Mother Christmas' treat - Roannais Tourisme

Christmas is fast approaching and you are still looking for an original idea for your dessert. This year, no chocolate log! We innovate and follow the advice of Stéphanie Perron from Café du Palais who offers us a gourmet dessert full of flavors. Do like us, trust Stéphanie to finish the Christmas meal in style!

A recipe for 8 people proposed by Stéphanie Perron from the restaurant The Palace Café located in Roanne.

HOT WINE

750 ml red wine (Beaujolais type),
150 g apple juice,
40 g lemon juice,
40 g orange juice,
3 cinnamon sticks,
1 vanilla pod,
3 cloves,
3 coriander seeds,
2 star anise stars,
200 g sugar,
90 g brown sugar,
3 orange slices,
2 lemon slices.

TOPPING

200 ml of mulled wine,
6 g of gelatin sheets.

ALMOND FRANGIPANE

CUSTARD

100 g milk,
10 g sugar,
1 egg yolk,
10 g sugar,
7 g cornstarch,
10 g semi-salted butter.

FRANGIPANE

120 g tempered butter,
150 g almond powder,
100 g egg,
90 g sugar,
5 g rum,
5 g liquid vanilla,
Custard.

Recette de Noël - La gourmandise de mère Noël

FRUIT MIX

270 g SOFT FRUIT MIX

110 g dried apricots cut into thirds,
80 g pitted prunes cut into 3,
80 g dried figs cut into 3.

60 g MIX GRILLED DRIED FRUITS

21 g whole hazelnuts,
20 g whole almonds,
20 g nuts.

45 g CANDIED-DRY FRUITS

15 g candied lemons cut into cubes,
15 g candied oranges cut into cubes 15 g cranberries.

CUSTARD

Warm the milk and the first weight of sugar. Blanch the egg yolk and the second weight of sugar. Dissolve the cornstarch with part of the hot milk and add it to the yolk/sugar mixture. Pour everything back into your saucepan, whisk until boiling. Add the butter off heat. Pour into a container, cover with film and refrigerate.

HULD WINE

Place all the ingredients in a saucepan and bring to the boil. Leave to infuse while you prepare the other steps.

TIP: Can be made the day before and will be even more aromatic!

Recette de Noël comment faire du vin chaud ? — Pour the red wine © Clovis Huet

THE SPICE CRUMBLE

Place all the ingredients in the food processor bowl. Mix using the sheet until you obtain a sandy, “coarse grain” texture. Spread directly on a baking tray, parchment paper.

COOKING: 160°C – 20 minutes – Fan heat

TIP: Can also be done the day before. Store it in an airtight container at room temperature. Use the excess from this recipe on a piece of fruit or yogurt

THE FRANGIPANE

Blanch the tempered butter and the sugar, liquid vanilla. Add the almond powder. Incorporate the tempered eggs, then the pastry cream and the rum.

Recette Comment faire de la frangipane ? — Add the almond powder © Clovis Huet

ASSEMBLY : poach 65 g of frangipane per mold and distribute the fruit mix evenly.

COOKING: 160°C – 12 minutes – Fan cooking (very light color)

Recette de cassolette à la frangipane — Poach the frangipane © Clovis Huet

THE HULLED WINE TAPPING

Hydrate the gelatin in cold water. Take 200 ml of the mulled wine preparation. Melt the gelatin in the microwave and add it.

ASSEMBLY : When the cassolettes are lukewarm, soak them in mulled wine using a brush. Once they are cold, brush them with mulled wine glaze and store in the fridge until ready to eat.

THE TASTING

Take out the treats at least 30 minutes before serving them, so that the frangipane regains a softer texture.

CHRISTMAS DAY (before serving)

Sprinkle the spice crumble around, place your decorations (chocolate, gold-decorated shortbread), sprinkle with icing sugar, dried fruits... Let your creativity speak!

Crumble avec des fruits secs — Sprinkle the spice crumble around © Clovis Huet

“Mother Christmas” wishes you a good treat and a Happy Holiday Season!