Recipes

 

 
Displaying recipes 1 - 12 of 25

Vianne's Cake from CHOCOLAT directed by Lasse Hallström

A cake to say "You are my happiness. Simple as a glass of chocolate or tortuous as the heart. Bitter. Sweet. Alive.” 

Publishing date: 10-02-2014

“Snowy Forest” Log

A delicious, eye catching treat. From classic cake recipe to creative and a beautiful crafted handmade meringue and ganache, Cécile Coulier’s inventions provide precious  inspiration for passionate gourmets.

Publishing date: 09-12-2013

Yule log

This rich and creamy Yule log is not for the faint-hearted - it's a decadent Christmas treat, but it's as easy as making a Swiss roll.

Publishing date: 09-12-2013

Ivy

This dessert was originally created to be served on New Year’s Eve and celebrate the end of the year. KitchenAid  chose the image of ivy, normally used to decorate the dining table during the Christmas holidays and KitchenAid decided to make it red to be more in keeping with the colours of the festive season. In addition to the vegetable gelatine derived from algae, which makes a very thin, delicate gelatin and which is becoming increasingly common, KitchenAid used a technique of cooking the crispy wafer at a low temperature in the dehydrator. KitchenAid made a fruit or vegetable base with the addition of glucose and icing sugar, rolled out to a thickness  of 1 millimeter which I slowly cooked/dried at a low temperature (from between 35° to 120° C). This makes it possible to have a very fine caramel that is pleasing to the palate as it has the concentrated flavour of the fruit or vegetable used and it has a wonderful bright colour (which in this case comes from raspberry).

Publishing date: 09-12-2013

Hazelnut Biscuits with white Chocolate

Dainty hazelnut biscuits are given the gold star treatment, sandwiched with white chocolate ganache and topped with gold almonds.

Publishing date: 09-12-2013

Bourbon Vanilla Kipferl Biscuits

This easy baked cake recipe has an added kick from Bourbon vanilla: a super delicious Christmas treat.

Publishing date: 09-12-2013

Speculoos

This rich, treacly gingerbread is addictively good. Try making it as an alternative to traditional Christmas biscuits.

Publishing date: 09-12-2013

Almond Stollen (Fruit Loaf)

A Christmas fruit cake from Germany: its texture and flavour are surprising. Its texture comes from mixing the fruit, nuts, spices, and flour, with a boiled syrup made from sugar and rum. This sugar/honey syrup, along with the addition of ingredients, gives this Christmas cake an almost candy-like texture and flavour which is hard to resist, even for those who normally dislike fruit cake.

Publishing date: 09-12-2013

Stutenkerl (Yeast Dough formed like a man)

These sweets are particularly inviting and evoke childhood memories. Simple and delicious: perfect for a Christmas gift.

Publishing date: 09-12-2013

Butter Orange Cinnamon Biscuits

Intriguing, creative petit four with unusual contrast of aromas  and full bodied flavours.

Publishing date: 09-12-2013

Bonn Honey Gingerbread

A sweet classic ginger cake - a perfect accompaniment for a cup of tea. Make this a few days in advance to allow it to mature.

Publishing date: 09-12-2013

Marzipan Macaroon Spritz Biscuits

The German version of an amazing French delight that pairs classic and contemporary tastes. A perfect mouthful of flavours simultaneously dense and airy  to seduce your guests and celebrate Christmas time.

Publishing date: 09-12-2013

Displaying recipes 1 - 12 of 25