As the air turns crisp and the scent of cinnamon and pine fills our homes, it’s the perfect time to embrace the spirit of the holidays with desserts that delight and inspire. This year, we’re bringing you a special selection of treats from our latest fall releases—Patisserie Revolution, Energy Bites for Everyone, and Mastering Authentic Crêpes and Galettes. Whether you’re hosting a cozy family gathering, throwing a festive dinner party, or just looking to indulge in something sweet, these five recipes are sure to become your new holiday favorites.
From show-stopping pastries to easy, bite-sized treats, our curated list has something for every baker, skill level, and occasion. The recipes we’ve chosen highlight the best of each cookbook, combining timeless techniques with modern flair to bring a little extra magic to your Christmas celebrations.
So grab your apron, preheat your oven, and get ready to whip up some holiday cheer. These recipes promise to win over your family, friends, and guests with their irresistible flavors and festive charm.
(1) Meringues – Patisserie Revolution by Johanna Le Pape
Meringues – Patisserie Revolution by Johanna Le Pape, photography by Nicolas Bourriette
Ingredients
-
½ cup (70 g) granulated raw sugar [Low-GI option: replace with 7 tbsp/85 g granular erythritol sweetener]
-
2½ tbsp (20 g) arrowroot starch, sifted
-
½ tsp (2 g) psyllium husk powder
-
¼ tsp (1 g) agar agar
-
½ cup (100 g) aquafaba
Direction
-
In a saucepan, stir together sugar, agar agar and aquafaba. Heat the mixture, then bring to a boil.
-
Transfer the mixture to a bowl. Using an electric mixer, whip the mixture into a meringue until thick and glossy.
-
Using a spatula, fold in sifted arrowroot starch and psyllium
Jazz up your meringues by adding ingredients to the raw mixture: lemon powder (dried lemon rind processed to a powder), lemon, thyme powder, slivered hazelnuts or toasted almonds, dried red berries (dried and processed), Timut pepper, or raw cacao nibs.
(2) Red Velvet Bites – Energy Bites for Everyone by Sonia Lizotte
Red Velvet Bites – Energy Bites for Everyone by Sonia Lizotte, photography by Natercia Cabeceiras
Ingredients
-
Cold water to moisten the mixture
-
4 cups (400g) vanilla cake crumbs
-
1 cup (120g) almond flour
-
1/2 cup (60g) cream cheese
-
1/4 cup (45g) hemp hearts
-
A few drops of red food coloring
-
2 tbsp (44g) honey
Direction
-
In a food processor, process all the ingredients until combined.
-
Add the water, 1 tbsp at a time, and process until the mixture forms a ball. It should resemble the consistency of cookie dough.
-
Shape into balls, using about 1 tbsp of the mixture for each one.
(3) Orange Butter and Candied Orange Crepe with Vanilla Ice Cream – Mastering Authentic Crepes & Galettes by Bertrand Larcher
Orange Butter and Candied Orange Crepe with Vanilla Ice Cream – Mastering Authentic Crepes & Galettes by Bertrand Larcher, photography by Emanuela Cino
Ingredients
FOR THE CANDIED ORANGES
-
1 orange
-
3 tbsp (45 mL) water
-
1⁄4 cup (50 g) granulated sugar
FOR THE ORANGE BUTTER
-
2 tbsp (25 g) superfine granulated sugar
-
2 tsp (10 mL) water
-
Zest and juice of 1 orange
-
2 tsp (10 mL) lemon juice
-
1⁄3 cup (80 g) butter
FOR THE CREPES
-
1 2⁄3 cups (400 mL) crepe batter
-
3 tbsp (40 g) butter, melted
-
4 scoops vanilla ice cream
Directions
The day before, make the candied oranges: Cut the orange into 1⁄4-inch (5 mm) thick slices. Boil the water and sugar in a saucepan until the sugar dissolves. Add the orange and remove from heat. Cover and let the orange slices sit in the liquid overnight at room temperature.
The day of serving, make the orange butter: In a saucepan, combine the sugar and the water. Boil over high heat until the sugar starts to caramelize. Add the orange juice and lemon juice. Simmer over low heat until reduced to a syrup. Add the orange zest and the butter to the saucepan and mix well. Let cool, then chill in the fridge. Melt gently before using.
Meanwhile, preheat the oven to 195°F (90°C). Drain the candied orange slices and place them in a single layer on a parchment paper–lined baking sheet. Bake until the slices are dried. This could take anywhere from 3 to 5 hours depending on how juicy the oranges are.
Heat the crepe maker to 430°F (220°C) (or the skillet) and grease as directed. Pour and spread one-quarter (about 61⁄2 tbsp/100 mL) of the batter evenly. Cook, flipping the crepe, as directed. Brush the crepe with some of the orange butter. Use the spatula to fold the crepe into a square and serve it folded side down on a plate.
Repeat the above steps for the other 3 crepes.
Drizzle each crepe with a little orange butter and place a scoop of ice cream on top Add a slice of candied orange.
The holidays are a time to create memories, and what better way to do that than by sharing sweet treats with the people you love? From the sophisticated elegance of French patisserie to the wholesome delight of energy bites and the timeless appeal of crêpes and galettes, these recipes will fill your home with joy and your table with beauty. Try one or try them all, and let the flavors of the season make your Christmas celebrations truly unforgettable. Wishing you a holiday filled with love, laughter, and plenty of delicious desserts!
