The holidays are the time to indulge in the sweet stuff
Sweet creations to sink your teeth into
The holidays are a time to indulge in the sweet stuff.
This means quality time with loved ones, a little extra time off work — and, of course, something to satisfy one’s cravings for confections.
While we can’t bring together all your aunts and uncles, or grant you more time out of the office, we can help plan your lineup of tasty holiday treats.
Here are eight recipes created by Vancouver chefs, eateries and brands to sink your teeth into this festive season.
HOLIDAY BARK
Created by: Nicholas Issel, executive chef at JW Marriott Parq Vancouver 17.65 oz (500 g) milk chocolate Toasted almonds, desired amount Pistachios, desired amount Dried cranberries, desired amount
METHOD
Place milk chocolate in a stainless steel bowl and temper over simmering hot water creating a double boil.
Once chocolate is melted, pour over greaseproof paper on a baking sheet.
Allow chocolate to sit for three to four minutes then place all the dry ingredients, adding a tablespoon of each at a time, over top.
Allow to cool to room temperature. Once the chocolate is solid again, simply break into smaller pieces and enjoy.
GINGERBREAD CAKE WITH WHITE CHOCOLATE BUTTER CREAM
Created by: Noel Singh, pastry chef at The Teahouse 1 cup (250 mL) of water 2/3 cup (160 mL) of molasses 2 tsp (10 mL) of baking soda 2 1/2 cups (625 mL) of flour 2 tsp (10 mL) of ground ginger 1 1/2 tsp (7 1/2 mL) cinnamon 1/2 tsp (2 1/2 mL) nutmeg 1/2 tsp (2 1/2 mL) cloves 1/2 tsp (2 1/2 mL) salt 2 tsp (10 mL) baking powder 1/2 cup (125 mL) of butter 2/3 cup (160 mL) of sugar 2 eggs 1/2 cup (60 mL) of plain yogurt White Chocolate Buttercream 6 oz (170 g) white chocolate 2 cups (500 mL) of butter, at room temperature 2 1/2 cups (625 mL) of powdered sugar 1/4 cup (60 mL) milk 1/2 tsp (2 1/2 mL) of salt Candied Cranberry Garnish Cranberries 2 cups (500 mL) of sugar 1 cup (250 mL) of water Lemon peel Orange peel 1 tsp (5 mL) vanilla
METHOD Buttercream
Melt the white chocolate on a double boiler until fully melted.
Whip butter until it is light and fluffy.
Sift icing sugar into the butter mixture and combine.
Add melted chocolate into the mixture.
Add milk, vanilla and salt into the mixture until fully combined. Candied Cranberry garnish
Bring sugar and water to a boil at a high heat until sugar is completely dissolved.
Reduce to a simmer and add in the cranberries, lemon, orange and vanilla and allow to simmer on the lowest setting for 15 minutes.
Strain the cranberries from the mixture. Toss the cranberries in granulated sugar.
Cake
Combine water and molasses in a sauce pan and bring to boil. Remove from heat.
Cream butter and sugar together until light and fluffy.
Add eggs (room temperature) into butter mixture one at a time, scraping the sides.
Combine all dry ingredients and mix together. Add butter mixture into dry ingredients and scrape sides.
Slowly add molasses to the mixture, scraping the sides.
Bake the cake at 325 F for 40-50 minutes until a tooth pick comes out clean.
ULTIMATE APPLE PIE
Created by: Jenell Parsons, owner of The Pie Hole
Note: Per nine-inch pie. Use your favourite pie dough recipe or pre-bought shell. 3 1/3 cups (390 g) Granny Smith apples 2 1/3 cups (270 g) Gala apples 1/4 cup + 1 tbsp (55 g) all-purpose flour 1/2 cup (100 g) golden yellow sugar 1 tsp (5 g) vanilla 1 1/2 tsp (7 g) lemon juice Pinch of nutmeg 1 tsp (2 g) cinnamon Pinch of salt 1 egg wash 2 tbsp (30 mL) cinnamon sugar
METHOD
Put the apples, brown sugar, flour, cinnamon, nutmeg, vanilla, salt and lemon juice into a large bin and mix with hands until thoroughly coated.
Put apple mixture into a pie plate and cover with a full top or lattice. Flute the pie edges and egg wash the top, sprinkle with cinnamon sugar and bake until golden brown and the fruit is steadily boiling. The juices flowing out should appear slightly thickened and ooey gooey.
Bake at 355 F (30-40 minutes for a five-inch pie, 60-70 minutes for a nine-inch or 70-80 minutes for 10-inch). Let pie cool completely before serving. Serves six.
DOUGLAS FIR ECLAIR
Created by: Adam Chandler, Pastry Chef and co-owner of BETA5 3/4 cup + 3 tbsp (226 g) water 1/4 cup (16 g) skim milk powder 1/3 cup (74 g) unsalted butter 1/2 tsp (3 g) sugar 1/2 tsp (3 g) salt 1/3 cup + 1 tbsp (48 g) all-purpose flour 1/3 cup + 1 tbsp (48 g) bread flour 3 1/2 (170g) whole eggs
METHOD
Combine water, skim milk powder, butter, sugar and salt in a large pot, and bring to a boil. Sift flours together.
Once water comes to a boil, remove from heat and add sifted flours.
Stir with a wooden spoon to create a homogeneous dough, and return to medium heat.
Cook dough while stirring continuously over low heat for 2-3 minutes (a light golden coloured crust will start to cook to the bottom of the pan).
Once cooked, remove from pot and transfer to stand mixer to cool, using paddle attachment on low speed.
After cooling to a lukewarm temperature, slowly add eggs one at a time, ensuring eggs are fully incorporated before adding more.
Scrape down bowl in between additions, and after all eggs have been added, mix on medium speed for two minutes.
Pipe into 4-inch x 1-inch long stripes on a parchmentlined sheet pan and reserve.
Preheat oven to 450 F.
Place trays of prepared eclairs in oven, and reduce heat to 400 F. Bake for 15 minutes, then reduce temperature to 325 F (do not open the oven).
Bake at 325 F for 30-40 minutes, checking to see that eclairs are fully baked and crisp. When picking them up they should be very light, with a well developed crust. If eclairs still feel soft after 40 minutes, leave them in the oven to completely dry, taking them out too early will lead to collapsed product.
Once fully baked, transfer to cooling rack, then fill with desired fillings once completely cooled.
Unfilled eclair shells can be frozen for use at a later date — when ready to use them, defrost then refresh in a 350 F oven to crisp, then cool and fill.
CHESTNUT AND MILK CHOCOLATE YULE LOG CAKE
Created by: Beverly Tsang, pastry chef at Bacchus Restaurant Roll Cake Sponge 1 dash (3 g) salt 1 1/4 cups (175 g) cake flour 3 tbsp (30 g) cocoa powder 10 (175 g) egg yolks 1/2 cup (117 g) sugar Italian meringue 1 cup (262 g) egg whites 1/2 cup (88 g) sugar 1/4 cup (45g) water
METHOD
Combine dry ingredients and sift together and set aside.
Place egg yolks and sugar in a mixing bowl.
Place mixing bowl over a hot water bath and whisk until egg and sugar thickens to ribbon stage. Fold in dry ingredients.
Use the egg whites, sugar, and water and make an Italian meringue. Fold meringue into the rest of the cake mix. Transfer cake batter to a baking tray lined with parchment paper. Bake at 340 F (171C) for 6-8 minutes depending on how big and thick your sponge is. Chestnut mousse 1 1/4 cup (450 g) chestnut purée 1 1/3 tbsp (22 g) rum 6 tbsp (75 g) sugar 4 sheets gelatin 3/4 cup (177 mL) whipping cream 2 cup (500 mL) whipping cream METHOD
Combine chestnut purée, rum and sugar altogether and whisk until thoroughly mixed. In a separate mixing bowl, bloom gelatin with a little water for 5 minutes and combine with 3/4 cup of cream. Place cream gelatin mix over a double boiler and heat until gelatin has completely melted. Add some of the purée mix into the gelatin mix and temper in chestnut purée in three increments. Place remaining two cups of whipping cream into mixer with whisk attachment and whip until you achieve soft peaks, then fold cream into gelatin purée mix in three increments until combined, store in containers and freeze/fridge to reserve. Before using chestnut mousse, whisk once more to soften up the mixture. Milk Chocolate Ganache 2 1/4 cups (560 mL) cream 1 3/4 cups (400 g) milk chocolate
Heat up cream to a boil then pour over milk chocolate. Let it sit for a few minutes then whisk until combined. Place in container until ready for use. ASSEMBLY
Spread chestnut mousse onto sponge evenly (amount depends on how much mousse you would like inside). Roll the cake up and with an offset spatula, spread milk chocolate ganache all over the rolled cake, then apply your choice of edible cake decoration. Sift icing sugar on top and you are done. SWEET GEORGIA BROWN SKILLET COOKIE Created by: Purdys Chocolatier 7 tbsp (105 mL) unsalted butter, room temperature 1/2 cup (125 mL) white sugar 1/3 cup (80 mL) packed brown sugar 1 large egg 1 tsp (5 mL) vanilla 1 cup (250 mL) all-purpose flour 1/2 tsp (2.5 mL) coarse salt 1 1/2 tsp (7.5 mL) baking powder 4 x Milk Chocolate Sweet Georgia Browns, chopped 1 x 50 g milk chocolate bar, chopped
METHOD
Preheat oven to 350 F. Combine six tablespoons butter, white and brown sugar, egg and vanilla and mix by hand until smooth. Add flour, salt and baking powder, and mix until combined.
Add chopped Sweet Georgia Brown pieces and milk chocolate bar pieces, and mix gently until just evenly distributed.
Grease a 10-inch cast-iron skillet with 1 tbsp butter. Pour cookie mixture into your pan, and even out roughly with a greased spatula (or by hand).
Bake for 17-20 minutes, until the edges just start to brown and the middle is still a little wiggly. Let it cool for 10 minutes. Optional (but not really): top with good quality vanilla ice cream and serve while still warm. VEGAN TIRAMISU 1 cup (250 mL) hot brewed espresso 1/2 cup (125 mL) coffee-flavour liqueur 1/4 cup (60 mL) granulated sugar 3 pkg (227 g each) plain dairy-free cream cheese– style spread, such as PC Plant- Based Plain Coconut Cream Cheese–style Spread 1/2 cup (125 mL) PC DairyFree Plain Cultured Coconut Milk Probiotic Yogurt 3/4 cup (188 mL) icing sugar 18 vegan sugar crisp cookies or other plain biscuits Cocoa powder, for dusting
METHOD
Stir together espresso, liqueur and granulated sugar in shallow bowl until sugar is dissolved. Refrigerate until cooled, about 10 minutes.
Meanwhile, beat cream cheese in large bowl using electric hand mixer on medium-high speed until fluffy. Beat in yogurt until combined. Beat in icing sugar until smooth. Set aside.
Dip cookies in cooled espresso mixture, turning once, just until soaked through, 1 to 2 seconds per side. Discard remaining espresso mixture.
Arrange half of the cookies in single layer to cover bottom of 8-inch (2 L) square glass baking dish. Spread half of the cheese mixture over top. Repeat layers once.
Cover with plastic wrap. Refrigerate until cookies are softened, about four hours. Dust with cocoa powder before serving.
Chef’s Tip: Tiramisu is traditionally prepared with eggbased ladyfingers. When selecting a vegan substitute, look for a crispy hard-baked cookie that’s light and airy, which will allow for optimal absorption of the espresso mixture. CLASSIC HOT CHOCOLATE 5 cups (1250 mL) milk 3/4 cup (180 mL) water 1/2 cup (120 g) sugar 7.7oz (220 g) Guanaja 70% Valrhona chocolate 3/4 cup (60 g) Cocoa Paste Valrhona chocolate
METHOD
In a large pot, combine the milk, water and sugar. Place the pot on the stove on medium heat and bring to boil.
Remove from heat and add the 70 per cent chocolate and the cocoa paste to wet ingredients. Whisk together until all the chocolate is melted.
Return the pot to stovetop over medium heat and bring the mixture to boil.
After the hot chocolate has cooled down a little, serve and enjoy. Serves five.