Make a Christmas showstopper

Make a Christmas showstopper


Posted 9th Dec 2014


Show off your cookery skills this Christmas with a dessert that promises to impress. With a little help from Executive Pastry Chef at The Seafood Restaurant, Stuart Pate, we've got a step by step guide to making the perfect Christmas Yule Log 

Stuart Pate began his catering career at Exeter College where he was awarded diploma of the year in 1980, before embarking on his first role as commis chef at Exeter’s Rougement Hotel. Stuart's work has taken him all over the world, including Chateau Hotel on the Gold Coast in Australia where he worked as larder and pastry chef for one year, as well as Las Vegas, New York, France, Hong Kong and Switzerland.

Throughout his career Stuart has been awarded numerous accolades and international awards, including two gold medals for Parade de chef and gateaux decoration. In 2005, Stuart was then awarded the Craft Guild of Chefs' Pastry Chef of the Year award.

Stuart returned to the South West in 2003 to take the position of executive pastry chef at The Seafood Restaurant, where he was instrumental in the opening of Rick Stein’s Patisserie in 2004, and the establishment of a wedding and celebratory cake service. Stuart also worked closely with Rick when he was writing Food Heroes (2nd edition), developing two recipes which were included in the book.

To celebrate the festive season we've got one of Stuart's favourite Christmas recipes to share with our readers:

'I love chocolate. For the Yule log it’s all about the Swiss roll. Make sure your sponge mixture is evenly spread and you don’t overcook it. The edges shouldn’t be dry and when you touch the sponge it should spring back. This is one of my favourite Christmas treats, it’s a great combination of marzipan, chocolate and sponge, a great alternative to the traditional Christmas pudding – something to really impress your guests with!' Stuart explains.

Chocolate Yule Log

Serves 8

For the chocolate swiss roll:
4 eggs
100g caster sugar
75g plain flour
25g cocoa powder

For the ganache (mix both ingredients together):
240g cream, heated
480g dark chocolate

For the chocolate mousse:
350g double cream
300g ganache

For the garnish:
420g ganache
300g white marzipan
40g melted dark chocolate, for piping
Red food colour
Green food colour
50g royal icing

 

1. For the chocolate Swiss roll, whisk the eggs and sugar together to ribbon stage. Sieve the cocoa powder and flour together, and then fold the dry ingredients into the egg and sugar mix. Spread very carefully onto baking parchment, then place onto a baking tray and bake at 180°C/350°F/Gas Mark 4 for 6 to 8 minutes.

2. When cooked, turn out onto sugared parchment paper then peel off the paper the sponge was cooked on. Roll the sponge up in the parchment and allow to cool. For the chocolate mousse, whisk the cream to nearly ribbon, melt the ganache to 38°C and fold the two together. 

 

3. With the cool chocolate sponge, spread the mousse through the middle and roll up and coat the outside with the remaining mousse. Allow to set. To finish, coat with the ganache, garnish with a marzipan plaque iced with a chocolate message, and make some moss and toad stools using the food colouring and royal icing. Dust with icing sugar then serve.

 

 

Join Stuart at Stein's Patisserie for some fantastic festive demos:

Saturday 21st December 2014
11am – Making and decorating a gingerbread house
2pm – Making and decorating a gingerbread house

Saturday 28th December 2014
11am – Making popping candy truffles
2pm – Making popping candy truffles

For more information click here

 

 





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