REPORT #1635
"It's fun and it's easy and it's Christmassy and it's chocolate!"
Kelly Smith
Pastry Chef
Disney's Boardwalk Resort Bakery
HOLIDAY CHEER
Chocolate Mousse Yule Log
(6 servings)
You'll need:
1 sheet Chocolate Chiffon Cake (see recipe)
2 cups Chocolate Mousse (see recipe)
2 teaspoons powdered sugar for garnish
12" x 12" square piece of parchment paper
Chiffon Cake Ingredients:
½ cup flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1/3 cup of granulated sugar
2 teaspoons oil
1 egg
2 tablespoons milk
½ teaspoon vanilla extract
2 egg whites
3 teaspoons granulated sugar
pinch cream of tartar
Directions:
1. Preheat oven to 350°F
2. Sift dry ingredients and place in an electric mixing bowl with a paddle
3. On slow speed, add liquid ingredients to dry ingredients in stages, scraping bowl between stages until you have a smooth mix.
4. In a separate bowl, whip egg whites, sugar and cream of tartar.
5. Place cake batter in to a large mixing bowl and fold 1/3 of meringue mixture into the cake batter to break it down.
6. Fold in the remaining meringue into the batter.
7. Spread batter evenly onto a papered and greased 9" x 12" pan. Batter should only be ¼-inch dee
8. Bake approximately 6 to 10 minutes, just until set; do not over bake. Let it cool
Chocolate Mousse ingredients:
3 eggs
1/3 cup of sugar
¾ stick of butter
12 ounces dark chocolate
1 cup heavy cream
Directions:
1. Heat eggs and sugar, whipping constantly over a water bath to soft peak.
2. Melt butter over a water bath.
3. Add chocolate to butter and melt; stirring constantly.
4. Add chocolate mixture to eggs and fold together.
5. Whip cream to soft peak and fold into chocolate mixture.
6. Chill in refrigerator until the mousse firms.
Assembly:
1. Prepare Chocolate Chiffon Cake, let cool.
2. Prepare Chocolate Mousse,
3. Remove Chiffon Cake from pan and lay on a clean sheet of parchment paper.
4. With metal cake spatula, spread the chocolate mousse on the cake about ¼-inch thick, leaving about an inch of space at the top of the cake sheet.
5. Very carefully take the edge of the cake that is closest to you and fold over about 1/2 -inch all the way across to start the roll.
6. Carefully pick up the end of the parchment paper closest to you and lift the edge to start to roll the cake away from you. Continue rolling until you reach the edge of the cake.
7. Once the cake is rolled, wrap the parchment paper around it to keep it round and chill in a refrigerator for about an hour, until firm.
8. Remove from the refrigerator and place on a plate. Spread the remaining mousse all over the outside of the roll.
9. Place the chocolate shavings on the top and sides. Dust with the powdered sugar.
10. Cut off a small 1-inch piece from each end and place one on top and one on the side of the log to make "stumps".
11. Slice into pieces and serve!
Coconut Macaroons
(2 dozen)
Ingredients:
8 ounce bag of coconut
1 tablespoon cake flour
1/8 tablespoon cream of tarter
½ cup sugar
1 tablespoon water
2 tablespoons corn syrup
1 tablespoon butter
¼ tablespoon salt
¼ tablespoon vanilla
3 egg whites
Directions:
1. Preheat oven to 350°F
2. Place coconut, flour and cream of tarter in an electric mixer with paddle attachment.
3. Place sugar, water, corn syrup, butter, salt and vanilla in a saucepan and bring to a boil.
4. After mix has come to a boil, add coconut mixture. Mix until incorporated.
5. Continue mixing until mixture is just warm; add egg whites. (Do not add egg whites while mixture is hot).
6. Pipe into desired shape.
7. Bake for approximately 15-18 minutes.
Sugar Cookie Christmas Tree
(1 tree)
You'll need:
Sugar cookie dough, chilled (see recipe)
Green decorating sugar
Silver dragées
Set of star cookie cutters
½ cup white chocolate chips
Ingredients:
1 stick butter
1 cup sugar
¼ teaspoon vanilla extract
1 large egg
1 ½ cups flour
¼ cup cornstarch
Directions:
1. In an electric mixer, cream the butter and sugar, add in the vanilla, and then add the egg.
2. Sift the flour and cornstarch, fold in. Form into a slab and cover with plastic wrap.
3. Chill dough for about an hour, or until ready to use.
Assembly:
1. Preheat over to 350°F.
2. Roll out chilled sugar dough and cut out 2 of each size star cutter. Place on a cookie sheet.
3. With a small paintbrush, dampen the tops and sprinkle with the green decoration sugar and silver dragées.
4. Bake for about 10 minutes; or until done. Let cool.
5. Melt the white chocolate in the microwave for about 10 seconds, just until melted.
6. Start with the largest cookie for the bottom, and stack the 2nd largest cookie on top, using the melted white chocolate as glue. Set the cookie so the points of the stars are opposite of the below cookie.
7. Repeat the process with each size cookie until you have reached the smallest cookie.
Christmas Snowball Cookies
(3 dozen)
Ingredients:
1 cup butter or margarine
½ cup powdered sugar, sifted
1 teaspoon vanilla
2 ½ cups flour, sifted
¼ teaspoon baking powder
½ teaspoon salt
¾ cup pecans, chopped
1 cup powdered sugar, sifted
Directions:
1. Preheat over to 350°F.
2. Cream butter in an electric mixer.
3. Add the ½ cup of powdered sugar.
4. Stir in vanilla.
5. Sift flour, baking powder and salt. Stir in nuts.
6. Shape into balls. Place on ungreased cookie sheet.
7. Bake for 15 minutes.
8. Put the 1 cup of powdered sugar in a bowl.
9. When cookies are done, roll in powdered sugar straight out of the oven. Roll again when cool.
SMART WOMEN CONTACT:
Kelly Smith
Disney's Yacht and Beach Club Resorts Boardwalk Bakery
(407) 939-5100 (ask for bakery)
