Decadent simplicity. Dark bitter chocolate filled with a soft salted butter caramel paste.
Tant pour tant, equal weight.
(1 : 1 : 1) sugar : cream : salted butter.
Melt the sugar into blond caramel, add in the warmed cream. Remove from stove, add butter. Let cool and whip.
Recipe credit : Catherine H.
I’ve used chips of cocoa mass (100% cocoa), unsweeted, for a happy contrast of flavors, bitterness/sweeteness, textures.
You probably think I’m big fan of Christmas. Actually, I couldn’t care less, it’s only the bottom of the year, the time with the shortest days. What I really like is there are so many Christmas food, particularly sweets, from so many places.
It’s fun to try to make them.
Easy Yule logs :
The tradition of Provence with the 13 desserts :
These cakes are not only for this occasion, but many like to invite them :
Gâteau Mont-Blanc antillais (coconut layered cake)
With the coffee, you need many mignardises :
Schwowebredele (the traditional Xmas cookie of Alsace, make them in many shapes and flavor)
black sugar nonnettes (yeast)
Mandarin orange nonnettes (baking powder)
Hot wine revisited :
This is what we have in Japan :
kurisumasu ke-ki (how to bake a Japanese Xmas cake)
Ichigo daifuku mochi (Winter wagashi)
Over the world :
home-made mandarin Stollen (Germany)
Chionoules or snowballs (Greece)
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I have not made these two, I’ve just received them. The white is of course a German Stollen.
Berawecka (Alsacian “pear bread”, fruit cake). I’m very serious. It’s very healthy. It’s mostly made of fruit like those “health fruit bars” I see on many health blogs.
I had to check the quality. You want to know ? Of course, that’s totally decadent and not healthy at all. Mmmmm… Well, I’ll try to keep some for Christmas.
GOURMANDE in OSAKA 