Eat - December 19, 2018

5 delicious Christmas desserts

#TeamPandoro or #TeamPanettone? In Italy, Christmas desserts are a serious topic! Especially because we have more than two options to choose, and to taste. Are you ready to discover 5 delicious desserts for Christmas?

Panettone: When it’s Christmas time, In Italy there’s no way we can’t talk about “the” festive dessert. But actually not everybody likes raisins and candied fruits, that are in the traditional recipe: somebody prefers panettone with chocolate chips, others the new recipe without anything. For Christmas 2018, try a new tasty recipe: gianduia panettone, with a delicious frosting.

Pandoro: #TeamPandoro for life? It’s very difficult to say no to the Verona’s cake that conquered the entire country. Its iconic star shape was designed by painter Angelo Dall’Oca Bianca and deposited at the Patent and Trademark Office by Melegatti, the Italian company that made this dessert famous all over the world. How to taste it this Christmas? Fill it with a ricotta and chocolate semifreddo cream.

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Another sneak at my make-ahead dessert feature in this months @olivemagazine. This impressive dessert would make an amazing centrepiece this Christmas and it’s super easy to put together. It’s my take on the Italian dessert zuccotto, a hollowed out loaf of pandoro or panettone filled with ricotta semifreddo. Mine is flavoured with chocolate and amaretto (one mixture split and flavoured to keep it very simple to make). Find the recipe in this months issue of @olivemagazine 📸 by @antduncan_photo #olivemagazine #zucotto #italianbaking #pandoro #panettone #semifreddo #icecream #holidaybaking #christmasbaking #bakersofinstagram #bakersgonnabake #foodphotography #foodporn #chocolate #chocolateglaze #simpledessert

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Stollen: If you’re tired to see #TeamPanettone and #TeamPandoro fight all the time, find an agreement between them with another traditional Christmas dessert that comes from Germany. Stollen is a fruit bread of nuts, spices, and dried or candied fruit, coated with powdered sugar. If you’re spending the holiday in Dresden, don’t forget to taste the original Stollen at the Christmas market in town.

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Самая популярная рождественская выпечка – Штоллен. Немецкие хозяйки устраивают целые соревнования на самый вкусный из оных…Ни в коем, случае не претендую на аутентичность, так как живу в Якутии как никак…но приготовила свой вариант. Классика, безусловно, это ром, ликер в составе сухофруктов, но об этом писала вчера. Бывают дрожжевые и творожные штоллены, у меня второй вариант из-за его простоты и доступности. Итак, вам понадобится: 250 гр сливочного масла 250 мелкого сахара 2 крупных яйца 250 гр не сухого творога 2 ст/л ванильного сахара цедра и сок 1 лимона 550-600 гр муки 10 гр разрыхлителя 100 гр миндаля и фундука 150 гр цукатов 200 гр изюма разного 70 гр рома или ликера (для детей в соке апельсина с чаем) Мягкое масло взбиваем с сахаром до кремового состояния. Вводим яйца, продолжая взбивать. Добавляем перетертый через сито творог,ванильный сахар, сок и цедру лимона. Перемешиваем до однородности миксером. Добавляем просеянную с разрыхлителем муку, размешиваем лопаткой, затем замешиваем на поверхности присыпанной мукой. Тесто должно быть мягким и нежным. Добавляем замоченные на ночь в роме сухофрукты (перед добавлением просушить в бумажном полотенце и обвалять в муке). Все вымешиваем. Делим тесто на 2 части. Из каждой формируем овальные батоны. Раскатываем в прямоугольник, складываем вдвое или гармошкой (показала в сторис). Штоллен выкладываем на застланный противень и выпекаем в разогретой до 170 гр духовке около 1 часа(если начнет сильно темнеть – смочите пергамент и выложите сверху, или положите также фольгу) Пока штоллен еще теплый, смазываем его обильно растопленным сливочным маслом и посыпаем как следует сахарной пудрой. Остывший штоллен укутываем в пергамент, затем в фольгу и отправляем в сухое прохладное место до празднования🤗 #foodphoto #фудфото #foodstyling #instafood #foodpic #chefs_battle_show #foodphotononstop #canonrussia #Canonphoto #lifeForTheStory #tv_stilllife #foodphotographer #foodphotography #hautecuisines #exclusive_world_stilllife #tv_living #click_vision #rosphoto_top #foodblogger #foodblog #фудблог #рецепт #инстаграмнедели #рецепты #крем #мирдолжензнатьчтояем #еда #штоллен #нг_рецепты_natalieOK #natalie_ok

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Gingerbread house: It’s not Christmas without a gingerbread man biscuit to dip in our tea! But if you can’t bite them without thinking about Shrek movie, you still have a chance to taste this amazing spicy pastry with the trendiest dessert of the moment: the gingerbread house! You can bake it on your own, or purchase it in some fancy bakery. Don’t miss to take a pic and post it on Instagram before taking a bite!

Croquembouche: It’s known as one of the most difficult desserts to make, but also the most impressive one to surprise your friends and family. This caramelized tower of cream puffs reminds a Christmas tree, that’s why it became a traditional Christmas dessert. If you want to make your Croquembouche Instagramable, don’t forget to add some Xmas sugar decorations!

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Holiday Croquembouche! This is the time of year we pull out all the stops and go BIG. There is nothing more festive than a tower of cream puffs (profiteroles), filled with mango pastry cream (you pick your flavor), dipped in caramel and assembled into a festive centerpiece. But, I’m not done, I added some snowflake cookies (made with @sarah_kieffer’s olive oil sugar cookie dough) and spun up some sugar as a garland. You can watch the whole thing come together in my video and recipe is on my website (LINK IN BIO). THE LINK TO ALL MY RECIPES IS NOW AVAILABLE IN MY BIO, thanks to @stephanibloomquist 😘🙌🏼 #croquembouche #zoebakes #bakingvideo #cakesofinstagram #cakeoftheday #imsomartha #christmas #christmasdecor #recipeoftheday📖

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Which are your fave Christmas desserts? Tell us on The Blonde Salad Instagram stories!

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