
Homemade Poppy Seed Beigli
Two Hungarian-inspired beigli: a short raised dough wrapped around the poppy and grapes, with double gilding for a marbled surface.
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Recipes are ranked by likes. Until the first vote, they appear in editorial order.










Recipes are ranked by likes. Until the first vote, they appear in editorial order.










Recipes are ranked by likes. Until the first vote, they appear in editorial order.










Recipes are ranked by likes. Until the first vote, they appear in editorial order.










Recipes are ranked by likes. Until the first vote, they appear in editorial order.










Recipes are ranked by likes. Until the first vote, they appear in editorial order.










Recipes are ranked by likes. Until the first vote, they appear in editorial order.










Recipes are ranked by likes. Until the first vote, they appear in editorial order.










Recipes are ranked by likes. Until the first vote, they appear in editorial order.










Recipes are ranked by likes. Until the first vote, they appear in editorial order.










Recipes are ranked by likes. Until the first vote, they appear in editorial order.










Recipes are ranked by likes. Until the first vote, they appear in editorial order.










Recipes are ranked by likes. Until the first vote, they appear in editorial order.
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Two Hungarian-inspired beigli: a short raised dough wrapped around the poppy and grapes, with double gilding for a marbled surface.

Two ingredients for small soft pallets: crushed ripe banana and fine oatmeal. They remain mellow, without looking like a crispy shortbread.

Two rounds of shortbread joints before cooking form a flat man, iced then decorated with three chocolate dots and a small nose of candied orange.

Shortbread discs covered with a thin layer of pasteurized white royal icing, then decorated with simple food colored dots.

Shortbread stars pierced before cooking. A fairly large and well-placed hole facilitates the passage of a ribbon after cooling.

A yeast-free shortbread pastry for crisp mould cavities, and a chocolate variant in a small snowy landscape.

Six-pointed shortbread stars, covered with a thin pale blue layer and three crossed white lines. The decor remains simple and the material biscuit visible.

Fine rectangles with brown brown brown sugar, cinnamon and spices. A paste pressed, rested and simply striated with a fork.

Small flat men with honey, ginger and cinnamon, decorated with a few white dots. A homemade version that is easy to customize, without reproducing a licensed character.

Prepare a natural three-stranded Christmas brioche, with a gradually kneaded butter dough, two lifts and a fine egg gilding.

A salted brioche in high paper mold, topped with Comté cheese, green olives and dried thyme, to be sliced for the aperitif after complete cooling.

A vegetable brioche with wheat, soy and margarine, scented with orange zest, topped with dark chocolate nuggets and cooked in a panettone pan.

Christmas recipe: Antique log with chocolate butter cream. Preparation: 65 min. Ingredients and detailed steps.

Christmas Recipe: Vanilla and Ladyfinger Yule Log. Preparation: 65 min. Ingredients and detailed steps.

Christmas recipe: Hazelnut coffee log with whipped ganache. Preparation: 80 min. Ingredients and detailed steps.

Christmas recipe: Raspberry raspberry mascarpone chiffon sponge. Preparation: 65 min. Ingredients and detailed steps.

Christmas recipe: Milk chocolate stick and small fir trees. Preparation: 65 min. Ingredients and detailed steps.

Christmas recipe: White chocolate, pear and tonka. Preparation: 80 min. Ingredients and detailed steps.

Christmas recipe: Chocolate, brown and amaretto on dacquoise. Preparation: 80 min. Ingredients and detailed steps.

Christmas recipe: Dark chocolate log with vanilla insert. Preparation: 80 min. Ingredients and detailed steps.

Christmas recipe: Dark chocolate log, Timut and chili tip. Preparation: 65 min. Ingredients and detailed steps.

A small log of 100% cocoa chocolate, mascarpone and whipped cream, with erythritol and crushed hazelnuts, taken in the refrigerator.

Christmas recipe: Lemon stick with insert and meringue chips. Preparation: 80 min. Ingredients and detailed steps.

Christmas recipe: Candied Clementine and Ladyfinger Yule Log. Preparation: 80 min. Ingredients and detailed steps.

Six small domes of raspberry mousse topped with red fruit and lined to evoke a log of Christmas balls.

A vanilla-rolled log, topped with fully baked pastry cream, with a light decor of icing sugar and white chocolate.

An easy chocolate log with cocoa sponge, two-ingredient ganache and fork striae, without a special mold.

A log rolled with creamy passion fully cooked and mascarpone cream, tart and achievable with a hob.

A log rolled with hazelnut praline paste, with an easy mascarpone cream, crushed hazelnuts and a spatula cover.

A soft sponge roll, a cream with chestnuts and mascarpone without raw eggs, then some chocolate shavings for a homemade decor.

A rolled log with raspberry compote and mascarpone cream, with detailed steps for a soft sponge and a filling that holds.

A log rolled with rice sweetened with maple syrup, topped with mascarpone and whipped cream with maple, then chilled to get slices clean.

Christmas Recipe: Exotic Pineapple Log, Coconut and Passion. Preparation: 80 min. Ingredients and detailed steps.

Christmas recipe: Black Forest Yule Log with Sour Cherries and Whipped Cream. Preparation: 65 min. Ingredients and detailed steps.

Christmas recipe: Pistachio strawberry and almond dacquoise log. Preparation: 80 min. Ingredients and detailed steps.

Christmas recipe: Raspberry log and white chocolate with insert. Preparation: 80 min. Ingredients and detailed steps.

Raspberry nougat ice log: simple assembly, legible layers and precise markings for cold and cutting.

Chocolate vanilla ice-cream log: a simple assembly, legible layers and precise markers for cold and cutting.

Strawberry vanilla iced log: simple assembly, legible layers and precise markings for cold and cutting.

A homemade ice cream without sorbetiere, to be molded in a Yule log mould adapted to the freezer and to be served again frozen.

Vanilla, brown and meringue iced log: a simple assembly, legible layers and precise markers for cold and cutting.

Christmas recipe: Mango, pineapple, passion and crispy coconut. Preparation: 80 min. Ingredients and detailed steps.

A mango-coco plant flank in the shape of a log, thickened with agar-agar and then taken in the refrigerator, without biscuit or insert, with some mango dice.

Christmas recipe: Passion mango and mascarpone. Preparation: 80 min. Ingredients and detailed steps.

Christmas recipe: Milk chocolate mousse, caramel heart. Preparation: 80 min. Ingredients and detailed steps.

A homemade white chocolate mousse entremets, with a biscuit sole and a release after freezing.

A homemade dark chocolate mousse entremets, with a biscuit sole and a release after freezing.

Christmas recipe: Passion log on coconut dacquoise. Preparation: 80 min. Ingredients and detailed steps.

Christmas recipe: Raspberry pistachio log with insert. Preparation: 80 min. Ingredients and detailed steps.

Christmas Recipe: Pistachio and Sour Cherry Yule Log with Joconde Sponge. Preparation: 80 min. Ingredients and detailed steps.

A log with cooked pear dice, plant-based mascarpone, vegetable whipped cream and white chocolate without milk, taken cold on a cookie base.

Christmas recipe: Cinnamon apple and streusel almond log. Preparation: 80 min. Ingredients and detailed steps.

Christmas recipe: Apple tart and salted caramel. Preparation: 80 min. Ingredients and detailed steps.

Christmas recipe: Log rolled with bitter orange marmalade. Preparation: 65 min. Ingredients and detailed steps.

A log rolled with rice flour and starch, topped with chocolate-coco ganache, then covered with the same ganache with simple traces of spatula.

A log of sponge rolled with rice, topped with drained skyr, mascarpone and vanilla, with a thin cover of cream, to be prepared several hours before.

Christmas recipe: Rolled coffee with butter cream. Preparation: 65 min. Ingredients and detailed steps.

Christmas recipe: White chocolate and clementine rolled log. Preparation: 65 min. Ingredients and detailed steps.

Christmas recipe: Lime and Ginger Swiss Roll Yule Log. Preparation: 65 min. Ingredients and detailed steps.

Christmas recipe: Clementine and Vanilla Cream Swiss Roll Yule Log. Preparation: 65 min. Ingredients and detailed steps.

Christmas recipe: Strawberry and Mascarpone Swiss Roll Yule Log. Preparation: 65 min. Ingredients and detailed steps.

Christmas recipe: Chestnut, Clementine and Vanilla Swiss Roll Yule Log. Preparation: 65 min. Ingredients and detailed steps.

Christmas recipe: Chestnut and Blackcurrant Compote Swiss Roll Yule Log. Preparation: 65 min. Ingredients and detailed steps.

Christmas recipe: Brown rolled log, pear and caramel. Preparation: 65 min. Ingredients and detailed steps.

Christmas recipe: Chestnut, Rum and Raisin Swiss Roll Yule Log. Preparation: 65 min. Ingredients and detailed steps.

Christmas Recipe: Chocolate Pear Rolled Log. Preparation: 65 min. Ingredients and detailed steps.

Christmas recipe: Pear and Salted Caramel Swiss Roll Yule Log. Preparation: 65 min. Ingredients and detailed steps.

Christmas recipe: Rolled log pear, vanilla and mint. Preparation: 65 min. Ingredients and detailed steps.

Christmas recipe: Vanilla, Chestnut and Peach Swiss Roll Yule Log. Preparation: 65 min. Ingredients and detailed steps.

Christmas Recipe: Royal Chocolate Yule Log with Praline Crunch. Preparation: 80 min. Ingredients and detailed steps.

A chocolate and petits-bourre log without oven or raw eggs, molded in a cake pan and then refrigerated for at least six hours.

Five strips of cocoa sponge stacked in pyramids, covered with ganache for a fir-shaped log.

Homemade mango passion sorbet log: simple assembly, legible layers and precise markers for cold and cutting.

Christmas recipe: Speculoos and Salted Caramel Yule Log. Preparation: 80 min. Ingredients and detailed steps.

Christmas recipe: Coffee and Mascarpone Tiramisu Yule Log without Raw Eggs. Preparation: 80 min. Ingredients and detailed steps.

Christmas recipe: Vanilla, caramel and crispy praline paste. Preparation: 80 min. Ingredients and detailed steps.

Christmas recipe: Vanilla Yule Log with a Peach Insert. Preparation: 80 min. Ingredients and detailed steps.

Christmas recipe: Raspberry vanilla and crispy almond log. Preparation: 80 min. Ingredients and detailed steps.

A vegetal flan with red fruits and coconut milk, molded into agar-agar log, cooled without freezing and decorated with some fresh raspberries.

A log of dark chocolate ganache and coconut cream, molded without an oven on a base of rice biscuits, then sprinkled with grated coconut.

A log of ganache with vegetal white chocolate, coconut cream and paste of speculoos, taken in the cool on a base of cookies, with crumbs in decor.

The cake is cooked in a high round mold and mature one night. Grapes and candied fruit fill the dark crumb, with a simple veil of jam on the top.

A mellow orange cake, with cinnamon and small pieces of candied peel in the crumb, for a simple Christmas snack.

A chocolate cake with cocoa and dark chocolate pieces, topped with cinnamon and ginger, without ganache or icing.

A cake with fluffy dates and honey, prepared with a soft crumb and cut fruits thin enough to spread.

A Christmas cake with dried figs and nuts, without icing, each slice of which reveals pieces of fruit and nuts.

A cake with puffy grapes in orange juice, with a short maceration and a step by step that keeps the fruits soft.

A soft and poachable cream, scented with a vanilla pod, to garnish a log or six verrines.

A milk and dark chocolate drink, with a soft infusion of cinnamon, badiane and ginger.

A milk and dark chocolate drink, with mini-guimauves added just before the service.

A milk and dark chocolate drink, with a vanilla chantilly and a cocoa star stencil.

A cider gently heated with cinnamon, apple and orange zest, for four cups.

Orange, clementine, lemon and sparkling water make up four fresh glasses without added alcohol.

Shapes a brioche crown with candied citrus and orange blossom, with a well-opened central hole, fragrant crumbs and simple gilding.

A vanilla cream based on pasteurized whites, cooked syrup and soft butter, with the temperatures explained.

Small chocolate cookies whose white surface splits when cooked. The cold firms the dough before rolling in the icing sugar.

Small, almond-sanded croissants, without eggs, rolled still lukewarm in vanilla sugar. The decoration is limited to this fine powder.

A thin chocolate sole, praline paste and crisp crêpe dentelle wafers lace, to prepare for a log or a dessert.

A soft sponge with mounted whites, almonds and hazelnuts, to cut into log soles.

Thin caramel pallets with flaked almonds and candied orange, chocolates only underneath. The top keeps an irregular and edible lace.

A round cake with 100% cocoa chocolate and ground almonds, with butter, eggs and erythritol, cooked without yeast to preserve a dense texture.

A round and low cake with dark chocolate, butter, eggs and ground almonds, without wheat flour, baked and then cooled before cutting parts.

A two-disc Christmas red velvet of 20 cm, with a fresh cheese icing and a decoration of red crumbs, without complicated assembly.

An easy-to-share round cake, covered in vanilla cream and three chocolate flat fir trees for a festive table.

A round cake with white cheese, eggs, rice flour and lemon, cooked without cookie base and then cooled in the refrigerator before serving small portions.

Prepare a real mirror icing with chocolate, glucose and gelatin 200 Bloom for a log between 22 and 25 cm, with temperatures and rest times.

A crispy chocolate coating with praline paste and hazelnuts, for a cold cake or a firm log.

A pasteurized egg white icing to draw lines, peas and small flats on cooled cookies.

A large log of chocolate and biscuits, cold-molded in a 40 cm mold and cut into fifteen parts.

An infusion without tea leaves, cinnamon, ginger and orange zest, to serve hot.

A fruity foam to freeze in a small insert mold, with gelatin weighed and soft whipped cream.

An alcohol-free homemade eggnog, prepared with a cooked and cooled egg base, then flavored with nutmeg.

Prepare tender lebkuchen with almonds, honey, spices and candied orange, shaped into discs then covered with a thin layer of chocolate.

Homemade leckerlis with honey, chopped almonds and candied citrus, spread out in a plate after rest and then cut warm under a thin lemon icing.

S-shaped homemade lussekatter, flavored with saffron-infused milk, with two grapes in the spirals and a cooking explained on two baking tray.

Prepare Mail nderli with lemon zest, cut into circles or thick stars, with cold rest and gilding with egg yolk, without white icing.

Prepare two makowiec brioche with ground poppy, grapes and lemon, rolled and then cooked in cake molds to keep a well-defined spiral.

Prepare eight mannalas of Saint-Nicolas: men brioche with butter, handcrafted, golden egg and decorated with two grapes for the eyes.

Almond and cinnamon friable mantecados, prepared with lard with roasted flour, to be served with purchased turr n if desired.

A single cacao roll cut into six small logs, with streaked ganache and visible spiral.

Three small discs of meringue superimposed with chantilly, accompanied by red fruits for six fir pavlovas.

Shapes eight mini-stollens with candied grapes and citrus, each topped with a stick of marzipan, then brushed with butter and powdered with sugar.

Prepare stars and fir trees full of dark chocolate: tempering explained, filling the molds, cooling and demoulding, step by step.

A gingerbread with dark beer and honey, inspired by the malty flavours of the North, without icing or decoration.

A gingerbread with integral flour, honey and milk, with hydration adapted to this flour richer in bran.

A gingerbread with citrus fruits with sweet marmalade and small candied orange dice spread throughout the crumb.

A homemade gingerbread with wheat flour, honey and anise, inspired by the Dijon family without long maturation of dough.

A cake with spices and sweetened condensed milk, with a mellow crumb and an amount of honey adjusted for this formula.

A gingerbread whose only added sweetness is chestnut honey, with its slight bitterness and a brown crumb.

A cake with fir honey, scented with measure to let its woody flavor express itself in a brown and tender crumb.

A gingerbread with milk, honey and ground almonds, prepared in cake with a Christmas scent and without complicated decoration.

A gingerbread mixing wheat and rye, with honey, for a tight but supple crumb and crisp slices.

A house version entirely in rye, honey and spices, to let cool for a long time for a clean cut.

A variation on honey and brown sugar: brown sugar is part of the dough and is not added at the last moment.
A honey cake cooked in a small homemade mold, with a few lines of white chocolate to emphasize the roof.

A moderately spicy gingerbread, to cut finely and then toast to accompany the festive menu.

An egg-free gingerbread, decorated with small flat chocolate whiskers, drawn simply on three serving slices.

A gingerbread with rice, buckwheat and maple syrup, bound with ground flax, cooked in a cake pan and cooled before cutting its speckled crumb.

An easy gingerbread with milk and honey, without egg or butter added, with detailed steps for a soft crumb.

A gingerbread with wheat and maple syrup, prepared without egg or milk, cooked in a cake pan and then cooled to cut regular slices.

A holiday bread with gluten-free bread mix, eggs and butter, garnished with grapes and candied orange, raised and then cooked in a round mould.

A homemade adaptation of the pandoro in star mould: a single vanilla brioche paste, a crumb and icing sugar added after cooling.

A firm sourdough panettone, grapes and candied citrus: three refreshed, two successive pastas and a suspended cooling to be organized over two days.

A homemade panettone with yeast, candied orange diced and citron, without grapes: follow the lifts, the mold shaping high and cooling.

A high brioche with broken candied chestnuts, prepared with baking yeast, with a blonde crumb and a golden dome without icing or cream.

Prepare a homemade baking panettone, topped with dark chocolate nuggets, with progressive kneading and baking in a high paper mold.

Fine Norwegian-inspired biscuits, crispy and fragrant with ginger, cinnamon and pepper.

A small stable house made of spiced biscuit, assembled with a thick icing. Six flat panels, visible joints and a few white dots are enough.

Low houses composed of commercial wafers and glued to white chocolate. The tilted roof mount avoids large, fragile walls.

Rectangular cookies with butter, without yeast, marked with a simple pattern with food buffer. The dough cools a second time to keep its imprint.

Small fragrant shortbread with anise seeds, without icing. The sheet distinguishes this proposal from schwowebredle, generally associated with almonds and cinnamon.

A chocolate mousse in small ovals, decorated with chocolate cereal petals to evoke pine cones.

Fine oatmeal linked to chocolate and peanut butter, pressed into small pallets and then firmed in the refrigerator.

Three shortbread stars of decreasing sizes stack up with a few white chocolate dots. The assembly remains low and is easily shared.

Homemade honey and spice pierniki, cut into stars or hearts after resting in the refrigerator, then cooked briefly and served plain, without icing.

Four whole pears poached in vanilla syrup, prepared on a flat base with a water chocolate sauce and grilled flaked almonds.

Thick and crumbly cookies with lightly roasted flour, almonds and cocoa. This adaptation uses butter instead of traditional lard.

A firm dough with biscuit and chocolate carries chocolate cereal petals. Small low cones give a readable decoration without sculpture.

A pump with olive oil and orange blossom, shaped in six-notch galette, with a proposal of a family tray of thirteen desserts.

Chestnut-tasting shortbread, made with a mixture of wheat flour and chestnut. The dough remains simple to cut and requires no decoration.

Round shortbread with ground almonds and coconut flour, bound with an egg and maple syrup, with a quantified variant of erythritol.

Shortbread discs dipped half in milk chocolate and strewn with coarsely chopped hazelnuts.

A paste with sweet olive oil, scented with lemon, for small crispy discs. It contains an egg and wheat flour.

Cinnamon and lemon zest shortbread stars, with some lemon icing features. The sheet also specifies two variants: Bourbon vanilla and four-spice.

Small discs with spelt and brown sugar, with the same precision of thickness as a classic shortbread. They contain butter and are not presented as light.

Prepare buttery Christmas shortbread inspired by Alsatian butterbredele: a simple dough to cut, an optional gilding and a lemon-sugar icing to write a first name or trace...

A paste with almonds and spices mixed with the knead-knead knife of the Companion, then rested, cut and baked.

Sanded stars with butter and coconut sugar, scented with vanilla, finely lowered and then baked, without icing or icing sugar.

Salted stars with rice flour, starch and vanilla, linked to the apple compote and coconut oil, cut and then gilded in the oven.

Two fine almond shortbread encloses a strawberry jam visible through a star-shaped window. A veil of icing sugar covers only the top cookie.

Vegetable shortbread with wheat, vanilla and coconut oil, linked with a soy drink, cut into circles or stars and baked.

Shortbread stars whose center is filled with hard candy melted in the oven. The colored window remains thin and must cool completely before moving.

A homemade stollen with dried cranberries and unsalted pistachios, with a dense and colorful crumb, a simple fold and an icing sugar finish.

Prepare a stollen folded with grapes soaked in rum, candied citrus and marzipan heart, then ends with butter and icing sugar.

A stollen with grapes, dried apricots and almonds, without added sugar or icing. Fruits bring their natural sugars; no health promises.

A homemade stollen with chopped nuts and grapes, without insert of marzipan, shaped in folded oval and sprinkled after complete cooling.

Prepare a stollen with dried diced apples, grapes and cinnamon: a dense crumb, a folded shaping and a veil of icing sugar.

A stollen folded with chocolate nuggets and hazelnuts, with small portions of firm praline paste in the center and an icing sugar finish.

Vanilla sugar cookies cut into circles or stars, covered with a fine ivory butter cream by the spoon and kept cool without stacking.

A black tea scented with fresh orange, cinnamon and cloves, infused in two steps.

Very fine cookies with almonds, slightly curved when they are still hot. One small batch at a time allows time to shape them.

Six individual glass desserts, with baked pears, chocolate cream and biscuit crumbs.

Six verrines of mango puree, mango dice and fresh pineapple, with passion pulp, lime and a mint leaf, prepared without cooking.

A warm red wine with citrus, cinnamon and banyan, gently brewed for six small cups.

Petals that crack around an intense black heart. Black / blackcurrant / vanilla

Magic is in a star: make a wish for Christmas. White chocolate / griotte / vanilla

The man is missing pieces. No one knows why. Honey / pear / blackcurrant

The softest cap ends with a spoon. Raspberry / vanilla / mascarpone

They melt badly. Very bad. Vanilla / coconut / raspberry

Stage boots are eaten at dessert. Chocolate / pecan / raspberry

A candle that is cut with dessert. Vanilla / cherry / white chocolate

A white shell. A surprise too red. Dark chocolate / cherry / white chocolate

The disco ball is cut with a spoon. Dark chocolate / pear / vanilla

A whole bouquet to share, from the petals to the stems. Raspberry / orange / pistachio

A green bamboo that turns into a spiral when cut. Matcha / pear / vanilla

A log, two pieces, and a red trail. Pistachio / cherry / cocoa

Do not open this gift with your fingers. Vanilla / chocolate / raspberry

A solar flower, even in the middle of Christmas. Orange / vanilla / white chocolate

The cheese platter has just changed sides. Vanilla / pear / white chocolate

The carriage arrives at the dessert: crunchy wheels and melting dome. Brown / pear / chocolate

The only helmet we share with a fork. Chocolate / clementine / vanilla

Turn the cassette over: the heart is frozen. Cherry / pistachio / vanilla

Four towers, a large gate and a kingdom to share. Almond - cherry - vanilla

The skin is cut. Surprises are eaten. Clementine / Almond

Under the white snow, the heart overflows. Vanilla / blackcurrant / white chocolate

An XXL heart, icy outside and pink in it. Vanilla / raspberry / meringue

The treasure is eaten: open the box and attack the rubies. Dark chocolate / hazelnut / raspberry

The crown is waiting for your first bite. Or the reverse. Chocolate - hazelnut - raspberry

Eight ivory spikes, a red heart: the crown is divided at midnight. Orange / almond / raspberry

A green and golden braid that tears by hand. Matcha / candied orange / white chocolate

A soft ivory cushion, with a heart praline paste cut. Hazelnut / pear / vanilla

All green outside. A red line at each cup. Matcha / raspberry / vanilla

A giant flower, a purple heart under each petal. Pear / blackcurrant / almond

A snowball that hides an ice cappuccino. Coffee / vanilla / speculoos

A pink flash. Laminated. Brown / Vanilla / Laminated

Pull up a branch. The recall begins. Cinnamon / orange / pink sugar

Prepare cinnamon stars for Christmas: almond paste, shaping, icing and cooking explained with quantities and texture marks.

The Christmas tree is edible. Almond / cinnamon / pistachio

The tag is in a bite. Almond / Cinnamon / Chocolate Pink

The special power of taste. Almond / Cinnamon / Chocolate

A crunchy beam on the table. Almond / Cinnamon / Chocolate

The pop star of your snack box. Almond / cinnamon / strawberry

The only ninja star to bite. Almond / cinnamon / dark chocolate

Six crunchy folds: the fan can be enjoyed with your fingertips. Clementine / vanilla / dark chocolate

A thick flake that remains fluffy. Almond / cinnamon / lemon

You think you're taking your coffee with you? Cut the cup. Coffee / dark chocolate / vanilla

A coffee bean as large as the dessert of the whole table. Coffee / dark chocolate / hazelnut

Six golden flowers to cut in a pistachio garden. Pistachio / apricot / almond

The golden ring is won at the table. Brioche / grapes / lemon

The taste is in stereo. Grapes / almond / chocolate

The crown is divided into ten. Brioche / grapes / almonds / chocolate

A homemade Christmas kouglof with grapes: prepares the dough, organizes the levees and follows the cooking cues with a detailed recipe to start.

A wreath of bass and grapes. Brioche / almond / grape / chocolate

The jewel of Christmas brunch. Brioche / grapes / almond / chocolate

Seven balls, twelve parts. Grapes / almond / orange

The hole becomes a valley. Grapes / almond / white chocolate

The treasure smells like honey. Honey / spices / milk chocolate

Open the book: the pages are flipped and the bookmark is eaten. Apple / cinnamon / vanilla

Open this book: the pages are pancakes. Matcha / vanilla / raspberry

A golden lotus resting on a coconut cloud. Mango / coconut / lime

A frosty flower that melts on the tongue. Lemon / vanilla / poppy

The snow melts, the mountain crunches. Honey / spices / white chocolate

Prepare chocolate chocolate discs for Christmas: dosage, melting, disc formation and laying dried fruits explained in a detailed recipe.

The sea ice crackles under the tooth. Dark chocolate / dried fruits / white chocolate

The bubble is CRAC. Chocolate / dried fruits / orange

Burn your best taste. Chocolate / dried fruits / orange

The Christmas mix fits on a vinyl. Dark chocolate / dried fruits / orange

Pieces worth a bite. Dark chocolate / almond / hazelnut / orange

The crunchy bonus of the game. Dark chocolate / orange / dried fruits

The disc breaks by hand. Dark chocolate / orange / dried fruits

Cut the sound. Cut the cake. Cocoa / raspberry / vanilla

The star's mirror hides a cranberry heart. Vanilla / cranberry / white chocolate

Mirror, my beautiful mirror... the first part is for whom? White chocolate / blackcurrant / lemon

The shell is cut without nutcracker. Nuts / sweet coffee / almond

A gingerbread with honey prepared with a whisk, with the gestures and quantities explained to make a Christmas cake at home.

A row of pimples, a slice of honey. Honey / spices / chocolate

The Christmas radio is off. Honey / spices / chocolate

Black screen, golden heart. Honey / spices / chocolate

Turn a honey gingerbread into a pirate ship: low hull, two strokes of dark chocolate and flat white sail. A Christmas recipe to share.

Your entire playlist in a cake. Honey / spices / white chocolate

The loaf hides a heart of celebration. Honey / apple / cinnamon

The brioche becomes a landscape to share. Candied orange / grapes / white chocolate

The party is divided into quarters. Brioche / orange / grapes / white chocolate

The ribbon cracks before the brioche. Orange / grapes / white chocolate

The mushroom that feeds the whole party. Brioche / orange / white chocolate

The captain's hat is divided. Brioche / orange / milk chocolate

The crown remains edible. Brioche / orange / grapes / chocolate

Prepare your homemade Christmas panettone: quantities, equipment, kneading, lifting and cooking explained, with rest times to organize the preparation.

The smile of your mail comes to the table. Brioche / citrus / white chocolate

Don't unpack: cut in. Dark chocolate / hazelnut / almond

The fireplace won. The jam tells the story of the fall. Dark chocolate / raspberry / almond

The Christmas flower becomes a brownie to break. Dark chocolate / orange / hazelnut

A pine cone, ten parts, zero wood. Dark chocolate / brown / cocoa

A party dress to cut, with cream ruffles made by spoon. Lemon / vanilla / raspberry

Small irregular cones, crispy on their golden and fluffy tips in. Rustic clusters and macaroons

Under the visor, coco. Coco / vanilla / dark chocolate

The visor is also chocolate. Coconut / vanilla / chocolate

Prepare twenty funny coconut coconut clusters in arcade ghosts: coconut, vanilla and two chocolate eyes. Small Christmas cookies to shape by hand.

The forest stands on a plaque. Coco / almond / chocolate

Imperfect facets, a tender heart. Coco / vanilla / chocolate

Don’t forget to feed your snack. Coco / dark chocolate

Wood outside, a spiral inside. Dark chocolate / pear / white chocolate

A rose to unfold, petal after petal. Vanilla / raspberry / lemon

Two rap icons, one box to share. Almond / raspberry / white chocolate

The backup is in the cookie box. Almond / raspberry / cocoa

Prepare Christmas Linzer with almonds and jam: ingredients, cutting windows, cooking and assembly explained step by step.

A raspberry stone to chew. Almond / raspberry / white chocolate

The disc only spins on your plate. Almond / raspberry / chocolate

Catch the last cookie. Almond / raspberry / white chocolate

A red track between two shortbread cookies. Almond / raspberry / white chocolate

You have a new cookie. Almond / raspberry / white chocolate

The midnight sandwich is the size of the dish. Coffee / chocolate / cinnamon

This tree needs more than gifts. Carrot / hazelnut / pistachio / raspberry

Twenty small peaks, no ascent. Coco / dark chocolate

The log keeps track of the last shot. Chocolate / brown / griotte

The butterfly in your kit becomes biscuit. Butter / vanilla / chocolate

A chain that is shared link by link. Vanilla / butter / chocolate

Links made of butter, not metal. Vanilla / butter / dark chocolate

Christmas spritz to Pipe and then dip in chocolate: ingredients, material, texture of dough and cooking detailed to guide you at each step.

Turn up the sound, grab the bars. Butter / vanilla / chocolate

Up, down, left, greedy. Vanilla / butter / chocolate

A very crispy swirl. Butter / vanilla / chocolate

Two tracks for a single bite. Butter / vanilla / white chocolate

The real treasure is in the mire. Almond / Citrus / Grapes / Chocolate

A Christmas stollen to prepare at home: ingredients, shaping, lifting, cooking and finishing explained to follow each step without improvising.

A sled loaded with candied fruit. Almond / Citrus / Chocolate

The secret is in the roll. Candied fruit / almond / cinnamon

The wallet hides its treasure. Almond / candied fruit / chocolate

The cult bag goes to the table. Dried fruit / almond / chocolate

The softest basketball of the evening. Almond / Citrus / Grapes / Chocolate

The keyboard hides an almond heart. Almond / candied fruit / chocolate

The latte art goes from the cup to a pie to share. Coffee / milk chocolate / cocoa

Even the cup goes under the knife. Dark chocolate / almond

Draw a petal: the chocolate takes place. Chocolate / orange / cinnamon

Homemade chocolate truffles for Christmas: prepare the ganache, respect its rest and shape regular bites with a detailed step by step.

The basses are melting. Dark chocolate / cocoa / vanilla

Two balls and a winter all chocolate. Dark chocolate / coconut / vanilla

One controller, one bite. Dark chocolate / cocoa / white chocolate

A bite to take the microphone. Dark chocolate / cocoa / biscuit

The necklace is used with a small spoon. Dark chocolate / white chocolate / cocoa

They watch you disappear. Dark chocolate / cocoa

The only smiley that melts. Chocolate / cocoa / vanilla

A chocolate face. A tube to share. Dark chocolate / orange / speculoos

Pour the hot coffee: the snow melts and the volcano opens. Dark chocolate / espresso / vanilla

Cocoa log turned into a boat, chocolate bridge, small sails in azyme and flat cat head at the bow, surrounded by edible waves.

A cocoa genoise sponge rolled with hazelnut praline paste cream, covered with fondant like birch bark, with a small branch and mushrooms in meringue.

Rectangular log with floors, walls made of fondant marked as bricks, white snow coat and small legs of Santa Claus laid at the end.

A log rolled with the blond genoise and chocolate, two slices in turntables and a small Santa DJ sitting, with helmet and edible mixing table.

Three layers of cocoa sponge and ganache, dressed in thin pixel-like fondant tiles, with a miniature tree, fox and chest.

A pink raspberry genoise sponge and a vanilla cream, dressed with green butter cream, poached roses and small flowers for a Christmas bouquet.

Blonde genoise and ganache in three layers, bevel-cut edges, fine yellow fondant cover and edible golden finish.

A rolled vanilla log, a gold meringue in a conger, two fir trees and a small white fox in a fondant, with shards of candi sugar.

A rolled log vanilla and white ganache bluish, with a small palate in ice cream cones, two princesses in fondant and white chocolate flakes.

Christmas rolled log with blond genoise sponge and ganache, milk chocolate bark and NO L graffiti plaque in colored white chocolate.

Avalanche Cloud: meringue, lychee, raspberry, coconut. Christmas recipe with ingredients, steps, rest time and tips to prepare dessert at the...

The clusters are flattened in pebbles; four pebbles touch each other in a very low bench, linked by a few touches of white chocolate under their joints.

The nougat cooked in thinner plate, then two bars are superimposed with a very slight offset, glued by a few grams of white chocolate.

Two elongated striped cookies surround a soft ribbon of chocolate ganache, discreet from the outside.

A small cylinder of cocoa paste is enclosed in each almond bread before double baking.

Two dough loaves are baked and then detailed in oblique slices and dried on both sides. The biscuits remain without chocolate or icing.

The biscotti are long, narrow and cut in pronounced bias. A black end and two short white lines recall brush strokes on a manga page.

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.

A single wide biscuit bread produces long slices of 1 cm. Their double cooking highlights whole almonds without chocolate or background sugar.

Two slices are brought together in a very open V, flat; a line of chocolate at the junction evokes the back of a small book.

Short slices of almond sponge are joined by a thin chocolate ganache; an orange strip of marmalade remains visible on the upper edge.

Four narrow loaves are sliced alternately to give small crisp bevelled slices; their base receives a short sock of white chocolate.

Makes eight console cookies for Christmas: cocoa shortbread, pistachio cream, white chocolate front and dark chocolate buttons. A homemade gamer dessert.

Mystery block: shortbread, chocolate, hazelnut. Christmas recipe with ingredients, steps, rest time and tips to prepare dessert at home.

Two biscuit silhouettes close on a garnish of red fruits that appears only at the bite.

The classic silhouettes wear a smiling face and three white buttons. The contours remain brown; a small zigzag marks the wrists and ankles.

A small plate of chocolate masks the white buttons of each ginger cookie.

Simple silhouettes carry a large translucent window of red candy in the torso; two opaque yellow cuffs underline the arms, without sandwich or face drawing.

The biscuits remain flat and sturdy; a wide white coat and two coconut boots replace the fine borders, with the face left biscuit-colored.

Two sponge silhouettes are joined by a fine chocolate ganache. The top remains bare and the slice of the sandwich becomes the decor.

Boombox Bass Drop: chocolate brownie, peanut and caramel. Christmas recipe with ingredients, steps, rest time and tips to prepare the dessert in...

Almond-cannelle cookies are round and white, with four small hollows formed before cooking to evoke large coat buttons.

Four sections of sponge roll make up a manga board: two large cylinders and two small, laid separately, with a bubble of white chocolate lying on the longest.

The chocolate spiral surrounds a small clear roll of almond and candied orange, visible in each slice.

Three cocoa shortbread hide a line of candied orange on top of the log.

Prepare a Christmas log with cocoa biscuit, praline paste mascarpone cream and crispy chips. Chocolate, hazelnut and orange combined in eight parts.

The sponge roll becomes a low cobble with three leaves; the top carries three large rectangles pink, ivory and chocolate, without small confetti.

An icy terrine has four large transverse sectors alternating vanilla and raspberry; coated chocolate lines give an impression of movement.

The log is molded from a cake mould: vanilla at the top, raspberry in the middle and meringue below. A few shavings and pistachios are enough.

Six ice strips make up a simple checkerboard, hidden under a thin base of meringue and revealed at the cut.

The raspberry sorbet forms a wide stratum between two thin vanilla layers; the meringue remains a crispy sole. The block is detailed in eight blocks.

Eight blocks of ice with gently rounded corners receive only a few stitches of white chocolate.

Plates of white chocolate are removed one by one to discover the red sorbet and pistachios.

Ice cream and sorbet form a square two-layer gift, with meringues underneath and two chocolate ribbons lying on top.

A large sponge roll to share, ganache inside and outside, irregular lines resembling bark and spiral visible at the cut.

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.

The fruit cake cooked in a low rectangle; twelve plates of pink and yellow almond form a large edible checkerboard on the top, without covering the slices.

The fruit-rich cake is cooked in a low rectangle and then comes in three long separate boxes. Medallions of marzipan in star, round and crescent give three scenes...

A ring of marzipan crosses the dense crumb with candied grapes and fruits.

Four sectors of orange jelly cover the top of the cake and withdraw to discover the candied fruits.

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.

Two straight layers of ice cream take up in a square frame and then become nine cake squares; a black coated bar cuts each pink top diagonally.

The biscuits form a low square enclosure; the chestnut mousse is crowned with six benches of chantilly and thin, recumbent pear strips.

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.

The mousse and pears are mounted in six large glasses; a pink strip of biscuit on the wall and two visible brown layers replace the classic crown.

A chocolate disc masks the pears arranged on the chestnut mousse.

Large half-pears are revealed in the chestnut mousse, instead of small scattered dice.

Ladyfinger biscuits form a palisade around a chestnut mousse. The charlotte remains open at the top, with some pear slices on the cream.

The charlotte becomes an individual two-stage cup of biscuits. Chestnut mousse and pears remain visible, with a small pear fan on the top.

Three small rectangular charlottes laid in line form a very simple manga train. The pears cover their roofs and half-rounds of biscuit suggest the wheels, without...

Clapet 2004: Pistachio blondie, strawberry and white chocolate. Christmas recipe with ingredients, steps, rest time and tips to prepare dessert at the...

Clementine Surprise: citrus cheesecake, clementine compote. Christmas recipe with ingredients, steps, rest time and tips to prepare the...

Cookie Crash: thick cookie, chocolate, salted caramel. Christmas recipe with ingredients, steps, rest time and tips to prepare dessert at the...

Cookie Sapin XXL: vanilla, pistachio, raspberry cookie. Christmas recipe with ingredients, steps, rest time and tips to prepare dessert at the...

Spirals of biscuit form small cups topped with jam and closed with chocolate.

Two croissants join by their tips to form a low and powdery crown, with an open center; the joints are a little white chocolate.

The meringue and cream are raised in rings, keeping a central hole; an candied chestnut becomes a small crown knot.

Small fluted rings dipped partially in chocolate become door crowns. Two candied orange dice form a flat knot at the base.

The dough is poached in fluted rings open in the center; a white half with coconut contrasts with the golden semicircle.

The spritz is poached in a low ring, a small chocolate part of which holds three cranberry fragments.

Two small spicy cookies meet around a fine orange marmalade; the white top covers the cushion without hiding its brown edges.

Three biscotti placed on each glass mask a vanilla cream, which is discovered by removing the central biscuit.

The half-moon shortbread paste encloses a very fine line of orange marmalade.

A thin half-moon of white chocolate covers a little touch of praline paste on each croissant.

The spicy stuffing is enclosed in half-moon slippers; a thick white headdress covers the top, leaving the golden weld visible.

Vanillakipferl flatten in regular half-moons and then meet two by two with a thin ganache. Vanilla sugar stays on one side.

The fruit-rich cake cooked in two narrow moulds. A strip of marzipan covers only the middle of the top, leaving the mahogany flanks visible.

Chewable diamonds: vanilla, raspberry, white chocolate. Christmas recipe with ingredients, steps, rest time and tips for preparing dessert...

Bass Drop Dome: Dark Chocolate, Vanilla and Passion Fruit. Christmas recipe with ingredients, steps, rest time and tips to prepare dessert at home.

The gingerbread is cooked in a low plate and then cut into twelve rectangles; two thick icings each occupy one half with a frank separation.

Dorayaki Cat: honey pancake, black sesame, vanilla. Christmas recipe with ingredients, steps, rest time and tips to prepare dessert at the...

Cinnamon stars become small exclamation bubbles with six irregular points. The white top has three short strokes of chocolate, like a drawn sparkle.

The Florentines cook in rectangular plates and then cut into thick, flat triangles; some pieces are turned over to show their white chocolate reverse.

The only tool box to serve in the coffee shop. Almond / Cinnamon / Cocoa

The sponge that deserves a plate. Honey / spices / chocolate pistachio

Equalizer Brownies: chocolate, blueberry, white chocolate. Christmas recipe with ingredients, steps, rest time and tips to prepare dessert at the...

The thick stars of almond and cinnamon keep the traditional full white icing, with a brown paste visible on the sides.

A fine star of white chocolate hides a small touch of red jam on each cookie.

Almond stars have a small openwork center; only two opposite points receive a thin film of meringue. The biscuit remains visible.

A small brown ball is enclosed in the center of each thick star under its white icing.

The thick stars are pierced by a central circle before cooking; their two halves wear a yellow and pink meringue, while the holes remain open.

Twelve star sandwiches combine two almond-cannelle biscuits and a fine white ganache; the meringue top keeps short and solid edges.

Break a tip and soak it in raspberry. Almond / cinnamon / raspberry

Small bundles of candied peel are bound with white chocolate and then completely hidden in dark chocolate.

The Florentines cook in small rectangular plates. Two chocolate wedges contrast with the caramelized almonds and leave the openwork center visible.

Two fine caramel and almond pallets surround a soft chocolate-orange interior.

The Florentine cooked in a thin plate, cut still flexible into narrow blades. Chocolate covers only one side of each blade.

Three small contiguous spoonfuls draw each clover; the chocolatey underside reinforces this fragile shape.

The fine almond caramel plates bend slightly during cooling to form tiles. Their lower edge is underlined with chocolate.

A film of white chocolate breaks to discover caramel, almonds and orange.

Fluffy Cloud: Vanilla and Yuzu Soufflé Cheesecake. Christmas recipe with ingredients, steps, rest time and tips to prepare dessert at home.

The flesh of dates and prunes becomes a lid that hides an almond-nut filling.

Dried fruits bear rounded almond rectangles, crossed by two fine chocolate strokes as gifts.

Dates and finely chopped prunes form a layer in a roll of marzipan, with crushed nuts. The cold roll is cut into spiral bites.

The dried fruits are chopped and assembled in a plate of almond; four strips in three colors, pink, green and nature give low bites whose slices reveal the fruits.

The traditional tray combines three shapes: open dates, open prunes and small walnut sandwiches, each topped with plain marzipan.

Dates and prunes keep their dark silhouette around an oval of marzipan. Two chocolate bows on the almond evoke a small sleeping mask; the nut bites remain...

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.

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.

Florentine cooked in a low crown to share; three large sectors show caramelized almonds, dark chocolate or white chocolate, without superimposed pallets.

Two fine rolls are detailed in eight individual logs, spatula-clad, leaving the two spirals bare.

Icebreaker: lemon cheesecake, blueberry, shortbread. Christmas recipe with ingredients, steps, rest time and tips to prepare dessert at home.

Each stuffed fruit rests on a small white chocolate base; three silhouettes keep their materials visible, with the powdered coconut almond.

iPop Cheesecake: vanilla, raspberry, shortbread. Christmas recipe with ingredients, steps, rest time and tips to prepare dessert at home.

The melting dough is shaped into thick sticks with rounded ends; a pink tip and a cocoa tip frame the vanilla center, without the shape of a crescent.

Each portion divides the dough between a sand moon and a star, both lying down and powdered.

The vanilla paste is curved in large short S, like commas of movement. Vanilla sugar hangs the hollows and a single chocolate end emphasizes the curve.

The central fireplace receives a brown cream, hidden by a chocolate disc.

A crown of almond prunes hides in the grape crumb, far from the heatplace.

The brioche is molded into a fluted crown, with almonds caught in the crust and a veil of icing sugar. The grapes remain in the crumb.

A buoy for the castaways of the dessert. Grapes / almonds / raspberry

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.

Gently pluck a bite from the edge of the crater. Brioche / grape / pistachio

The kouglof is cut horizontally and then topped with a thin layer of marmalade; eight large touches of pink icing punctuate the relief without filling the hole.

The kouglof becomes a wide and low crown; four large sectors of white chocolate on the grooves draw a snowy portal around the central hole.

The coffee that is eaten: tiramisu, coffee, caramel. Christmas recipe with ingredients, steps, rest time and tips to prepare dessert at home.

A red fruity heart remains locked in each spicy cookie under its thin couverture chocolate.

The top of the large cookies rises to show a small hollow of marmalade.

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.

The spicy dough is baked into a plate and then cut into squares; brown chocolate and orange icing occupy two wide triangles on each top.

The cookie takes a stocky oval; a small white belly and two dots are enough, with a candied orange beak.

Spicy cookies are shaped into ovals with two short ears integrated. A chocolate area on the top and two lines of white icing give sober fox masks,...

The fluffy spice cookies are oval and remain naked on top; a layer of chocolate under each cookie highlights their profile.

Pistachio Crunch Bars: Chocolate, Pistachio and Kadayif. Christmas recipe with ingredients, steps, rest time and tips to prepare dessert at the...

Bunk square cookies frame two jam windows separated by a diagonal of dough. They look like two boxes of a drawing board.

A mini-sandbread placed on each window pulls out to find the round of red jam.

Two square shortbread gather around a red jam; the lid has a large triangular window and the other half receives a flat ivory chocolate.

The rectangular top is incised like a flap and has a small window in the heart showing the jam.

Three discs of decreasing sizes are superimposed with a thin layer of jam; the edges of shortbread remain visible under a white veil.

The usual window disappears: the discs hide two half-moons of different jams.

The Linzers become rectangular lanterns with four jam windows. The frame of powdered biscuit remains thick, with a small flat roof integrated.

Shortbread rectangles form fine sandwiches, with a single slit revealing the jam and a strip of icing sugar on one side.

Dried fruits rest between a base and a lid of chocolate that is removed.

Buttons to close the cookie box. Chocolate / hazelnut / orange

The chocolate pallets are spread out in elongated drops with short tails. An almond, a hazelnut and some dried fruits occupy only the round part as the nucleus of a comet.

Chocolate flows in small rectangular bars; orange, almonds and pistachios are arranged in three large areas, without small patterns.

The white chocolate is poured into thin plates and then cut into tiles, each square keeping its small group of dried fruits.

The tempered chocolate is poured into narrow tabs; the four toppings are arranged in length, without clumps in the center.

Two lying almonds extend an oval pallet; a hazelnut and two small chocolate dots draw a sober rabbit.

Twelve large chocolate pallets carry six almond petals and a hazelnut heart. The dried fruits are spread around this flat flower, fully edible.

Chocolate wraps the dried fruits instead of leaving them on the surface.

Break the last plate in front of the camera. Chocolate / almond / orange

The chocolate discs are filled flat with almond, hazelnut, grapes and candied orange. The contours keep the gesture of the spoon.

Millionaire Cubes: shortbread, salted caramel, chocolate. Christmas recipe with ingredients, steps, rest time and tips to prepare dessert at the...

Rectangular tarts are divided into two boxes by a large bar of dough. Their fruit filling remains visible under a small star in a single box.

The tarts are cooked open and then topped with a lid that withdraws to the service.

A small figure of mitten replaces the star-shaped lid and leaves visible spicy fruits.

The spicy stuffing is cooked between a sandy bottom and wide strips of dough; the cake is detailed in twelve rectangles, each topped with a pink band on its bar.

The dry fruit filling fills six low rectangular bottoms. Two large strips of dough placed in cross replace the star-shaped lid.

Under a full crust, each tartlet contains a small almond star buried in the fruits.

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.

The small Christmas pies keep their fruit filling visible around a star of dough; the golden paste goes up to the sides.

Ten small fluted crowns keep a fireplace open; the lemon icing forms three large white flows on each side, without covering the whole brioche.

Eight small high-fruit buns each carry a flat bubble of white chocolate and two dark strokes. The brioche remains the main room.

Individual panettones keep their dome; a thin band of icing and a tiny almond pompom evoke cups.

The fruity paste of the stollen wraps twelve small almond hearts. The elongated mini-bread bears a white band and three short chocolate strokes.

Mochi Brownie: Soft Rice Dough, Brownie and Caramel. Christmas recipe with ingredients, steps, rest time and tips to prepare dessert at home.

In the center of the Chantilly, a drained sour cherries brings a little fruity surprise under the chestnut.

The meringue takes the form of six rectangles. Pipe the whipped cream in a low line and top with a broad ribbon of chestnut cream instead of a dome of fine strands.

A thick crown of brown replaces the fine vermicelli; its center receives a small summit of fully supported white chantilly.

The small monts-blancs keep their meringue disc, a dome of chantilly and a soft envelope of fine vermicelli of brown, finished with an candied chestnut.

A meringue lid hides the chantilly and the candied chestnut in the center of a wreath of brown cream.

The meringues become six flat rectangles; two large brown buddins frame a thick line of pink chantilly, without vermicelli or dome.

Brown vermicelli are replaced by large crossed cords on rectangular meringue bases. A little touch of chantilly and a half-brown occupy the top as...

In six bowls, the meringue and the chantilly support vermicelli of brown in a wide swirl; an candied chestnut and a touch of white cream give a wink to the...

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.

Graffiti Smash Wall: Brownie, Raspberry and Crisp Chocolate. Christmas recipe with ingredients, steps, rest time and tips to prepare the dessert in...

A thin sheet of fruit paste runs through the bites in the middle of almonds and pistachios.

The honey nougat is pressed between two azyme leaves and then cut into narrow bars. Whole dried fruits remain visible at the cut.

Dried fruit nougat squares carry a few chocolate stitches like a seam on two sides only.

The nougat spreads lower than the traditional bars and then is cut into triangles, between two thin azyme leaves.

The nougat is cast low and then detailed in long bars; both ends are dipped in the same pink chocolate, leaving the ivory center and dried fruits visible.

The white nougat is cut into twelve large low blocks with beveled corners. A chocolate wedge highlights each facet, while almonds and pistachios remain visible in the mass.

A small disc of red fruits hides in the middle of the frozen dome with dried fruits.

The frozen nougat is cut into six low rectangles. Three receive a small diagonal of red coulis, the other three a border of dried fruits; they compose a bento to share.

The honey froth molds into a low dome to share. Caramelized dried fruit and candied orange remain visible in the cup; the coulis is served next to the plate or separately.

The nougat is distributed around three strips of red sorbet; the cut shows large free zones, and the top carries a wide groove of coulis in service.

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.

A thin shell hides the iced dome and breaks to reveal the dried fruits.

Each bite receives a square of azyme leaf placed freely on a small garnish of pistachio and orange.

Three contiguous coconut balls form each cloud; two tiny pieces of cranberry draw a flat heart.

The star becomes a thick cloud with three lobes; its white meringue is spread with small traces of spatula.

The chocolate strips remain long and straight; a small head of pink white chocolate at one end evokes matches, without box or real object.

The candied strips remain individual, coated with chocolate on their central part; a hint of orange remains visible at each end.

The chocolate orangettes are assembled flat by three small fragments of manga. Their orange ends remain visible, without adding a face or miniature decoration.

The candied barks are cut into short segments and integrated into chocolate discs; a single pink band crosses the medallions without hiding the orange.

The candied strips are presented in parallel pairs, connected by two small lines of fully supported white chocolate; their orange end remains visible.

Four short pieces of candied orange meet in a flat knot, fixed by a central chocolate lozenge.

The candied peel remains visible on chocolate squares: three or four pieces of strips are embedded flat in each square.

Small vaults of biscuit hide bundles of orangettes and rise whole.

Gingerbread cooked in a plate is cut into twelve small rectangular pages. A thin layer of chocolate and two white lines compose each page, without careful drawing.

Gingerbread remains a large, simple brown-crust cake, matured overnight and then cut into thick slices, without any icing or coating.

Three small whole pears, peeled and hollowed out, appear in the spicy cake when sliced.

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.

Open a slice in the middle of the splinters. Honey / spices / salted caramel

A thin coat of marzipan folds up to reveal the candied fruits of the summit.

The frozen nougat takes eight shallow individual moulds; the pallets are removed separately and used with a line of red coulis.

Break an edible poster before cutting. Brioche / orange / chocolate

Under its restored dome, the brioche contains a soft column of brown cream.

The dome, cut into six quarters, serves as a cover for a small reserve of ganache.

Under the hat, a party cake. Orange / grapes / chocolate

The fruit brioche cooked in a square mould. A thin blanket of chocolate and two small corners in marzipan give the look of a low box, without masking the brioche on...

The chilled homemade brioche is sliced and then topped with a mascarpone cream; the half-disc sandwiches show a thin orange line and a wide pink flat on it.

The Christmas brioche remains high and round, cooked in paper, with a split top and a grape and orange crumb. This yeast version is accessible without yeast.

The brioche paste is cooked in six small rolls of paper; the tops receive only an open cross and a knob of butter.

In the dense disc of fruits and almonds hides a large clear star.

The dense mixture of fruits and almonds cooked in a narrow frame and then cut into small bars. Icing sugar covers only one longitudinal strip.

A square of panforte is cut into triangles and decorated with an almond at the top and a single white zigzag.

The panfort is cooked in a thin rectangle and then detailed in triangles; a large half of each triangle is covered with an opaque pink chocolate, the other keeps its fruits visible.

Half a disc of panforte composes a low fan with alternating icing sugar quarters. Small lines of chocolate follow three separations, without masking almonds or citrus fruits.

The dense cake of Siena keeps its round shape low and is cut into fine spikes. Fruits and almonds are linked by a spicy honey syrup.

A soft almond leaf masks some dried fruits reserved on the top of the cake.

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...

The nougat is cut into chunky cake squares of varying height. A few chocolate dots on their upper side make dice to chew, while leaving visible the almonds and...

The dense almond cake is cooked in a square and is cut into sixteen cake squares; an oblique white half leaves the fruit-rich cup visible.

The ganache cools in plates and then cuts into small cake squares; the coconut clings to the faces without completely masking the chocolate heart visible at the cut.

Pavlova Riot: Christmas pavlova with raspberries and lime. Christmas recipe with ingredients, steps, rest time and tips for preparing dessert...

The biscuits are shortened for six small cylinders; two pear strips form a single flat heart at the top.

A plate of gingerbread is cut into reclining silhouettes; a window and a roof contour with icing are enough.

The Provencal dough is divided into six oval flat loaves, each open with two long slits. The shape remains simple and the sugar forms a very discreet crust.

The cake cooked in a square, divided into four small gifts; two ribbons with orange icing and a white knot remain flat.

The fruit-rich cake becomes twelve small cake squares; a thin plate of white almond adheres to each one thanks to the jam, with three large white streaks of icing.

The sorbet becomes a pink heart under a soft shell of vanilla ice cream; the meringue fragments form the white base of eight small domes.

Ginger men are cut with a triangular cape integrated into the biscuit; two very simple expressions in icing make these Christmas heroes live.

Nougat takes in small domes; a simple white chocolate arch and two short lines suggest an igloo without stacking blocks.

Six low crowns receive three almonds in their center, fixed on a small touch of icing.

The dough is distributed in four small narrow molds. Each bread receives with a brush a fine veil of honey, without white sugar or decoration reported.

Six individual fruit buns are cooked in short moulds; a thick but low cap of white ganache leaves their golden flank apparent.

The steam pudding is divided into six individual bowls. Unmolded, the dark individual puddings are served with a spoonful of vanilla cream next to it.

Six small puddings keep a low figure; two almond discs and three grapes form a minimal face.

The cooking is done in ten individual ramekins; each small dome of cooled dried fruits receives a cap of white cream by the spoon.

Each small stuffed stollen is folded and then angled at one end to form a boot; the icing sugar emphasizes its sweetness.

The fern becomes a flat star with six broad branches connected to the center; a veil of lemon icing highlights only one face of each branch.

The large flat brioche keeps its openings, but its branches hide a fine garnish of fig.

The fern becomes a stuffed star with broad points; short icing strokes follow its outline like seams.

Six connected rolls share, each with a tab of crust on top of a fig trim.

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.

The Provençal paste becomes eight small split rectangles; a bright orange end and an opaque pink end emphasize their shape without masking the crust.

Three mellow cloud-shaped ferns each carry three large oblique notches, like lines of speed dug into the raised cookie.

A pudding disc removed at the top reveals a garnish of candied orange and marmalade.

The dark dome hides a small cylinder of almond that contrasts with dried fruits.

The pudding is steamed for a long time in a bowl, giving a dense dome of dried fruits. It is warm, without buckling or sugar decoration.

The pudding is cooked in a terrine with a bain-marie, then cut into cake squares; two strips of ivory and orange cream remain low and side by side.

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.

Six small fruity puddings form low dark mountains. A little thick cream at the top and two lines of cocoa on the plate evoke snow and movement.

The fruity dough is divided into four folded buns, each with its almond heart; their irregular bumps form four white hills easy to cut.

A small piece of chocolate is enclosed in each clusters before cooking.

Cut under the tuft to show the coconut heart. Coco / pistachio / chocolate

The coconut paste is divided into three colors and then packed into neighboring strips; the cut rectangles show three large flats, without cones or figurines.

A small coconut dome pulls out of a flat base to discover the ganache in the middle.

The coconut is simply shaped by hand into small cones. The tips and bases are golden while the sides remain clear and fibrous.

The coconut is packed in low cake squares rather than cones. A thin black sole contrasts with white fibers and golden edges.

Rice is coconut. Coco / vanilla / dark chocolate

The clusters become low-faced triangles. A small cap of white chocolate and two lines of cocoa evoke a drawn Mount Fuji, while keeping the true texture of...

The log is sliced into eight lying logs; a large white ganache comma covers only one-third of each chocolate spiral.

The slices alternately reveal a date or a prune, with a nut in the heart, under a thin envelope of almond.

The log slices are spiraled upwards; a small flat knot of white chocolate turns each into a gourmet gift.

The ginger paste is cut into short-sleeved sweaters; a heart and icing cuffs give a soft pattern without character.

Two round shortbread are joined by jam. The powdered sugar top shows a small central red circle, as in a box of Christmas cookies.

To chew, especially not to infuse. Almond / raspberry / cocoa

Separate the deck along its raspberry crack. Almond / raspberry / chocolate

The frozen nougat is cut into rectangles and then caught between two flat meringues; the coulis stays next to it to preserve the white and crisp surfaces.

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.

Six small fluted crowns replace the large kouglof. Three almonds cooked in each bottom highlight the top, without added cream.

Slime Brownie: dark chocolate, pistachio, raspberry. Christmas recipe with ingredients, steps, rest time and tips to prepare dessert at home.

Sneaker Cookie: vanilla, milk chocolate, praline paste. Christmas recipe with ingredients, steps, rest time and tips to prepare dessert at the...

Snowball Smash: coconut, vanilla and passion dessert. Christmas recipe with ingredients, steps, rest time and tips to prepare dessert at home.

The slices of the cake are divided into thick triangles; their upper side bears a single thin cap of white icing, like a snowy ridge.

Break a link at the last moment. Vanilla / butter / chocolate

Butter biscuit takes the traditional W-shape with marked grooves; only one end is dipped in chocolate.

Large zigzags of spritz evoke the graphic flashes of the manga. Their biscuit grooves remain visible and a chocolatey tip highlights each flash.

The dough is poached in straight fluted bars; only their underside is chocolatey. The biscuit streaks remain fully visible.

The fluted paste forms short sticks; a chocolate end and a pink end frame the golden area left bare.

A churro coming out of the oven. Butter / vanilla / chocolate

A small hatch cut in the crust hides a garnish with brown and orange.

The usual heart becomes a small clear and cocoa spiral, hidden in the dry fruit crumb.

It looks like bread, until the first slice. Almond / citrus / cinnamon

The Christmas bread is divided into eight pieces, each enclosing a short cylinder of marzipan. A veil of sugar limited to one strip highlights the bump.

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.

Spread the two halves along the fault. Almond / candied fruit / praline paste

The fruity paste wraps an almond plate before being sliced; the spirals cook side by side and receive a wide pink band that leaves the center visible.

The large fruity brioche bread keeps its off-centered bump and almond pudding to the cut; butter and icing sugar form the traditional finish.

Sweet Burger: Vanilla Cookie, Brownie, Pistachio and Raspberry. Christmas recipe with ingredients, steps, rest time and tips to prepare the dessert in...

Tama Surprise: Mango and Passion Fruit Mochi. Christmas recipe with ingredients, steps, rest time and tips to prepare dessert at home.

Under the smooth ganache is a layer of hazelnuts, puffed rice and praline paste.

Plates of shortbread dough hide the hazelnuts on the ganache and withdraw one by one.

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.

A square pie is cold cut into large bells; the flat knot and hazelnut flap remain on top.

The pie becomes a long rectangle with low ganache; three oval benches of white cream and a bank of hazelnuts draw a simple edible landscape.

A narrow and long pie is detailed in eight rectangles; half of the hazelnuts are in the ganache and the rest form a single central line.

A small white chocolate moon occupies one side of the dark pie; the hazelnuts clustered in three craters and some thick strokes make a drawn lunar landscape.

A low round pie topped with smooth ganache, with a single area of crushed hazelnuts on the edge. The shortbread dough remains clearly visible.

Eight square bottoms host a low ganache; two semi-circles of colored cream face each other, with a small line of hazelnuts in the center.

Tetris Cheesecake: Vanilla, Pistachio and Strawberry. Christmas recipe with ingredients, steps, rest time and tips to prepare the dessert in...

Christmas Bauble Tiramisu: Coffee, Vanilla and Cocoa. Christmas recipe with ingredients, steps, rest time and tips to prepare dessert at home.

A whole roasted hazelnut hides in each soft ganache truffle.

The truffles are shaped into stocky cups and receive a thin white base and a small white chocolate stitch.

The ganache forms large flattened buds; two powdery coatings, cocoa and pink raspberry, share each top in a straight line.

The ganache takes in a small frame and then cuts into low cake squares. The cocoa covers their flat faces and shows a melting cut.

The ganache is served in an edible shell closed by a chocolate disc.

Chestnuts that melt without cooking with fire. Dark chocolate / almond

Truffles roll quickly by hand, in irregular balls. The matte cocoa contrasts with a dense and smooth ganache when cut.

Irregular round truffles rolled in cocoa each carry two tiny white chocolate eyes; the body remains a real matte ganache, without arms or accessories.

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...

Catch the ridge and then discover the ganache. Dark chocolate / cocoa / orange

Vanilla wraps a cylindrical heart of blackcurrant instead of forming a layer above the sorbet.

The vacherin becomes a low rectangle with vanilla-blackcurrant layers; four large crests of chantilly run on the meringue top, without tiny patterns.

The roof of meringue is already divided into quarters that are removed to discover the blackcurrant sorbet.

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.

The ice is cut into small squares and assembled between two square meringues; the sides show the purple and ivory checkerboard, the top remains open in large boxes.

The round vacherin reveals its two icy layers on the sides. A large crescent of white chantilly and three small discs of meringue draw a moon on a cassis sky.

The family vacherin is mounted between two discs of meringue. Vanilla underneath and blackcurrant above form two strata, with a thin chantilly on the sides and some rosettes.

Vanilla ice cream and blackcurrant sorbet frame and then slide between two squares of meringue. The sides remain naked and a single touch of chantilly finishes each square.

Two meringues in the heart frame the ice; a simple ribbon of chantilly follows the edge.

Praline paste Crack vinyl: dark chocolate, hazelnut, caramel. Christmas recipe with ingredients, steps, rest time and tips to prepare dessert at the...
The preparation time does not tell everything: read also the cooking, the rest and the cold before starting. The sheets indicate the material, quantities and texture marks. Food variants describe their ingredients; check labels and possible traces if you need to avoid an allergen.
The recipes are detailed proposals to organize your preparation. For a decorated creation, choose a simple volume and prepare the decor elements before assembly. You can also explore The Fourteen Universes of the Collection or find The first recipes of the book.