For 8 people
- 45g Sugar
- 50g egg whites
- 35g egg yolks
- 45g flour
- Beat the egg whites, gradually adding the sugar until fluffy.
- Towards the end of the mixing turn the speed to low
- Add the flour gently.
- Pour the mixture on a plate/baking tray and cook 8-10 minutes in the oven at 200 °c.
CRÈME MOUSSELINE(210g butter Cream + 210g cream patisserie)
For the cream patisserie:
- Crème pâtissière
- 250ml milk
- 1 yolk
- 50g sugar
- 25g custard powder
- ½ vanilla pod
- Heat the milk with the vanilla.
- Beat the egg yolk and sugar together and add in the custard powder.
- When the milk comes to boil add a little bit of the warm milk into the egg sugar mixture mixing well.
- Pour all of the mixture back in the pan and cook until boiling.
- Discard and cover well with a cling film and keep it at room temperature.
For the Butter Cream:
- 125g Sugar
- 1 egg
- 212g of butter
- Put water and sugar to bake at 121°.
- Remove and pour on the beaten egg yolk at full speed.
- Add butter in small pieces until the mixture becomes creamy smooth.
- Mix the custard in a bowl with a whisk and add the butter cream.
- 35g water
- 35g sugar
- 15g brandy raspberry
- Cut the cake into 2 through the middle
- Wet the first piece with the syrup
- Spread a thin layer of cream mousseline about 1/3 on top.
- Wash and remove stems from the strawberries and add them.
- Spread cream again filling the gaps
- Place the second piece of biscuit. Moisten with the rest of syrup
- Smooth with cream and let it firm
- Place almond paste on top which was rolled by a rolling pin, and pour a drop of strawberry jelly.
- Garnish with fresh strawberries
A very traditional cake we usually do every Christmas in Greece & Cyprus with a chocolate twist! The King Cake (Vasilopita in Greek or galette des rois in French), is a New Year’s Day cake which contains a hidden coin or trinket which gives good luck to the receiver. It is associated with Saint Basil’s day, January 1, in most of Greece, but in some regions, the traditions surrounding a cake with a hidden coin are attached to Epiphany or to Christmas.
On New Year’s Day families cut the vasilopita to bless the house and bring good luck for the new year. This is usually done at the midnight of New Year’s Eve. A coin is hidden in the cake by slipping it into the dough before baking. At midnight the sign of the cross is etched with a knife across the cake. A piece of cake is sliced for each member of the family and any visitors present at the time, by order of age from eldest to youngest. Slices are also cut for various symbolic people or groups, depending on local and family tradition. In older times, the coin often was a valuable one, such as a gold sovereign. Nowadays there is often a prearranged gift, money, or otherwise, to be given to the coin recipient.
- 250 g. dark chocolate 72% cocoa
- 400 g. butter
- 300 g. brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 bulb fresh ground nutmeg
- 400 g. almond powder
- 10 eggs
- 175 g. flour
- 1 tsp. baking powder
- Decorative nuts and bonbons
- 125 g. butter
- 150 g. brown sugar
- 30 g. dark chocolate 72% cocoa
- 125 g. flour
- 50 g. almond powder
- Melt the chopped chocolate with the butter in the microwave.
- In a bowl add the eggs and beat with a hand blender or whisk.
- In another pan , place the melted chocolate with the butter , add the brown sugar , cinnamon, cloves , nutmeg , the almond powder , beaten eggs , flour and lastly the baking powder.
- Mix well and pour the mixture into a 28cm diameter tin, with a built bottom foil.
- Bake in preheated oven at 170 degrees C for 30 minutes and at 160 degrees C for another 30 minutes.
FOR THE ALMOND CRUMBLE :
- Melt the chocolate in the microwave.
- In a bowl add the butter, brown sugar, almond powder and stir briefly with an electric mixer.
- Add the melted chocolate and flour, continuing to stir.
- Take it out of the bowl and roll it out into a thin sheet of thickness 3 mm with a roller pin and place it in the fridge.
- When frozen cut a disc diameter smaller than the hoop of the Kings Cake.
- Cover the surface of the almost cooked cake with the crumble and continue baking for 15 minutes until the crumble is cooked.
- Garnish with decorations of your choice .
Taking the Pecan Tart a step further and what’s the best thing to use? Of course Chocolate.
Below you will find 2 versions one with just Chocolate & Maple Syrup and the second version is with Bourbon. Choose whichever you prefer 🙂
CHOCOLATE PECAN TART & MAPLE SYRUP
- 375g pack shortcrust pastry (might be easier than making your own pastry)
- a little flour, for dusting
- 185g dark chocolate or semi-sweet chocolate if you like it sweet!
- 50g salted butter
- 4 eggs, beaten
- 200ml maple syrup
- 200g whole pecan nuts
- Heat oven to 180C/160C fan/gas 4.
- Roll the pastry out on a lightly floured surface and use to line a 20cm loose-bottomed tart tin. Fill the tart with baking paper and baking beans, bake for 25 mins, then remove the baking paper and beans. Continue to cook for 10 mins more until golden.
- Remove from the oven and cool.
- Melt the chocolate and butter together in a large bowl over a pan of simmering water.
- Whisk the eggs and maple syrup together, then stir into the chocolate with most of the nuts.
- Pour into the tart shell, top with the remaining nuts and bake for 30-40 mins until set.
- Cool and serve with vanilla ice cream or double cream.
BOURBON-PECAN TART WITH CHOCOLATE DRIZZLE
- 1 cup packed light brown sugar
- 3/4 cup dark corn syrup
- 3 tablespoons all-purpose flour
- 2 tablespoons bourbon
- 2 tablespoons molasses
- 1 tablespoon butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large eggs
- 1 large egg white
- 2/3 cup pecan halves
- 1/2 (425g) package refrigerated shortcrust pastry
- Cooking spray
- 1/2 ounce/15g bittersweet chocolate, chopped (or more)
- Preheat oven to 180°C.
- Combine first 10 ingredients, stirring well with a whisk. Stir in pecans.
- Roll dough into a 13-inch circle; fit into a 20-22cm removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife. Spoon sugar mixture into prepared crust.
- Bake at 180° for 45 minutes or until center is set.
- Cool completely on a wire rack.
- Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute or melt over bain-marie. Stir until smooth.
- Drizzle chocolate over tart.
- 1 stick unsalted butter
- 2 egg yolks
- 1 cup sugar
- 1 cup cocoa
- 4 tbs orange liqueur, such as Triple Sec or Grand Marnier
- 7 oz tea biscuits and/or plain butter cookies
- 3 oz chopped pistachios
- 2 tbs chopped bittersweet chocolate
- powdered sugar, for decoration
- Break cookies into a large bowl and sprinkle with ½ the Grand Marnier, set aside.
- In a bowl, vigorously mix egg yolks with sugar until the mixture turns thick and the sugar is fully incorporated. Set aside.
- Meanwhile, heat the butter over low heat. With the back of a spoon smash the butter as it softens and begins to melt. Remove from heat as soon as the butter starts to liquify. Stir to combine.
- Next combine the broken cookies, butter and sugar mixture. Add the remaining ingredients and stir well to combine. The chocolate mixture will be sticky a bit messy to handle.
- Lay out a long sheet of wax paper or plastic wrap on a hard surface, about 18 inches long. Roll the mixture onto the wax paper and shape into a salami shape length wise to the paper. Mold salami to the desired length and thickness, somewhere between 2-3 inches. Bring salami to one side of paper and roll paper around log gently but firmly, twist ends similar to that of a salami.
- Refrigerate for at least 2 hours, or overnight.
- When ready to serve, unwrap the salami and lightly roll it in powdered sugar to give it a look of aged salami.
- Keep refrigerated.
Note: Salami will be very firm when cutting slices, so its best to take it out of the refrigerator a few minutes before serving. Entire salami can be cut into slices and refrigerated to make it easier to serve later. Or if entertaining, salami can be presented whole and guests can cut their own slices.
- 4 eggs (room temperature)
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup cake flour
- 7 egg whites
- 1 1/3 cups granulated sugar
- 6 ounces unsweetened chocolate, melted and cooled
- 1/2 teaspoon instant espresso powder
- 1/2 teaspoon vanilla extract
- 3 cups plus 3 tablespoons butter, softened
Chocolate buche de noel:
- Preheat the oven to 200 degrees. Butter a 10-inch by 15-inch baking pan with a 1-inch lip (jelly-roll pan) and line it with parchment paper. Butter the parchment or spray it with cooking spray. Set the pan aside.
- Beat the eggs for 5 minutes, until they turn thick and foamy. Add the sugar, vanilla extract, and salt to the eggs and continue beating for 2 minutes. Fold the flour, a few tablespoons at a time, into the whipped egg mixture. Once the flour is incorporated into the batter, stop mixing. Do not overmix or the cake will bake up into a tough texture.
- Gently spread the batter into the prepared pan. There will be peaks of batter; gently smooth over them, but do not press the batter down. Bake the cake for 10 minutes, until the cake is just set. Invert the baked cake onto a clean, dry kitchen towel and peel off the parchment paper. Wait 3 minutes and then gently roll the cake, still in the towel, starting at the 10-inch end. Allow it to cool completely.
To make the chocolate buttercream:
- In a clean, completely dry bowl beat the egg whites on high until soft peaks form. Set them aside for a moment.
- In a small saucepan, bring the sugar and 2/3 cup water to a boil. Allow it boil until it has reduced into a slightly thickened syrup. Begin beating the egg whites on high speed again, and pour the hot sugar syrup into the eggs in a slow, steady stream.
- Pour the melted chocolate, espresso powder, and vanilla extract into the egg whites and continue beating them until the meringue has cooled completely, about 5 minutes.
- Add the softened butter to the meringue, 2 tablespoons at a time, while beating on high speed, until all of the butter is incorporated into the frosting. If the buttercream becomes runny at any time in this process, refrigerate the meringue until it has chilled through and continue the process of beating the butter into the meringue.
To assemble the chocolate yule log:
- Unroll the cake and set aside the towel. Evenly spread 2 cups (or desired amount) of the chocolate buttercream on the inside of the cake and following its natural curve, gently form it into a cake roll.
- Cut off the ends of the cake roll on the diagonal and reattach them in the center of the cake with a bit of buttercream to fashion a “branch” coming off the main Yule log.
- Spread the exterior of the buche de noel with enough chocolate buttercream to cover it and gently pull a butter knife or small, offset spatula through the frosting to give the appearance of rough tree bark.
- Add a Pere Noel figure and meringue mushrooms to complete the festive look.
- Chill the cake before serving it, and refrigerate any leftovers.
- This chocolate yule log recipe makes 14 servings.
- 2 egg whites, at room temperature
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar
- 1/4 cup white chocolate chips or candy coating
- 1/4 cup cocoa powder
- Prepare 2 baking sheets by lining them with parchment paper. Preheat the oven to 95 degrees.
- Place room temperature egg whites in the bowl of an electric mixer fitted with a whisk attachment. It is important that the bowl and whisk both be very clean, so that the egg whites whip properly.
- Begin beating the egg whites on medium speed. Once they are very frothy, stop the mixer and add the cream of tartar. Start the mixer again and continue to beat the egg whites. Once they form soft peaks, increase the speed to high and gradually add the sugar, a tablespoon at a time. Beat the whites until they are very shiny and hold stiff peaks, but are not dry or crumbly.
- Spoon the meringue into a large pastry bag fitted with a 1/2-inch round tip, or the open end of a coupler.
- First, pipe the mushroom caps: hold the pastry bag at a 90-degree angle about 1/2 inch from the parchment paper. Using firm and even pressure, squeeze out a round meringue disc about 2 inches in diameter and 1 inch high. Stop squeezing, then twist the bag and lift it from the meringue to get a clean “break” from the cap. Repeat in regular intervals on the baking sheet until you have approximately 2 dozen mushroom caps. You can smooth out the tops of your mushrooms by wetting your index finger and lightly running it along the caps.
- Next, pipe the mushroom stems. Again position the bag perpendicular about 1/2-inch from the baking sheet. Begin squeezing the bag to form a 1-inch round base. Continue to squeeze as you slowly and evenly draw the bag up, forming a tapering stem about 1.5 inches tall. Use the remaining meringue to pipe as many stems as possible—some stems invariably tilt and collapse, so you should always make extras.
- Bake the meringues at 95 degrees for about 90 minutes, turning them halfway through the cooking time to ensure even cooking. The meringues should be hard and dry to the touch, and you should be able to easily lift one from the parchment. Once the meringues are done, turn off the oven and let them sit in the oven for several hours or overnight.
- To assemble the mushrooms, melt the white chocolate in a small bowl in the microwave, stirring after every 30 seconds to prevent overheating. Use a toothpick to carve a small hole in the bottom of a mushroom cap. Dip the top of a stem in the white chocolate, and stick the chocolate-covered stem top in the hole of the mushroom cap. Place the mushroom on a baking tray to set, and repeat with remaining caps and stems.
- Place the cocoa powder in a sifter, and lightly sift cocoa over the tops of the mushrooms. Mushrooms can be stored for up to a month in an airtight container in a cool, dry room. Note that humidity can make the mushroom soft and collapse, so do not place them on a cake or in a refrigerated environment until immediately before serving.