Chocolate log with hazelnut pastry cream

I am keeping the tradition of making a log cake again this christmas! I couldn’t find chestnut puree, so I decided to fill a chocolate log cake with hazel pastry cream instead. Hazelnut goes really well with chocolate.

Ingredients

Chocolate sponge
6 large eggs, separated
150g soft brown sugar
50g cocoa powder
¼ tsp salt
½ tsp cinnamon
½ tsp ground nutmeg

Hazelnut pastry cream
2 cups whole milk
1 cup granulated sugar, divided
1sp vanilla extract
pinch of salt
3 egg yolks
1 egg
2 1/2 tablespoons cornstarch
3 tablespoons butter, softened
3/4 cup toasted ground hazelnuts

Chocolate ganache
250g cream
250g chocolate chip

Procedures

1. Preheat the oven to 180C. Grease a 30x20cm swiss roll tin and line the base with greaseproof paper.

2. Put the egg yolks in a food mixer and whisk for a couple of minutes. Sprinkle over the soft brown sugar, breaking up any lumps, and whisk until you have a thick mixture. Meanwhile, sift together the cooca powder and seasoning, then whisk them into the egg yolk mixture.

3. In a clean bowl, whip up the egg whites to soft peaks, then fold them into the rest of the mixture. Pour this into the tin, spread out evenly, and bake for about 30 minutes until cooked and bouncy. Put a clean tea towel on a cooling rack and top with a similarly sized piece of greaseproof paper.

4. When the roll is cooked, run a knife around the edges, then shake it out on to the greaseproof paper. Peel off the lining paper, and then, using the tea towel to help, roll it up tightly and leave to cool on the rack.

5. Make pastry cream then mix in hazelnut. Leave to cool.  http://www.seriouseats.com/recipes/2011/08/pastry-cream-recipe-for-cakes-eclairs-pastries.html

6. To make ganache, microwave cream until small bubbles appear, then whisk in chocolate until smooth. Cool before icing cake.

7. When the roll is barely warm, unroll it on a board, remove the paper, and spread with the hazelnut cream. Roll up again, and place on the serving plate. Spread with the ganache. Dust with icing sugar for a snowy effect just before serving.

Notes:

  • Cinnamon and nutmeg doesn’t go with hazelnut
  • Use regular cocoa instead of dark cocoa in the future. The latter was way too bitter.
  • I had too much sugar in my pastry cream so adding hazelnut praline (as in Olga’s recipe) was going to make it too sweet. I will try adding less sugar to the pastry cream and adding hazelnut praline instead of hazelnut next time.

Recipe adapted from http://www.olgasflavorfactory.com/favorites/cream-puffs/ and https://www.theguardian.com/lifeandstyle/wordofmouth/2012/dec/13/how-cook-perfect-yule-log

Advertisements

Matcha log cake

I modified this from NasiLemakLover’s blog (link below). The sponge cake is the same and I only changed the cream.

IMG_1394

* make one 11″ x 14″ (approximate) roll

Ingredients
26g unsalted butter, melted
84g egg yolk (5 medium egg yolks)
26g caster sugar
10g matcha powder
126g egg white (4 medium egg whites)
80g caster sugar
47g cake flour, sifted

Filling
240g Mascarpone cheese
40g caster sugar
240ml heavy whipping cream
10g matcha powder

To make Swiss roll sponge
1. Whisk egg yolks and sugar over a pot of hot water till thicken and pale in color.
2. Add matcha powder into egg yolk mixture, stir well and set aside.
3. In another clean bowl, beat egg whites on high speed until foamy, gradually add in sugar and beat till glossy and soft peaks form.
4. Take one-third of egg whites mixture to mix with the egg yolk mixture using a hand whisk. Then fold in the remaining egg white using a spatula until well combined.
5. Gently fold the sifted flour (in 3 batches) into the batter. Take some batter and add into melted butter to incorporate and add back to the remaining batter and mix well.
6. Pour the batter into baking tray lined with baking paper. Spread evenly with a scraper. Gently knock the tray on tabletop to remove air bubbles trapped in the batter.
7. Bake in preheated oven at 180C for around 13mins.
8. When cake is done, remove from pan and place on a wire rack to cool.

To make Mascarpone cheese cream
1. Beat whipping cream till stiff peaks form, chill in fridge
2. Beat Mascarpone cheese and sugar together, add matcha powder and mix further to combine.
3. Add cream to mascarpone mix and chill in fridge

To assemble Swiss roll
1. Carefully turn the baked sponge cake onto a piece of baking/parchment paper.
2. Slowly peel off the attached baking/parchment paper from the cake.
3. Place a new piece of baking/parchment paper over the sponge. Invert the sponge again.
4. Spread evenly a layer of Mascarpone cheese cream over the entire sponge.
5. With the shorter side/breadth facing you, roll the cake up tightly to form a roll. Wrap with cling wrap and chill in the fridge to allow the Swiss roll to set.
6. When serving, spread extra cream on top of roll and use fork to create a log pattern.

Modified from http://nasilemaklover.blogspot.com/2011/07/green-tea-swiss-roll-with-red-bean-and.html

Mince pies

Ingredients (makes 24)

For the pastry
  • Jar of mincemeat (800g for 24)

Preheat the oven to 200C/400F/Gas 6. To make the sweet pastry, rub the flour, butter, sugar and egg together with a splash of cold water until it just comes together as a dough. Do not over work the dough. Wrap the pastry in cling film and set aside to chill in the fridge.

Roll out the pastry to a 3mm/1/8in thickness. With a round pastry cutter, cut out 6 x 9cm/3½in discs of pastry. Press the pastry into the muffin cups and fill each one with a good helping of the mincemeat mixture, so that it reaches three-quarters of the way up the side of the pastry-lined cup.

Cut out stars from the pastry and press down on the pie.

Bake for 20 minutes, then transfer to a wire rack to cool. Dust with icing sugar and serve warm with fresh cream.

Adapted from http://www.bbc.co.uk/food/recipes/paul_hollywoods_mince_04604

Christmas log cake

log cake

Ingredients for the cake:

  • 6 large eggs, separated
  • 100g soft brown sugar
  • 50g cocoa powder
  • ¼ tsp salt
  • ½ tsp cinnamon
  • ½ tsp ground nutmeg
  • 50g caster sugar

Ingredients for the icing:

  • 175g dark chocolate (chopped)
  • 200g Icing sugar
  • 225g butter (soft)
  • 1 tbsp vanilla extract/ 1tsp is sufficient

Procedures

1. Preheat the oven to 180C. Grease a 30x20cm swiss roll tin (or I just used a shallow and wide baking tin) and line the base with greaseproof paper.

2. Whisk the egg yolks until fuffly. Sprinkle over the soft brown sugar, breaking up any lumps, and whisk until you have a thick mixture. Meanwhile, sift together the cooca powder, salt, cinnamon and nutmeg, then whisk them into the egg yolk mixture.

3. In a clean bowl, whip up the egg whites to soft peaks, then fold 1/3 into the rest of the mixture to lighten it. Then fold the rest of of the egg whites in. Pour this into the tin, spread out evenly, and bake for about 30 minutes until cooked and bouncy.

4. When the roll is cooked, run a knife around the edges, then shake it out onto greaseproof paper. Peel off the lining paper, and then roll it up tightly and leave to cool on the rack. Note: It is important to roll it when the cake is still warm. Otherwise the cake will crack.

5. To make the icing, melt the chocolate – either in a heatproof bowl suspended over a pan of simmering water or in a microwave following the manufacturer’s guidelines – and let it cool.

6. Sift the icing sugar in a bowl. Add the butter and cream until smooth. Add the cooled, melted chocolate and the tablespoon of vanilla extract and pulse again to make a smooth icing.

7. Sit the flat chocolate cake on a large piece of baking parchment. Trim the edges of the Swiss roll. Spread some of the icing thinly over the sponge, going right out to the edges. Start rolling from the long side facing you, taking care to get a tight roll from the beginning, and roll up to the other side.

8. Cut one or both ends slightly at a gentle angle, reserving the remnants, and place the Swiss roll on a board or long dish. The remnants, along with the trimmed-off bits earlier, are to make a branch or two; you get the effect by placing a piece of cake at an angle to look like a branch coming off the big log.

9. Spread the log with the remaining icing, covering the cut-off ends as well as any branches. Create a wood-like texture by marking along the length of the log with a skewer or somesuch, remembering to do wibbly circles, as in tree rings, on each end.

10. Dust with icing sugar for the fallen snow effect and add any decorations you wish.

Note: The cake could do with slightly more icing.

Recipe adapted from http://www.nigella.com/recipes/view/yule-log and http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/dec/13/how-cook-perfect-yule-log