Guylian has improved on its age-old traditional recipe by using only the finest hazelnuts, house-roasted in their shells to ensure the best taste. The result is a more intense and less sweet nutty flavor.
Eco-conscious dads will be delighted to hear that environmental responsibility is important to Guylian, which is why its new packaging is 100% recyclable, meaning dads can be sure the chocolate they love is as ethical as it is delicious.
The full range of Guylian gifts and treats are readily available in stores. If you feel like baking a little this Father’s Day to really impress your dad, try making Eton Mess Traybake created by Catrin Komor @fwdge for Guylian’s Finishing Touches recipe collection.
This dessert consists of layers of raspberry sponge cake, vanilla cream, fresh fruit and meringue pieces and is topped with Guylian seashells. It’s a fun twist on a traditional Eton Mess.
Eton Mess Tray Bake by Catrin Komor @fwdge
· For 9 people
· 200g Salted Butter
· 200g granulated sugar
· 200g self-rising flour
· 4 large eggs
· 4 tablespoons of milk
· ½ teaspoon baking powder
· 300g Raspberries
· 400ml double cream
· Meringue nests 50g
· ½ vanilla pod
· 3 tbsp raspberry jam
· 10 Guylian Belgian chocolate shells
Preheat the oven to 180°C/Gas 4. Mix the butter and sugar in a large bowl until soft and creamy. Add one egg at a time, stirring well before adding the next. Add the flour, baking powder and milk, then mix to obtain a thick paste.
Line a 25cm square baking pan with parchment paper. Pour the cake batter and sprinkle with half of the fresh raspberries. Bake in the middle of the oven for 30 minutes, until the cake is golden brown and cooked through. Let cool completely.
Whip the whipped cream before adding the vanilla pod seeds. Stir well, then spread the cream over the cooled sponge cake, making a well in the center of the cream to contain the fresh fruit and jam.
Dilute the jam with 2 tablespoons of just boiling water, then pour the sauce over the whipped cream. Crumble the meringue pieces and arrange with the remaining fresh raspberries, forming a mound in the center of the cake.
Refrigerate until ready to serve, then dust with icing sugar and Guylian Belgian Chocolate Praline Shells to finish.