If you don’t like Christmas pudding, here are three more festive dessert options.
Don’t settle for a mediocre dessert; instead of Christmas pudding, try one of these options.
The traditional Christmas centrepiece of a turkey isn’t the only thing worth considering.
Equally as crucial is finishing off your meal on a sweet note, but the classic Christmas pudding isn’t everyone’s cup of tea.
It is sugary, thick, and very alcoholic; in fact, the only interesting thing about it is lighting it on fire. Other than that, it is boring.
It’s perhaps for this reason why roughly half of Gen Z’ers prefer different kinds of desserts than the traditional Christmas fruit cake.
Try one of these alternative Christmas desserts that were created by some of our favourite chefs if that sounds like you.
Written by Francesca Strange, owner of the London bakery Proof
Production: around 20
Cooking instructions for choux pastry:
100 grammes of unsalted butter.
125 millilitres of ice water
125 ml of whole milk
150 g all-purpose flour, sifted
The equivalent of one teaspoon of caster sugar
A Hint of Salt
About 4 regular-sized eggs
In order to make chocolate sauce:
25% unsalted butter
125 millilitres of double cream
Sugar, Caster, 90 g
1/2 teaspoon vanilla extract
The equivalent of 50 grammes of cocoa powder
Twenty-five grammes of finely chopped dark chocolate (at least 70% cocoa solids).
The following ingredients are used to make créme chantilly:
250 millilitres of whipped or double cream
Extract and paste of vanilla bean
30 g of white caster sugar
Turn the oven on to 180 degrees and set the gas to mark 4.
Add milk, water, butter, sugar, and salt to a heavy-based pot and bring to a boil over medium heat.
After a few minutes of stirring, the mixture will begin to pull away from the sides of the pan; this is when you may add the flour.
Turn off the stove and let the mixture sit for 10 minutes to cool.
After ten minutes, transfer the cooled mixture to the bowl of a stand mixer (or an electric hand whisk) and gradually incorporate the pre-whisked eggs. Once the eggs are added, the mixture should become glossy, smooth, and thick; however, you may not need all of the eggs.
Once the choux pastry is ready to bake, transfer the dough to a piping bag fitted with a tip of about 2 to 3 centimetres in diameter. Bake the choux mixture in a preheated oven for 20-22 minutes, or until it is golden brown and firm when poked with a fork. Upon completion of cooking, transfer to a wire cooling rack and puncture each one to let steam to escape and avoid collapse.
Make your dark chocolate sauce while your choux is cooling.
It’s as easy as combining the cream, sugar, vanilla, and butter in a pot and bringing them to a boil while stirring often. Add the cocoa powder and stir well with a whisk until a glossy, uniform consistency is achieved. Remove from heat and toss in the chocolate chunks until they are all melted and incorporated.
Now, combine all of the chantilly’s components in a mixer and beat on medium speed until stiff peaks form.
Making profiteroles is easy; simply poke a hole in each ball, pipe in some chantilly, and serve with ladles of hot chocolate sauce.
That’s a directive!