Tag Archive: Noël

Joyeuses Fêtes ! Happy Holidays !

Traditional, contemporary or casual, whatever you choose to prepare for this festive season, it’s not only about the food but the company…

***** Happy Holidays ! Joyeuses Fêtes ! *****


SHF * Festive Season *

It’s maybe Summer down here, but like everyone else, I’m preparing for the Holidays.

Christmas tree and decoration.
At least, I can tick this one.

I’m so happy because my sister M. is coming very very soon and she’s a pistachio lover, so I’m sure she’ll enjoy these chocolates filled with pistachio paste !

As you may know, this month Nic hosts Sugar High Friday and the theme is Holidays, so this is my contribution to this special edition !


The coating maybe a little bit tricky, so I advice:
– For the water-bath, to use a container that is taller than wide, dipping the pistachio paste without touching the bottom of the container will be easier that way.
– To remove from the fridge one by one each piece before dipping, to avoid the melting of the paste in the warm chocolate.
– For a smoother finish on the top (I didn’t do it, for this batch and the pick mark is still visible on the top), line a wire rack with baking paper and make holes with a wooden pick, keeping at least 5 cm distance between each hole. Then place each chocolate, well drained, on the baking paper passing the free extremity of the wooden pick through the hole -like sewing.

For about 20 chocolates:

80g pistachio ground
110g black chocolate, a good quality one.
2tbsp honey (with a mild flavor)
+ (Spices if you want)

Please note, this quantity of chocolate is more than needed to coat, but necessary for dipping.

In a bowl mix with the finger tips pistachio ground and honey. Then press firmly with your palm to combine and form a paste. Flatten the paste (about 1 cm) and shape it in a square. Place the paste in a cling wrap and refrigerate for at least 1 hour. Remove from the fridge, cut it in regular squares with a sharp knife and place them back in the fridge. In a water bath melt the chocolate, then keep over low fire. Line a baking tray with baking paper. Then, one by one, dip with the help of a wooden pick, the pistachio cube in the chocolate without touching the side and the bottom of the container. Drain well over the pan any chocolate excess. Then delicately place the chocolate to dry on the baking paper. Process until you are done. Let them cool and dry.

La suite en français…

Pour Finir…

Poppy seed Hungarian Beigli
Pour finir le repas de fête et pour finir l’année…

A little treat that will be on our table tomorrow night. The traditional Hungarian Christmas dessert : Beigli.

Filled with poppy seed or ground walnuts, this dessert is one of my favorite. It can be prepared one or two days ahead and stored in a tea towel until Christmas diner.

I also take this occasion to wish you all a good time with family and friends for this Christmas and New year’s eve !

Poppy seed Hungarian Beigli

Poppy Seeds Beigli – Makos Beigli 

Makes 1 Beigli


250gr flour
100gr unsalted butter (room temperature)
1 egg + 1 egg yolk
25gr caster sugar
60ml lukewarm milk
3gr instant dry yeast
1 pinch of salt
Lemon zest
1 tsp vanilla sugar


150ml milk
200gr ground poppy seeds
30gr caster sugar
2 tbsp honey
Proof instant dry yeast in lukewarm milk and a teaspoon of sugar //  In a large bowl mix flour and proofed yeast+milk  // Add egg, sugar, vanilla sugar, butter, salt and lemon zest // Knead quickly the dough until smooth and roll it in a cylinder shape // Cover the dough with a clean and dry tea towel and let it rest for half an hour on the countertop // In a large bowl mix ground poppy seeds, milk, sugar and honey // Preheat oven to 200°C // Roll down the dough on a slightly floured surface and spread all over the poppy seeds mixture  // Roll the dough on itself and place in a large glass dish or on a oven tray covered with baking paper // Brush the beigli with egg yolk and bake for 20-25 minutes // Remove from the oven and directly sprinkle water on the beigli. Place on a cooling tray and cover the beigli with a clean and dry tea towel.

Makos Beigli Printable Recipe

Beigli aux Graines de Pavot Recette Imprimable

This post has also been submitted as an entry to Sweet NZ, hosted this month by Bron Marshall.