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Cookies, Pudding and More: 3 Christmas Dessert Recipes You’ll Love

This week we celebrate Good Night and Christmas and without a doubt a good dessert cannot be missing from the table. Thinking of traditions celebrated around the world, Advantage shares three irresistible and delicious recipes that you can enjoy at home. From a Buche de Noel, a sweet of French origin, to a panettone pudding, to take advantage of the classic sweet bread in a different way. Which one do you dare to prepare?

Christmas crop


Chocolate pionon:

  • 4 eggs
  • 4 tbsp. sugar
  • 1 tsp. honey bee
  • 3 1/2 tbsp. flour
  • 1/2 tbsp. cocoa


  • 50 g apricots
  • 50 g almonds or walnuts
  • 50 g raisins soaked in rum
  • Ganache:
  • 2 tz. milk cream
  • 600 g bitter chocolate couverture
  • 100g butter
  • 1 tsp. glucose


Prepare a four-egg pionono and let it cool. For the ganache and the bath, place the milk cream in a pot and bring it to the boil until it starts to boil. Remove and pour it over the chopped chocolate. Let cool, add the butter and mix well.

Separate a third of the ganache to use as a topping. Put it in a water bath and add the glucose. Keep it warm before you can use it. Line the mold with cling film, cover the bottom and sides with a piece of pionono, pour the ganache on top and place the fruit filling in the center. Cover with another piece of pionono.

Wrap in film or plastic and refrigerate for six hours, better overnight, or at least eight hours. Remove from the refrigerator, unmold on a wire rack. Place a plate below to drip off excess topping. Bathe with the reserved coverage and pass it a fork forming ornaments. Refrigerate again until the bath hardens. Garnish with maraschinos and green leaves.

Ginger cookies


  • 225 g white sugar
  • 200 g brown sugar
  • 230 g butter at room temperature
  • 1 egg
  • 85 ml chancaca honey
  • 280 g unprepared flour
  • 2 tsp. kion powder
  • 1/2 tsp. grated nutmeg
  • 1 tsp. cinnamon powder
  • 1/4 tsp. clove powder
  • 2 tsp. sodium bicarbonate
  • 1/2 tsp. Salt


Preheat the oven to 175ºC and line a baking sheet with parchment paper. With the help of an electric mixer, beat the white sugar, brown sugar and butter until creamy. Add the egg and, continuing to beat, the chancaca.

In a bowl, sift the flour, kion, nutmeg, cinnamon, cloves, baking soda and salt. Add to the previous preparation, little by little and without stopping beating, until integrated. Wrap the dough with plastic wrap and take it to the refrigerator for 30 minutes.

Roll out the dough with a rolling pin and cut it with Christmas shaped cookie cutters. Place the biscuits in the tin, leaving space between them so that they do not stick together as they grow, and bake at 175ºC for 15 minutes. At the end of cooking, let it rest in the oven for five minutes. Then, let cool completely on a wire rack before decorating.

panettone pudding


  • 1 tz. panettone crumb
  • 1 tz. milk
  • 2 eggs
  • 4 tbsp. sugar
  • 1 tsp. zest of 1 lemon


Put the panettone pieces in a bowl and cover them with the boiling milk. Beat the eggs with the four tablespoons of sugar and the lemon zest. Break up the soaked panettone with a fork. Add the egg wash. Pour into the caramelized pudding dish and cook in the oven in a bain-marie, at 175 °C for 35 minutes, until firm (remember that the proportions are for a small mold). Remove and let cool in the mold.

Source: Elcomercio

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