Kuehne June 2019
New Christmas Puds - Take Stock magazine

New Christmas Puds

For many outlets, dessert will be the grand finale of a Christmas celebration, so make it memorable.

“Desserts will always be remembered, so make them special,” said Darren Chapman, Nestlé Professional business development chef. “With a little effort you can really wow your customers, and help make your dish memorable.”

The classics
Traditional desserts are what most customers are looking for on the festive menu. However, there is nothing wrong with adding a twist to tradition to spice up your offering.

• Profiteroles – jazz them up using coloured crackling to make them look festive. Red or green craquelin is ideal served with seasonal fillings.
• Trifle – for a trifle with a kick to it, soak cherries overnight in dark rum or Marsala. Spread slices of chocolate cake or chocolate muffins with cherry jam and place in serving dishes. Pour over the boozy cherries and finish with custard and whipped cream.
• Baked Alaska – a perfect end to a heavy meal, the delicious combination of hot and cold elements and flamed alcohol gives you a big ‘Christmas hug’.

On trendChristmas puds factoid - Take Stock magazine 
The ‘Bûche de Noël’ – or Yule Log – is very popular at this time of year. “They are very versatile as chefs can create many different flavour combinations as they would in an entremet, but using the Bûche de Noël moulds,” said Helen Vass, pastry chef consultant. “Last year I made a wild strawberry, mascarpone and pistachio Bûche de Noël for Christmas Day. You can get really seasonal with your flavour combinations – the creativity is endless!”

“A big, sharing pudding will really stand out on a table.”
Darren Chapman, Nestlé Professional business development chef

View the Christmas Pudding Soufflé recipe

Christmas spherical doughnuts - Take Stock magazine


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