Christmas

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

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

Preparation Infuse 1g of Fruit Garden in 5 ml of water. Leave to infuse at room temperature for 2 hours. Remove the infused leaves then place the liquid in the fridge to cool for at least an hour. Fill each glass with 1/3 Fruit Garden and 2/3 Crémant d’Alsace. Serve.