Using vanilla wafer cookies instead of the traditional sponge cake makes these no-bake miniature buches de Noel (yule logs) an easy make-ahead treat. If you like, shape marzipan into little mushrooms or holly leaves and berries and pipe melted chocolate into twig shapes to decorate the logs as we've done here. Make sure your cream is cold before you begin so it's easier to whip.
Looking for Toast Cups? Click here for the recipe.
- Portion size 6 servings
- Credits : Canadian Living Magazine: December 2014
Ingredients
Method
Looking for Toast Cups? Click here for the recipe.In large bowl, beat cream with vanilla until thickened. In separate bowl, add icing sugar; sift in cocoa powder, whisking to combine. Sprinkle cocoa mixture over cream mixture; beat until stiff peaks form, about 5 minutes.
Spoon 1 tsp cream mixture over bottom of 1 cookie. Sandwich with another cookie, top side down; press gently to squeeze cream to edge. Repeat layers to make a 6-cookie stack; top stack with 1 tsp cream mixture and 1 more cookie, top side up. Lay stack horizontally on waxed or parchment paper–lined baking sheet. Repeat with remaining cookies to make 5 more stacks.
Spread remaining cream mixture by rounded 2 tbsp over top and sides of each stack. Using tines of fork, make shallow ridges in cream to resemble bark. Refrigerate until cream is slightly set, about 2 hours. Cover loosely with plastic wrap; refrigerate until cookies are soft, about 24 hours.?
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 98 mg
- Sugars 15 g
- Protein 3 g
- Calories 295.0
- Total fat 21 g
- Potassium 94 mg
- Cholesterol 76 mg
- Saturated fat 12 g
- Total carbohydrate 26 g
%RDI
- Iron 6.0
- Folate 7.0
- Calcium 4.0
- Vitamin A 19.0
