30 desserts / CakeChristmas
The trompe-l’oeil desserts in this collection borrow the silhouette of an object, a fruit or a bouquet. Pastry remains the starting point: biscuit, chocolate, cream and topping give the volumes and colors. Choose an identifiable shape with a few details, then consult the dimensions and material of the plug. For a Christmas table, the contrast between what you think you see and the first bite creates surprise. The real accessories remain separate from the parts intended to be eaten.
Explore for example Chocolate Cake Small Suitcase, Iced log in square package or Flat Gingerbread Chalets. Each sheet gives the ingredients, the quantities and an order of preparation. Compare the number of parts and the total time, which includes cooking and resting, before starting your weigh-ins.
Read the steps to the service to organize the cooling, assembly and storage. Keep the base ingredients separate from those in the decor. To expand your choice, the Library of Recipes Allow you to search for a flavor and filter the preparations according to your desires.
Trompe-l'oeil / 55 min of preparation
The cacao sponge is mounted in three plates with ganache rather than rolled. Two strips of marzipan and a small coated handle transform this low rectangle into a gourmet suitcase.
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Trompe-l'oeil / 35 min of preparation
Ice cream and sorbet form a square two-layer gift, with meringues underneath and two chocolate ribbons lying on top.
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Trompe-l'oeil / 35 min of preparation
Two low gingerbread cut into cottage facades carry a white roof and two almond windows. Everything rests on the flat, without hollow house or vertical assembly.
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Trompe-l'oeil / 50 min of preparation
The shortbread takes on a muffle silhouette, with integrated wide thumb and white cuff. A single dash of cocoa on the wrist suggests a seam.
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Trompe-l'oeil / 40 min of preparation
Almond-cannelle cookies are round and white, with four small hollows formed before cooking to evoke large coat buttons.
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Trompe-l'oeil / 40 min of preparation
Small fluted rings dipped partially in chocolate become door crowns. Two candied orange dice form a flat knot at the base.
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Trompe-l'oeil / 1 hour of preparation
The Linzers become rectangular lanterns with four jam windows. The frame of powdered biscuit remains thick, with a small flat roof integrated.
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Trompe-l'oeil / 45 min of preparation
The fine almond caramel plates bend slightly during cooling to form tiles. Their lower edge is underlined with chocolate.
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Trompe-l'oeil / 50 min of preparation
The stollen is shaped into a low rectangle folded like a large envelope. The pudding of marzipan remains inside; the wide folds become the decor.
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Trompe-l'oeil / 1 hour of preparation
The fruit brioche cooked in a square mould. A thin blanket of chocolate and two small corners made of marzipan give the look of a low box, without masking the brioche on the sides.
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Trompe-l'oeil / 45 min of preparation
The kouglof welcomes in its fireplace a small amount of mascarpone cream. An apricot leaf placed on the cream recalls a flame, without candle or inedible element.
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Trompe-l'oeil / 35 min of preparation
The pump takes a silhouette of large openwork sheet. A central rib and four side openings make it recognizable, while keeping a crumb to share.
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Trompe-l'oeil / 50 min of preparation
The demolded domed pudding receives a thin layer of mascarpone cream, marked by some wide grooves. A small slice removed at the front evokes an entrance and reveals the fruits.
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Trompe-l'oeil / 1 hour of preparation
The fruity tarts are closed by a disc of dough and two crossed strips. The decor of the package is cooked with the biscuit; no loop sticks out.
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Trompe-l'oeil / 40 min of preparation
Truffles take on a squat oval shape covered with a few almonds tapered like scales. Their ganache remains visible between the rows; the pine cones lie on the plate.
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Trompe-l'oeil / 45 min of preparation
Twelve large chocolate pallets carry six almond petals and a hazelnut heart. The dried fruits are spread around this flat flower, fully edible.
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Trompe-l'oeil / 40 min of preparation
The chocolate strips remain long and straight; a small head of pink white chocolate at one end evokes matches, without box or real object.
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Trompe-l'oeil / 45 min of preparation
Dates, prunes and nuts are wrapped in a thin layer of marzipan, then powdered irregularly with cocoa. A few sliced pebbles reveal their fruity heart.
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Trompe-l'oeil / 55 min of preparation
The icy nougat takes a low cylindrical shape. A thin layer of cream and a few marks of spoon give the look of a small grindstone; one part reveals the dried fruits.
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Trompe-l'oeil / 1 hour of preparation
Brown vermicelli are replaced by large crossed cords on rectangular meringue bases. A small touch of chantilly and half a brown occupy the top as the contents of a low basket.
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Trompe-l'oeil / 1 hour of preparation
The frozen cow goat is divided into eight triangles. Their blackcurrant top and white Chantilly edge evoke small cups, finished by a round meringue lying down.
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Trompe-l'oeil / 40 min of preparation
The panforte cooked in a low rectangle receives a thin film of dark chocolate, marked in large tiles. Almonds and citrus appear when you cut a portion of this fake tablet.
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Trompe-l'oeil / 50 min of preparation
An open charlotte keeps its cookies like the walls of a basket. The chestnut mousse remains visible under large pear strips arranged in two fans.
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Trompe-l'oeil / 45 min of preparation
Spicy biscuits are cut into chunky ankle boots. The foot is chocolatey, the cuff has a simple white icing, without lace or small piece added.
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Trompe-l'oeil / 1 hour of preparation
The square pie carries a checkerboard of sixteen large boxes, including eight thin plates of white chocolate. Some hazelnuts laid flat evoke pawns, without complicated miniature chessboard.
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Trompe-l'oeil / 55 min of preparation
The nougat is cut into chunky cake squares of varying height. A few chocolate dots on their upper side make dice to crunch, while leaving visible almonds and pistachios on the sides.
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Trompe-l'oeil / 40 min of preparation
The long slices of biscotti look like pencils: white chocolate body, a small dark tip and an area of blond biscuit left visible like wood.
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Trompe-l'oeil / 45 min of preparation
The half-moons become small J-shaped canes, with rounded ends. Three pink strips of strawberry white chocolate run through each powdered cane of vanilla sugar.
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Trompe-l'oeil / 35 min of preparation
Two coconut triangles of different sizes overlap flat to form each fir tree. A fine touch of white chocolate suggests snow, with no erect tree or miniature decor.
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Trompe-l'oeil / 45 min of preparation
The fruity cake is cooked in a low plate and then cut into twelve bricks. A thin layer of white marzipan covers only one edge of each brick as a buildup of snow.
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