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
The filter is for active preparation. Cooking and rest are indicated separately on each sheet.
Recipes 61–120 of 649
No record matches. Try another fragrance or clear the filters.
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, moulded 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, moulded into agar-agar log, cooled without freezing and decorated with some fresh raspberries.
A log of dark chocolate ganache and coconut cream, moulded 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 mould 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-moulded in a 40 cm mould 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 mould, with gelatin weighed and soft whipped cream.
An alcohol-free homemade eggnog, prepared with a cooked and cooled egg base, then flavoured 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, flavoured 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 moulds 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.
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.
