Amber Dias chats with Chef Vanshika Puri, Founder, The French Affair, about finding a middle ground between quintessential French desserts and Indian flavours.

She is one of the hottest pastry chefs in Mumbai at the moment with celebrities like Hrithik Roshan and Zoya Akhtar among the many customers who entrust her to craft sweet delights for special occasions – or just as a little treat. Meet Vanshika Puri, a Le Cordon Blue, Paris, trained pastry chef who specialises in giving classic French pastry some desi appeal. We caught up with her to chat about what goes on behind the scenes at The French Affair.

A Professional Twist

From throwing a punch in the ring to delivering knockout flavours in the kitchen, Vanshika’s sojourn in the professional space has taken some interesting turns. She maintains though that her love of cooking emerged early on. “My boxing career started when I was in college. I had never imagined that I would be a professional boxer, it has always been my dream to be a chef. Since the age of nine, I was very clear and knew what I wanted to pursue. My grandmother was very fond of cooking and baking. Her lovely apple strudel and our desi ghee halwa inspired me to take up the chef’s life.”

For The Love Of Pastry

“For me, pastry is love, it’s a way to express my feelings,” she says as she talks about why she loves baking and what led her down this particular culinary path. “I don’t always have the words to express what I’m feeling or thinking, for me expression is only via food. Each dessert has a different texture and flavour, you can play with so many ingredients to get the best desserts, for example, a lavender mousse Thai rose tart.”

Having honed her craft at one of the most renowned pastry schools in the world, we wonder how that experience has influenced her approach to baking. She says, “French pastry is No.1 in the entire world, and attending Le Cordon Blue was the best decision of my life. It has taught me the best French techniques and opened my vision for creativity. I can now create and explore so much more after going to such a brilliant school.”

But she learnt a little more than just technique though. “I learnt something very interesting when I became a chef. Your mood really shows in your food. If you cook with anger or sorrow, your product tastes different, even if you made it the same way you always do. If you cook with love, it shows in your final product,” she elaborates.

Playing With Flavours

“French pastries are unlike any other. They are known for their rich flavours, light and fluffy texture, and layers of pastry cream, Jaconde sponge and flavourful mousse cakes. They use rich ingredients like pistachios and almonds in their bases. That gives an exquisite taste and texture to the cake. The most challenging thing about French pastry is getting the right texture at the right temperature. It’s a pure game of techniques,” says Vanshika as she gushes about what sets French pastry apart.

The French Affair, however, is known for mixing it up a little, fusing delicious French fare with some quintessentially Indian flavours. She reveals, “I believe in trying, testing and creating my own flavours. My specialities are the Rose Thandai Pannacotta, Gulab Jamun French Tart, Rose Thandai Butter Cookies, Rasgulla Coconut Mousse and Magai Paan Tart. I am currently working on desserts with rosemary, lavender and saffron. The most fun experience for me was when I layered the French sable with the gulab jamun, the crispy texture of the tart and the soft cardamom mousse with gulab jamun hit the spot.”

For most customers, the look of a pastry is what draws them in. However, balancing visual artistry with flavours can be tricky. So we asked Vanishika what her secret was. “I actually believe that what goes into your dessert should be on top as well. It not only helps with garnishing, but also adds a lot of flavour. For example, my orange and chocolate cake always has a candied orange and orange rind on it to look impressive and give it a burst of flavour.”

Catering To The Stars

When you put everything you have into what you do, opportunities come knocking. And that holds true for Vanshika too. “I have had several opportunities to serve celebrities for their celebrations. I also got a chance to do a customised dessert menu at Soho House, Mumbai, where Chef Sarah Todd did the main course and I did the desserts. Also, at this year’s Lakme Fashion Week, I had the chance to work with Magnum to customise their ice creams for celebrity shoots.”

Food For Thought

Lastly, we asked Vanshika if she had any advice for chefs who wanted to up their pastry game.

“The only advice I could give is to show love and get love. The more love you put into making your desserts, the more you will be showered with it – that’s how food works.”

Prices vary as per the product but usually fall between ₹500-₹2000.

• To place an order, drop a message on Instagram @thefrenchaffair.in, or call directly at 9867679152