FINISHING TOUCHES GUYLIAN AUTUMN - Delicious treats to make everyday occasions that little bit more special
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GUYLIAN AUTUMN FINISHING TOUCHES Delicious treats to make everyday occasions that little bit more special Image by Jane Sugar Snaps @jane_littlesugarsnaps
WELCOME TO THE
AUTUMN 2021 EDITION
OF FINISHING TOUCHES.
We’re looking forward to helping you celebrate the everyday with this
collection of recipes to make everyday moments that little bit sweeter this
autumn. So, whether you’re celebrating fun autumnal events like Halloween
CONTENTS
or Bonfire Night, or simply kicking back and enjoying a cosy afternoon in,
Brown Butter Hazelnut Cake
we have a selection of recipes that can be enjoyed whatever the occasion
by Angela Field @PatisserieMakesPerfect........... 3
– all of which are beautifully finished with your favourite Belgian chocolate.
Because, let’s be honest, delicious chocolates and cool Autumn nights are Whoopie Pies
the perfect match! by Rachel Scott @FoodNerd4Life..........................5
Chocolate Blackberry Filo Cups
This season, we’ve worked with a selection of talented bakers and foodie
by Rachel Phipps @missrachelphipps.................. 7
friends to create this recipe collection, all of which will deliver that perfect
finishing touch. Here you’ll find a fabulous selection of recipes to satisfy your No-churn Ice Cream
sweet tooth this autumn including wow-factor whoopie pies, a moist and by Catrin Komor @Fwdge........................................9
nutty brown butter hazelnut cake, a decadently gooey chocolate chip and Irish cream Tiramisu
hazelnut skillet cookie, no-fuss, no churn chocolate and hazelnut ice cream, by Jane Saunders @jane_littlesugarsnaps.........11
Irish cream tiramisu and gorgeous chocolate and blackberry filo cups- all of
Chocolate Chip & Hazelnut Skillet Cookie
which are certain to delight.
by Catrin Komor @Fwdge......................................13
The rich flavour and smooth texture that you have come to know and love
from Guylian is thanks to an exceptional blend of West African cocoa beans
and 100% pure cocoa butter. And the hazelnut praliné filling is still produced
according to the unique (and top secret) recipe and traditional method of
roasting and caramelising hazelnuts.
We hope you are inspired to create your own signature creations featuring
Guylian chocolates to celebrate your everyday moments. We’d love to see
them, so please share them with us on Instagram @Guylian_uk.
Enjoy!
1
BROWN BUTTER
HAZELNUT CAKE
by Angela Field @PatisserieMakesPerfect
METHOD
This delicious hazelnut cake is moist For the cake
and full of nuttiness thanks to the 1. Place the butter in a medium sized saucepan and melt it over a
brown butter that is added to the gentle heat, swirling the pan occasionally. As it begins to foam,
mixture. Topped with a scrumptious swirl constantly and when the butter turns from golden yellow to a
brown butter buttercream and toasty brown and smells nutty, remove it from the heat and pour
decorated with Guylian Sea Shell
it into a heat-proof bowl to stop the cooking. Allow to cool at room
chocolates, it’s the ideal treat to
enjoy on an autumn afternoon. temperature until solid but still soft and spreadable.
2. Heat the oven to 180C/160C fan/gas 4. Grease a round 20cm/8-
inch-deep cake tin and line the base with a circle of baking paper.
INGREDIENTS
3. Place the hazelnuts and flour in a food processor and pulse to
Serves 12
finely grind the hazelnuts until they are similar in texture to ground
Image credit: Angela Field @PatisserieMakesPerfect
almonds.
For the cake
4. Put the cooled brown butter and sugar in the bowl of a stand mixer
• 225g unsalted butter (diced)
fitted with the whisk attachment and whisk until pale. Switch to
• 275g roasted hazelnuts (chopped) 3. When the cake has cooled, level the top of the
the paddle attachment and add in a third of the flour-nut mixture,
• 125g plain flour (sifted) cake with a knife if necessary and spread the
followed by the eggs (one at a time) – mixing each egg in completely
• 300g granulated sugar buttercream over the top of the cake.
before adding the next. Then add in the remaining flour and nut mix,
• 5 medium eggs
along with the vanilla, Amaretto and salt.
• 2 tsp vanilla extract For the Finishing Touch
5. When fully mixed, scrape the batter into the tin and smooth the top.
• 1 tbsp Amaretto Decorate with Guylian Sea Shell chocolates and eat.
The cake will fill the tin quite a lot, but the cake won’t rise very much,
• Pinch of sea salt
so don’t worry. Bake the cake for 50-60 minutes or until a skewer
poked into the centre comes out clean. Allow to cool in the tin. Notes: This cake keeps well for at least 3 days as the nuts
For the brown butter help it stay moist and soft.
buttercream
For the buttercream
• 200g unsalted butter (diced)
1. Begin by browning the butter in a medium-sized saucepan and melt
• 330g icing sugar (sifted)
it over a gentle heat, swirling the pan occasionally. As it begins to
@patisseriemakesperfect
• 2-3 tbsp milk
foam, swirl constantly and when the butter turns from golden yellow
to a toasty brown and smells nutty, remove it from the heat and
For the Finishing Touch
pour it into a heatproof bowl to stop the cooking. Allow to cool at
• Guylian Sea Shell chocolates (to
room temperature until solid but still soft and spreadable.
decorate)
2. Place the butter in the bowl of a stand mixer with the paddle
attachment fitted and gradually beat in the icing sugar. Don’t do it
too quickly or add too much as it will go everywhere! Add the milk a
tablespoon at a time until the icing is the consistency you want.
3
WHOOPIE PIES
by Rachel Scott @FoodNerd4Life
METHOD
For the drop cakes
These whoopie pies are soft and light
chocolate drop cakes, sandwiched 1. Preheat the oven to 180C, line a couple of baking trays with
with a rich hazelnut and chocolate parchment and set aside. In a large bowl, sieve the cocoa powder and
spread and chopped hazelnuts and self-raising flour, bicarbonate of soda, then stir in the sugar.
finished with decadent Guylian Sea 2. In a separate jug, whisk the egg, oil, buttermilk and vanilla extract
Shell chocolates. Enjoy with a mug of together, stirring into the dry ingredients. It will look dry, then add in
hot chocolate for the perfect treat to
the boiling water carefully. The mixture will magically turn to a thick,
warm your cockles on a cold autumn
afternoon! airy batter.
3. Using a tablespoon, drop a spoonful of the batter onto the prepared
INGREDIENTS baking trays. Keep them well spread out as will spread in the oven.
Makes 8 large Whoopie Pies Bake for 12 minutes or until firm to touch. Peel off the paper and
transfer to a cooling rack. Cool completely.
For the dough
• 300g self-raising flour
For the filling
• 50g cocoa powder
1. Whisk the butter until light and creamy, slowly add the icing sugar
• 2 tsp bicarbonate of soda
spoonful at a time until it is all added. Whisk in the hazelnut spread
• 175g light soft brown sugar
until combined. Transfer to a piping bag with a star nozzle and chill for
• 1 large free-range egg
an hour to firm up.
• 75ml vegetable oil
2. Match up the whoopie halves to two even shapes, and pipe on one
• 150ml buttermilk
side a good covering of the filling, then sandwich together, repeat
• 1 tsp vanilla extract
with the remaining whoopie pies. Pour the chopped hazelnuts onto a
• 75ml boiling water
plate, roll each of the whoopie pies edges in the hazelnuts to stick to
For the hazelnut chocolate the filling.
butter cream
• 88g unsalted butter (softened) For the Finishing Touch
• 88g icing sugar Dab a small amount of the frosting on the top of each whoopie pie then
• 175g hazelnut spread finish with a Guylian Sea Shell chocolate.
• 75g chopped hazelnuts
@FoodNerd4Life
For the Finishing Touch
• 8 Guylian Sea Shell chocolates (to
decorate)
5
Image credit: Rachel Scott @FoodNerd4Life
CHOCOLATE BLACKBERRY
FILO CUPS
by Rachel Phipps @missrachelphipps
METHOD 3. Snip just over 1 cm off the
For the filo cups bottom of the bag and pipe
These Chocolate Blackberry Filo
1. Pre-heat the oven to 200C. a single layer in the bottom
Cups are so easy to make and are
best served to guests as an elegant 2. Melt the butter in a small saucepan over a low heat. of each filo case. Place a
dessert with their cheesecake- 3. Working a sheet at a time, halve each sheet and layer each half, blackberry in the middle of
inspired, hidden blackberry brushed with butter to create a stack of four half sheets. Brush each, then pipe the rest of
chocolate cream and chocolate the insides of 9 holes of the muffin tin with butter and press each the chocolate cream over the
truffle garnish.
stack inside, creating a little cup - you may need to squish some top of each one into elegant
INGREDIENTS of the sides down depending on the size of your pastry sheets. peaks.
Serves 9 Don’t brush the top layer or inside of the cups with butter as this
will make your cups greasy! For the Finishing Touch
For the filo cups 4. Using a fork, pierce clear holes in the bottom of each cup to stop Garnish each filo case with
• 100g unsalted butter them puffing up in the oven - but don’t worry if this happens, another blackberry and a Guylian
• 6 large sheets filo pastry (approx. while they’re still warm you can press the middles down again Sea Shell chocolate before
1/2 pack) with a dessert spoon. serving.
5. Bake the cups for 8-10 minutes until golden. The moment they’re
For the filling cool enough to touch, transfer them to a wire rack lined with
• 90g dark chocolate kitchen paper to soak up any additional butter to cool.
@missrachelphipps
• 120g mascarpone cheese (at
room temperature) For the chocolate cream
• 60g full fat cream cheese (at room 1. While the cups are cooling, gently melt the chocolate in a glass
temperature) bowl set over a small amount of simmering water (don’t let the
• 300g plump blackberries water touch the bowl!) over a medium heat. Once the chocolate
has melted, set it aside to cool.
For the Finishing Touch 2. With a wooden spoon in a large bowl, beat together the
• Guylian Sea Shell chocolates (to mascarpone and cream cheese until combined. Drizzle in the
decorate) cooled chocolate and beat until just combined. Transfer the
chocolate cream to a disposable piping bag.
7
Image credit: Rachel Phipps @missrachelphipps
NO-CHURN ICE CREAM
by Catrin Komor – Owner @Fwdge
METHOD
This no-fuss, no-churn dessert For the ice cream
takes just a handful of ingredients 1. Whisk the cream in a large bowl for a few minutes
to prepare and is quick and easy – until light peaks form. Stir in the condensed milk, then
you can have a batch of delicious
whisk again until thick. Set the melted chocolate aside
homemade ice cream chilling in
the freezer in just five minutes! to cool for a few minutes.
2. Sift the icing sugar and cocoa powder together into
INGREDIENTS a small bowl. Gently fold into the cream mixture,
Serves 6 then add the cooled melted chocolate and chopped
hazelnuts. Stir everything together until well combined,
• 600ml double cream
then spread the mixture into a deep baking tin or
• 397g condensed milk
Tupperware.
• 25g icing sugar
3. Freeze for at least four hours, or overnight.
• 25g cocoa powder
• 200g dark chocolate
For the Finishing Touch
• 60g chopped hazelnuts
Serve scooped into individual bowls topped with chopped
• 12 Guylian Sea Shell chocolates
hazelnuts and Guylian Sea Shell chocolates.
(to decorate)
@fwdge
9
Image credit: Catrin Komor – Owner @Fwdge
IRISH CREAM TIRAMISU
by Jane Saunders @jane_littlesugarsnaps
METHOD
1. Whip the egg whites until fluffy.
The addition of Irish cream liqueur
turns this ever-popular Italian 2. Use the same beaters to whip the egg yolks and sugar until
dessert into something extra special very thick, creamy and pale. They are whipped sufficiently when
to round off a meal in autumn and a trail remains for a few seconds after the mixture falls off the
winter. Topped with cocoa powder, whisk (this may take 4-5 minutes).
grated chocolate and Guylian Sea 3. Stir the mascarpone to loosen it, then add to the egg yolk
Shells and Sea Horse chocolates, this
mixture and beat in until just combined (either by hand or using
easy no-bake dessert is a definite
showstopper. electric beaters on a low speed). Take care not to overbeat as
the mascarpone could curdle.
INGREDIENTS 4. Gently fold the whipped egg white in using a large metal spoon
Makes 6 servings until no white streaks remain.
5. Spoon a little of the mixture into the base of each serving dish.
• 2 free-range eggs (large)
6. Cut the ladyfingers into pieces to fit your serving dishes as
• 2 tablespoon caster sugar
necessary.
• 250g mascarpone cheese (full-fat)
7. Mix the coffee and Irish cream together in a shallow bowl then
• 125ml strong coffee (brew 4
quickly dip a ladyfinger into the coffee, coating it on both sides
heaped tsp instant coffee in very
(dip for around 3 seconds in total).
hot water)
8. Place the ladyfinger in the serving dish. Continue with more
• 60ml Irish cream liqueur
ladyfingers until the base is covered.
• 18 ladyfingers (a 200g packet will
9. Top with a little more of the mascarpone mixture then add
be plenty)
another layer of ladyfingers, dipping them in the coffee mixture
• 1 and ½ tablespoon cocoa powder
as before.
• 1 tablespoon grated chocolate
10. Repeat once more, spooning the remaining mascarpone mix
• 6 Guylian Sea Shell and Sea
over the top and spreading out to level it.
Horses chocolates (to decorate)
11. Cover and refrigerate for at least 6 hours, but preferably
overnight.
For the Finishing Touch
@jane_littlesugarsnaps
When ready to serve dredge each tiramisu generously with sifted
cocoa powder then scatter grated chocolate over the top and add a
Guylian Sea Shell or Sea Horse chocolate.
Note: This dessert looks particularly stylish when served in individual
dessert glasses, but it can also be made in a 6x8-inch serving bowl. Use
just two layers of ladyfingers in this case, not three.
11
CHOCOLATE CHIP &
HAZELNUT SKILLET
COOKIE
by Catrin Komor - Owner @Fwdge
METHOD
This decadent, gooey cookie skillet For the skillet cookie
takes next to no time to prep and 1. Preheat oven to 180 degrees/Gas 4. Melt the
bake, making it a perfect treat to butter over a low heat, then add to the skillet and
whip up if you need a showstopping mix through the two kinds of sugar.
dessert at short notice. Serve with 2. Whisk the egg and yolks together before adding
ice cream, warm from the oven to
to the sugar butter mix, stir together until well
maximise the deliciously gooey centre
and golden chewy crust and top with combined.
Guylian Sea Shell chocolates for a 3. Add the remaining dry ingredients to the pan and
tasty finishing touch. stir together until a thick dough forms. Mix in the
INGREDIENTS chocolate chips and chopped hazelnuts, then
flatten the dough into an even layer in the pan.
Serves 6-8
4. Bake for 25 minutes until crispy and golden
• 325g plain flour around the edges, but still gooey in the middle.
• 1tsp bicarbonate of soda
• ½ tsp salt For the Finishing Touch
• 225g light brown sugar Allow to cool slightly before topping with ice cream,
• 125g granulated sugar Guylian Sea Shell chocolates, and a sprinkling of
• 230g salted butter chopped hazelnuts.
• 1 egg + 2 egg yolks
• 150g milk chocolate chips
• 50g mini chocolate chips
@fwdge
• 40g chopped hazelnuts
• 10 Guylian Sea Shell chocolates (to
decorate)
13
Image credit: Catrin Komor – Owner @Fwdge
Image credit: Angela Field @PatisserieMakesPerfect
We hope that our latest recipe collection inspires you to celebrate
the everyday in 2021 with family and friends and to create your own
signature homemade creations featuring Guylian Belgian Chocolate.
Please share your images with us on Instagram @Guylian_uk.
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