These three Christmas desserts that can be made weeks in advance

It has been decided that history will not repeat itself this year. Despite all the good will and decent baking skills, the rush to prepare Christmas desserts can quickly turn into a disaster , in a previous article on log making mistakes, pastry chef Philip Blinn recommended making your log ahead of time, whether it’s two days in advance or several weeks in advance; you’re a beginner, just put it in the fridge when you’re ready. A tip that adapts perfectly to other desserts: Geranium, vacherin or frozen nougat, here are three recipes to make before Christmas.

A log of intense pleasure

The leading face of the holiday dessert, the Christmas log is the New Year’s Eve. The days of rolled logs are now over, in other words, logs made to match are perfect for freezing. So we can make it in a few days. To impress and put a dessert on the table that we are proud of, here is the recipe for an “intense pleasure” log consisting of a soft cookie with almond slices, chocolate ganache from Belize, chocolate whipped cream and of cookie: flaky dark chocolate praline For optimal results, simply cover the creation with chocolate the day

Check out the recipe for Intense Pleasure Log.

“Frozen Vacherin” by Julie Andrio.

For those tired of the log, or for those who just never liked it, frozen Vacherin stands out as the ideal dessert.In this Julie Andrieu recipe, you only need four ingredients to have the potential to dazzle the table: coffee ice cream, caramel. ice cream, vanilla meringue and some toasted hazelnuts, caramelized and crushed.The perfect recipe for beginners.

See Julie Andrieu’s frozen Vacherin recipe.

Frozen nougat with coulis

Finally, frozen nougat stands out as the ideal ally for desserts that stand out: Spiced with almonds, hazelnuts, pistachios and honey, simply serve a slice of nougat with a red fruit coulis for tableside impact.

Check out the frozen nougat recipe.