#NoelByHJ – Dessert – Twin Hazelnut & Coffee buches

To finish this menu of, we will spoil ourselves with chocolate, coffee and hazelnut all in the shape of two version of the traditional French Christmas cake called bûche. The bûche can be like a Swiss roll or much more imaginative yumminess created in a shape of a log. Caution! These cakes are very very satisfying and RICH enough to make you feel very guilty after each spoon full. Just saying.

Twin Hazelnut & Coffee “bûches”

  • HJ's buche de Noel

    HJ’s buche de Noel

    HJ's buche de Noel

    HJ’s buche de Noel

Ingredients for 2 x 150g cakes:

  • 300ml double cream – 60p
  • 100g hazelnut – 95p
  • 50g Madeira cake – 70p
  • 3 teaspoons instant coffee
  • 20g sugar
  • 2 x (15cm x 7cm) mini loaf baking tins
  • 100g butter
  • 100g icing sugar
  • salt
  • 20ml vegetable oil

Total spend: £3.45

If these cakes were shop bough, they would cost at least £5.00 each… great as a treat.

Method:

Ground hazelnut is not always readily available in supermarkets or if they are, they

Sieving Hazelnut

Sieving Hazelnut

cost quiet a lot of money, It is much much cheaper to buy them with skin, roast, grind and sieve at home as I did. If you don’t fancy doing that, use ground almond instead.  I prefer hazelnut because of its strong flavour. Against the coffee it was fantastic!

Once the ground hazelnut is ready, set aside.

Next remove the “crust” from the Madeira and cut out two mini logs of 3cm x 3cm x 12cm to fit into the baking tin. The idea here is to cut the Madeira so it will fit fully in the inside of the cake. So, it should be smaller than the size of the cake tin. Once the Madeira is ready and set aside.

Break 2 and half chocolate tablets (250g) and melt them in a Bain Marie. Set the liquid chocolate aside to cool down a bit.

While all this is going on, the double cream should remain in the fridge until it is needed.

Dissolve 1,5 teaspoon of coffee in 100ml water, set aside.

Now, prepare the cream. Pour the 300ml of cream in a large bowl with the sugar and whisk until it starts forming picks.

Add to the cream, the melted chocolate and gently fold until the mix become one single and regular colour.

Now divide the mix in two. In one half, mix in the ground hazelnut, leave the other half plain. See blow the mix progression.

Mixing cream and chocolate

Mixing cream and chocolate

Plain chocolate-cream mix

Plain chocolate-cream mix

Hazelnut-chocolate-cream mix

Hazelnut-chocolate-cream mix

 

 

 

 

 

 

On to the moulds. Wet the inside of the cake tins with water and line with cling film allowing about 5cm of film to hang on the outside of the mould. Make sure that the film inside the mould is as flat as possible with no folds or pleats.

Once the moulds are lined up with the film, spoon in the first layer of the plain chocolate and cream mix. 2 tablespoons of the mix per mould should do. Now make sure to spread the mix evenly in both moulds. Spread on the bottom as well as on the sides. This will help with to shape of the dessert.

lined tins

lined tins

first layer

first layer

dipped Madeira cake

dipped Madeira cake

 

 

 

 

 

Once the first layer is spread, dip the Madeira cakes in the coffee and place them on the middle of the cake tins now lined with chocolate mix.

Cover the Madeira cake with the chocolate-cream-hazelnut mix, then tap the tins to allow the mix will fill all wholes. If you still have Madeira cake left, dip it in coffee, place in the tin and recover with the left over chocolate mix until the tin is full.

Now bring in the cling film ends hanging on the outside of the tin and fold them over the dessert tightly, then place the both tins in the fridge for 1 hour.

all layered buche

all layered buche

Ready for a nap in the fridge

Ready for a nap 

Out of the moulds

Out of the moulds

 

 

 

 

 

Meanwhile prepare the presentation plate for both dessert. The bûche can be very fragile and it is not advisable to more it around event two minutes. If you are decorating it, it is best to do so as cleanly as possible while the cake is on a presentation plate.

Prepare the covering for both cakes.

For one, simply melt 50g of chocolate with 20ml vegetable oil or Hazelnut oil if any available. Adding oil to the melted chocolate will prevent it from being too hard to cut with a knife and also give the chocolate a shine.

For the second covering, soften 100g butter at room temperature and when it becomes gel like, whisk it to soften it even further with a pinch of salt then sieve in 100g icing sugar as well as 1 teaspoon of coffee granules. Mix well until obtaining a milky coffee colour. Spoon this mix in a piping bags ready to be piped on the cake.

Once the desserts have been in the fridge for an hour, take them out and carefully unmould them and remove the cling film.

HJ's Buche 1

HJ’s Buche 1

HJ's Buche 1

HJ’s Buche 1

HJ's Buche 1

HJ’s Buche 1

 

 

 

 

 

For the first version of the dessert, simply pour the melts chocolate over it, leave to rest for 5 minutes then, pour another layer of the liquid chocolate over it. Leave to rest for 10 minutes then move into a serving plate before topping with broken roasted hazelnut. Return the bûche in the fridge for at least 1 hour before serving.

HJ's Buche 2

HJ’s Buche 2

HJ's Buche 2

HJ’s Buche 2

HJ's Buche 2

HJ’s Buche 2

 

 

 

 

 

For the other bûche, simply pipe the coffee icing in a pattern of your choice and have fun. As for me, I simply created straight lines to imitate a log. Afterwards, I sprinkled chocolate shaving and topped with whole roasted hazelnuts.

Et voila! It is all done. J

HJ's twin Hazelnut & coffee buches

HJ’s twin Hazelnut & coffee buches

HJ's buche - inside

HJ’s buche – inside

HJ's buche - inside

HJ’s buche – inside

I hope you have enjoyed this menu. To see my whole Christmas menu for 2, type #NoelByHJ in the search box.

I have also create 9 recipes for the Christmas leftovers if you had turkey with the usual trimmings. Just search #XmasScraps or #ChristmasScraps.

Thank you for following.

Happy Christmas to you and yours. See you in 2016… don’t forget to visit Croydon Radio to listen to the show dated 5th December on the podcast with Tom C.

Ciao!

Advertisements

Coming up – Noel By HJ

Sorry faceStill to come this week, my Christmas menu, but you can use it for your New Year’s celebration instead why not?

Sorry it is a bit late, but it has been a very busy events month as I am an events’ coordinator and have just finished a 10 days stretch nonstop at work!

Here is the menu you will be having recipes for

My menu starts bouchees including salmon and prunes wrapped in bacon

Noel by HJ Bouchees

Noel by HJ Bouchees

Starter is a verrine with Surimi

Noel by HJ verinnes

Noel by HJ verinnes

Mains is lobster with swede & Parsnips mash

Noel by HJ lobster

Noel by HJ lobster

Dessert is a 2 buches de Noel with ground roasted hazelnuts & coffee.

Noel by HJ les deux buches

Noel by HJ les deux buches

I hope to post all the recipes this week.

The menu looks expensive, but it amazing what you can do with a bit of creativity.

To listen to the related Croydon Radio show, click on this link.

Thank you for checking in!

x

Buche or Yule log is the French Christmas cake

Buche or Yule log is the French Christmas cake

#ChristmasScraps – Leftover Christmas pudding 2

Buche de Noel - Christmas log

Buche de Noel – Christmas log

The boozy yule log

Ingredients:

800g – 8 to 10 servings

ingredients for the buche

ingredients for the buche

  • 200g whisky Christmas pudding – Leftover
  • 200ml Double cream – 70p
  • 6 slices of brown bread or and breakfast bread
  • 200 premade Vanilla butter Cream £1.39
  • 50g almond flakes (optional) – Leftovers
  • 250g dark chocolate – 99p
  • 20g sugar
  • Cling film

For the syrup (to moisten the bread):

  • 10ml water
  • 10ml gin
  • 3 teaspoons sugar

Total spend: £3.09p

Method:

Remove the crust from the bread and flatten with a rolling pin. Mash the Christmas

Bread slices

Bread slices

pudding which would have been left in room temperature to make it easy to mash.

On a flat surface stretch out 70cm of cling film, then line the slices of bread as close to each other as possible and as straight as possible.

Now spread on all the surface 200g of the shop bought butter cream, a hand full of roast almonds flakes and the mashed Christmas pudding.

Make sure to spread all of that across the whole surface of the butter creamed bread.

Rolling the log

Rolling the log

Now using a grater, grate over the mix about 20g of dark chocolate before rolling tightly while making sure that the bread slices remain together and the cling film is not caught in the rolling.

Seal the rolled sandwich very tightly in the cling film and place in the fridge for 1 hour.

After the hour has passed, bring the log out of the fridge and gently remove the cling film.

Preparing the covering

Preparing the covering

Place the log on a flat surface and moisten the bread with the syrup made out of the gin, water and sugar. Don’t make it too wet.  Leave the log aside to absorb the liquid.

Meanwhile, prepare the yule log coverings: first layer is whisked cream the second layer is chocolate & whisked cream mix.

Melt 200g of dark chocolate and set aside.

While the chocolate is cooling, whisk 200ml of double cream with 20g sugar using an electric whisk until the cream hardens. Cover the bûche with 2 layers of the hardened cream.

Now pour the chocolate over the rest of the cream and fold gently until you obtain a uniform chocolatey colour.

Cover the bûche with the cream until you run out. Now smooth the covering as much as you can while imitating the look of a wood log.

Now decorate with the left over almond and dark chocolate shavings or simply leave it as it is.

If you are going to decorate the yule log, do it before leaving the cream covering to set.

Once the cake is decorated, place it in the fridge to harden for at least 1 hours before serving.

Enjoy just as it is.

This is a very very rich cake and need no accompaniment!

Happy Christmas!

Christmas pudding yule log… British meet French in Christmas dessert…

DSC05947 blog

Another idea will simply be to bake a sponge cake with chunks of Christmas pudding!

Ooh! how about making salted caramel with small lumps of Christmas pudding… just go create!

To see all the recipes includes in the Christmas leftovers series, please type #ChristmasScraps or #XmasScraps in the search box. Have you seen the Christmas pudding Ice cream?

To see the turkey leftovers see here, here and here.

Also check out the  leftover mash recipes.

 

#ChristmasScraps – Leftover Christmas pudding 1

Christmas pudding ice cream

Christmas pudding ice cream

Almond & Christmas pudding ice cream

Ingredients:

For about 500ml

Ingredients for the ice cream

Ingredients for the ice cream

  • 100 cognac Christmas pudding – Leftover
  • 100g Brown sugar
  • 300ml whole milk
  • 100 ground almond – 70p
  • Almond flakes for topping

Total spend: 70p

Method:

Leave the Christmas pudding at room temperature so it won’t be hard to mash.

Add the sugar to the milk and stir until there is granules left. Pour the sugar/milk mix in the blender with the mashed Christmas pudding and blend until smooth. Now add the ground almonds and blend again… the smoother the better.

Once you are satisfied with the smoothness of the ice-cream mix, pour it in a bowl with a lid and place it in the freezer for 3 hours.

Bring the bowl out of the freezer 10 minutes before scooping.

Enjoy.

Christmas pudding ice cream 1

Christmas pudding ice cream 1

Christmas pudding ice cream 2

Christmas pudding ice cream 2

Christmas pudding ice cream 3

Christmas pudding ice cream 3

Christmas pudding ice cream 4

Christmas pudding ice cream 4

Vegan Banana & peach iced cream

Peach & banana iced cream with chopped pistachios

Peach & banana iced cream with chopped pistachios

Ingredients for 1L Iced cream:

Ingredients

Ingredients

  • Half a vanilla pod (optional) can use the extract
  • 200ml soya milk (54p)
  • 2 peaches (£1)
  • 3 banana (20p)
  • 100g sugar

Cost: the unpriced items are regular that should already be in the house. But just as a note, 1LAlpro Soya milk cost £1.35 but can be found in LIDL also at 69p. Alpro is the best for me in vegan milks.

Total spent on this recipe to produce 1L ice cream £1.74.

Method:

Pour the milk, sugar and vanilla pod in a pan and bring to boil. Once it boils and the sugar has dissolved, remove the pan from the heat and remove the vanilla pod. Set aside and leave the milk to cool down.

peach

peach

Now cut and destone the peach then cut in small pieces without peeling. Peel the bananas and chop them.

Now, pour the milk in the blender with the peach and bananas, then liquidize until very smooth.

Now pour the mix in a bowl with lid and place the bowl in the middle part of the freezer.

Ready for the freezer

Ready for the freezer

Check every 90 minutes and churn the content of the bowl either using a fork or a hand blender. Mix and break the ice formations until the cream is smooth again and re-place the bowl in the freezer. Churning it twice should suffice but, 3 times is better.

Plan to make the iced cream at least 5 hours before serving time.

I served mine with a brownie as shown below. Recipe for vegan brownie here.

Serving suggestion

Serving suggestion

Note:

Vegan iced creams can be easy to make as long as you use fruits that are naturally very creamy… So, I recommend, banana, peaches, coconut cream, peanuts, vegan cookie dough mix or even add some homemade brownies to help with the creaminess… Now go make your own concoctions…

The great thing vegan food is that provides more space for tests and trials. So, have fun.

Look forward to seeing what you have made.

H’s vegan brownie with peach & Banana Ice cream

Yum…

Brownies for 6

Ingredients:

Ingredients list 1

Ingredients list 1

  • 50g baking cocoa powder – 0.50p
  • 175g soya butter – 0.56p
  • 75g sugar
  • 50g golden syrup – 0.15p
  • 30g basic oat – toasted
  • 30g self-rising flour
  • Salt
  • 1 teaspoon apple cider vinegar
  • 4 tablespoons soya milk
  • 10g butter for the baking tin & baking paper
  • 20cm x 20cm baking tin

    Ingredients list 2

    Ingredients list 2

  • 30cm x baking paper

Cost: The cocoa cost £1.79/250g in LIDL. The soya butter costs £1.60 for 500g in any large supermarket, but often on offer at £1.00 in Sainsbury’s. The golden syrup costs £1.18/450g. If you are in a meat and dairy free household you should have most of the items listed. If not, note that they can ALL be found in all regular supermarkets. If you are not vegan, this recipe is worth a try… few people got fooled. Total cost £1.21 or £0.20 per person.

 

Method:

Heat the oven at 160°C.

Place the oats in the oven to toast until brown.

Butter & coco powder

Butter & coco powder

Prepare the baking tin by spreading the butter on the tin, then cover the inside of the tin with baking paper. Make sure to tuck the paper in every corner and sides of the tin then, spread more butter on the paper.

The butter spreaded in the bottom of the tin will allow the baking paper to seat perfectly in the tin and the butter spreaded on the paper will prevent the cake from sticking on the paper.

Brownie mix 1

Brownie mix 1

In a bowl, mix: sugar, milk, salt, golden syrup, stir to combine well and set aside.

Place 175g of butter in a heatproof bowl and melt in the microwave for 1 minute and half.

Pour the butter in a mixing bowl and sieve in the cocoa powder.

With a spatula, stir the mix until the chocolate and butter look like a well combined sleek cream as would a melted chocolate tablet.

To the now creamy chocolate mix, add the sugar, milk and golden syrup mix made earlier. Stir with the spatula to obtain once again a uniform mix.

Brownie mix 2

Brownie mix 2

Now, sieve in the flour and add the vinegar. Combine again to incorporate the flour. Once you are confident that there is no lumps of flour in the batter, add the toasted oats, stir and pour the mix in the baking tin prepared earlier with the baking paper.

Place the tin in the middle of the oven and bake for 15 minutes at 160°C.

Cooling brownie

Cooling brownie

To test that the brownie is ready after 15 minutes. Stick a knife in the middle of the cake. It should come out dry but still slightly moist. That it perfect.

If it is still wet, allow another 2-3 minutes in the oven.

Once the brownie is ready, take it out of the oven and leave on the side to cool down before serving.

Enjoy warm or cold with Ice cream or Alpro single cream.

H's Vegan Brownies

H’s Vegan Brownies

I served mine below with a Banana and peach Ice cream.

Vegan Brownie & Banana Ice cream

Vegan Brownie & Banana Ice cream

 

There you have it… A dairy free dessert.

Don’t forget to post a comment! x

Lime syrup

Ready lime syrup

Ready lime syrup

For 100ml of ready syrup

Ingredients:

  • 100ml lime juice or 5 limes – 40p from the market
  • 3 limes zest
  • 100 ml water
  • 200g unrefined brown sugar granules – From the cupboard

    Syrup ingredients

    Syrup ingredients

Total spend: £0.40p

Method:

Grate the zest off 3 of the 5 limes before juicing all 5 of them. The juice form 5 limes should produce about 100ml of lime juice.

To squeeze out the maximum juice from a like or any citrus, roll it on a hard surface while pressing it down with the palm of your hand… Be careful not to press too hard or it will burst.

Lime zest

Lime zest

Mix the sugar with water in a small sauce pan and place on medium heat for 4-5 minutes. Brown sugar tends to foam a lot, so keep an eye on it and stir it constantly until the white foaming starts to diminish.

Now, add the lime and a pinch of salt. Leave to simmer for another 2-3 minutes, then remove for the stove and mix in the zest. Mix well and leave to cool down for at least 10 minutes before serving.

Adding the zest at the last minute will guarantee a very strong lime flavour as the zest will be warmed but not cooked by the hot syrup.

This lime syrup was made to serve Bunoelos in the Mexican menu.