Guylian new recipe and packaging make it ideal gift for Father’s Day – Bristol Live

Guylian has improved its time-honoured, traditional recipe using only the best hazelnuts, roasted in house in their shells to guarantee the best taste. The result is a more intense and less sweet hazelnut flavour.

Eco friendly dads will be pleased to learn that environmental responsibility is important to Guylian, which is why its new packaging is 100% recyclable, meaning dads can be confident that the chocolate they love is as ethical as it is delicious.

Guylian’s full range of Guylian gifts and goodies is readily available both in stores. If you fancy a bit of baking this Father’s Day to really impress your dad, try your hand at making Eton Mess Traybake created by Catrin Komor @fwdge for Guylian’s Finishing Touches recipe collection.

This dessert consists of layers of raspberry-studded sponge cake, vanilla cream, fresh fruit and meringue pieces and is topped with Guylian Sea Shells. It’s a fun twist on a traditional Eton Mess.

Eton Mess Tray Bake by Catrin Komor @fwdge

INGREDIENTS

· Serves 9

· Ingredients

· 200g Salted Butter

· 200g Granulated Sugar

· 200g Self Raising Flour

· 4 Large Eggs

· 4tbsp Milk

· ½ tsp baking powder

· 300g Raspberries

· 400ml Double Cream

· 50g Meringue Nests

· ½ Vanilla Pod

· 3tbsp Raspberry Jam

· 10 Guylian Belgian Chocolate Sea Shells

METHOD

Preheat the oven to 180C/Gas 4. Mix the butter and sugar together in a large bowl until soft and creamy. Beat in one egg at a time, stirring well before adding the next. Fold in the flour, baking powder and milk, then combine to make a thick batter.

Line a 25cm square baking tin with parchment paper. Pour the cake batter in and sprinkle over half of the fresh raspberries. Bake in the centre of the oven for 30 minutes, until the cake is golden brown and cooked through. Allow to cool completely.

Whip the cream to soft peaks before adding in the beans of the vanilla pod. Stir well, then spread the cream over the cooled sponge cake, making a well in the centre of the cream to hold the fresh fruit and jam.

Thin the jam with 2tbsp just boiling water, then drizzle the sauce over the whipped cream. Crumble over the meringue pieces and arrange with the remaining fresh raspberries, forming a mound in the centre of the cake.

Chill until ready to serve – then top with a dusting of icing sugar and the Guylian Belgian Chocolate Praline Sea Shells to finish.

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