Apparently, there are those that walk among us who don’t like mince pies. I know, Kanye cray, right? I love them, they are Christmas as far as I’m concerned – fruity, fragrant, flaky little friends that turn up every December, spreading festive cheer. That said, on top of my usual batch this year, I thought I’d try something altogether more French in an attempt to convert the haters. Inspired by a mince pie truffle that I devoured the other week, my chocolate mince pies are made with an orange sweet pastry, a traditional mincemeat filling and topped with swirls of milk chocolate ganache. Ooh la la!
For those of you looking to French-up your Christmas baking this year, why not give these beauties a go? Not only do they taste great, and look fantastic piled high on a cake stand, but they also give you the chance to utter the words,”chouquette anyone?” which may just be the chicest thing you can say at a Christmas party. Rolled in spiced candied peel and dried cranberries, these little choux pastry bites are beautiful, simple to make and ridiculously moreish. I wrote the recipe for the www.allaboutyou.com so to grab it simply click here. You might also like my cranberry and cheese party bites or maybe the Christmas puff pastry twists too, hooray for Christmas pastries!
I like a moose. While reindeer prance, I get the sense that a moose struts, so there’s that, that and the noses, the noses kill me. This will explain me using my Christmas ginger biscuit recipe as an excuse to play with a giant moose cookie cutter – we’re talking 12cm tall here people, another thing I like about moose, height. The recipe is a heady mix of ginger, cinnamon, nutmeg and orange wrapped in a sweet, sticky cuddle of soft brown sugar and maple syrup, guaranteed to give you that first whiff of Christmas in the run up to the big day.
Apologies for the radio silence these past few weeks, I was deep in revision mode for my final exams at Le Cordon Bleu which I’m pleased to say all went well. I am now the proud owner of an Intermediate Patisserie certificate and could not be happier. Graduation is in a few days time so I thought I would share with you all my final LCB bake, the Charlie Brown Christmas cake. We made the cakes at the start of term back in September, and the chefs have fed them with rum each week, so, hello drunk! Our last couple of classes were then dedicated to decorating the cakes and voila, Charlie Brown, Snoopy and Woodstock on a glitter-strewn, snowy cake. Hooray!
So, in the run up to Christmas I’ll be posting festive recipes with added oh la la, starting with some sublime ginger moose biscuits on Friday (moose are cooler than reindeer, there I said it), and then the New Year will see me heading out on my own, making and selling my baked goodies, writing recipes, applying for pastry jobs, and generally surrounding myself with cake. The blog won’t miss a single step of this crazy ass journey so please do keep checking back, commenting and being brilliant.