Ingredients

Brownies

• 200 g dark chocolate
• 150 g butter
• 150 g sugar
• 3 eggs
• 80 g flour
• 1 pinch of salt
• 1 tsp vanilla (optional)

Instructions

1. Preheat the oven to 350°F (180°C). Grease a Remy Olivier Diamond square pan or line it with parchment paper.
2. Melt the chocolate and butter together in a Remy Olivier Total Clad Saucepan over low heat, stirring occasionally to get a smooth mixture. You can also melt them in the microwave in 30-second intervals, stirring between each interval.
3. Add the sugar to the melted chocolate-butter mixture and mix well.
4. Incorporate the eggs one at a time, beating well between each addition. Add the vanilla.
5. Add the flour and salt and mix just enough to incorporate the flour, without overworking the dough. This will keep the brownies soft and moist.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for about 20 to 25 minutes. The brownie should be cooked on the edges but still slightly gooey in the center. A toothpick inserted into the center should come out with a few moist crumbs.
8. Let it cool in the pan. Using a round cookie cutter, cut the brownie.

Ingredients

Coconut mousse

• 1 pack of gelatin
• ¼ cup of cold water
• 200 ml 35% cooking cream
• 80 g mascarpone
• 80 g powdered sugar
• 120 ml coconut milk
• Brownies (see recipe)

Instructions

1. The day before or at least 6 hours in advance, start by making the coconut mousse: use the thinkkitchen Odyssey Stand Mixer to whip the 35% cooking cream and mascarpone in a very cold thinkkitchen Orion Mixing Bowl, gradually adding the powdered sugar. Chill in the refrigerator while you prepare the rest.
2. Bloom the gelatin pack in ¼ cup of cold water.
3. Heat the coconut milk in the Remy Olivier Total Clad Sauce Pan. When it’s warm, remove from heat and add the blooming gelatin. Let it cool slightly, then gently fold it into the whipped cream using a spatula.
4. Pour the mousse into the thinkkitchen Silicone Ice Ball Mould, adding a teaspoon of spread halfway, then cover and smooth it with a spatula. Place it in the freezer for at least 6 hours.
5. Make the brownies (see recipe p.50).
6. Remove the domes from the molds and place them on the brownies cut in circle. Let them thaw for 2 hours at room temperature, then sprinkle grated coconut over the entire dome.

Ingredients

Maple Cream

• ¼ cup cornstarch
• 2 tbsp all-purpose flour, unbleached
• 1 cup maple syrup
• ½ cup brown sugar
• 1 cup 35% cooking cream
• 1 cup whipping cream
• 2 eggs
• ¼ cup cold unsalted butter, cut into cubes

Cake

• ¾ cup all-purpose flour, unbleached
• ¼ cup almond flour
• 1 tsp baking powder
• 6 eggs, at room temperature
• 1 cup sugar
• 1 tsp vanilla extract
• ¼ cup canola oil

Garnish

• White chocolate
• Sliced almonds
• Marzipan
• Shredded coconut
• Edible gold leaf

Instructions

Maple cream

1. In the thinkkitchen Orion Mixing Bowl, off the heat, mix the cornstarch and flour. Add the maple syrup, brown sugar, 250 ml (1 cup) of cream, and the eggs. Whisk until the mixture is smooth and homogeneous.
2. Bring to a boil while stirring and scraping the bottom and sides of the Remy Olivier Total Clad saucepan. Let simmer for 30 seconds. Strain the cream through a sieve. Add the butter and stir until melted.
3. Cover with plastic wrap directly on the maple cream and let it cool. Refrigerate for about 3 hours, until completely chilled.

Cake

1. Place the oven rack in the center. Preheat the oven to 375°F (190°C). Line a 43 x 30 cm (17 x 12 in)Remy Olivier Diamond Cookie Sheet with parchment paper. Generously flour the parchment. Set aside.
2. In a bowl, mix the almond flour and baking powder. Set aside.
3. Whisk the eggs, sugar, and vanilla with the thinkkitchen Promix Plus Stand Mixer until the mixture triples in volume and forms a ribbon when it falls from the whisk. At low speed, gradually add the oil.
4. Sift the flour mixture over the egg mixture, gently folding it in with a whisk. Spread the batter evenly over the baking sheet.
5. Bake for about 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Once baked, remove the sponge cake from the oven and let it cool slightly in the pan.
7. Turn the sponge cake onto a clean cloth dusted with powdered sugar using the thinkkitchen Nola Hand Mixer for assistance. This prevents sticking and helps with handling. If you used parchment paper, gently remove it.
8. Using the cloth, begin to roll the sponge cake onto itself, starting from the shortest edge. Roll gently to avoid cracking.
9. Once rolled, let it cool completely in the cloth. This will help the sponge cake retain its shape when unrolled.
10. Once cooled, gently unroll the sponge cake. Spread the maple cream over the entire surface (keeping the rest to cover the log).
11. Roll the sponge cake tightly, then place it on a Sandstone serving plate.
12. Melt the white chocolate in a double boiler. Then, spread very thin layers using a brush on parchment paper and place it in the freezer.

Pine cone decorations

1. Use marzipan to shape a small cone, which will serve as the base for placing your sliced almonds.
2. Adhere the sliced almonds around the base using melted white chocolate. Arrange them in slight overlapping layers to mimic the scales of a pine cone, starting from the bottom and gradually working your way up.
3. Dust the cone with powdered sugar to create a snowy effect and give it a wintry ambiance.
4. Place the dessert in the refrigerator so that the cream or ganache sets and keeps the almonds in place.
5. Lay sheets of white chocolate on top of the log.
6. Sprinkle with shredded coconut, edible gold leaves, and powdered sugar for an elegant finish.

Ingredients

• ½ cup of butter, at room temperature
• ½ cup of brown sugar
• ¼ cup of molasses
• ¼ cup of maple syrup
• 1 egg
• 1 tsp of vanilla extract
• 2 ½ cups of all-purpose flour
• 2 tsp of cinnamon
• 2 tsp of ground ginger
• 1 tsp of nutmeg
• A pinch of salt

Icing

• 1 egg white
• 1 ½ cups of powdered sugar

Instructions

 Preheat the oven to 350°F (180°C) and place the rack in the center. Line a Remy Olivier Diamond Cookie Sheet with parchment paper and set aside.

1. In a bowl, mix the butter, brown sugar, molasses, maple syrup, egg, and vanilla extract until smooth.
2. Incorporate the remaining ingredients and mix well to form a pliable dough.
3. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
4. Using a thinkkitchen wide rolling pin, roll out the dough on a lightly floured surface. Cut out shapes of your choice and place them on the baking sheet.
5. Bake for 7 to 8 minutes, until the edges are slightly golden.

Icing

1. Beat together the egg white and powdered sugar. Dip your cookies in this mixture or use a piping bag to decorate them.

Ingredients

Biscuit Crust

• 300 g of ginger biscuits
• 90 g of unsalted butter

Filling

• 250 g of caramel

Ganache

• 300 ml of heavy cream
• 125 g of dark chocolate
• 125 g of milk chocolate
• 50 g of unsalted butter
• 2 tsp of ground ginger

Decoration

• Gingerbread cookies (see recipe)
• Star anise
• Pomegranate seeds
• A few sprigs of rosemary

Instructions

Biscuit Base

1. In the Nora Food Processor, blitz the biscuits until they reach a fine crumb consistency.
2. Add the melted butter and mix until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the sides and base of of the Remy Olivier Diamond Quiche Mould (3 cm deep).

Filling

1. Pour the caramel into the Remy Olivier Quiche Mould and spread it carefully for an even layer.

Ganache

1. In a large bowl, combine the milk chocolate, dark chocolate, unsalted butter, double cream, and ground ginger.
2. Use the thinkkitchen Promix Plus Stand Mixer to mix until well combined.
3. Melt the mixture in the microwave in short bursts, stirring until smooth.
4. Pour the chocolate ganache over the caramel filling.

Setting

1. Place the tart in the fridge for at least 4 hours, or until it is fully set.

Decoration

1. Decorate the tart with gingerbread cookies, pomegranate seeds, anise and sprigs of rosemary for a festive touch. Use the thinkkitchen Cookie Cutters to shape the gingerbread cookies before baking them on the Remy Olivier Cookie Sheet.