New York Cheesecake, White Chocolate Cheesecake, Choux pastry, Red Velvet Cake, White Truffles, Red Velvet Cheesecake, Salted Caramel Chocolate we admit to having sinned; and would do it all over again
What happens when a lawyer chooses baking as a career option? Every guilt-laden indulgence seems legitimate. I visited 29-old-old Neha Chaudhary, founder Onesta Confections a week ago, at her Juhu residence and professional kitchen for some sweet tastings on a cloudy Tuesday.
After completing her law studies, Chaudhary decided to follow her passion for cooking instead. She went on to study at the French Culinary Institute in New York and worked as pastry chef for chocolate production at the JW Marriott for one-and-a-half-years. Our conversation revolved around occupational hazards for chefs and food writers.
New York Chocolate Cheesecake
While Chaudhary admitted she gave in to temptation often but kept fit by running she ran the half-marathon last year I was confessed that I was in the process of pulling up my socks. Outside, the laburnums were in their final summer blossoms and the just-about-to-rain skies pulled a dreamy cloud on calorie counts and diet charts, and made it a perfect day to indulge.
Paris-Brest with Praline cream
The first sin, the Classic New York Cheesecake (Rs 150), was smooth, creamy and light as compared to the second sin of White Chocolate Cheesecake (Rs 180), which was fuller, wholesome and overpowering in Philadelphia Cheese (Rs 180). I was in a dilemma, unable to decide which one was better.
On the third step, we bite into a brawny Paris-Brest (Rs 180), a choux pastry oozing with praline cream. I pronounced it a winner, on the very first bite. The hint of orange with praline cream between a ring-shaped bread topped with almonds was a work of art. Next, I tried the Red Velvet Cake (Rs 180), which had a moist base topped with a gooey cream cheese.
The remaining sins came in the form of chocolates. The Raspberry and Dark Chocolate, which had a fruity liquid filling and a bitter outer shell, was a delightful concoction. To break the chocolate monotony, I popped a pretty White Truffle into my mouth. On the palate, it was just as beautiful, with a no-nonsense sweet delight.
The last and the seventh sin, was a bite-size bar of Salted Caramel Chocolate, a fitting end to the over indulgence. The ochre-coloured filling was creamy, comforting and the deadliest of all sins. All thoughts of diet control were left for another day.
A box of 12 assorted chocolates costs Rs 350 and a box of four cupcakes costs Rs 150. call: 9820808412 or email firstname.lastname@example.org