Mannat Har Khushi Paane Ki: Episode Discussion Thread - 2 - Page 120

Originally posted by: nutmeg7

This is how croquembouche looks like... No wonder ab spun sugar kaam aayega

Ok I was thinking mannat knows when vaada is broken how much it hurts .. dil ko Choo gaya and you are stuck in this crockembouche

Arre haa yaar jabse usne mention kiya tabse ab taste karna hai.

Originally posted by: nutmeg7

This is how croquembouche looks like... No wonder ab spun sugar kaam aayega

What kind of sweet is this .. and these days itna sugar kaun khaata hai

Originally posted by: nutmeg7

Arre haa yaar jabse usne mention kiya tabse ab taste karna hai.

It will take weeks to melt it off .. better avoid .. have alsi ke laddoo

Originally posted by: truptishree

Finally watched episode. It was worth the wait. Episode was actually good.

Everyone need a friend who will stand by you no matter what. Mannat and Malla are always there for each other. Hope their bond always stays like this.

Mannat trying to get license from Mrs. Burman for Vikrant that was nice.

This Punnu is really fraud ,it was Mannat’s menu and he wants to keep that in Singapore restaurant. Malla is right he is a copycat. No wonder Neetu doesn’t like him. He is ready to take others credit.

Vikrant my kiddo. Wow! I just loved the way he firmly told Punnu and ARS that Mezbaani will open only in India not anywhere else. There’s no ifs and buts about it.

If manipulation had a face it’s ARS. How cunning she is! Emotionally blackmailed Vikrant so he will give in for Singapore offer.

Poor Mannat was waiting in office to meet Mrs. Burman without having food or water. Really felt bad for her. Shruti and Mannat’s phone call was very heartwarming. I just loved that Shruti was supportive . She knows Mannat’s job gone but she pretended otherwise.

Vikrant and Mannat’s scene was cute. Though Vikrant was really angry at Mannat but he didn’t raise his voice. Infact he took her to corner to discuss matter. That “do peg laga ke aai ho” was hilarious. Poor girl without any of her fault she is suffering. Chalo because of that peon Uncle Vikrant got to know that Mannat was waiting there since morning and didn’t eat anything.

Looks like Mannat will make that dessert for Mrs. Burman because that catering service’s chef is on holiday and that way she will get license for Vikrant.

TBH I want both Vikrant and Mannat to make that dessert for Mrs. Burman it will be so amazing.

P.S. Today everyone did good and were true to their characters but for me Star of the episode was Adnan. He was just brilliant throughout the episode. I loved his determined walk and the way firmly he told everyone that there is no other option for his dream. Office scene with Ayesha his controlled rage, expressions,body language,angry eyes but when Mannat fainted his eyes softened after learning truth . That was just brilliant.

Agreed, the way his "eyes" went from "being angry" to "concerned", that transition was really noteworthy!!.. I love how he can just express through his eyes beautifully..
Also in the dinning table scene.,when he came to the table, he was more of a devastated, disturbed individual, who is clearly fed up of the repeated "Singapore" rants by ARS and Punnu.. He clearly conveyed that he is not at all happy and in fact irritated that they are behind this Singapore meeting and going ahead and fixing things without him..

That was very well conveyed by Adnan..
Also the scene between ARS and him, where that snake manipulates him, was very well done..
the way he looked at her, when she said "if this doesnt work, then will u think about singapore" he clearly looked shocked or rather irritated at her audacity to keep bringing up Singapore" every now and then..Adnan nailed it here

And yes of course, the manvik scene, Adnan was so good..yes i also liked how he was speaking in a very soft yet stern voice reminding her of the mistake she did..and that everything is over , so no place for sorry.
And just then he got scared and concerned seeing his "MIss Mannat" stumbling , he held her hand and looked at her with such eyes, as if his heart just got faster seeing her like that..

And then slowly he took her in his arms, made sure , she doesnt fall and then gently tied to wake her up..i liked that he asked for glass of water and finally peon uncle did his job, we were all waiting for ..
I also think both are going to make the dish, maybe ..lets see..hoping for manvik filled episode tomorrow and wednesday..

Originally posted by: Deepa11q

Agreed, the way his "eyes" went from "being angry" to "concerned", that transition was really noteworthy!!.. I love how he can just express through his eyes beautifully..
Also in the dinning table scene.,when he came to the table, he was more of a devastated, disturbed individual, who is clearly fed up of the repeated "Singapore" rants by ARS and Punnu.. He clearly conveyed that he is not at all happy and in fact irritated that they are behind this Singapore meeting and going ahead and fixing things without him..

That was very well conveyed by Adnan..
Also the scene between ARS and him, where that snake manipulates him, was very well done..
the way he looked at her, when she said "if this doesnt work, then will u think about singapore" he clearly looked shocked or rather irritated at her audacity to keep bringing up Singapore" every now and then..Adnan nailed it here

And yes of course, the manvik scene, Adnan was so good..yes i also liked how he was speaking in a very soft yet stern voice reminding her of the mistake she did..and that everything is over , so no place for sorry.
And just then he got scared and concerned seeing his "MIss Mannat" stumbling , he held her hand and looked at her with such eyes, as if his heart just got faster seeing her like that..

And then slowly he took her in his arms, made sure , she doesnt fall and then gently tied to wake her up..i liked that he asked for glass of water and finally peon uncle did his job, we were all waiting for ..
I also think both are going to make the dish, maybe ..lets see..hoping for manvik filled episode tomorrow and wednesday..

Vikrant and aishwarya are not family .. and I dont understand fssai regulation for only one restaurant

Which is dependent on only one cook ..

Vikrant can always change the name of restaurant to something else call it Rasoi Ghar or anything … and apply for a fresh license

In my area in Mumbai ( I am a nri ) every time I visit .. there’s a new fancy restaurant in the same building … it has a change of decor .. earlier it used to sell Chinese , then became totally Mexican then became something else I forget .. and I know it belongs to the same set of people .. neighbours hai mere

So what’s the hush of removing staff and all the fixed investment to open a new restaurant.. in Singapore

Aishwarya should know food safety n hygiene standards are much higher in Singapore..

Aishwarya wants to open a restaurant in Singapore only.

Here’s a classic Croquembouche recipe—a stunning French dessert made of choux pastry puffs filled with pastry cream and held together with caramelised sugar.

Ingredients:

For the Choux Pastry (Pâte à Choux)

• 1 cup (240ml) water
• ½ cup (115g) unsalted butter
• 1 tbsp sugar
• ¼ tsp salt
• 1 cup (125g) all-purpose flour
• 4 large eggs

For the Pastry Cream (Crème Pâtissière)

• 2 cups (480ml) whole milk
• ½ cup (100g) sugar
• 4 large egg yolks
• ¼ cup (30g) cornstarch
• 1 tbsp vanilla extract
• 2 tbsp unsalted butter

For the Caramel (To Hold It Together)

• 2 cups (400g) sugar
• ½ cup (120ml) water
• 1 tbsp light corn syrup (optional, prevents crystallization)

Instructions:

Step 1: Make the Choux Pastry

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a saucepan, bring water, butter, sugar, and salt to a boil over medium heat.
3. Reduce heat, add flour all at once, and stir vigorously until dough pulls away from sides (about 2 minutes).
4. Remove from heat and cool slightly.
5. Beat in eggs one at a time, mixing well after each addition, until the dough is smooth and glossy.
6. Transfer to a piping bag and pipe small rounds (about 1 inch wide) onto the baking sheet.
7. Bake for 25-30 minutes, until golden brown. Let cool completely.

Step 2: Make the Pastry Cream

1. In a saucepan, heat milk until steaming (not boiling).
2. In a bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
3. Slowly pour the hot milk into the egg mixture, whisking constantly.
4. Return to saucepan and cook over medium heat, stirring constantly, until thickened.
5. Remove from heat, add vanilla and butter, and stir.
6. Cover with plastic wrap (touching the surface) and chill until ready to use.

Step 3: Fill the Puffs

1. Poke a small hole in the bottom of each choux puff.
2. Pipe the pastry cream into each puff using a piping bag.

Step 4: Make the Caramel

1. In a saucepan, combine sugar, water, and corn syrup over medium heat.
2. Cook without stirring until it turns deep amber in color.
3. Remove from heat and let cool slightly until thick but still fluid.

Step 5: Assemble the Croquembouche

1. Dip the top of each puff lightly into the caramel.
2. Stack the puffs into a cone shape, using caramel as glue.
3. For a classic finish, drizzle spun sugar over the tower.

Good I am vegetarian.. don’t eat egg .. now I can avoid so much cream and sugar too . 😜

Originally posted by: nutmeg7

Here’s a classic Croquembouche recipe—a stunning French dessert made of choux pastry puffs filled with pastry cream and held together with caramelised sugar.

Ingredients:

For the Choux Pastry (Pâte à Choux)

• 1 cup (240ml) water
• ½ cup (115g) unsalted butter
• 1 tbsp sugar
• ¼ tsp salt
• 1 cup (125g) all-purpose flour
• 4 large eggs

For the Pastry Cream (Crème Pâtissière)

• 2 cups (480ml) whole milk
• ½ cup (100g) sugar
• 4 large egg yolks
• ¼ cup (30g) cornstarch
• 1 tbsp vanilla extract
• 2 tbsp unsalted butter

For the Caramel (To Hold It Together)

• 2 cups (400g) sugar
• ½ cup (120ml) water
• 1 tbsp light corn syrup (optional, prevents crystallization)

Instructions:

Step 1: Make the Choux Pastry

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a saucepan, bring water, butter, sugar, and salt to a boil over medium heat.
3. Reduce heat, add flour all at once, and stir vigorously until dough pulls away from sides (about 2 minutes).
4. Remove from heat and cool slightly.
5. Beat in eggs one at a time, mixing well after each addition, until the dough is smooth and glossy.
6. Transfer to a piping bag and pipe small rounds (about 1 inch wide) onto the baking sheet.
7. Bake for 25-30 minutes, until golden brown. Let cool completely.

Step 2: Make the Pastry Cream

1. In a saucepan, heat milk until steaming (not boiling).
2. In a bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
3. Slowly pour the hot milk into the egg mixture, whisking constantly.
4. Return to saucepan and cook over medium heat, stirring constantly, until thickened.
5. Remove from heat, add vanilla and butter, and stir.
6. Cover with plastic wrap (touching the surface) and chill until ready to use.

Step 3: Fill the Puffs

1. Poke a small hole in the bottom of each choux puff.
2. Pipe the pastry cream into each puff using a piping bag.

Step 4: Make the Caramel

1. In a saucepan, combine sugar, water, and corn syrup over medium heat.
2. Cook without stirring until it turns deep amber in color.
3. Remove from heat and let cool slightly until thick but still fluid.

Step 5: Assemble the Croquembouche

1. Dip the top of each puff lightly into the caramel.
2. Stack the puffs into a cone shape, using caramel as glue.
3. For a classic finish, drizzle spun sugar over the tower.

This is why Vikrant taught her how to make spun sugar .. now both will make this