Baking is said to be one of the most satisfying activities. And while I’m no expert in the art, but just the aroma of baked goods is so comforting, I can only imagine how a baker would feel after the whole process. I remember when I was a kid, we had a popular bakery in the market, right opposite our society. They would prepare fresh cakes, cookies, cream rolls and pastries early on in the morning for the day and I would wake up early even on my off days from school, just to experience the aroma of the freshly baked treats. And of course, I didn’t mind a free cookie for being such a regular there. So, I would credit that particular place for having a bit of a sweet tooth even today. Over the years after many interactions with food enthusiasts and chefs, and having quite an experience of a few renowned bakeries with unique and exceptional desserts, did I understand tidbits of baking. And to understand more, we got Chef Vidushi Sharma to spill some beans.
A gourmand and a globetrotter by nature, Vidushi comes with the diploma de patisserie from the prestigious Le Cordon Bleu London and has been trained under the best chefs of the world. Besides that, Vidushi’s passion for travelling has led her to over 250 cities across the world that gave her an experience that no perhaps no training can. With flavours from all over the world on her taste buds, her comprehensive culinary knowledge and a strong aesthetic sense, Vidushi translated her passion and exposure into Truffle & Co. - A brand that specialises in hand rolled French chocolate truffles, and aims to appeal to all palettes.
In a conversation with the mind behind it all, we explore her journey, her essentials in the kitchen and more.
1. How was the journey from the first day at Le Cordon Bleu to launching Truffle & Co. been?
It’s been an exhilarating journey and I won’t change it for the world! LCB gave me the necessary skill set but the experience along the way culminated into Truffle & Co.
2. What are those three kitchen ingredients that are absolutely essential in baking for you?
The first one has to be chocolate, in all its forms. I also love baking with seasonal fruits and citrus like lemon.
3. What is the one dish you are most proud of creating?
I love the challenge of transforming desserts into truffles that taste like the dessert in one bite, my Tiramisu truffle is one of my proudest moments.
4. Any food trends you tried and loved?
Food trends in terms of flavours and pairings are super exciting to play with, marrying dark chocolate with truffle oil and sea salt was sophisticated and cutting edge.
5. Your guilty pleasure when it comes to desserts?
I love curling up with a slice of banana caramel cake soaked in rum in the winters.
6. Since you've travelled so much, which city/country do you think has the most vibrant cuisine and why?
Every city has its own culture and flavour but I would say the last city to make a great impression on me was Lisbon. Portuguese cuisine is quite under hyped, the fresh seafood and custard tarts need their moment in the spotlight.
7. Which dessert do you think is one of the most difficult to bake?
I think a soufflé requires a decent amount of skill and a lot of luck to get right.
8. Share the recipe of your most favourite dessert.
Moist Lemon Cake
A light and lemony sponge, this cake gets its airy texture and fine crumb from the meringue I fold into it. A step away from the classic buttery lemon cake, this sophisticated and delicate sponge is a refreshing change. I do bring hints of a classic lemon cake into this recipe sometimes by layering the cake batter with lemon curd to give an intense and gooey lemon flavour. Either way, it’s divine!
Image: Chef Vidushi Sharma
Ingredients
100g flour
2g baking soda
2g salt
200g +15g sugar
3 eggs, separated
Pinch of cream of tartar
45g vegetable oil
60ml Greek yoghurt
20ml lemon juice
Zest of 1 lemon
5ml vanilla essence
Method
1. Preheat the oven to 165’ and prepare an 8-inch cake pan with butter and flour.
2. Sift the dry ingredients (flour, baking soda and salt).
3. In a bowl, whisk the egg yolks, add 200g of the sugar till fluffy, slowly drizzle the oil in.
4. Add the lemon juice, zest and vanilla extract.
5. Add the dry ingredients and mix well.
6. In a separate bowl, Whisk the egg whites till soft peaks form, add the cream of tartar.
7. Gradually add the 15g of sugar into the whipping egg whites till a glossy and firm meringue is formed.
8. Gently mix the meringue into the cake batter in 3 inclusions with a rubber spatula till completely mixed.
9. Be careful so as to not kill the aeration of the meringue.
10. Transfer to a cake pan and bake for about 30-35 minutes until the cake tester comes out clean.
Alternately, to make a richer version - Pour Half the cake batter into the cake pan, pipe in lemon curd and spread over the cake batter, it should be a nice thick layer away from the edges of the cake pan, finish with the rest of the cake batter on top and bake for about 30-35 minutes.