Guylian Finishing Touches Summer 2022

GUYLIAN

FINISHING TOUCHES

Delicious treats to make everyday occasions that little bit more special Photo credit @DomInTheKitchen

WELCOME TO THE SUMMER EDITION OF FINISHING TOUCHES

CONTENTS WHITE CHOCOLATE & RASPBERRY PANNA COTTA

We’re thrilled to bring you our 2022 Finishing Touches – Summer Edition

by Jane Saunders @jane_littlesugarsnaps................................. 3

e-book, which features a selection of decadent, sweet treats you can create,

HIGH TEA CAKEWICHES

all of which are beautifully finished with our Belgian Chocolate Sea Shells, to

by Dominic Franks @DomInTheKitchen......................................... 4

ensure your summer picnics and parties are as delicious as they are jubilant.

So, whether you’re planning to attend a friends BBQ or host a summer soiree you’ll have all the inspiration you need to add the perfect finishing touch to your celebrations!

HAZELNUT DACQUOISE

by Angela Field @PatisserieMakesPerfect................................... 6 CHOCOLATE SALTED CARAMEL CHEESECAKE TARTLETS

by Jessie Bakes Cakes @Jessie.bakes.cakes ............................. 7

This spectacular recipe collection, which is a dream for any chocolate lover,

CHOCOLATE AND VANILLA MARBLE CUPCAKES

was curated by a selection of talented bakers and foodie influencers, to help

by Katie Deacon @Iheartkatiecakes............................................... 8

people elevate their summer parties with Guylian.

Recipes within the collection include: a scrumptious Hazelnut Dacquoise; Cakewiches (cute cakes that look like sandwiches); rich Chocolate Cheesecakes; a gorgeous Drip Cake, sweet Puff Pastry Stars filled with

CHOCOLATE BISCUIT SQUARES

by Kate Doran @thelittleloafblog ................................................... 9 RASPBERRY PINWHEELS

by Jane Saunders @jane_littlesugarsnaps................................. 10

Raspberry Jam; seriously moreish Chocolate Dipped Marshmallows; an Eton Mess Traybake; Cupcakes; and a Chocolate Biscuit Cake Tray Bake, all of which are delicious and are great for sharing at any celebration.

We hope that we’ve inspired you to create your own signature creations featuring Guylian chocolates. Please share your favourite moments with Guylian on Instagram @Guylian.uk. Enjoy!

CHOCOLATE COATED STRAWBERRY MARSHMALLOWS

by Kate Doran @thelittleloafblog.................................................... 11 OMBRE LAYER CAKE

by Katie Deacon @Iheartkatiecake ............................................... 12 ETON MESS TRAY BAKE

by Catrin Komor @fwdge .................................................................... 13

1

WHITE CHOCOLATE & RASPBERRY PANNA COTTA

by Jane Saunders @jane_littlesugarsnaps The combination of creamy white chocolate and fresh, fruity raspberries excels in these stunning double layer desserts. A Guylian Seashell atop these pretty panna cotta and jelly is the ultimate finishing touch.

METHOD

INGREDIENTS Serves: 6 For the White Chocolate Panna Cotta: • 450ml double cream

For the White Chocolate Panna Cotta: 1. Put a few raspberries in the base of 6 pots each large enough to hold around 175ml liquid.

2. Put the 3 leaves of gelatine in a bowl of cold water for 5-10 minutes to soften.

3. Meanwhile, heat the cream, milk, vanilla bean paste and sugar in a saucepan until the sugar has dissolved and the temperature reaches

• 125ml whole milk • 50g caster sugar • ¾ tsp vanilla bean paste (or vanilla extract) • 3 gelatine leaves

around 60C (do not let the mixture boil).

4. Take the pan off the heat. When the gelatine has softened, squeeze out the excess water then add it to the pan. Mix until it has melted.

5. Next add in the white chocolate. Let sit for 1 minute, then whisk to combine. Let cool for around 30 minutes until it reaches around 25C on

• 75g white chocolate • 150g fresh raspberries

a food thermometer.

6. Transfer the liquid to a jug and pour a little into the pots holding the raspberries. Aim for a depth of around 1cm in each pot. Transfer the

For the Raspberry Jelly: • 100g fresh raspberries • 75g caster sugar • 250ml water • 2½ gelatine leaves For the Finishing Touch: • 150ml double cream • 2 tsp grated chocolate • 6 Guylian Seashells

pots to the fridge for 15 minutes to firm up.

7. Next pour in the rest of the panna cotta liquid, leaving around 1cm space at the top of the pots for the jelly.

8. Transfer to the fridge for another 10-15 minutes to firm up, then top with a few more raspberries.

9.

Return the pots to the fridge and leave to set for 1 hour.

For the Raspberry Jelly: 10. Put the 2½ leaves of gelatine in a bowl of cold water for 5-10 minutes to soften.

11. Put the water, sugar and raspberries in a pan and cook until the sugar has dissolved and the fruit has broken down.

12. Strain the liquid through a sieve to remove the seeds and pulp. Discard the contents of the sieve.

13. When softened, add the gelatine into the liquid and stir until melted.

For the Finishing Touch: 16. Whip the cream and pipe a rosette onto the top of each dessert.

14. Let cool to around 25C.

17. Sprinkle a little grated chocolate over the cream.

15. P our the liquid onto the top of the panna cotta then transfer the pots

18. Top with a Guylian Seashell.

to the fridge and leave for at least 6 hours, but preferably overnight, to fully set.

3

@jane_littlesugarsnaps

HIGH TEA CAKEWICHES

by Dominic Franks @DomInTheKitchen What could be a more thoroughly British way to picnic than with a ‘Champagne High Tea’? I’m serving mine with a playful take on the classic sandwich but are they sandwiches or are they cake? There’s a white bread sandwich with a jam filling, a brown bread sandwich with a cream cheese filling, and a wholemeal sandwich. There’s even a classic ‘lobster roll’ filled with Marie Rose sauce! All topped off with a Guylian Belgian Chocolate Sea Shell for the perfect finishing touch.

To save time and effort, make this as one large mix

INGREDIENTS

then divide into two equal portions. Add the cocoa

Serves: 10 - 12 For the Victoria Sponge Sandwich and the Chocolate Sponge Sandwich:

For the ‘Lobster Roll’

• 6 large free-range eggs

• 30g caster sugar

• 450g sugar • 450g butter • 450g self-raising flour • 2 tablespoons cocoa powder • 2 teaspoons vanilla paste For the Carrot Cake Sandwich: • 175g light muscovado sugar • 175ml sunflower oil • 3 large eggs (lightly beaten) • 140g grated carrot • 100g raisins • 1 teaspoon poppyseeds • grated zest of 1 large orange • 175g self-raising flour • 1 tsp bicarbonate of soda • 1 tsp ground cinnamon

5

Enriched Dough: • 500g strong white bread flour, plus extra for dusting • 1 teaspoons salt • 7g (1 teaspoon or 1 packet) fast-action dried yeast • 300ml whole milk • 75g unsalted butter, plus extra for greasing • The zest of 1 clementine • 2 teaspoons cinnamon • 1 large free-range egg For the fillings: • 300ml double cream • 50g cream cheese • 150g butter (room temperature) • 200g icing sugar • The zest of one lemon • Half a carrot – peeled and finely grated • Strawberry jam • Apricot jam

powder to one portion.

METHOD For the Victoria Sponge Sandwich and the Chocolate Sponge Sandwich: 1. Preheat the oven to 180C/Gas 4/fan 160C. 2.

Grease and line two 2lb loaf tins

3. Cream together the butter and sugar in a large bowl until pale and fluffy (a stand-mixer will make light work of this) 4. Add three eggs and half the flour and beat until smooth, then add the last three eggs and the rest of the flour and beat again until smooth and light, add the vanilla and beat one final time 5. Now pour half the cake batter into one of the loaf tins and smooth off the top, then add the 2 tablespoons of cocoa to the remaining batter and beat well, then pour this into the second loaf tin 6. Bake both cakes for 35-40 minutes until golden brown and a skewer inserted comes out clean, then set aside to cool

For the Carrot Cake Sandwich:

For the Carrot Cake Sandwich:

1. Preheat the oven to 180C/Gas 4/fan 160C.

1. Preheat the oven to 180C/Gas 4/fan 160C.

2.

2.

Grease and line one2lb loaf tins

3. Tip the sugar into a large mixing bowl, pour in the

Grease and line one2lb loaf tins

3. Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly

oil and add the eggs. Lightly mix with a wooden

mix with a wooden spoon. Stir in the grated carrots, raisins, poppyseeds and

spoon. Stir in the grated carrots, raisins, poppyseeds

orange rind.

and orange rind.

4. Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients – when everything is evenly amalgamated, stop mixing. The mixture will be fairly soft and almost runny.

5. Pour the mixture into the prepared tin and bake for

4. Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients – when everything is evenly amalgamated, stop mixing. The mixture will be fairly soft and almost runny.

5. Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre.

6. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack.

40- 45 minutes, until it feels firm and springy when you press it in the centre.

6. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack.

For the ‘Lobster Roll’: 1. To make the enriched dough, put the flour, caster sugar, salt, and yeast into a large bowl and set aside.

2. Put the milk, butter, clementine zest and cinnamon into a small saucepan and

For the fillings:

cook over a low-medium heat until all the butter has melted. Set aside until

1. In a large bowl, whip the double cream to a very

lukewarm.

thick consistency, then divide it in half.

2. To one half stir in the cream cheese, lemon zest

3. Make a well in the middle of the flour mixture, then pour in the milk mixture and add the egg. Mix with your hands to form a rough, soft dough. Tip out onto a

and grated carrot and this will give you the carrot

lightly floured work surface and knead for about 10-15 minutes until smooth and

cake filling. Set aside the rest of the double cream

elastic. This can be done in a stand mixer, using the dough hook on low speed for

for the chocolate cake filling.

3. In another large bowl, make a buttercream icing by beating the butter till soft and creamy, then add the icing sugar and beat again till soft and smooth, this will give you the classic sponge filling.

4. Now you have all your cakes, you can begin to assemble the ‘sandwiches’. You should be able to slice your cakes with a bread knife and treat them just like a loaf of bread but it may help to pop the cakes into the fridge for an hour before doing this.

Then you simply slice all the cakes and fill them like you would as if making a sandwich. I’ve cut them into triangles because I think they look so pretty

10 minutes.

4. Place the dough in a lightly greased bowl and cover with cling film. Leave it to rise for about 1-1½ hours or until it has doubled in size.

5. Once the dough is risen, tip it out onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a sausage (finger roll) shape and lay them in two rows of 6 onto a lined baking sheet.

6. Cover the sheet with oiled cling film, set aside, and allow the buns to prove for 45-60 minutes until risen and puffy.

7. While the buns are proving, heat the oven to 180°C and once proved, bake the buns for 25-30 minutes or until a light golden brown. Set aside on a wire rack till cool.

8. Prepare the ‘Marie Rose’ icing by beating the icing sugar, jam, and cream cheese until you have a light and fluffy mixture.

like this but you could go for halves or even dainty

9. Slice open the buns and spread or pipe the icing into each bun.

fingers.

10. Lay 1 or 2 Guylian Sea Shells into the buns.

@DomInTheKitchen

7

HAZELNUT DACQUOISE

by Angela Field @PatisserieMakesPerfect The delicate and slightly rustic looking dacquoise is a delightful treat for afternoon tea or to enjoy with a glass of something bubbly. They’re great to make ahead, and they taste better the following day, making them perfect for a party or celebration.

METHOD INGREDIENTS Serves: 12 For the Hazelnut Dacquoise: • 150g icing sugar (sifted) • 75g ground almonds • 75g ground hazelnuts • 45g plain flour • 225g egg whites (approx. 7 eggs) • 90g caster sugar • Icing sugar (for dusting) • Roasted, chopped hazelnuts (for sprinkling) For the Chocolate Ganache: • 200ml whipping cream • 250g 70% cocoa chocolate • 40g unsalted butter (room temperature) For the Finishing Touch: 12x Guylian Sea Shells

To make the Chocolate Ganache: 1. Place the cream in a saucepan and bring it to a boil.

2. Place the chopped chocolate in a bowl and pour the cream over the chocolate.

3. Stir until the chocolate has melted and the cream has come together.

4. Add in the butter until it has melted and stir until combined.

5. Leave the ganache somewhere to cool - but do not refrigerate it, as it will be too hard to pipe.

6. Preheat the oven to 160C (Fan), line two baking trays with greaseproof paper. Draw 12 x 6cm circles on each baking sheet and then turn the paper over.

To make the Hazelnut Dacquoise: 1. Mix the icing sugar, ground almonds, ground hazelnuts, and flour in a bowl.

2. In an electric mixer, slowly whisk the egg whites, gradually adding the sugar and increasing the speed. Mix until the meringue forms stiff peaks.

3. Gradually fold in the dry ingredients using a spatula. Be careful to combine the mixture without knocking out a lot of the air, but ensuring it is evenly mixed and there are no pockets of dry mixture.

4. Spoon the mix into a piping bag, cut a hole in the end, and pipe 12 circles on each of the sheets, ensuring you have 24 in total. You may find that you have some mixture left, use it up amongst all of them and smooth it with a palette knife if necessary.

5. Sprinkle the top of each disc with roasted chopped hazelnuts and dust lightly with icing sugar. Bake in the oven for 20-25 minutes and then leave to cool.

To Assemble the Hazelnut Dacquoise: 1. Spoon the ganache into a piping bag, snip of the end and pipe spirals onto half of the discs, top each dacquoise with another disc.

2. Top with a blob of ganache and decorate with a Guylian Sea Shell.

9

@PatisserieMakesPerfect

CHOCOLATE SALTED CARAMEL CHEESECAKE TARTLETS

by Jessie Bakes Cakes @Jessie.bakes.cakes Rich, decadent and delicious, these individual tartlets may look impressive, but they’re surprisingly easy to create. The hazelnut chocolate biscuit base is filled with salted caramel sauce and creamy white chocolate cheesecake. For the perfect finishing touch, the tartlets are embellished with a Guylian chocolate Sea Shell.

METHOD

INGREDIENTS Serves 4 individual tartlets For the Chocolate Biscuit Base: • 160g bourbon biscuits • 30g chopped hazelnuts • 40g unsalted butter (melted)

For the Salted Caramel Sauce: • 50g granulated sugar • 20g unsalted butter (at room temperature and chopped into chunks) • 50g double cream (at room temperature) • 0.25 tsp salt

For the White Chocolate Cheesecake Filling: • 200g full-fat cream cheese • 100g icing sugar • 75g white chocolate • 125ml double cream

For the Finishing Touch: • 4 Guylian Sea Shells • Chopped hazelnuts

For the Chocolate Biscuit Base: 1. Blitz the bourbon biscuits into fine crumbs in a blender or bash using a rolling pin.

2. Add the chopped hazelnuts to the biscuit crumbs and stir together.

3.

Stir the melted butter until the biscuit crumbs are fully coated.

4. Divide the mixture between 4 tartlet tins (these ones are 4 inches wide) and press it into the base and sides.

5.

Place in the fridge to firm up.

For the Salted Caramel Sauce: 6. Place the granulated sugar into a small stainless-steel saucepan and set over low heat on the hob.

7. Heat gently, occasionally swirling the saucepan, until the sugar dissolves into an amber-coloured liquid. This will take between 5-15 minutes, so you’ll need to be patient and resist the urge to stir the sugar

To Assemble the Cheesecake Tartlets:

too much!

15. Take the biscuit tartlets out of the fridge.

8. Remove the saucepan from the heat and immediately stir in the chopped butter. The mixture will bubble up so be careful of hot splashes.

9. Now stir in the cream until the caramel is smooth, golden, and glossy.

10. Stir in the salt, then pour the caramel into a bowl and set aside to cool and thicken.

caramel.

17. Either spoon or pipe the white chocolate cheesecake on top of the caramel, filling each tartlet to the top.

18. Place back in the fridge to set.

19. Just before serving, decorate the top of each tartlet

For the White Chocolate Cheesecake Filling:

with chopped hazelnuts and for the perfect finishing

11. Melt the white chocolate in the microwave in 30-second blasts, stirring

touch, place a Guylian Sea Shell on top.

after each, until smooth. Set aside and leave to cool for at least 10 minutes.

20. Carefully remove the tartlets from their tins, serve, and enjoy!

12. Sift the icing sugar into a mixing bowl and add the cream cheese. Mix with a whisk or electric mixer until smooth and combined.

13. Pour in the cooled white chocolate and whisk again until smooth.

14. Now pour in the double cream and whisk for 1 minute until the cheesecake mixture is thick, creamy and holds its shape.

11

16. Fill the base of each with 2 teaspoons of salted

@Jessie.bakes.cakes

CHOCOLATE AND VANILLA MARBLE CUPCAKES

by Katie Deacon @Iheartkatiecakes These Chocolate and Vanilla Marble Cupcakes topped with Guylian Chocolate Sea Shells are so simple to make but look impressive with their chocolate and vanilla sponge swirled together in perfect harmony.

METHOD

INGREDIENTS Serves: 16 For the Chocolate and Vanilla Marble cupcakes: • 175g unsalted butter (at room temperature) • 175g caster sugar • 3 large, free-range eggs • 175g self-raising flour • 1tsp baking powder • 2tbsp cocoa powder • 2tbsp whole milk • 1tsp vanilla extract For the frosting: • 250g unsalted butter (softened) • 350g icing sugar • 50g cocoa powder • 1tsp vanilla extract • 2–4tbsp milk For the Finishing Touch: • 16 Guylian Chocolate Sea Shells (to decorate) • Cupcake toppers

For the Chocolate and Vanilla Marble cupcakes: 1. Preheat the oven to 170C and line 2 12-hole cupcake trays with 16 small cupcake liners.

2. In the bowl of an electric mixer, add the butter and sugar and mix on a medium speed for 5 minutes until the butter is light and creamy.

3. Sift the flour and baking powder together and set aside. Turn the mixer down to a low speed and crack the eggs in one at a time.

4. Once the eggs are fully incorporated add half of the flour and mix to combine, add the milk and vanilla extract followed by the remaining flour and mix again.

5. Remove half of the cupcake batter to another bowl and add the cocoa powder. Stir to combine.

6. Using two spoons, fill the cupcake liners by adding small spoonsful of vanilla and small spoonsful of chocolate batter to each liner until 2/3 full.

7. Use a cake skewer or a small knife to marble the two batters together and bake for 20 minutes or golden brown and springy to the touch.

8. Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

For the frosting: 1. To make the frosting, first mix the butter in the bowl of an electric mixer until pale and soft.

2. Add the icing sugar, cocoa powder, vanilla extract and 2tbsp of the milk.

3. Turn the mixer on low and gradually increase the speed. Whip for 5 minutes, if the frosting looks too stiff add a splash more milk until you reach a nice piping consistency.

4. Once the cupcakes have cooled, fill 4 piping bags, fitted with an open star nozzle with the chocolate, vanilla and coloured frosting and pipe a cute swirl on each cake.

@Iheartkatiecakes

5. If you don’t have any cupcake nozzles, you can spread the frosting on each cake using an offset spatula.

For the Finishing Touch: 1. Top each cake with a Guylian Chocolate Sea Shell and a cute Union Jack flag.

13

CHOCOLATE BISCUIT SQUARES

by Kate Doran @thelittleloafblog These chocolate biscuit squares have been elevated to delight anyone at your summer table.

Including whole hazelnuts and topped with Guylian, you can enjoy as an afternoon pick me up with a cup of tea, or as an indulgent dessert with a scoop of ice cream.

METHOD

INGREDIENTS Makes 16 biscuit squares For the Chocolate Biscuit Squares: • 200g dark chocolate • 125g butter • 85g golden syrup • 1 egg (lightly whisked) • 300g rich tea biscuits

For the Chocolate Biscuit Squares: 1. Lightly grease and line a 20cm square tin and line with non-stick baking parchment.

2. In a medium saucepan, gently melt the chocolate, butter, and golden syrup until smooth. Set aside to cool slightly.

3. In a large bowl, break the biscuits into small pieces, around 2 - 3cm wide. Add the hazelnuts.

4. Add the egg to the slightly cooled chocolate mixture and whisk until it thickens slightly and forms a shiny emulsion.

5. Pour the chocolate mixture over the biscuits and hazelnuts, stirring until all pieces are completely coated. Scrape into your prepared tin and

• 75g blanched hazelnuts

smooth the top flat.

For the Finishing Touch:

For the Finishing Touch:

• 100g milk chocolate

1. Melt the chocolates in a bain-marie or the microwave, then pour over

• 1 6 Guylian Sea Shells

the top of the biscuit cake until smooth and even.

2. Place the Guylian chocolate Sea Shells equal distance apart on top - each shell should sit in the middle of a square. Refrigerate until completely set (2 - 3 hours).

3.

Cut the cold biscuit cake into squares.

NB: using a sharp knife dipped in warm water will help you achieve neater edges.

@thelittleloafblog

15

RASPBERRY PINWHEELS

by Jane Saunders @jane_littlesugarsnaps Spruce up your pastry offering with these easy but impressive Raspberry Pinwheels. They are much simpler to make than they look, and of course, the raspberry pairs beautifully with Guylian’s Sea Shell pralinés!

METHOD INGREDIENTS

For the Raspberry Pinwheels:

Serves: 12

1.

For the Raspberry Pinwheels: • 500g puff pastry (either store-bought or homemade) • 6 tsp raspberry jam • 24 fresh raspberries (please do not use frozen berries) • A little beaten egg (for glazing) For the Finishing Touch: • 30g white chocolate • 12 Guylian Sea Shells

Preheat your oven to 180C and line 2 baking sheets with baking parchment.

2. Divide the pastry into two and, on a floured worktop, roll one piece out into a rectangle (approximately 16cm wide by 24cm tall -if your edges are wonky just roll a little wider and trim to size).

3. Cut the rectangle in half lengthways then cut each strip into three. You should end up with six squares of pastry each measuring approximately 8cm x 8cm.

4. Repeat with the remaining piece of pastry.

5. Take one square of pastry, spread ½ tsp of the jam over it, then use a sharp knife to cut diagonally from each corner to approximately 1cm from the centre.

6. Rip two raspberries in half and lay the pieces on the pastry, midway between each cut.

7. Fold one corner from each piece you’ve cut into the centre, pressing it lightly over the raspberry half as you do so.

8. Repeat with the remaining corners.

9. Transfer to the baking sheet (use a palette knife to help).

10. Repeat with the remaining pastry squares.

11. Brush the exposed pastry lightly with the beaten egg then bake for 14-18 minutes, turning the baking sheets midway through cooking time to ensure an even bake.

12. Remove from the oven when the pastry looks golden and let cool completely on the baking sheets.

For the Finishing Touch: 13. Melt the white chocolate either in the microwave or over a Bain Marie.

14. Drizzle the melted chocolate over the pastry pinwheels and press a Guylian Sea Shell chocolate into the centre of each pinwheel and leave until the chocolate sets firm.

15. Store in an airtight container at room temperature for up to 48 hours.

@jane_littlesugarsnaps

17

CHOCOLATE COATED STRAWBERRY MARSHMALLOWS

by Kate Doran @thelittleloafblog Fresh strawberry puree makes these fluffy marshmallows sweetly addictive, whilst the chocolate coating and Guylian Sea Shell on top takes them to the next level. Serve as they are, or dip in hot chocolate for the ultimate indulgence.

METHOD INGREDIENTS

For the Chocolate Coated Strawberry Marshmallows:

Makes 24 marshmallows

1.

For the Hazelnut Dacquoise: For the Chocolate Coated Strawberry Marshmallows: • Vegetable oil (to grease) • 3 tbsp icing sugar (divided) • 2 tbsp cornflour • 300g strawberries (hulled & halved) • Juice of half a lemon • ½ tsp vanilla bean paste • 5 platinum grade gelatine leaves • 2 large egg whites • 365g caster sugar • 1 tbsp golden syrup For the Finishing Touch: • 200g dark chocolate • 75g freeze dried strawberries • 12 Guylian chocolate Sea Shells

Lightly grease and line a 20 x 30cm tin with non-stick baking parchment.

2. Sift together 2 tbsp icing sugar and the cornflour and use to dust the inside, shaking excess back into the bowl - you will need this later.

3. In a medium saucepan, combine the strawberries with the lemon juice, vanilla and remaining 1 tbsp icing sugar, cooking gently until soft and juicy. Strain through a sieve into a bowl to remove the seeds then return to the pan and cook, stirring frequently, until thick and jammy, 3 - 4 mins more. Transfer to a bowl.

4. Fill a small bowl with cold water and add the gelatine leaves to soak.

5. Place the egg whites and 1 tbsp caster sugar in a stand mixer and whisk to soft peaks.

6. In the same pan as you made the strawberry puree (no need to wash it out) combine the caster sugar, golden syrup and 150ml water. Heat gently until the sugar is dissolved, then bring to the boil and cook steadily until the mixture reaches 125C on a sugar thermometer. Remove the pan from the heat.

7. Working quickly, squeeze the water out of the gelatine and stir into the sugar syrup. Turn the motor back on the eggs and pour in the hot syrup. Add the strawberry puree and continue whisking until the mixture is glossy, thick, and tripled in size (3 - 5 minutes).

8. Scrape the mixture into your prepared tin, smooth flat, and leave to cool completely. Once cool, cover with cling film and leave to set (4 - 6 hours).

9. Once firm, dust a chopping board with the remaining icing sugar mixture and turn your giant marshmallow onto it. Peel off the parchment paper and use a sharp, lightly greased knife, to cut into squares before tossing in the icing sugar mixture.

@thelittleloafblog

For the Finishing Touch: 1. To decorate, line a tray with baking parchment. Melt the chocolate and allow to cool slightly. Crush the freeze-dried strawberries in a pestle and mortar.

2. One at a time, dip half a marshmallow in melted chocolate then either into the crushed strawberries or top with a Guylian chocolate Sea Shell. Place on baking parchment and leave to set firm.

19

OMBRE LAYER CAKE

by Katie Deacon @Iheartkatiecakes This impressive cake may look a little daunting to take on, but it’s actually very simple to make. Set aside a few hours, pop on a podcast, and enjoy creating this stunning showstopper!

METHOD

INGREDIENTS Serves: 12 For the Ombre Layer Cake: • 350g unsalted butter (softened) • 350g caster sugar • 350g self-raising flour • 1tsp baking powder • 6 large, free-range eggs • 2tsp vanilla extract • 3tbsp milk, divided • 75g cocoa powder (divided)

8. Pour the chocolate batter into your

For the Ombre Layer Cake:

last tin, smooth the top, and set

1. Preheat the oven to 175˚C. Grease

aside.

and line the bases of 3 9” sandwich tins. Set aside.

2. In the bowl of an electric mixer, add the butter and sugar and mix on a medium speed for 5 minutes until the butter is light and creamy.

3. Sift the flour and baking powder together and set aside.

9. Bake the cakes in your preheated oven for 30 minutes or until a skewer inserted into the centre of each cake comes out clean.

10. Allow the cakes to cool in their tins for 5 minutes before removing and placing on a wire rack to cool completely.

4. Turn the mixer down to a low speed and crack the eggs in one at a

For the Ganache:

time, ensuring each egg is mixed in

1. Break the chocolate up and place

before adding the next.

5. Once the eggs are fully

in a microwave safe bowl with the cream.

incorporated, add half of the flour

2. Microwave for 20 seconds and stir

For the Frosting:

and mix to combine, add 1tbsp of

together. Microwave in 10 second

• 375g unsalted butter

the milk and vanilla extract followed

intervals, stirring in between each

by the remaining flour and mix

heating, until the ganache is

again.

smooth and glossy.

(softened) • 650g icing sugar • 1tsp vanilla extract

6. Pour 1/3 of the vanilla batter into

• 50g cocoa powder

one of the prepared tins and

thicken slightly before using. If

• 2–4tbsp milk

smooth the surface. Add 25g of the

the ganache is too thick when it

cocoa powder into the remaining

comes to piping, just warm it in the

batter and mix to combine.

microwave for an extra 10 seconds.

For the Ganache: • 100g dark chocolate • 100ml double cream

7. Pour half of the remaining batter into another tin, smooth the surface

3. Set aside to cool and allow to

For the Frosting: 1. First mix the butter in the bowl of

a set aside. Add the remaining 50g

an electric mixer until pale and soft.

of cocoa powder and the 2tbsp

Add the icing sugar, vanilla extract

• Chocolate sprinkles

of milk to the batter and mix to

and 2tbsp of the milk.

• 12 Guylian Chocolate Sea

combine.

For the Finishing Touch:

Shells

2. Turn the mixer on low and gradually increase the

5. Add another layer of vanilla frosting to the cake and

speed. Whip for 5 minutes, if the frosting looks too stiff

smooth the sides and top with an offset spatula. Using

add a splash more milk until you reach a nice spreading

a small knife, add smears of the chocolate frosting to

consistency.

the sides of the cake then with a clean offset spatular

3. Remove 1/3 of the vanilla buttercream and place into a bowl, add the cocoa powder and 1tbsp of milk. Mix together to make a chocolate frosting. Add a little more milk if it seems stiff.

or cake scraper smooth the sides of the cake, marbling the chocolate frosting into the vanilla.

6. Place the ganache in a disposable piping bag and snip off the end. Pipe drips of ganache around the diameter of the cake, letting it drip down the edge (If you don’t

To Assemble the Cake:

have disposable piping bag you can do this carefully

1. Place the vanilla layer of cake on a cake stand and top

using a spoon to dribble the ganache around the

with a large spoonful of the vanilla buttercream.

2. Place the lighter chocolate cake layer on top and repeat with the last, chocolate layer.

3. Using a large spatula, frost the outside and top of

edge).

7. Using a piping bag fitted with an open star nozzle, pipe swirls of chocolate buttercream around the top of the cake.

the cake, scraping off any excess buttercream from the sides so you can just see the cake layers showing

For the Finishing Touch:

through.

Top the cake with chocolate sprinkles and 12 Guylian

4. Place in the fridge for 30 minutes to set the crumb

Chocolate Sea Shells.

layer.

@Iheartkatiecakes 21

ETON MESS TRAY BAKE

by Catrin Komor @fwdge This decadent dessert consists of delicious layers of soft raspberry-studded sponge cake, sweet vanilla cream, fresh fruit and crunchy meringue pieces.

It’s a fun twist on a traditional Eton Mess, and the perfect centrepiece dessert for any party or gathering!

METHOD INGREDIENTS

1.

sugar together in a large bowl until soft and creamy.

Serves: 9

Beat in one egg at a time, stirring well before adding the next. Fold in the flour, baking powder and milk, then

• 200g salted butter • 200g granulated sugar • 200g self raising flour

combine to make a thick batter.

2.

fresh raspberries. Bake in the centre of the oven for 30

• 4tbsp milk

minutes, until the cake is golden brown and cooked

• ½ tsp baking powder • 400ml double cream

through. Allow to cool completely.

3.

cream over the cooled sponge cake, making a well in

• ½ vanilla pod • 10 Guylian Belgian Chocolate

Whip the cream to soft peaks before adding in the beans of the vanilla pod. Stir well, then spread the

• 50g meringue nests • 3tbsp raspberry jam

Line a 25cm square baking tin with parchment paper.

Pour the cake batter in and sprinkle over half of the

• 4 large eggs

• 300g raspberries

Preheat the oven to 180C/Gas 4. Mix the butter and

the centre of the cream to hold the fresh fruit and jam.

4.

Thin the jam with 2tbsp just boiling water, then drizzle the sauce over the whipped cream. Crumble over the

Sea Shells

meringue pieces and arrange with the remaining fresh raspberries, forming a mound in the centre of the cake.

5.

Chill until ready to serve – then top with a dusting of icing sugar and the Guylian Belgian Chocolate Praline Sea Shells to finish!

@fwdge

23

We hope that our latest recipe collection inspires you to celebrate the everyday in 2022 with family and friends and to create your own signature homemade 25

creations featuring Guylian Belgian Chocolate. Please do share them with us @guylian.uk on Instagram.