buche de Noel

Swirled Blueberry Pavlovas

(This post is sponsored by President’s Choice. I used their PC Black Label Blueberry Syrup to make these beautiful Swirled Blueberry Pavlovas.)
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Swirled Blueberry Pavlovas

This month’s PC Black Box included three delightful products that I had the opportunity to try. From snacks to desserts, there is such a wide array of PC Black Label products that you can serve for any occasion.

 

PC Black Label Artichoke Halves

 

These sun-ripened artichokes are grilled and marinated and they’re packed in a delicious infusion of oils, garlic and spices. My husband loves artichokes and these were a delicious addition to pizza.

These sweet and plump Apricots from Turkey did not disappoint, they were eaten within minutes of opening the bag. My 7 year old son devoured them, they’re that good! Great for a cheese platter or just to snack on, these are a real treat to have around the house.

 

Made from carefully selected sweet blueberries, this artisan syrup is bursting with fresh berries! It’s an amazing rich syrup which makes delicious cocktails, salad dressings and our favourite breakfast or dessert toppings. One of my favourite products from this month’s PC Black Label Box, read on for my take on a holiday favourite, Swirled Blueberry Pavlovas!
I enjoyed all the products but I particularly favored the PC Black Label Blueberry Syrup for this month’s recipe selection. The first thing that popped into my mind was how well this sauce would go with my one of my favourite holiday desserts, pavlovas!
I swirled this luscious PC Black Label Blueberry Syrup into traditional meringues and slow baked them, get the recipe below.
Swirled Meringues with Blueberry Sauce

Swirled Meringues with Blueberry Sauce

Pavlovas are a holiday favourite in our family and I hope they will become yours, too. This recipe is easy to prepare and the meringues can be baked ahead of time, up to 3 days and stored in an airtight container, layered between parchment sheets.

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Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at pc.ca/blacklabel. Have a wonderful holiday season!

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Swirled Blueberry Pavlovas Recipe

Ingredients:

4 large egg whites, room temperature

Pinch of kosher salt

1 cup granulated sugar

1 tblsp cornstarch

1/4 tsp ground Vanilla bean

1/2 cup blueberry sauce

Fork or spoon for swirling

Parchment lined baking sheet

 

Meringues with Swirled PC Black Label Blueberry Syrup ready for the oven

Meringues with Swirled PC Black Label Blueberry Syrup ready for the oven

Directions:

Baking time: 90 minutes

Preheat oven to 255°F

1. In a small bowl, whisk together the sugar and cornstarch ensuring there are no lumps.

2. In a large stand mixer whisk the egg whites on medium for 1 minute until frothy.

3. Add the salt and continue to whisk on highest setting for 2 minutes.

4. With the mixer running on medium high, slowly add the sugar mixture. Once it’s all added, turn the mixture back on high and whisk for 5 minutes until the mixture is glossy and stiff peaks have formed.

5. Spoon out 6-8 mounds on the parchment sheet using 2 spoons to help release the mixture.

6. Spoon 1 tsp of blueberry sauce into each mound and using the tines of the fork, gently swirl the sauce into the meringue.

7. Using the back of a small spoon, make an indent in the centre.

8. Bake at 255°F for 1 hour and 30 minutes.

9. Turn the oven off and leave the meringues inside to cool down, up to 12 hours without opening the oven door.

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Baked Meringues

Pavlova Assembly:

1 cup Whipping cream 35%

2 tblsp sugar

Fresh fruit

  1. In a large stand mixer add the whipping cream and sugar and beat until medium peaks form.
  2. Plate each meringue and top with the fresh whipped cream, fresh berries and drizzle with 1 Tbsp PC Black Label Blueberry Sauce over top. Garnish with fresh mint and serve immediately.

Enjoy!

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Swirled Blueberry Pavlovas

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Ferrero Rocher Chocolate Bûche de Noël

Are you looking for the perfect holiday dessert?  Look no more!  I created this exquisite Chocolate Bûche de Noël just in time for the Holiday season!
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A very simple and elegant cake to put together and you can make some of the components ahead of time.  From start to finish, if you have all the ingredients on hand; it shouldn’t take more than a few hours to prepare and decorate.
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A few notes about this cake: I make many cakes for the holiday season and there is no limit to the variations possible.  I like to add rum and/or a shot of espresso to my simple syrup as it goes very nicely with chocolate.  If you don’t like alcohol, leave it out as I have in the recipe below. Also, try to use the best cocoa and chocolate couveture possible as the flavours are very pronounced in this type of cake.
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I hope you enjoy the recipe and please leave a note in the comments if you try it as I would love to hear from you.
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Wishing you a safe and happy Holiday Season, Enjoy!

Asima 🙂

Ferrero Rocher Chocolate Bûche de Noël 

Serves 8

Bakers half sheet (13 x 18) lined with parchment paper or silpat

Preheat oven to 400F

Ingredients:

Chocolate Sponge Cake:

3 large eggs at room temperature

1/2 cup sugar

1 tsp vanilla extract

80 grams of all purpose flour

1/2 tsp baking powder

pinch of salt

30 grams of cocoa

Method:

In a small bowl sift the flour, cocoa powder, salt, baking powder and set aside.

In a stand mixer or large bowl, whisk the eggs and sugar on high speed for 8 minutes until tripled in volume and you have a thick ribbon-like texture.  Whisk in the vanilla and then slowly incorporate the flour mixture by folding it into the batter with a spatula with quick movments and becareful not to deflate the batter.

Spread the batter evenly on the lined baking sheet and bake on 400F  for approx 6 minutes.  Allow it to cool while you prepare the buttercream.

Flip the sponge over onto a clean parchment sheet, set aside until you’re ready to assemble.

Chocolate Buttercream Filling:

120 grams or 3/4 cup chocolate couveture melted

115 grams of softened butter

125 grams icing sugar

1/2 tsp vanilla extract

Method:

In a stand mixer or a large bowl, whisk the softened butter and icing sugar for a few minutes until no lumps remain.  Add the vanilla and cooled melted chocolate and whisk until combined. Set aside until you’re ready to assemble the cake.

Simple Syrup:

1/2 cup sugar

1/2 cup boiling water

coffee extract or one shot espresso

Method:

In a small pot bring the water and sugar to a boil.  Take it off the heat and allow it to cool slightly.  Add the espresso or coffee extract and set aside.

Chocolate Ganache/Glaze:

1.5 cups of dark chocolate couvture melted

3/4 cup heavy cream (35%)

8 Ferrero Rocher Chocolates or more (to decorate the top)

Method:

In a large heatproof glass bowl boil the heavy cream (microwave on high for 2 minutes) or bring to a gentle boil in a small pot.  Add the chopped chocolate and let it stand for 1 minute.  Whisk until the chocolate has completely melted and the mixture is smooth and silky.

Assembly:

Working with the sponge cake first leaving it on the parchment. With a pastry brush, gentlely brush the syrup all over the cake until it is absorbed.  Spread the prepared buttercream evenly across the entire sponge.

Starting lenthwise with wet hands, start rolling the cake towards the opposite end keeping it fairly tight, but not so tight that the filling comes out.  Roll it over and ensure that the end seam is underneath.

If you have any syrup left, you can brush the remaining on the top of the cake.

You have two options here.  You can either simply glaze or ganache style frosting and decorate the cake into a log.  Glaze the cake while the chocolate is warm by pouring the warm ganache over the cake using a cake rack with a ladle and allowing it to cool and then frosted it again with an offset spatula as the ganache firms up.

Just before the ganache hardens, adorn the top with whole pieces of Ferrero Rocher Chocolates so that each cake slice will have a piece on top. You can further design the cake however you like with crushed Ferrero Rocher Chocolates on the top or around the bottom.  Dust the set cake with icing sugar (optional).  Enjoy!