{"id":510385,"date":"2018-10-15T09:30:05","date_gmt":"2018-10-15T08:30:05","guid":{"rendered":"https:\/\/www.intouchrugby.com\/magazine\/?p=510385"},"modified":"2019-02-17T12:42:33","modified_gmt":"2019-02-17T12:42:33","slug":"bahlsen-chris-wheeler","status":"publish","type":"post","link":"https:\/\/www.intouchrugby.com\/magazine\/bahlsen-chris-wheeler\/","title":{"rendered":"Bahlsen Biscuit’s has recently collaborated with top chef Chris Wheeler! Here are his recipes, what a great way to enjoy National Chocolate Week! www.bahlsen.co.uk"},"content":{"rendered":"

\"\"<\/h3>\n

Bahlsen Biscuit’s has recently collaborated with top chef Chris Wheeler! Here are his recipes, what a great way to enjoy National Chocolate Week!<\/h3>\n

www.bahlsen.co.uk<\/a><\/h3>\n

\"\"<\/p>\n

INSTAGRAM<\/a> | FACEBOOK<\/a> | TWITTER<\/a><\/p>\n

In celebration of Bahlsen Biscuits\u2019 brand new advert hitting our screens, the biscuit masters at Bahlsen have partnered with award-winning TV Chef Chris Wheeler for three delicious and easy-to-make indulgent recipes.<\/p>\n

Using the delicious and original Choco Leibniz, the decadent Choco Moments and creaming hazelnut perfection in the First Class biscuits, these desserts truly are sumptuous masterpieces.<\/p>\n

As the weather gets colder, they are the perfect treat to prepare for those cosy nights in and an excellent show stopper for any dinner parties to really impress your friends.<\/p>\n

Bahlsen Celebrate Release of Brand New Advert with\u00a0 Recipes from Chef Chris Wheeler. Perfect for making at home, the recipes are featured in\u00a0\u00a0 Chris Wheeler\u2019s new cookbook, out now!<\/p>\n

In celebration of Bahlsen Biscuits\u2019 brand new advert hitting our screens, \u200bBahlsen\u00a0 have partnered with chef Chris Wheeler for three delicious and easy-to-make\u00a0 recipes.\u00a0\u00a0 \u00a0 The ad picks up from where the previous \u2018Choco Leibniz\u2019 Murder Mystery\u00a0 cliffhanger left off and the detective is back on the hunt for the murderess, Frau\u00a0 Kassmayer. But yet again, she makes her escape using another delicious\u00a0 distraction. The detective is powerless to resist the new, even more indulgent\u00a0Choco Moments.\u2026 and who can blame him? With a thick, indulgent coating of\u00a0 rich dark chocolate and crunchy mint pieces, it\u2019s not just a biscuit, it\u2019s a Bahlsen.\u00a0 Have you found them yet?\u00a0 \u00a0 Hunt down the recipes in chef Chris Wheeler\u2019s brand new cookbook, where the\u00a0 delicious new \u200bChoco Moments\u200b feature alongside \u200bChoco Leibniz\u200b and \u200bFirst Class\u00a0 biscuits. Chris Wheeler is no stranger to luxury, as head chef at multi-award winning,\u00a0 five-star hotel Stoke Park. After shooting to fame on BBC Two\u2019s, Great British Menu, Wheeler now releases his debut cookbook, \u2018The Ginger Chef Served Up\u2019\u2019, packed with delicious, easy to make, yet show-stopping recipes. Bahlsen biscuits\u00a0 are the base of three luxuriously indulgent desserts. Try Chris Wheeler\u2019s Humphry\u2019s Bar with Bahlsen\u2019s hazelnut-praline filled First\u00a0 Class wafers and caramel ice cream; Bahlsen Choco Moments Crunchy Mint\u00a0 Biscuit and Raspberry \u2018Mille Feuille\u2019 with raspberry sorbet, or Cherry Layered Cheesecake \u2018lighthouse\u2019 with Bahlsen white chocolate Choco Leibniz biscuit ice cream. Each delicious dessert is perfect for making at home, simply follow the recipes\u00a0 below.<\/p>\n

Chris Wheeler\u2019s Humphry\u2019s Bar with Bahlsen hazelnut-praline filled wafers\u00a0 and caramel ice cream\u00a0<\/strong><\/p>\n

\u00a0 45 minutes Serves 8\u00a0 \u00a0<\/strong><\/p>\n

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Chef\u2019s comments
\nCreated alongside Reece Collier, a great friend, this is an adaptation of one of our fine dining restaurant Humphry\u2019s dishes.<\/p>\n

Ingredients\u00a0 <\/strong><\/p>\n

\u25cf Bahlsen hazelnut-praline filled wafers (First Class)<\/p>\n

\u25cf 8 Peanut caramel bars<\/p>\n

For Anglaise<\/p>\n

\u25cf 500ml milk<\/p>\n

\u25cf 500ml double cream<\/p>\n

\u25cf 250g egg yolk<\/p>\n

\u25cf 125g sugar<\/p>\n

For the chocolate mousse<\/p>\n

\u25cf 310ml Anglaise<\/p>\n

\u25cf 2 gelatine leaves<\/p>\n

\u25cf 240g milk chocolate<\/p>\n

\u25cf 310 whipping cream<\/p>\n

For the garnish<\/p>\n

\u25cf 8 caramel ice cream scoops<\/p>\n

\u25cf 80g salted peanuts (blitzed)<\/p>\n

\u25cf 80g milk chocolate<\/p>\n

\u00a0 Method\u00a0 <\/strong><\/p>\n

Bring milk and cream to the boil. Meanwhile mix the egg yolks with the sugar. Once boiling, slowly add the egg mixture. Take off the heat and pass through a sieve. This is\u00a0 the Anglaise. For the chocolate mousse – soak the gelatine in cold water, squeeze out excess and dissolve into the warm Anglaise. Add the chocolate and allow to melt. Mix well. Leave to cool. In the meantime, whip the cream to soft peaks and fold into the cooled chocolate mix. Leave to set.<\/p>\n

Bahlsen Choco Moments Crunchy Mint Biscuit and Raspberry \u2018Mille Feuille\u2019\u00a0 with raspberry sorbet<\/strong><\/p>\n

\"\"
\n45 minutes Serves 4\u00a0 \u00a0 Chef\u2019s comments\u00a0 This is my twins, Victoria and Vanessa\u2019s favourite dessert and it\u2019s very simple to make so it\u2019s good for a family day of fun, creating and then eating the dish together.<\/p>\n

Ingredients\u00a0 <\/strong><\/p>\n

\u25cf Bahlsen dark chocolate and mint biscuits<\/p>\n

\u25cf 500g raspberries<\/p>\n

For the raspberry cream<\/p>\n

\u25cf 250ml double cream<\/p>\n

\u25cf 50g mascarpone<\/p>\n

\u25cf 50g blitzed fresh raspberries<\/p>\n

\u25cf 50g sugar<\/p>\n

For the Chantilly cream<\/strong><\/p>\n

\u25cf 250ml cream<\/p>\n

\u25cf 50g sugar<\/p>\n

\u25cf Vanilla essence<\/p>\n

For the raspberry coulis<\/p>\n

\u25cf 250g raspberries (blitzed or pur\u00e9e)<\/p>\n

\u25cf 125g sugar<\/p>\n

For the garnish<\/p>\n

\u25cf 4 raspberry sorbet scoops<\/p>\n

\u25cf 8 mint sprigs<\/p>\n

Method<\/strong>
\nMake the raspberry cream by mixing together the mascarpone, sugar and raspberries. Whip the ice cream and fold into the mascarpone mixture. Refrigerate. Meanwhile make the Chantilly by whipping together the cream, sugar and vanilla essence<\/p>\n

For the coulis – boil the pur\u00e9e and in a second pan boil the sugar with a bit of water. Once boiling, place the sugar in with the pur\u00e9e. Boil again, remove from the heat and leave to cool.<\/p>\n

Cherry Layered Cheesecake \u2018lighthouse\u2019 with Bahlsen white chocolate choco biscuit ice cream\u00a0<\/strong><\/p>\n

\"\"<\/p>\n

45 minutes Serves 10\u00a0<\/strong><\/p>\n

Chef\u2019s comments\u00a0 Cherry is a great flavour and we\u2019ve had a bit of fun changing the shape of the cheesecake – still a simple one to make\u00a0 \u00a0 Ingredients:<\/p>\n

For the cheesecake\u00a0 <\/strong><\/p>\n

\u25cf Bahlsen dark chocolate biscuits<\/p>\n

\u25cf 100g butter<\/p>\n

\u25cf 500g soft cream cheese<\/p>\n

\u25cf 175g icing sugar<\/p>\n

\u25cf 175g cr\u00e9me fra\u00eeche<\/p>\n

\u25cf 3 gelatine leaves<\/p>\n

\u25cf 100g blitzed cherries (pur\u00e9e)<\/p>\n

\u25cf 200g white chocolate (melted)<\/p>\n

\u25cf 500ml whipping cream<\/p>\n

\u00a0 \u00a0 For the ice cream\u00a0 <\/strong><\/p>\n

\u25cf Bahlsen white chocolate biscuits<\/p>\n

\u25cf 10 vanilla ice cream scoops<\/p>\n

For the garnish<\/strong><\/p>\n

\u25cf Bahlsen chocolate orange biscuits<\/p>\n

\u25cf 10g white chocolate<\/p>\n

\u25cf 1 tbsp mango pur\u00e9e<\/p>\n

\u25cf 10 cherries<\/p>\n

Method<\/strong><\/p>\n

Soak the gelatine in cold water, squeeze out excess moisture before dissolving into the melted white chocolate.\u00a0 Mix together the cream cheese, whip the cream and fold into mixture. Divide the cheesecake mix into 2, fold the blitzed cherries into half.\u00a0 \u00a0 Blitz the dark chocolate biscuits with melted butter. Place on a lined baking tray and cut 10 circles out. This will form the bases for the cheesecakes. Using the individual Christmas pudding moulds, line them with cling film. Layer the white chocolate cheesecake followed by the cherry cheesecake, repeat until almost full. Top \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 with the biscuit circles, leave to set. Blitz orange biscuit Bahlsen.<\/p>\n

Choco Moments Crunchy Mint and \u200bChoco Moments Crunchy Hazelnut are available at an RRP of \u00a31.99 in Sainsbury\u2019s, Waitrose and Tesco.<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Bahlsen Biscuit’s has recently collaborated with top chef Chris Wheeler! Here are his recipes, what a great way to enjoy National Chocolate Week! www.bahlsen.co.uk INSTAGRAM | FACEBOOK | TWITTER In celebration of Bahlsen Biscuits\u2019 brand new advert hitting our screens, the biscuit masters at Bahlsen have partnered with award-winning TV Chef Chris Wheeler for three […]<\/p>\n","protected":false},"author":5,"featured_media":510391,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-510385","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-clubs"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/510385","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=510385"}],"version-history":[{"count":3,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/510385\/revisions"}],"predecessor-version":[{"id":563346,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/510385\/revisions\/563346"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media\/510391"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=510385"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=510385"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=510385"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}