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5 unique Christmas treats for the best sugar rush

  • Ideas and Inspiration
By Sanjana Patel
4 min read
Dec 05, 2018

Chef Sanjana Patel, founder of La Folie Patisserie, has got you covered with her exclusive take on traditional Christmas desserts 
 

1.    Christmas Buche de Noel
A traditional Yule Log cake is simplistic, so I have played around with the shape and flavours for this occasion. This is a chocolate fruit and pecan Swiss roll cake with rum and raisin cream, a special orange peel and Cointreau marmalade la maison encased in a dark chocolate cinnamon Chantilly. And the shape is inspired by a Christmas wreath decorated with holly leaves!
 

2.    Christmas Stollen
This is a signature stollen bread recipe that we make every year during Christmas, but this time we have a new take on its marzipan flavour. Instead of a traditional almond marzipan, the recipe features a cashew marzipan with Amaretto for a smoother texture. The flavour compliments the crustiness of the loaf that is made with cranberries and blueberries. 
 

3.    Christmas Chocolate Bar Smores
This chocolate bar takes me back to the Christmas markets of New York City and drinking spiced hot chocolate with marshmallow and fresh chocolate dipped berries. I translated those memories as this chocolate bar using single origin Madagascar 66% dark chocolate with berries and vanilla marshmallow.
 

4.    Mulled Wine Chocolate Dome
The special bonbon caramel dome is infused with pinot noir and fruits of the forest berries. The wine is aged and cold infused with berries over two months to make it a fruity and boozy concoction.
 

5.    Gingerbread spiced Hot chocolate 
This special drink peps up our regular hot chocolate with an infusion of warm spices like star anise, vanilla, cinnamon and orange rind, giving it an extra kick. It tastes perfect paired with a single origin Bolivian 70% dark chocolate. 
 

The desserts on the special Christmas menu are available at all La Folie outlets in Mumbai from December 15 onwards.

The traditional Yule Log gets an update in its shape and falvours.
The bonbon caramel dome is infused with pinot noir and fruits of the forest berries.
This Christmas chocolate bar has been made using single origin Madagascar 66% dark chocolate with berries and vanilla marshmallow.
Instead of a traditional almond marzipan, this Stollen features a cashew marzipan with Amaretto for a smoother texture.
This hot chocolate has an infusion of warm spices like star anise, vanilla, cinnamon and orange rind for a festive twist.
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