Take the stress out of cooking this Christmas with these easy-yet-impressive festive recipes. With starters, mains, sides, and desserts, we have your Christmas menu all wrapped up!

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Which Christmas menu for children? Mango-chocolate Christmas trees

1/Which Christmas menu for children? Chocolate-vanilla marbled cupcakes

2/Which Christmas menu for children?Avocado puree with clementine, shortbread with Parmesan

3/The recipe for Christmas shortbread

4/Which Christmas menu for children? Small pumpkin flans

5/Which Christmas menu for children? Small marbled chocolates

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6/Gingerbread house decorated with icing and sweets

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7/WHITE CHEESE CAKE

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8/Christmas pudding

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9/Christmas recipes: Marshmallow hot chocolate

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10/Christmas fruits

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11/Christmas recipes: The little truffles!

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12/christmas recipes:Yann Couvreur's log with lime and coconut

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13/Christmas recipes: Log with three chocolates

 Impress your guests with this simple chocolate log recipe.

Preparation 1h00    Rest  6:00 a.m.  Cooking  15 min

Ingredients

The sponge cake:

2 eggs

60 g powdered sugar

60 g flour

White chocolate mousse:

2 sheets of gelatin

16 cl liquid cream

120 g white chocolate

Milk chocolate mousse

1 sheet of gelatin

25 cl liquid cream

160 g milk chocolate

Dark chocolate mousse

120 g dark chocolate

24 cl liquid cream

1 sheet of gelatin

The décor

Dark chocolate chips

Preparation

• Preheat the oven to 180°C. Prepare the sponge cake. Whisk the eggs with the sugar until the mixture triples in volume. Stir in the sifted flour, stirring gently. Spread the resulting dough 1 cm thick on a sheet covered with parchment paper. Bake for 15 min.
• Let cool, then gently peel off the parchment paper. Cut a strip the size of the log mold.
• Prepare the white chocolate mousse. In a large volume of cold water, soak the gelatin leaves. In a saucepan, heat a third of the cream. Out of the heat, add the dried gelatin and mix well. Pour the preparation over the white chocolate and whisk until you get a smooth mixture.
• Assemble the rest of the whipped cream, then incorporate the previous preparation. Pour into a log mold and place in the freezer.
• Proceed in the same way for milk chocolate and dark chocolate mousses. Wait until each layer is taken before pouring the next layer, at the risk that they are not regular. Smooth the surface with a spatula and place the sponge cake on top.
• Let it take at least 4 hours in the freezer.
• Unmold on a plate and let it return to cool temperature. Serve sprinkled with chocolate chips.

Specially designed for Notre Temps by the famous pastry chef Yann Couvreur, this delicious lime and coconut log offers a zest of freshness to our New Year's Eve menus.

Ingredients

For 4 to 6 people/ Preparation: 2 h 30/ Refrigeration: 1 night Cooking: 25 min 4 h for meringues.

The dacquoise coco:

27 g egg white (1 small egg white)

27 g semolina sugar

27 g icing sugar

11 g T55 flour

10 g almond powder

10 g roasted grated coconut

The French meringue:

20 g egg white (1 small egg white)

20 g semolina sugar

20 g icing sugar

10 g grated coconut

The ganache mounted coconut:

18 ml 34 ml 35% MG cream

1/4 gelatin sheet

18 g white chocolate

16 ml Malibu (optional)

4 g roasted grated coconut

Lime gel:

73 g lime pulp

10 ml Malibu (optional)

15 g sugar • 2 g agaragar

2 g pectin (in MSG)

1 g lime zest

Lime mousse:

33 ml lime juice

17 g sugar

22 g egg (1/2 beaten egg)

15 g egg yolk (1 small egg yolk)

1 sheet of gelatin

1 g lime zest

5 g butter

80 ml 35% MG cream

The log heel:

32 g white chocolate

The décor:

3 g lime powder

Preparation

1. The coconut dacquoise

Heat the egg white with the semolina sugar to 60°C, mount everything, then add the previously mixed icing sugar, flour, almond powder, and coconut. Spread the preparation between two strips 0.5 cm high. Cook for 7 min at 170 °C (th. 5-6).

2. The French meringue

Mount the egg white, add the sugar as you go. Once the meringue is mounted, stir in the icing sugar.

Fill a piping bag and form domes of different sizes, sprinkle with grated coconut before cooking for 4 hours at 60 °C (th. 2).

3. The ganache mounted coconut

Heat 18 ml of cream, add the hydrated gelatin, pour three times over the melted white chocolate. Mix and add the Malibu (optional), then the rest of the cream, finish with the grated coconut.

4. Lime gel

Heat the lemon pulp with the Malibu (optional), add sugar, agar-agar, pectin. Hold the boil for 2 min, let cool completely, then mix with the lemon zest.

5. Lime mousse

Heat the lime juice to 83°C in a water bath with the sugar, egg, and egg yolk. Mix with the hydrated gelatin, lemon peel, and butter, then add the whipped cream. Distribute the foam in the bottom of a log mold.

6. The log heel

Melt the chocolate over low heat, mold the heels.

7. Assembly

Spread half of the lime gel in the bottom of an insert mold, block, pour the coconut mounted ganache (keep some for the decor), block, finish with the rest of the gel (keep a little for the decor), block again. In the log mold containing the foam, place the insert (with the gel, ganache, gel mount) in the center. Add the dacquoise, smooth to the brim with the foam.

Reserve one night in the freezer.

8. The décor

Unmold the next day.

Using a pocket filled with excess ganache, form zebra on top of the log, add gel pellets, and then with the help of a Chinese, sift with lime powder. Add the meringues and heels on each side.

A tip from the chef: 'As with all pastries, it is necessary to respect the cooking times, I also recommend preparing the log the day before, then slipping it into the freezer. The next day, take it out 15 minutes before tasting and arrange on it the meringues and the decoration, the whole will hold better.' If you hesitate on the choice of the drink, Yann Couvreur simply recommends 'a good citrus tea to bring out the freshness of the lemon!'

 Treats inspired by the 13 Provençal Christmas desserts: all kinds of dried fruits decorated with sugar stars and almond paste.

Ingredients

dates

Prunes

dried apricots

Figs

almond paste

icing sugar

Sugar stars...

Preparation

Take a small slice of almond paste and shape it into a star.

Sprinkle with icing sugar and put the stars in sugar.

Split each fruit, remove any pits, and roll in the icing sugar.

Gently place inside the stars of almond paste.

Present in small paper cake molds to make individual treats to offer during the holidays!

 A Sweetness of Christmas, easy to achieve alone. But not to eat alone!

Ingredients for dark chocolate truffles

200 g of dark chocolate pastry

10 cl liquid cream

30 g butter

bitter cocoa powder

Ingredients for white chocolate truffles

200 g white chocolate

10 cl liquid cream

15 cl coconut milk

150 g grated coconut

Hazelnuts

Dark chocolate truffles 

Melt the dark chocolate with the liquid cream.

Add the 30 g of butter and mix well, over low heat.

Place in a bowl in the refrigerator for several hours, until the dough becomes firm enough.

Shape small balls by rolling a little dough in his hand.

Roll them in cocoa powder.

Cool until the next day. 

White chocolate truffles

Heat the cream and coconut milk in a small saucepan.

When the mixture begins to boil, add the chocolate cut into small pieces and put it on low heat.

Add half of the grated coconut and mix well.

Place in a bowl in the refrigerator for several hours, until the dough becomes firm enough.

Shape small balls by rolling a little dough in his hand and putting a hazelnut in the center.

Roll the balls into the rest of the grated coconut.

Cool until the next day.

 Pretty stars and chocolate bear, delicious shortbread that will delight gourmets and decorate the tree.

Ingredients for shortbread (for 2 oven plates)

250 g flour

125 g sugar

125 g butter

2 whole eggs

1 lemon zest

1 tablespoon cocoa powder

a cookie cutter

a straw

food colours

small ribbons

Ingredients for icing (royal ice)

1 egg white

300 g icing sugar

1/2 teaspoon lemon juice

a socket bag or failing that, a small model freezer bag

Preparation of shortbread

• Beat the softened butter and sugar in a bowl until the mixture becomes frothy.
• Add the eggs and mix well.
• Add the flour and lemon zest.
• Separates the dough into 2 parts and adds the cocoa to one half of the dough.
• Make 2 balls and put them in the refrigerator for 2 hours.
• Flour the worktop and spread the dough (about 5 mm thick).
• Cut the dough with a cookie cutter, make a small hole (which will be used to pass a ribbon) using the straw.
• Place the small subjects obtained on a plate covered with parchment paper.
• Ask an adult to put the plate in the oven at 170 ° C for 12 min.
• Let cool well.

Preparation of the icing

• 1 Mix sugar, egg white, and lemon: the mixture should be quite thick.
• Put it in the socket pocket or in the freezer bag (cut at the bottom corner, be careful the hole must be very small!).
• Decorate the shortbread by depositing a fine trickle of icing. For a colored glaze, add a few drops of dye.
• Let it dry for a few hours before passing a nice ribbon. You can hang your decorations in the tree!

 Real chocolate in pieces, real cream, milk and, apotheosis, Chamallow! It's Christmas, it's winter, we don't deprive ourselves of anything!

Ingredients for 1 person

75 g chocolate in pieces

2 spoons of powdered sugar

20 cl of milk

30 cl liquid cream

Chamallows®

Preparation

 After the Moderna laboratory had already announced less than a week ago, its intention to develop a booster dose of vaccine-specific to the Omicron variant, the Pfizer and Johnson * Johnson laboratories announced in turn, this Monday, November 29, to have begun work on a new version of their respective vaccines.

Laboratories are ready in case current vaccines are not effective enough against Omicron

In an interview with the American channel CNBC, the boss of Pfizer Albert Bourla, announced that the Pfizer laboratory has already made its first DNA model, which is the first step in the development of a new vaccine. While the laboratory had already created two new versions of its vaccine in less than a hundred days, against the Delta and Beta variants (which were ultimately not used), the leader explained that in "95 days, we will have the new vaccine" against Omicron. He also said the group has the capacity to produce four billion doses next year.

Laboratories remain "confident" in the face of current solutions

Although the laboratories are ready to launch a new version of the Covid-19 vaccine, they are still confident about current solutions. Mathai Mammen said Johnson, "remains confident" in the immune response to his current single-dose vaccine in the face of various variants.

On the side of Pfizer, Albert Bourla also assured to be "quite confident" in the vaccine currently distributed indicating on this subject that "we have reached the right dosage from the beginning". The CEO of Pfizer also recalls that beyond the vaccine, the anti-Covid pill developed by Pfizer (allowing to reduce from ten to one the number of people going to the hospital), was "developed with the idea" that mutation of the virus would appear. "I'm very, very confident in the ability (of the pill) to work with all mutations, including Omicron," he explained.

 Delicious Christmas cake, typically English to prepare a few weeks in advance!

6h 30min    Average     Medium budget

Ingredients

12 people

150 g flour

Live from producers on 

200 g butter

150 g of brown cane sugar or brown sugar

150 ml of milk

4 eggs

1 sachet of yeast

150 g breadcrumbs

500 g raisins

300 g candied fruit

12 prunes

60 g chopped almonds

0.5 tbss ts back cinnamon

0.5 nutmeg rapée

0.5 tbss ts p. ginger

1 pinch of salt or fine salt

Cognac or Brandy

tools

Bain-Marie

Maryse

Salad bowl

Preparation

Preparation: 30min

Cooking: 6h

1- Mix the flour, yeast, breadcrumbs, butter, salt and brown sugar in a terrine.

Add the 4 eggs, milk as well as nutmeg, cinnamon and ginger.

Add grapes, candied fruit and prunes to the preparation.

Work the dough well and let it rest for 12 hours covering the container.

2- The next day, wet with cognac and pour the dough into a pudding pan or a Pyrex-type glass bowl.

Cover with 2 circles of baking paper, then 2 circles of aluminum foil and hold with string.

3- Place the mold in a large saucepan with water that should arrive halfway up the mold.

Cook in this bain-marie for 6 hours, making sure that the water remains simmering and reaches well at mid-height. Add boiling water regularly.

Let cool, remove paper, cover with clean paper and store in a dry and relatively cool place until Christmas.

4- On Christmas Eve, warm it up (for 1 hour) in its mold in a water bath.
Unmold, put it on a dish and flame with cognac.

Advice

 Ingredients

6 persons

18 Gambas Crues

1 Tomato

2  New Red Lights

1 Spocha cooker

1 teaspoon Lemon juice

3cooking table Olive oil

Salt

Pepper

Calories = Medium

Preparation steps