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Anil Rohira

Chef Rohira started his training at The Culinary Institute of America (CIA) in Hyde Park, New York, and graduated in 1995. It was because of his exceptional dedication, passion and professionalism that he started to work for high‐standard resorts such as The Balsams, The Cloisters, The Wigwam and as Executive Pastry Chef at the Chevy Chase Club in Washington DC.

His great enthusiasm made him be constantly open to further learning in order to always support his professional evolution.

Anil Rohira’s success is due to his strong belief in the balance of “heart, hand and head”. He believes you must always be willing to work hard, to develop your skills and to be as passionate as possible. His great dedication was recognized in 2009 when Anil Rohira was awarded Pastry Chef of the Year by the National Pastry Forum and Competition in Phoenix, AZ.

Passion, Mobility and Reliability – it was with these common values that Felchlin Switzerland and Anil Rohira started their collaboration in December 2009. Chef Rohira accepted the position as Corporate Pastry Chef for Felchlin Switzerland. Based in Mumbai, he is in charge of demonstrations and seminars all over the world and will contribute to successfully promote the exclusive Felchlin products.


2010 – Honored Distinguished Chef
Distinguished Judge at World Pastry Team Competition (WPTC), Phoenix, AZ
Honored Distinguished Chef Johnson & Wales University, Providence Rode Island, USA

2009 – Pastry Chef of the Year 2009 in the USA
Distinguished Judge at the National Pastry Team Competition in Phoenix, AZ

Distinguished Judge for the WPTC in Nashville, TN
Respected instructor at the World Pastry Forum in Nashville, TN

Named one of the top 10 Pastry Chefs in the country by Pastry Art & Design Magazine
One of ten instructors at the World Pastry Forum in Phoenix, AZ
Co‐developer and teacher of a 24‐week educational program at Notter School of Pastry Arts

Named one of the Top 10 Pastry Chefs in the country by Pastry Arts & Design Magazine
One of ten instructors at the World Pastry Forum in Phoenix, AZ
Judge for the National Bread & Pastry Team Championship in Atlantic City, NJ

Judge at the United States Coupe du Monde National Tryouts, Gaithersburg, MD
Judge at the United States National Team Championship Competition, Phoenix, AZ
Instructor at the World Pastry Forum, Phoenix, AZ

Judge at the United States National Bread & Pastry Team
Championship Competition, Atlantic City, NJ
Recognized by Johnson & Wales University as the “Distinguished Visiting Chef of the Year”

Team USA captain and winner of “Best Sugar Showpiece” at the Coupe du Monde, Lyon, France

Gold medal winner at Coupe du Monde tryouts at Johnson & Wales University

Awarded “Best Sugar Showpiece” at National Pastry Team Championship, Beaver Creek, CO

Received bronze medal at National Pastry Team Championship, Beaver Creek, CO

Triple gold medal and “Best of Show” winner at ACF Food Show, Washington DC

Gold medal winner in ACF Centerpiece Competition at the New Hampshire Food Show

Chef Rohira’s Recipe: Caramel Hazelnut

Hazelnut Dacquoise
375 g / 13.4 oz Egg white
90 g / 4.5 oz Granulated sugar
3 g / 0.1 oz Cream of tartar
300 g / 10.0 oz Hazelnut flour
300 g / 10.0 oz Powdered sugar
150 g / 5.3 oz Crushed hazelnuts

Caramel Cream
150 g / 5.3 oz Granulated sugar
½ Vanilla bean
480 g / 17.1 oz Heavy cream 35%
120 g / 4.3 oz Egg yolks
6 g / 0.2 oz Gelatine
60 g / 2.1 oz Heavy cream 35%, soft whipped

Crunchy Bottom
200 g / 7.1 oz Praline Croquantine

Pâte à bombe mixture
200 g / 7.1 oz Egg yolk
100 g / 3.6 oz Whole eggs
160 g / 5.7 oz Granulated sugar
80 g / 2.9 oz Water

Dark Chocolate Mousse
540 g / 19.3 oz Pâte à bombe mixture
540 g / 19.3 oz Centenario Concha 70%,
8 g / 0.3 oz Gelatine leaves
840 g / 30.0 oz Heavy cream 35%, soft whipped

Caramel Glaze
430 g / 15.0 oz Granulated sugar
350 g / 12.2 oz Heavy cream 35%, liquid
250 g / 8.9 oz Water
12 g / 1.0 oz Corn starch
60 g / 2.1 oz Maracaibo Clasificado 65%
15 g / 0.4 oz Gelatine leaves

Hazelnut Dacquoise
Whip egg white, cream of tartar and granulated sugar to a meringue. Fold in hazelnut flour, powdered sugar and crushed hazelnuts. Spread out on a silpat sheet or silpat disk sheet and bake at 200°C/392°F.

Caramel Cream
Make a caramel with the granulated sugar and the vanilla bean. Deglace with the heavy cream. Add the egg yolks and bring to 85°C/185°F. Add the soaked gelatine. Fold in the cream at 35°C/95°F.

Pâte à bombe mixture
Whip the egg yolk and the whole eggs to ribbon. Cook the granulated sugar and water up to 121°C/250°F and add slowly to the eggs. Whip on medium speed to 35°C/95°F.

Dark Chocolate Mousse
Add the melted Centenario Concha 70% couverture and a little bit of the soft whipped heavy cream to the Pâte a bombe mixture. Fold in the dissolved gelatine leaves and the remaining heavy cream.

Caramel Glaze
Caramelize lightly granulated sugar, add boiled liquid heavy cream and let it simmer until caramel is completely dissolved. Mix water and cornstarch together before adding to the caramel. Incorporate dissolved gelatine leaves. Cook for about 30 seconds, cool down to 48°C/ 148°F. Add Maracaibo Clasificado 65% couverture as well as yellow and red food colour. Homogenize by using a hand blender.

Setting & Decoration

Spread some Praline Croquantine on top of the Hazelnut Dacquoise disks and make a sandwich with two disks and the Caramel Cream. Freeze. Fill the Dark Chocolate Mousse half way up inside a ring with diameter of 18 cm/6.5 inches, and place the frozen Hazelnut Dacquise sandwich on top of it. Freeze. Demold and glaze with the Caramel Glaze. Decorate with chocolate décor and some caramelized hazelnuts.

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