Easy and Healthy Cooking Recipes - Claudia&Julia Blog – Tagged "Recetas para Navidad - Postres"

Parisian Flan

I love making sweet preparations, whether tarts, desserts,… I enjoy any of them — with fruit, with cream, with or without pastry. But above all I like them not to be excessively sweet, that is, so I can appreciate all their nuances rather than have them masked by too much sugar.

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Pastel de chocolate con aceite de oliva y ganache de chocolate

Chocolate cake with olive oil and chocolate ganache

I discovered long ago that pure cocoa and oil work very well. Personally, I love cakes made with butter, but olive oil gives an unmatched flavor and texture to cocoa cakes.

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Cannelés, auténtica receta de pastelitos franceses

Cannelés, authentic recipe for French pastries

These French pastries called Cannelés have always been one of my little treats. I used to buy them in Saint-Jean-de-Luz when we went for the day. They originate from the beautiful city of Bordeaux but are commonly found throughout France.

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Traditional Aranese cream

I don't know if you're familiar with the typical Aranese cream from the Vall de Arán. It's a custard similar to crème brûlée or crema catalana, but here vanilla essence is added instead of cinnamon and lemon. In some places I've also tried it with a touch of anise.

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Christmas cake

Christmas cake is to a British Christmas what turrón is to a Spanish one. There’s hardly a home where it isn’t present; when it comes to these things, the English are as traditional as they come. It’s a fairly hefty cake, made with dried fruits and nuts galore, and it’s usually soaked in liquor. And I say "usually" because some prefer to savor the fruit without it being masked by the alcohol. I love the touch of alcohol in this cake—specifically cognac. I’m a bit of a lush, what can I say.

Red Velvet Nougat

One of the things I enjoy most at Christmas is putting up the tree; I love it. I enjoy it as much as—or more than—I did when I was a child. I must admit I adore this time of year for many reasons and one of them is the number of wonderful sweets that accompany us during these dates. There is such a wide assortment that it’s impossible for at least one of them not to appeal to someone. Today we’re going to focus on turróns, so versatile, marvelous, and exquisite.

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Almond, Coconut & Honey Stars

Officially or unofficially it's starting to smell like Christmas around here. And it's to be expected that among the year's most festive recipes the sweetest ones are beginning to make an undeniable appearance. Like this one I bring you today: little almond, coconut and honey stars that couldn't better foreshadow what's to come.

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Calatrava Bread

Related to the family of flans and the puddings, Calatrava bread may be one of the easiest and most rewarding recipes to prepare. Its basic ingredients couldn't be simpler: milk, eggs and sugar, to which a portion of pastry or bread (hence its name) is added as the main feature. Basically, a classic egg flan only with a bonus. Not bad, right?

5 Comments

Toffee Panna Cotta

We leave summer behind but there are still days when you feel like having cold desserts. I already have my Bundt pans ready to bake a lot this autumn but I’m also using them for other preparations like today’s: a panna cotta, which is a dessert with a texture similar to flan, very silky and truly delicious. There are different versions of panna cotta: from the simplest, with vanilla, to more sophisticated ones.

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Tiramisu Yule Log

Don't you love logs like this? They're pretty, elegant and very easy to portion, I like that, that way there are no fights and each diner is served a portion as big or as small as they fancy. That later there's always someone who says I want less, I want more… you're like children.

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Whiskey ice cream cake

Please forgive me, I know there are countless wonderful frozen desserts today to beat the heat. A huge range of flavors, textures, colors... But I'm a romantic and, despite really enjoying all things new and novel, I can't do without the timeless sweets. That's why this summer we can't stop making this Whisky Ice Cream Cake and dusting off fond childhood memories.

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Tropézienne Tart

The origin of this tart lies in Saint-Tropez where, in the 1950s, Polish pastry chef Alexandre Miccka prepared and sold a delicate brioche filled with cream. The invention was so delicious that even Brigitte Bardot fell for it. In fact, it was the actress who suggested the name “Tarte Tropézienne”, which today is both a recipe and a registered trademark and remains as popular as ever.

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