Christmas

Preparation Steep 2 g of tea in 4 mL of filtered water at 75°C (165°F) for 1 minutes. Let cool. Pour 8 mL of tea into a champagne flute. Add 1 mL elderflower liqueur Top with sparkling wine

Preparation1. The choux pastry Boil 65 cl of milk, 65 cl of water, 2 g of salt and 55 g of butter cut into pieces in a saucepan Add 75 g of flour all at once off the heat Quickly mix and then replace the saucepan on the heat to dry out the pastry for 3/4 minutes while continuing to stir. It should form a ball that doesn't stick to the saucepan Pour the ball into the bowl of the kitchen machine with K-shaped whisks (similar in shape to spatulas) and start to rotate it slowly In a bowl, break 1

Recipe by Bastien Gardrat

Preparation1. Chocolate Yule log with tea Infuse the tea in 15 cl water to make a strong taste. Moisten the sponge cake with the infusion using a brush. Be careful not to soak it. Place it on a clean tea towel. Melt the chocolate in a bain-marie. When it is only just warm, add the softened butter, mix then add the cream. Continue mixing. Spread the chocolate on the sponge cake using a flat knife. Roll the sponge cake using the tea towel to make the Yule log. Roll it in baking paper so that it ke