Delightful Christmas Pavlova: A Festive Dessert

Measured Patisserie Ingredients (Interactive Checkboxes)

• 1 cup (226g) European-style unsalted butter (82% butterfat), softened to 66°F for Christmas Pavlova
• 3/4 cup (150g) dark muscovado or packed light brown sugar (for chewy caramel notes)
• 1/2 cup (100g) superfine granulated cane sugar
• 1 large egg + 1 large egg yolk, room temperature (adds fudgy bakery richness)
• 2 tsp pure Madagascar vanilla bean paste
• 2 ¼ cups (280g) unbleached all-purpose flour, weighed on a digital scale
• 1 tsp cornstarch (the secret patisserie tenderizer) + 3/4 tsp baking soda + 3/4 tsp fine sea salt
• 1 ½ cups (260g) chopped 66% dark chocolate feves, creamy filling, or signature inclusions + flaky Maldon sea salt

Step-by-Step Patisserie Baking Timeline

1. Step 1
   Cream butter & sugars to precise aeration: In a stand mixer fitted with the paddle attachment, beat the 66°F European butter, brown sugar, and cane sugar on medium speed for exactly 2 minutes until creamy and cohesive for Christmas Pavlova.
2. Step 2
   Emulsify egg, yolk & vanilla bean: Add the room-temperature whole egg, extra egg yolk, and Madagascar vanilla bean paste, beating for 45 seconds until the mixture resembles glossy pastry custard.
3. Step 3
   Fold the cornstarch-tenderized flour: Whisk the weighed flour, cornstarch, baking soda, and sea salt together, then mix into the wet dough on low speed just until 85% combined before folding in the signature inclusions by hand.
4. Step 4
   Portion & hydrate the dough: Scoop 3-tablespoon domes (#20 scoop) onto a parchment-lined tray and chill for 30 minutes so the flour hydrates and the butter firms up, preventing flat edges.
5. Step 5
   Bake & scoot for rippled bakery edges: Bake Christmas Pavlova at 350°F (175°C) for 11–12 minutes until the edges are golden-caramel and the centers remain soft and puffy. Immediately swirl a round pastry ring around each hot cookie for perfectly circular patisserie edges.