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 421–480 of 649
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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 colours, 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 centre, 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 moulded 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 centre.
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.
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.
