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 361–420 of 649
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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 moulded 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 centre; 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 centre; 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 centre; only two opposite points receive a thin film of meringue. The biscuit remains visible.
A small brown ball is enclosed in the centre 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 centre visible.
Two fine caramel and almond pallets surround a soft chocolate-orange interior.
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.
