| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
California |
Sainsbury3, Sainsbury’s |
24 |
servings |
INGREDIENTS
| 125 |
g |
Butter; (4oz) |
| 2 |
tb |
Golden syrup |
| 1 |
tb |
Milk |
| 1 |
|
150 gram pac Deluxe milk or plain chocolate; melted (5oz) |
| 250 |
g |
Digestive biscuits; crushed (8oz) |
| 50 |
g |
Californian seedless raisins; halved (2oz) |
| 50 |
g |
French glac. cherries; diced (2oz) |
| 40 |
g |
Hazelnuts; roughly chopped |
|
|
; (11/2 oz) |
| 50 |
g |
Butter; (2oz) |
| 125 |
g |
Icing sugar; sifted (4oz) |
| 1 |
tb |
Cocoa powder; sifted |
| 2 |
ts |
Hot water |
| 1 |
sm |
Hand shaped holly leaves and berries to; (or use a small |
|
|
; decorate, holly shaped |
|
|
; cutter) made from |
|
|
; coloured fondant |
|
|
; icing |
|
|
Icing sugar to dust |
INSTRUCTIONS
CHOCOLATE BUTTERCREAM
1. Place the butter, golden syrup and milk in a large mixing bowl and set
over a saucepan of simmering water. Stir until the butter has melted.
2. Remove the bowl from the heat and stir in the melted chocolate and
crushed biscuits mixing well. Stir in the raisins, cherries and nuts and
mix well to combine.
3. Cover and chill in the refrigerator until the mixture is firm.
4. Shape tablespoons of the mixture into small log shapes. With some of the
shapes add on a small round of mixture to the side, to form a branch
effect. Repeat this process until all the mixture has been used. Cover and
chill while the buttercream is made.
5. To make the buttercream beat the butter until it is soft and smooth.
Gradually beat in the icing sugar with the cocoa powder and water. Mix
until creamy and light in texture.
6. Spread the buttercream evenly over the mini yule logs to completely
cover, shape and mark lines with a fork. Place on the fondant icing, holly
leaves and berries, dust lightly with icing sugar and place into petit four
cases to serve.
Converted by MC_Buster.
NOTES : Delicious Miniature Yule Logs, very appealing to all ages!
Converted by MM_Buster v2.0l.
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