Tag Archives: christmas recipes

Christmas is coming and it’s time to get baking with Savour! Try this festive Yule Log recipe from Kirsten Tibballs and have a very merry Christmas!

Christmas Yule Log Recipe

Christmas Yule Log Recipe

Christmas Yule Log

Makes: 2

Raspberry Jam
500 g frozen raspberries*
50 g caster sugar

1. Combine the raspberries and sugar in a saucepan and place on a medium heat.
2. Stir continuously until you reach 103˚C.
3. Allow to cool to room temperature for use in the sponge below. You can pour any leftover jam into individual sterilized jars and immediately turn upside down to seal the jar.

*Substitute:
500 g frozen raspberries or blueberries {for}
500 g frozen raspberries

Vanilla Sponge

236 g whole eggs
5 g Heilala vanilla bean paste
123 g caster sugar
123 g plain flour
2 g salt
22 g unsalted butter
1 dessert spoon of water
QS caster sugar, for sprinkling

1. Whisk the eggs, vanilla and caster sugar together for approximately 8-10 minutes until light and fluffy.
2. Fold through the sifted flour and salt.
3. Melt the butter and add a little bit of the sponge mixture to it. Add in the water before folding back into the remaining sponge mixture.
4. Spread the mixture into a three quarter size Flexipat and bake at 190˚C for 6-8 minutes.
5. As soon as it comes out of the oven, sprinkle with caster sugar.
6. Place a clean, damp tea towel on top and roll it on along the long side of the sponge with the tea towel still in place.
7. Unroll the sponge and remove the tea towel. Spread the jam on top.
8. Reroll the sponge and cut out 2 lengths of 22cm.
9. Freeze.

Chocolate Truffle Mousse

9 g gold gelatine sheets
800 ml fresh cream 35% fat
100 g caster sugar
100 g liquid glucose
100 ml water
320 g Callebaut 811 dark couverture 53.8%

1. Soak the gelatine sheets in a bowl of cold water until soft and pliable.
2. Semi-whip the cream in the bowl of a stand mixer and set aside in the fridge.
3. Boil the sugar, glucose and water together in a saucepan. As soon as the sugar has dissolved, add in the pre-soaked and drained gelatine. Immediately pour over the dark couverture in a bowl.
4. Whisk together until the couverture is fully melted then fold in the semi-whipped cream.

Chocolate Glaze

104 g water
250 g caster sugar
250 g liquid glucose
140 g condensed milk
30 g Van Houten Intense Deep Black cocoa powder 10-12%
110 g Callebaut 2815 dark couverture 58%
22 g gold gelatine sheets
208 g mirror glaze

1. Soak the gelatine sheets in a bowl of cold water until soft and pliable. Drain the gelatine and melt in the microwave in 30 second intervals.
2. Heat the water, sugar and glucose together in a saucepan.
3. Add the condensed milk, couverture and cocoa powder and combine.
4. Add the gelatine and mirror glaze.
5. Emulsify with a stick blender and allow to rest overnight.
6. Use the glaze between 30˚C – 32˚C.

Cocoa Sable Dough

110 g unsalted butter
17 g Callebaut cocoa powder 22-24%
55 g pure icing sugar
44 g whole eggs
1 g salt
1 Heilala vanilla bean
20 g almond meal
180 g plain flour
3.5 g baking powder

1. Combine the butter, icing sugar and cocoa powder in the bowl of a stand mixer.
2. Add the eggs, salt and cut and scraped vanilla bean.
3. Add the remaining dry ingredients.
4. Remove from the mixer and press into a flat, even square. Cover with plastic wrap and cool in the fridge for 1 hour.
5. Roll the chilled dough out to a 4mm thickness and cut into rectangles 29cm x 13cm.
6. Place the dough on a perforated tray lined with a perforated Silpain mat. Bake at 170˚C for 8-10 minutes.

Cocoa Streusel

24 g Van Houten Intense Deep Black cocoa powder 10-12%
75 g plain flour
2 g Maldon sea salt
90 g caster sugar
90 g hazelnut meal
2 fresh limes, zested
75 g unsalted butter

1. Combine all the ingredients in a food processor until you achieve a crumb consistency.
2. Spread the mixture onto a Silpat mat and cool in the fridge.
3. Once chilled, bake at 180˚C for 8 minutes.

Mushroom Caps

200 g Callebaut W2 white chocolate 28%
20 g orange oil soluble colouring
20 g Callebaut cocoa butter, melted
QS Callebaut W2 white chocolate 28%, tempered

1. Temper the white chocolate and add in the orange colouring.
2. Add the melted cocoa butter and combine.
3. Transfer the mixture to a piping bag and pipe the mushroom cap shapes onto a sheet of baking paper.
4. Allow to set for 5-10 minutes.
5. Transfer the tempered white chocolate (without any orange colour) to a paper piping cone and pipe random dots of chocolate on top of the set mushroom caps.

Mushroom Stems

200 g Callebaut W2 white chocolate 28%
3 tbsp of water

1. Temper the white chocolate and add the water to thicken it.
2. Transfer to a piping bag and pipe the mushroom stems onto a sheet of baking paper.
3. Allow to set for 5-10 minutes. Before the stems are completely set, smooth the sides with a sharp knife.
4. Adhere the stems to the mushroom caps with some leftover tempered white chocolate.

Assembly

QS micro herbs

1. Pipe a layer of chocolate mousse into the base of the Silikomart ‘Kit Buche’ mould (ref. TOR250 x 90).
2. Tap the mould on the bench to eliminate air bubbles.
3. Spread the mousse up the sides of the mould with a spoon.
4. Place the Swiss roll into the centre of the mousse and pipe more mousse on top.
5. Smooth the mousse with a palette knife and ensure the sponge is covered.
6. Freeze for 24 hours.
7. Unmould and pour the glaze on top at the correct temperature. Allow to sit for a few minutes until it stops dripping, then clean the edges with a sharp knife.
8. Place on top of the rectangle of sable dough and decorate with the mushrooms and streusel.
9. Finish with micro herbs.

Christmas with the Queen of Chocolate

Christmas Wreath from Cake Bake & Sweet Show Melbourne 2016

By Kirsten Tibballs at Savour
www.savourschool.com.au

 

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Makes 1 x mousse cake in the Silikomart Lady Queen mould

Equipment

  • Freezer
  • Microwave
  • Plastic bowl for the microwave
  • 5 x flat trays
  • Disposable piping bags
  • Scissors
  • Ladle
  • Small sieve
  • Assorted bowls
  • Stand Mixer x 1
  • Whisk attachment for mixer
  • Wire rack for glazing
  • Stone surface for chocolate work
  • Thermometer
  • Tweezers
  • Saucepans

Shortbread base

  • 150g      Unsalted butter
  • 250g      Plain Flour
  • 65g        Free Range Eggs
  • 100g      Icing Sugar
  • 25g        Almond Meal
  • Pinch of Salt
  • Plain flour for dusting

 

Combine the butter and flour in a bowl with a paddle attachment on a KitchenAid Mixer. Bring it to a crumb texture and add in the eggs and dry ingredients. Bring together as a dough and press into an even flat square. Place the shortbread in the fridge for up to an hour or until it becomes firm enough to roll out. Lightly dust the bench surface with flour and roll out the shortbread to a 3mm thickness. Cut a ring 50mm inside and 200mm outside. Bake 170°C for 10-12 minutes or until a light golden brown colour.

 

Raspberry Jelly

  • 22g        Gold Gelatine Sheets
  • 500g      Frozen Raspberry Puree, defrosted
  • 375g      Caster Sugar

 

Pre-soak the gelatine in cold water until soft and pliable. Place an additional 2 large frames on the prepared frames. Take one third of the defrosted raspberry puree and combine with the sugar. Heat until all the sugar is dissolved and then add in the pre-soaked gelatine. Remove from the heat and add the remaining defrosted puree and mix well. Place into a Silikomart Lady Queen insert mould and freeze.

 

Sugar coated almonds

  • 25g        Water
  • 35g        Caster Sugar
  • 125g      Almond Splinters
  • 10g        Pure Icing Sugar

 

Place the water and sugar into a saucepan and boil until the sugar dissolves. Remove from the heat and pour the sugar syrup over the slithered almonds and combine. Place the coated almonds onto a tray lined with a Silpat mat and dust with the icing sugar.

Place the prepared almonds into the oven and bake at 170°c. for approximately 10-12 minutes. In short intervals turn over the almonds with a spatula to ensure even roasting. Cool the almonds at room temperature.

 

Festive Mousse

  • 60g        Caster Sugar
  • 30g        Water
  • 60g        Egg Yolks
  • 2             Heilala Vanilla beans
  • 3.5g       Gold Gelatine Leaves
  • 130g      Callebaut White Chocolate Velvet
  • 25g        Glaze cherries
  • 25g        Glace orange
  • 25g        Sugar coated almond*
  • 25g        Dark Chocolate Chips
  • 345g      Bulla Thickened Cream 35% fat, semi whipped

 

Boil the sugar and water to 123°C. Pour over the whisked egg yolks, add the glaze cherries and glace orange and continue to whisk until it cools slightly (to create a pate bombe). Soak the gelatine in cold water until soft and pliable. Once soft drain off the excess water and heat in the microwave for 30 seconds or until melted, do not heat above 80°C. Melt the white chocolate to approximately 60°C and fold through ¼ of the semi whipped cream. Continue folding and add the pate bombe. Add a small amount of this mixture to the melted gelatine and mix together before adding back into the mousse and folding through. Lastly fold through the remainder of the semi whipped cream and add the vanilla beans. Weigh in 150g per mould on top of the raspberry jelly, level it out and place in the freezer.

 

Assembly

Pipe the festive mousse halfway into a Silikomart Lady Queen mould. Push it up the sides of the mould with a spoon. Place in the frozen raspberry jelly and fill to the top of the mould with remaining mousse. Freeze for a minimum of 6 hours.

 

Chocolate Glaze

 

Ingredients

  • 240g      Fresh Cream 35% Fat
  • 50g        Water
  • 360g      Caster Sugar
  • 120g      Callebaut Cocoa Powder 22-24%
  • 100g      Neutral Glaze
  • 10g        Gold Gelatine Sheets

Method

Pre-soak the gelatine in a bowl of chilled water until it becomes soft and pliable. Drain off the excess water and leave the gelatine at room temperature. Bring the cream, water and sugar to boil. Add the cocoa powder and neutral glaze and return to a boil. Emulsify with a stick blender, add the pre-soaked gelatine and strain. Place plastic wrap on the surface of the glaze. Allow the glaze to cool to between 32-35°C before glazing the frozen mousse.

Finishing

  • Chocolate holly leafs
  • Chocolate pinecones
  • Chocolate reindeers
  • Gold Metallic powder
  • 24 carat gold leaf
  • Chocolate bells
  • Red chocolate ribbon loops

 

Garnish the wreath with prepared chocolate garnishes and dust with gold metallic.