New In Now From Le Creuset

The New Christmas Cake

Serves: 8-10

Preparation time: over 2 hours
Cooking time: under 2 hours

Ingredients

1/2 cup brandy

500g mixed fruit like dried cranberries, sultanas, or raisins

1 Tbsp cinnamon

2 Tbsp ground ginger

1 Tsp ground cardamom

20g desiccated coocnut

Juice and zest of 1 orange

250g butter, room temperature

250g caster sugar

6 free-range large eggs

250g cake flour

1 tsp salt

1 1/2 tsp baking powder

Juice and zest of 1 orange

To serve

Custard

Icing sugar

Gold-dusted fresh berries

Method

Heat the brandy until warm. Add the mixed fruit, cinnamon, ginger, cardamom, desiccated coconut, and orange juice. Allow to stand for 2 hours. After 2 hours, preheat the oven to 160°C fan or 180°C normal. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating between each addition. Add the flour, salt and baking powder and mix until just combined. Add the brandy mixture and fold to combine thoroughly. Spoon into a greased Le Creuset Bundt Cake Tin or a greased and lined 22cm Signature Round Casserole. Bake in the preheated oven for 1 hour and 20 minutes. Leave to completely cool in the tin or casserole before removing to slice. Serve with custard, a dusting of icing sugar and edible gold-dusted fresh, festive berries.

Individual Festive Panettones

Serves: 2-4

Preparation time: over 2 hours

Cooking time: under 2 hours

Ingredients

250g butter

150g caster sugar

1 vanilla pod, split

Zest of 2 oranges

4 Tbsp (60ml) milk

8g dried yeast

3 Tbsp (45ml) brandy

80g dried cranberries

5 free-range large eggs

550g white bread flour

1 pinch of salt

50g dark chocolate, chopped

100g candied citrus peel

For the topping

30g flaked almonds

1 Tbsp (15ml) caster sugar

1 Tbsp (15ml) egg white

1 Tbsp (15ml) icing sugar

Method

Grease and line four Le Creuset 10cm Mini Cocottes with a double-layer baking paper collar. Cream the butter, sugar, vanilla seeds, and orange zest. Warm the milk (do not boil or scald otherwise it will be too hot and kill the yeast). Add 1 Tablespoon of sugar and the yeast and set aside to activate. Heat the brandy in a small saucepan and add the cranberries and vanilla pod. Set aside to macerate and absorb all the flavour. Once the butter and sugar are pale and fluffy, add the flour, a pinch of salt, and the yeast mixture. Knead the dough until it comes together and is soft and stretchable. This is best done in an electric mixer with a bread dough hook attachment. Place the dough, covered, in a warm place and prove until doubled in size. Add the macerated cranberries and brandy, the chopped chocolate, and the candied peel. Using the dough hook again, knead until the fruit and chocolate are well combined. Portion the dough into roughly 290g balls. Place the weighed dough into the lined mini cocottes and lightly cover with cling film. Place in a warm spot and prove for a further 50 minutes. Preheat the oven to 160°C. Once the dough is doubled in size, make the topping by mixing all the ingredients together. Gently brush the topping on each panettone. Place in the oven and bake for 30-40 minutes. Best served warm with a dusting of icing sugar or used the next day toasted in a pan with butter.

Christmas Tree Pavlova

Serves: -10

Cooking time: over 2 hour

Ingredients

For the meringues (2 batches nedd to be prepared):

2 x 250g free range egg whites

2 x 500g caster sugar

2 X 2 teaspoon cornflower

2 x 2 teaspoons white wine vinegar

2 x 1 teaspoon vanilla extract

For the bakery sauce

500g mixed frozen berries

1/4 cup caster sugar

1 lemon, juice

60ml of water

For the Chantilly cream

2 cups cream

1 teaspoon vanilla extract

2 tablespoons icing sugar, sifted

To assembl:

Berries

Method

Tray preparation and template: Line 4 Toughened Non-Stick 31cm Baking Sheets with baking paper. Draw the following circles on each:

Tray 1- 28cm diameter circle

Tray 2 - 22cm diameter circle

Tray 3 - 14cm diameter circle and 10cm diameter circle

Tray 4 - 18cm diameter circle and 6cm diameter circle

First, make the 2 separate batches of meringue. In an electric mixer with the whisk attachment, beat the egg whites to a soft peak. Gradually beat in the caster sugar one tablespoon at a time. Continue beating until the mixture is thick, smooth and no longer grainy. Sift the corn flour over the meringue and add the vinegar and vanilla. Whisk for a further 5-10 seconds to just combine. Remove the meringue from the mixer, clean the bowl and whisk and repeat the process to make a second batch. Piping: Secure the baking paper to each tray with a small dot of meringue in each corner. Spoon some meringue onto each circle (except the smallest 6cm one). Spread with a pallet knife to achieve an even layer of approximately 1 ½ cm thickness. Place a star nozzle in a piping bag and fill with meringue. First pipe a meringue kiss in the 6cm circle, this will be the top of the tree. Then work your way around each meringue disc and create a pine tree like effect by piping from the base, using small strokes upwards. Bake the meringue at 120°C/ 100°C Fan/ Gas Mark ½ for 30 minutes, then reduce the temperature to 100°C and continue baking for 1 ½ - 2 hours until the meringue is completely dried out. Turn the oven off and allow the meringue to cool in the oven. Store discs in an airtight container for up to 1 week. Berry Sauce: Place all ingredients in a Le Creuset saucepan and allow to simmer until thick and saucy. Blend if you prefer a smooth consistency. Store covered in the fridge for up to 3 days.
Chantilly cream: Whip the cream to soft peaks, then fold in the vanilla and sifted icing sugar. Use immediately.

To assemble the pavlova, place the largest disc onto a Le Creuset Footed Cake Stand, spread over a layer of chantilly cream, top with a spoonful or two of berries, top with the next disc and repeat until you have a beautiful tower. Garnish with a few berries.