This Christmas Chocolate Wafer Coconut Roulade is made with a biscuit base crust and is filled with pastry cream, topped with chocolate ganache.
The other night when I was making the Almond Paste for the Christmas cake, I had two egg yolks which I wanted to use.
I decided that the best way to use them was to make a custard cream.
How I made the Chocolate Wafer roulade
I made the base of this dessert with wafer biscuits, almonds and coconut, which I bound together with a buttercream, flavoured with Espresso liqueur.
The filling was a buttercream combined with pastry cream and topped with a chocolate ganache.
In order to make the roulade you will have to use cling film to shape it and then put it in a loaf tin in order to set.
The following day I removed the cling film and covered it with chocolate ganache and sprinkled some coconut on top.
The flowers on top are edible and came all the way from Cyprus.
These were intended for my Christmas Cake decoration but they were more than I needed for the Cake, which I decorated with some of the other edible decorations.
Do you like the tablecloth in the above picture?
I embroided this tablecloth and also made the lace around it 25 years ago when I was pregnant to my second son and was confined to bed all day, as I had some problems with the pregnancy.
I didn’t like it and never used it before but today when I was taking out my other Christmas tablecloths I saw it and I realized that it would be perfect for Christmas.
This recipe goes to Cinzia of Cindystar, for her event Baking under the Christmas Tree.
You can find many Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.
Christmas Chocolate Wafer Coconut Roulade
This Christmas Chocolate Wafer Coconut Roulade is made with a biscuit base crust and is filled with pastry cream, topped with chocolate ganache.
Ingredients
For the crust:
- 3 Amaretti Wafers x 70 grams (2.5 oz) each
- 3 Chocolate Wafer x 50 grams (1.75 oz) each
- 1 cup coconut
- 1 cup almonds
Binding Cream:
- 30 grams butter
- 1 egg
- 1/3 cup heavy cream
- 1 shot espresso cherry liqueur (or other liqueur)
Pastry Cream (custard):
- 2 egg yolks
- 40 grams corn flour (starch)
- 60 grams sugar
- 2 cups milk
- 1/2 tsp vanilla essence
Buttercream:
- 150 grams butter
- 5 tbsp icing sugar
- 1 tsp vanilla essence
- 1/3 cup desiccated coconut
Basic Ganache:
- 100 grams couverture chocolate
- 1 tbsp butter
- 1/4 cup heavy cream
Instructions
- Prepare the pastry cream, as it will need some time to cool.
- Heat the milk in a small pot.
- In another pot, add the yolks, cornstarch and sugar and whisk If you cannot mix it easily, add a tablespoon of cold milk and mix it Add the hot milk whisking continuously.
- Put it on the heat and mix until the cream sets Add the vanilla essence, mix and set aside to cool.
- Prepare the base: In a food processor, add the wafers, a few at a time and powder Empty them in a big bowl.
- Do the same with the almonds but do not powder them completely Add to the bowl Add the coconut and set aside.
- Prepare the Buttercream Add the butter, sugar and vanilla in the mixer bowl and whisk until white and fluffy Stop the mixer and scrape down the butter a few times, if necessary When the custard cream has cooled start adding it to the buttercream until it is incorporated Mix in the coconut and set aside.
- Prepare the binding cream: In the same pot where the custard was, add one egg, 30 grams butter and the heavy cream and whisk on low heat As soon as the butter melts remove from the heat and start mixing in the wafers with all the other ingredients to make a thick paste Finally add the Espresso Cherry liqueur and mix.
- Assembling the dessert: Cut two pieces of cling film about 40 cm each and join them together Spread the crust which should be about 1 cm thick and on top add the filling Lift the edge of the cling film and roll into a roulade, leaving the cling film outside of course Place in a loaf pan and refrigerate until the cream has set, for about two hours.
- In a double boiler, add the couverture chocolate, butter and heavy cream and on low heat mix until the chocolate melts and becomes smooth.
- Remove the cling film from the roulade and spread the chocolate over the roulade.
- Sprinkle some coconut on top
- Decorate with edible candy or spoon sweets (fruit preserves).
- Refrigerate for at least one hour before serving.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 545Total Fat 39gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 16gCholesterol 119mgSodium 335mgCarbohydrates 41gFiber 4gSugar 27gProtein 9g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Christmas Desserts
Looking for inspiration for this Christmas?
Gingerbread Cookies with Carob Syrup
These gingerbread cookies are made with carob syrup instead of molasses and perfect to add to your Christmas cookies recipes.
Diples
Diples (pronounced diip-LESS), which means folded, is another traditional Christmas sweet pastry, made in many parts of Greece especially in the Peloponnese. These are the desserts they serve at weddings, christenings, engagements etc. but are also very popular during Christmas.
Melomakarona with Chocolate
Melomakarona are spicy Christmas olive oil and semolina cookies drenched in a honey syrup and sprinkled with walnuts on top.
Mandarin Melomakarona
"Melomakarona" (honey cookies) is a traditional recipe made during Christmas. The cookies are made with olive oil and drenched in a honey syrup, with lots of walnuts on top.
Traditional Greek Baklavas
The traditional Greek baklavas, is made with many layers of thin sheets of "phyllo kroustas",  which are brushed with butter, with various kinds of nuts and spices added between the layers and sweetened with honey syrup.
Eggless Nanaimo Salepi (Sahlab) Bars
Nanaimo Bars are a classic Canadian Christmas dessert. They are made with a chocolate biscuit base, coconut, and walnut crust then topped with a layer of custard and topped with chocolate.
Christmas Chocolate Wafer Coconut Roulade
This Christmas Chocolate Wafer Coconut Roulade is made with a biscuit base crust and is filled with pastry cream, topped with chocolate ganache.
Christmas Chocolate Carob Yule Log (Bûche de Noël)
A Yule log (or bûche de Noël in French, is a traditional Christmas dessert made of a yellow sponge cake which is shaped into a roulade in order to create a chopped branch.
White Christmas Fruit Cake
Ever since the British occupation of Cyprus, Christmas cake has been a big part of our holiday celebrations. Many families have a traditional recipe for a Christmas Cake and ours is no exception.
Traditional Christmas Cake
A traditional Christmas cake recipe which is filled with homemade fruit preserve, as well as nuts, raisins brandy and treacle.
Vanillekipferl (Christmas Almond Crescent Cookies)
Vanillekipferl are cookies which originate from Austria and can be found in many other countries such as Germany, Hungary and otheer Eastern European counties.
Chocolate Kourabiedes
These chocolate kourabiedes are made with buffalo milk butter and cocoa powder and filled with dark chocolate and orange preserve.
Easy Chocolate Truffles from Christmas Leftovers
These truffles are an ingenious way to use up leftover kourabiedes, melomakarona, Christmas Cake, or Cookies.
Melomakarona with Pecans
Melomakarona with Pecans are one of our Christmas traditional cookies which are infused in honey. They have no butter, no eggs, nothing dairy but they are so tasty you cannot just eat one.Â
Kourabiedes by Parliaros
These kourabiedes are adapted from the famous Greek pastry chef, Stelios Parliaros.
Aromatic Greek Kourabiedes
These aromatic Kourabiedes (Greek Christmas cookies) are flavoured with vanilla and citrus blossom water.
Melt in your mouth Kourabiedes
Kourabies (pl. kourabiedes) are the Greek shortbread cookies made during Christmas. In the older times, before the use of the mixer, these cookies needed elaborate preparation and that was done by hand, so these were made for special occasions such as weddings, christenings and other celebrations.
Black Lava Orange Gateau, A gourmet dessert made out of leftovers
This Black Lava Orange Gateau, is easy to make and was made out of leftover Christmas Cookies. Everyboday gets fed up of eating the same cookies for many days, so I decided to use my leftovers and make a new dessert which we enjoyed after the holidays!
Kopiaste and Kali Orexi!
Prachi
Thursday 7th of November 2013
This Christmas Chocolate Wafer Coconut Roulade is looking delicious. It sounds so interesting. I will try out this yummy recipe. Thanks for the share.
Heni
Thursday 8th of April 2010
Ivy, I am glad you were inspired by my recipe but yours is much better. I love the addition of the pastry cream and your decoration is stunning. Happy holidays my friend. Heni
elly
Tuesday 15th of December 2009
I am drooling over this one for sure! Chocolate and coconut is one of my favorite combos and how could anyone not LOVE custard and pastry creams? Yum, looks so decadent and delicious!
Soma
Monday 14th of December 2009
Bring it on! Bring it on! The merry pretty things :-) Very beautiful!
Peter
Monday 14th of December 2009
Christmas is upon us, your Yule log looks fab and I wish I was there to sample it.