custard cool. Fold in the whipping cream. Add gelatine. Now pour the mousse in the prepared chocolate egg shell. Let it set in the fridge. Serve cold.



  • Eggs – 2 pcs
  • Vegetable oil – 90 ml
  • Sugar – 200g
  • Salt – 1.25g
  • Flour – 125g
  • Cinnamon powder – 2g
  • Baking powder – 0.5g
  • Baking soda – 1.5g
  • Grated carrot – 250g
  • Chopped walnuts – 37.5g


In a mixing bowl, beat egg and sugar until it is light and foamy. Add oil, then slowly add the flour, cinnamon powder, baking powder and baking soda until mixed uniformly. Then add carrot and chopped walnuts to make a smooth batter. Pour in a greased baking tin and bake at 180°C for 30 minutes. Take out and cool. Pipe the cream cheese frosting in a rosette shape.



For Tart

  • Flour – 75g
  • Butter – 50g
  • Castor Sugar – 25g
  • Egg – 1

For Ganache:

  • Dark chocolate semi-sweet – 125g
  • Heavy cream – 62g
  • Milk – 12ml
  • Walnut – 5g


Make a dough using butter and sugar with cream. Add egg, fold in flour. Let the dough rest in fridge for half an hour. Take out the dough from fridge, roll into thin sheets. Using a round shape cutter, cut the dough and place in tart mould. Bake the tart in oven in blind baking method at 180°C for 15 minutes approximately. Take out from the oven, demould and let it cool

For ganache:

Using dark chocolate and heavy cream. Next make caramel sauce with butter, brown sugar and cooking cream. Now brush in inner part of the tart shell with caramel sauce and pour the ganache into tart. Top it with walnut and let it cool.



  • Butter – 58g
  • Castor sugar – 15g
  • Flour – 65g
  • Vanilla essence – 1.5 ml

For Royal Icing:

  • Egg whites – 120ml
  • Icing sugar – 600g
  • Cream of tartar – 1g


In a bowl, cream butter and sugar until light and fluffy. Add vanilla and flour and make a soft dough. Using a rolling pin, roll out the dough on a table into slightly thick sheets. Using a egg-shaped cookie cutter, cut the dough. Place them on greased tray and bake in preheated oven at 180°C for around 12–15 minutes. Take out from oven and let it cool. Then use different colour royal icing to decorate the cookies and serve.

For Royal Icing:

Beat egg white in a mixing bowl at high-speed. Then add icing sugar in batches and cream of tartar. Then make a smooth icing for decoration.



  • Butter – 50g
  • Flour – 50g
  • Brown Sugar – 25g
  • Egg – 1
  • Baking powder – 1g
  • Dates – 37g

For Caramel Sauce:

  • Butter – 100g
  • Brown sugar – 200g
  • Cooking cream – 50 ml


In a bowl, beat brown sugar and butter using creaming method until light and fluffy. Next add in the eggs and fold in the flour, dates and baking powder to make a smooth batter. Pour the batter into small mould. Cover with silver foil and bake in double boiler method in oven or in a steamer for 20 to 25 minutes. Demould and serve with hot caramel sauce (butter brown sugar and heavy cream).

Charlie D’Cruz

Charlie D’Cruz

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Last updated on 07.04.23, 09:48 AM

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