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"Steam 'em when you need em'" are the clever words of Chef Jehangir Mehta when it comes to his chocolate sticky buns. How ...
does he do it? How can something so simple taste so great? Crunchy sweetness on the outside, chocolate layered goodness on the inside.
Tags:chocolate sticky buns,baked goods,Behind the Burner,Chef Jehangir,chocolate sweets,chocolate,divya,gugnani,tea
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Divya Gugnani: Hi! I am Divya Gugnani and we're here at Graffiti, one of my favorite East skillet treasures. Let's go behind the burner and meet the chefs where they use Asian influences to inspire their sweet creations.
Hi! I am here with the chefs of Graffiti, Jehangir Mehta and Andres Vazquez. So guys, what are we making today?
Jehangir Mehta: Well, today we're going to steam some chocolate buns, which will have coffee in them. You need to have a steamer; basically we use a rice cooker because I think it's the best way and the most easy functional way to do that.
Divya Gugnani: Tell me about this mixture, so this is a mixture of sugar and --
Jehangir Mehta: It's just sugar and coffee.
Divya Gugnani: Sugar and coffee.
Jehangir Mehta: And we are using two different types of chocolate, we are using a milk chocolate and a dark chocolate. I mean this is a very good dessert because what Andres does, I mean he prepares about 10 of them earlier on, with a towel, a wet towel over it --
Divya Gugnani: To keep the moisture?
Jehangir Mehta: To keep the moisture, and then he keeps in the refrigerator. So when we need it, we just go --
Divya Gugnani: Do it on service.
Jehangir Mehta: It's very nice for something if you're having a party at home because it's something you can make in advance, not bother with, and all you have to do is just steam them when you need them.
Divya Gugnani: So you want to check the consistency. And when it just, you know bounces back, you know it's kind of ready.
Jehangir Mehta: Exactly, exactly. I mean just now the only thing is you have to careful when you pick it up. Of course, you can also do is take this out. But otherwise just go with the spatula, scoop it right out.
Divya Gugnani: This is not bad.
Jehangir Mehta: It should be perfectly fine.
Divya Gugnani: So you see them -- chocolate has kind of melted along the side.
Jehangir Mehta: Exactly, the chocolate has melted a little bit.
Divya Gugnani: So you put sugar on top, take the torch. Wow!
Jehangir Mehta: In this way, you'll get a different texture in the bun, you'll get a little bit of that crispiness, you'll get a little hot cracker --
Divya Gugnani: Crunchiness.
Jehangir Mehta: In the bun.
Divya Gugnani: So Jehangir, tell us what you've made for us this evening.
Jehangir Mehta: Well, we have the chocolate steam bun. Basically what we did was we put the two different types of chocolates in here, the milk chocolate, the dark chocolate, gratinated it to give it a little different texture, gratinate will give it that crunchiness, the two different types of chocolates will give the different bite to it. And very, very soft and moisture filled steam bun will give it a complete different texture to this dish.
Divya Gugnani: And where do you get the steam buns?
Jehangir Mehta: We get these from Chinese firm, called SEA.
Divya Gugnani: And so usually someone can just go to an Asian food market and find steam buns.
Jehangir Mehta: Absolutely, you'll find them.
Divya Gugnani: You know, it really cuts down the prep time, this is a very simple, easy quick dessert to make because if you start with the steam bun, you really just have to fill it in, steam and you're good to go.
Jehangir Mehta: Absolutely. Then we pair it with our teas, and of course it's a little bit floral, it's considered almost like the --
Divya Gugnani: What type of tea is that?
Jehangir Mehta: It's called Nilgiri. And it's like the sister of Darjeeling.
Divya Gugnani: I am ready to take a bite.
Jehangir Mehta: And then spit it out because it's disgusting.
Divya Gugnani: It's delicious. You really taste them out between the two chocolates. It's a bed of, you know milk chocolate softness, the deepness and the richness of the dark chocolate accompanied with it. What's fantastic is the crunch on top, that's like a bit of a kick.
Behind The Burner members can take advantage of this exclusive opportunity to purchase hand signed copies of Jehangir Mehta's book Mantra. You can also purchase his fine spices and teas. Stay tuned to Behind The Burner where we give you the tips, tricks, and techniques that are light in the culinary world on fire.