Christmas

Preparation1. Chocolate Yule log with tea Infuse the tea in 15 cl water to make a strong taste. Moisten the sponge cake with the infusion using a brush. Be careful not to soak it. Place it on a clean tea towel. Melt the chocolate in a bain-marie. When it is only just warm, add the softened butter, mix then add the cream. Continue mixing. Spread the chocolate on the sponge cake using a flat knife. Roll the sponge cake using the tea towel to make the Yule log. Roll it in baking paper so that it ke

Preparation1. The choux pastry Boil 65 cl of milk, 65 cl of water, 2 g of salt and 55 g of butter cut into pieces in a saucepan Add 75 g of flour all at once off the heat Quickly mix and then replace the saucepan on the heat to dry out the pastry for 3/4 minutes while continuing to stir. It should form a ball that doesn't stick to the saucepan Pour the ball into the bowl of the kitchen machine with K-shaped whisks (similar in shape to spatulas) and start to rotate it slowly In a bowl, break 1

Preparation Infuse 1g of Fruit Garden in 5 ml of water. Leave to infuse at room temperature for 2 hours. Remove the infused leaves then place the liquid in the fridge to cool for at least an hour. Fill each glass with 1/3 Fruit Garden and 2/3 Crémant d’Alsace. Serve.