Desserts shared by the whole table, like a Christmas wreath from meringue, \u00a0is one of the fine examples you can come up with for Christmas. If you have great examples you\u2019re willing to share, we love to mention it as inspiration.<\/p>\n
On a regular basis we hear that the ideas we show at our website are not in line with the daily reality of the restaurant or hotel entrepreneur. There is too little time to bring ideas, with your own twist, in practice. Earlier this year we have written about the trend in Bistros to serve desserts for the whole table. Like a giant profiterole or chocolate balls which are broken at the table. It provides a lot of commotion at the table and is very easy to adapt to your own capabilitees!<\/p>\n
Chefs with Michelin stars are sharing inspiration, Grant Achatz (among others from Restaurant Alinea in Chicago) for example inspires us regularly with video\u2019s like this one about his menu with as dessert the\u00a0\u00a0 chocolate ball. Inspiration other chefs can use for their own dishes. Pinterest can be another source of inspiration.<\/p>\n
Wherever you look for inspiration, sharing a dessert with the whole table is special and cozy in the Holiday season. Last month I made a huge long profiterole, filled with lemon curd and sour cream and fresh fruit for a party. Profiteroles can be made in all kind of shapes, so it\u2019s easy to adapt it to Christmas. Last weekend, I made a Christmas wreath from meringue with raspberry sauce, fresh red fruit and some holly leaves as decoration. Easy and fun to eat! ^ Marjolein<\/p>\n","protected":false},"excerpt":{"rendered":"