The Christmas library / 649 cards
Logs, cookies, cakes, drinks and preparations: find your next recipe by ingredient, universe or preparation time.
Homemade basics: prepare your fondant for your Christmas decorations
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Recipes 541–600 of 649
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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 centre, fixed on a small touch of icing.
The dough is distributed in four small narrow moulds. 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. Unmoulded, 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 centre; 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 colours 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 icing 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...
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.
