Master Chef

Master Chef Master Sifu FP

12/12/2025

NO BAKE RASPBERRY COOKIES RASPBERRY MIXTURE 200 g raspberries (frozen) 75 g granulated sugar COOKIE DOUGH 125 g tea biscuits 80 g unsalted butter 25 g powdered sugar FILLING 80 ml heavy cream 250 g white chocolate 75 g raspberry mix (see step 4) TOPPING 125 g white chocolate raspberry mix Add the raspberries and sugar to a saucepan over medium-high heat cook for 7-10 minutes. Stir regularly. Take a bowl and place a sieve on top. Pour the raspberry mixture through the sieve and press it firmly with a spatula or spoon to strain out the seeds. Reserve 75 grams of the raspberry mixture and put the rest in a piping bag. Heat the heavy cream almost to a boil. Then add the pieces of white chocolate (250 grams) and let it sit for 1 minute. Mix until smooth. Put the white chocolate ganache in a deep bowl and add a portion of the raspberry mixture (75 grams). Mix everything well together until smooth. Melt the butter over low heat in a saucepan. Put the tea biscuits and powdered sugar in a food processor and grind them finely. Put the finely ground tea biscuit in a deep bowl and add the melted butter. Mix together. Meanwhile, melt the white chocolate (125 grams) using a double boiler. Spread the cookie dough evenly over the bottom of a dish or baking pan. Press it firmly using the bottom of a spoon. Add the raspberry mixture and spread it evenly over the cookie dough. Then add the melted white chocolate and spread it evenly. Drizzle the raspberry mixture on top and use a toothpick to create a decorative pattern. Place the raspberry cake, covered, in the refrigerator to set, preferably overnight. Cut the cake into pieces the next day.

12/12/2025

CHARLOTTE CAKE WITH STRAWBERRIES (NO BAKE) CREAM 400 g mascarpone 16 g whipping cream stabilizer (2 sachets) 8 g vanilla sugar (1 sachet) 40 g powdered sugar 250 ml whipping cream (unwhipped) GANACHE 100 ml heavy cream 175 g white chocolate FILLING 150 g strawberries Ladyfingers 300 ml milk GARNISH unsalted pistachios strawberries Place the mascarpone, whipping cream stabilizer, vanilla sugar, and powdered sugar in a deep bowl. Mix for 1 minute. Gradually add the heavy cream (250ml) and mix until stiff. Wash the strawberries, cut them into pieces. Cut the ladyfingers to the desired length (height of your springform pan). Briefly dip each ladyfinger into the milk. Arrange the ladyfingers along the edges of the springform pan and then over the bottom. Heat the heavy cream(100 ml) almost to boiling. Then add the pieces of white chocolate (175 g) and let it sit for 1 minute. Then mix until smooth. Reserve 60 grams. Pipe a layer of cream and distribute it evenly. Then add some of the strawberry pieces and pour some of the white chocolate (60 grams) over them. Pipe another layer of cream on top and smooth it out. Briefly dip the remaining ladyfingers in the milk and distribute them over the cream. Add the remaining strawberry pieces and pipe another layer of cream on top. Smooth it out evenly. Heat the white chocolate ganache. Then pour the white chocolate evenly over the cream. Cover the cake and refrigerate to set, preferably overnight.

12/12/2025

WHITE CHOCOLATE PEANUT CHOCOBALLS COOKIES COOKIE DOUGH 150 gr chocolate chip cookies 65 gr unsalted butter CHOCOLATE BALLS 30 ml heavy cream 75 gr milk chocolate 50 gr grated coconut CHOCOLATE-PEANUT MIXTURE 100 ml heavy cream 275 gr white chocolate 200 gr peanuts (unsalted) TOPPING 125 gr white chocolate Grind the chocolate chip cookies finely in a food processor. Melt the unsalted butter in a saucepan over low heat. Combine the finely ground chocolate chip cookies with the melted butter in a deep bowl and form the cookie dough. Evenly spread the cookie dough over the bottom of a baking dish lined with parchment paper and press it firmly using the bottom of a spoon. Then, place the dish in the refrigerator briefly. Almost bring the heavy cream (30 ml) to a boil. Then, add pieces of milk chocolate (75 grams) and let it sit for 1 minute. Mix until smooth. Add the grated coconut and mix well. Place the chocolate mixture in the refrigerator. Once the chocolate mixture is firm, take some and shape it into a ball. Repeat this process for the rest of the mixture. Put the peanuts in a food processor and grind them (not too fine). Almost bring the heavy cream (100 ml) to a boil. Then, add 275 grams of white chocolate pieces and let it sit for 1 minute. Mix until smooth. Transfer the white chocolate ganache to a bowl and add the pieces of peanuts. Mix well. Spread half of the chocolate-peanut mixture over the cookie dough and spread it evenly. Place the chocolate balls on top and spread the remaining chocolate-peanut mixture over them. Cover with a sheet of plastic wrap and press firmly. Place it in the refrigerator to set, preferably overnight. Melt the white chocolate using a double boiler. Pour the melted white chocolate over the cookie and let it set. Once the chocolate is set, cut it into rectangular pieces. Garnish the cookies with chocolate lines (a mixture of white chocolate, and a mixture of white chocolate and milk chocolate). Sprinkle the cookies with chopped peanuts.

12/12/2025

BISCOFF BONBONS FILLING 75 ml heavy cream 200 g white chocolate 150 g Biscoff cookies COATING 150 g white chocolate GARNISH Biscoff cookies Heat the heavy cream (75 ml) almost to a boil. Then add 200 grams of white chocolate pieces and let it sit for 1 minute. Mix until smooth. Transfer the white chocolate ganache to a deep bowl. Add the crumbled Biscoff cookies and mix until combined. Place the chocolate mixture covered in the freezer until firm. Remove the chocolate mixture from the freezer and take a portion of 18 grams each. Squeeze the mixture first and then roll it into a nice ball between your palms. Melt the white chocolate (150 grams) using a double boiler. Transfer the melted white chocolate to a small, deep bowl. Dip the chocolate-Biscoff balls into the chocolate and then place them on a sheet of parchment paper. Repeat this process.

12/11/2025

COCO LEMON NO BAKE CAKES CREAM 250 g mascarpone 500 ml heavy cream 16 g vanilla sugar (2 packets) 40 g granulated sugar 16 g stabilizer for whipped cream (klopfix) LEMON FLAVOR 10 sponge cakes 150 g lemon curd 75 ml water Whip the heavy cream with the mascarpone, vanilla sugar, sugar, and stabilizer until stiff. Then put the whipped cream in a piping bag. Cut the sponge cakes in half. Pipe some whipped cream onto one half of the sponge cake and place the other half on top. LEMON FLAVOR Put the lemon curd together with the water in a deep bowl and mix well. Completely submerge the filled sponge cake in this mixture and then cover it with grated coconut. Pipe whipped cream on top and garnish with fresh fruit and mint leaves. For the lemon flavor, you can also add some extra lemon curd on top of the whipped cream.

12/11/2025

4 COOKIES FROM 1 DOUGH COOKIE DOUGH 500 gr unsalted butter 275 gr powdered sugar 16 gr vanilla sugar (2 sachets) a pinch of salt 3 eggs (medium) 1200 gr flour (all-purpose flour) 12 gr baking powder COCONUT LEMON COOKIES (1) 5 gr lemon zest (zest from a whole lemon) 125 gr lemon curd 60 ml water grated coconut CHOCOLATE TRIANGLES (2) 8 gr cocoa powder 300 gr white chocolate 25 gr milk chocolate 25 gr hazelnuts (chopped hazelnuts) rose petals NUTS COOKIES (3) 60 gr walnuts (finely ground) 300 gr mixed nuts 50 gr granulated sugar 60 ml water 90 gr honey 250 gr white chocolate DATE COOKIES (4) 125 gr dates 125 gr walnuts 8 ml orange blossom water 2 gr cinnamon powder (⅔ teaspoon) powdered sugar Put the softened butter in a deep bowl. Add the powdered sugar, vanilla sugar, and salt. Mix until smooth. Break the eggs one by one into the bowl and mix well. Then add the flour and baking powder and knead until smooth. Divide the cookie dough into 4 equal pieces, each weighing 535 grams. COCONUT LEMON COOKIES (1) Take one piece of the cookie dough and place it in a deep bowl. Then add the lemon zest and knead until smooth. Take a piece of the dough (about 10 grams) and shape it into a ball. Then place the balls on a baking sheet lined with parchment paper. CHOCOLATE TRIANGLES (2) Take the second piece of the cookie dough and place it in a deep bowl. Then add the cocoa powder and knead until smooth. Transfer the cookie dough to a floured work surface. Roll out the dough into a round sheet with a thickness of about half a centimeter. Use a cookie cutter to cut triangles out of the dough. Slide a thin knife under the cookie dough and carefully remove them. Place the chocolate triangles on a baking sheet lined with parchment paper. NUT COOKIES (COOKIE DOUGH 3) Take the third piece of the cookie dough and place it in a deep bowl. Add the finely ground walnuts and knead until smooth Transfer the dough to a floured work surface. Roll out the dough into a rectangular sheet with a thickness of about half a centimeter. Then cut the cookies into rectangles of 2 by 8 centimeters. Place the rectangular cookies on a baking sheet lined with parchment paper. DATE COOKIES (COOKIE DOUGH 4) Put the dates (pitted), walnuts, cinnamon powder, and orange blossom water in a food processor and blend until smooth. Take some of the date mixture (about 8 grams) and shape it into sticks. Take a piece of plain cookie dough (about 20 grams) and flatten it. Place a date stick on it and close it by folding the dough around it. Press firmly with your hands. Shape the cookies into thin elongated sticks. Then fold the ends inward, like a crescent moon. Place the cookies on a baking sheet lined with parchment paper. Bake the cookies in a preheated oven at 190 ℃ for 10-15 minutes. Keep an eye on the baking time yourself, as every oven works differently. Put the lemon curd in a bowl and add the water. Mix them together until combined. Then dip the cookies in the syrup and stack them on top of each other. Then completely cover them with grated coconut. Melt the white chocolate over a double boiler and put it in a small deep bowl. Add a piece of milk chocolate and mix well. Finally, add the chopped hazelnuts and mix again. Dip the chocolate triangles in the chocolate and place them on a sheet of parchment paper. Repeat this process for all triangles. Then garnish the cookies with white chocolate stripes, chopped hazelnuts, and rose petals. Let the chocolate firm up. Heat the sugar together with the water and honey in a frying pan over medium-high heat. Mix well and cook until the sugar is dissolved. Then add the mixed nuts and until the sugar mixture starts to caramelize. Take some of the nut mixture and place it on each cookie. Repeat this process for all cookies. Melt the white chocolate over a double boiler. Dip the bottom of each cookie in the white chocolate. Dip the date cookies in powdered sugar. Enjoy!

12/11/2025

PISTACHIO, BISCOFF AND HAZELNUT BONBONS PISTACHIO BONBONS 250 g white chocolate 50 g pistachios (unsalted) 50 g pistachio paste white chocolate pistachios (chopped pistachios) BISCOFF SWIRL CAKES 225 g white chocolate 40 g tea biscuits 100 g Biscoff spread speculoos spread HAZELNUT BONBONS 200 g white chocolate 75 g hazelnuts (roasted hazelnuts) 75 g hazelnut spread hazelnut spread hazelnuts (chopped roasted hazelnuts) PISTACHIO BONBONS Melt the white chocolate (250 g) using a double boiler. Transfer the melted white chocolate into a piping bag. Grind the pistachios in a food processor. Add the pistachio paste and grind until smooth. Transfer the pistachio paste into a piping bag. Pipe a layer of the melted white chocolate into silicone molds and add the pistachio paste on top. Pipe another layer of white chocolate on top. Place the mold in the freezer for 45-60 minutes, or until the chocolate is completely set. BISCOFF SWIRL CAKES Melt the white chocolate (225 g) using a double boiler. Grind the tea biscuits in a food processor. Mix the melted white chocolate with the finely ground tea biscuits and Biscoff spread in a deep bowl until combined. Transfer the chocolate-biscuit mixture into a piping bag. Pipe the chocolate-biscuit mixture into silicone swirl molds. Place the silicone molds in the freezer for 45-60 minutes, or until the chocolate has hardened. HAZELNUT BONBONS Melt the white chocolate (200 g) using a double boiler. Grind the roasted hazelnuts in a food processor. Mix the melted white chocolate with the finely ground hazelnuts and hazelnut spread in a deep bowl until combined. Transfer the chocolate-hazelnut mixture into a piping bag. Pipe the chocolate-hazelnut mixture into the mold. Place the silicone molds in the freezer for 45-60 minutes, or until the chocolate is completely set. Remove the pistachio bonbons from the silicone molds and garnish with white chocolate lines and chopped pistachios. Remove the swirl cakes from the silicone molds and fill them with Biscoff paste. Remove the hazelnut bonbons from the silicone molds. Fill with hazelnut spread and sprinkle chopped hazelnuts on top.

12/11/2025

MARBLE PEANUT COOKIES 500 gr unsalted peanuts 1 pack of vanilla waffles 100 gr Maria biscuits 40 gr honey 400 ml condensed milk 450 grams white chocolate 50 grams milk chocolate Crush the peanuts, finely grind the vanilla waffles and Maria biscuits. Combine the crushed vanilla waffles, Maria biscuits, and honey and mix together. Add the honey and condensed milk, mix until smooth. Pour it into a baking tin lined with parchment paper and spread evenly. Place a new sheet of parchment paper on top and press flat. Melt 200 grams of white chocolate using a double boiler. Pour it over the cookie mixture and spread evenly. Refrigerate for half an hour or until the chocolate has hardened. Melt the remaining 250 grams of white chocolate using a double boiler, and do the same for the 50 grams of milk chocolate. Carefully flip the cake (use a tray or flat object for this). Pour the white chocolate over it and spread evenly. Pipe lines of milk chocolate over it. Use a skewer/toothpick to add the marble effect. Put in the refrigerator for a few hours. Cut into pieces when the chocolate has hardened.

12/11/2025

COCONUT BONBONS COVER 225 g white chocolate FILLING 25 ml heavy cream 50 g white chocolate 25 g grated coconut EXTRA 20 g almonds (chopped & roasted) grated coconut Melt the white chocolate (225 g) using a double boiler. Then, transfer the melted white chocolate into a piping bag. Heat the heavy cream almost to boiling point. Add the pieces of white chocolate (50 g) and let it sit for 1 minute. Mix until smooth. Finally, add the grated coconut and mix well. Transfer this mixture into a piping bag. Pipe a layer of the melted white chocolate into a silicone mold and add the coconut mixture on top. Pipe another layer of white chocolate on top and sprinkle with chopped almonds. Place the mold in the freezer for 45-60 minutes, or until the chocolate has completely hardened.

12/11/2025

DONUTS FILLED WITH CREAM AND STRAWBERRIES DOUGH 2 eggs 25 g white caster sugar 24 g vanilla sugar (3 sachets) 200 ml lukewarm milk 10 g instant yeast (dry yeast) 40 g unsalted butter 500 g flour (all-purpose flour) 4 g salt (⅔ teaspoon) FILLING whipped cream strawberries custard Break the eggs into a deep bowl and then add the white caster sugar and vanilla sugar. Mix the mixture for 2 minutes until the mixture turns white and frothy. Gradually pour in the lukewarm milk while mixing . Then add the yeast and melted butter, and mix again. Then add the flour and salt. Mix well and knead for 10-12 minutes. Cover the dough and let it rise for 1 hour in a warm place at home, or until it doubles in size. Turn out the dough onto your work surface and divide it into 15 pieces of approximately 57 grams each. Shape these pieces into balls. Take a ball of dough and roll it out into a circle of 13 cm in diameter. Then fold the dough in half. Place the dough on a rack lined with parchment paper and let it rise for 30 minutes, or until it doubles in size. Heat a layer of sunflower oil about 2 cm deep in a frying pan over medium-high heat (175°C). Fry the donuts on both sides for about 2-3 minutes or until browned. Check the temperature by dropping a small piece of dough into the oil; if it browns within 1 minute, the sunflower oil is at the right temperature. Drain the fried donuts on kitchen paper. Open a donut and spread it with chocolate paste. Then pipe some whipped cream on it, followed by strawberries and custard. Bismillah, enjoy!

12/10/2025

CREAMY BLUEBERRY CHEESECAKE 🫐� � COOKIE DOUGH�175 gr Maria biscuits�150 gr unsalted butter BLUEBERRY MIXTURE�250 gr blueberries (fresh blueberries)�90 gr granulated sugar CHEESECAKE BATTER�250 gr mascarpone�800 gr cream cheese�150 gr granulated sugar�8 gr vanilla sugar (1 sachet)�45 gr cornstarch�3 eggs (m)��GANACHE�125 gr white chocolate�50 ml heavy cream Melt the butter over low heat in a saucepan. Crush the Maria biscuits in a food processor. Add the melted butter and mix until smooth. Take a springform pan and line it with a sheet of parchment paper. Spread the cookie dough evenly over the bottom and press it firmly using the bottom of a spoon. Place briefly in the refrigerator. Put the blueberries together with the sugar in a frying pan over medium-high heat and bring to a boil for 7-10 minutes. Stir regularly. Take a bowl and place a sieve on it. Pour the blueberry mixture through the sieve and press with a spatula or spoon so that the pulp remains behind. Then pour the blueberry syrup into a piping bag. Set aside. Put the mascarpone with the cream cheese, sugar, and vanilla sugar in a deep bowl. Mix for 1 minute until combined. Add the cornstarch and mix until smooth. Set aside the mixer and use a spatula from now on. Crack the eggs one by one over the bowl. Gently fold the egg into the cheesecake batter using a spatula. Pour half of the cheesecake batter into a separate bowl. Add 80 grams of blueberry syrup and fold together. Put the blueberry mixture in a piping bag and set aside. Spread the remaining half of the cheesecake batter (about 700 grams) evenly over the cookie dough. Then pipe a layer of the blueberry mixture on top and cover it with the blueberry cheesecake batter. Spread this evenly. Place the blueberry cheesecake in a preheated oven at 125°C. Bake for 60-65 minutes or until the edges are firm. The center should be ‘jiggly’. Turn off the oven and leave the cheesecake in it for 1 hour. This prevents the cheesecake from collapsing/cracking. Heat the heavy cream almost to a boil. Add the white chocolate pieces and let it sit for 1 minute. Then mix until smooth. Spread the white chocolate ganache evenly over the cheesecake. Immediately pipe some blueberry syrup on top and use a toothpick to create a decorative pattern. Cover the blueberry cheesecake and refrigerate to set, preferably overnight. Garnish the blueberry cheesecake as desired.

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