The happy bakers club

The last time we spoke with Delhibased baker Shivesh Bhatia in 2018 he was just a year into fulltime blogging and was at the cusp of releasing his first cookbook which was loaded with delicious dessert recipes and also offered tips on food styling A lot has happened since In a telephonic interview 24yearold Bhatia who enjoys an Instagram following of 487 lakh admits to being plagued with selfdoubt But better sense prevailed ldquoI realised that baking is my one true love and thatrsquos what brings me joyrdquo he saysBhatiarsquos new book Desserts For Every Mood HarperCollins India a collection of 100 feelgood recipes is the result of experiments in life as well as the kitchen From the more complex hazelnut praline babka to the healthy wholewheat cherry cake with coffee crumble to nobake chocolate cookies the book has an array of treatsFor Bhatia working on the book was also a good distraction The prepandemic months he says were not easy on him Right after he released his first book he recalls feeling like he wasnrsquot doing enough With friends and peers taking up postgraduation courses or applying for highflying jobs Bhatia who was spending more time in the kitchen felt worthless To fill that void he took up a postgraduation course ldquoI found myself in a classroom studying advertising and public relations at one of the most prestigious colleges in the country But every day was a battle The course was rigorous and demanding it was taking too much of my time and energy By the end of it I realised that I had been trying to mend something that wasnrsquot broken in the first place Baking needed all my time and attentionrdquo He opted out of the courseHis second book says Bhatia is an attempt to understand the reason why he fell in love with the baking process and how much joy every new bake brings him ldquoI have realised that baking is my anchor It helped keep me sane in the lockdown as I baked every day Itrsquos a great isolation activity and requires all your attentionrdquoFor when you are SADOn the occasion when you feel low Bhatia suggests treating yourself to a chocolate mud cake see recipe He describes it as every ldquochocolate loverrsquos dreamrdquo ldquoI just throw all the ingredients in one bowl and whisk And cocoa powder is scientifically known to uplift the mood You can find me spoon in hand in front of the oven door even before the cake is done baking Itrsquos a perfect pickmeup dessertrdquoChocolate mud cakeIngredients1 34 cups allpurpose flour2 teaspoons baking powder114 cups butter1 cup dark chocolate coarsely chopped113 cups milk112 cups caster sugar1 teaspoon vanilla extract14 cup cocoa powder1 cup Greek yogurt or hung curdMethod1 Preheat the oven to 180degC Prepare a 9inch round cake pan2 In a bowl sift together the flour and baking powder Set aside3 In a saucepan heat the butter dark chocolate and milk stirring with a whisk until everything is combined Add the sugar vanilla extract and cocoa powder Mix well till you get a thick dark chocolate sauce Once the sauce begins to simmer take the saucepan off the heat Let the mixture cool down completely about 10ndash15 minutes4 Mix the yogurt into the cooled sauce5 Gently fold the dry ingredients into the wet ingredients6 Pour the batter into the prepared cake pan and bake for 30 minutes or until a skewer inserted in the centre of the cake comes out clean7 Serve the cake while itrsquos still warmFor when you are stressedIf you are anxious Bhatia suggests making an overthetop eclair ldquoItrsquos therapeutic and calming There are so many processes involvedfrom melting the butter making the pastry to preparing the filling and piping I enjoy stationing myself in front of the oven and watching the pastry rise Itrsquos the most beautiful experiencerdquoHis favourite goto recipe is chocolate eacuteclair with hazelnut praline made with basic ingredientsbutter water and sugar ldquoHow that transforms into this absolutely fancy French dessert always amazes merdquo Having said that Bhatia says itrsquos a dish that requires a lot of patience ldquoIf you do not focus itrsquos never going to turn out right Thatrsquos why itrsquos a stressbusterrdquoFor when you are HappyThe last year has given us very few occasions if any to celebrate But if you are in a happy place and want to share the joy with others Bhatia suggests having an intimate celebration with a honey fig cheesecake on the menu Most celebratory cakes can be very elaborate ldquoBut when you bake a cake for a party you have to ensure that it is a dessert that everyone will enjoy The flavours of this cheesecake are delicate and itrsquos a crowdpleaserrdquoHoney fig cheesecakeIngredientsFor the crust134 cups crushed digestive biscuits12 cup butter melted2 tablespoons cocoa powderFor the filling112 cups cream cheese softened12 cup heavy cream14 cup honey34 cup sweetened condensed milk1 tablespoon lemon juice2 teaspoons vanilla extract112 tablespoons cornflourFresh figs to topMethod1 Preheat the oven to 180degC Lightly grease a 6inch round springform pan and line it with parchment paper2 To make the crust combine the crushed digestive biscuits melted butter and cocoa powder in a mixing bowl Press the mixture down into the base of the springform pan Bake the crust for 10 minutes then remove it from the oven and let it cool completely3 Lower the temperature of the oven to 160degC4 For the filling whip together the cream cheese and heavy cream until smooth using either an electric mixer or a hand whisk Do not incorporate any air in the mixture Add the honey and whisk until incorporated Gradually mix in the sweetened condensed milk lemon juice vanilla extract and cornflour whisking till everything is combined and there are no lumps Pour this mixture over the cooled crust and gently tap the pan to remove any air bubbles5 Place the springform pan in a deeper tray filled with hot water up to 1 inch to create a water bath This will ensure that the cheesecake bakes slowly and evenly Bake the cheesecake for 45ndash50 minutes or until the filling starts to set around the edge The centre might seem wobbly but it will continue to cook as the cheesecake cools6 Remove the cheesecake from the oven and allow it to come to room temperature Refrigerate it for at least 4 hours or preferably overnight before unmoulding7 Top with fresh figs and serve