Blog-sitting with a Pair of Choux at Just One Cookbook

It’s finally Friday. This has been a mad partying week but it’s not over yet: I’m ‘blog-sitting’ over at Just One Cookbook for my good foodie friend, Nami, while she’s visiting her in-laws in Taiwan.

Anyone who visits Nami’s blog knows that she has a goldmine of down-to-earth Japanese recipes with step-by-step, clear and easy instructions. She has been a great source of inspiration not only as a blogger friend but as a cook. Thanks to Nami, I’ve been able to suss out the ingredients at the Japanese supermarkets in Paris and my girls now regularly ask for Japanese style ginger pork or fish on our weekly menus at home.

A pair of choux for Christmas

Nami asked us blogger friends last month to come up with something for a holiday menu.  As you can imagine, I opted for something on the dessert end; it was tempting to concoct something on a Japanese theme to combine our recipes. Pairing pistachio and wasabi macarons (see p.65 of the book) with her Matcha green tea ice cream was on my mind but it needed something a bit more festive for the occasion. After all, we’re now only about a week away until Christmas!

One of the first classic desserts I discovered in France was the nougat glacé. It may perhaps sound posh but there’s no nougat in it; it’s essentially just fancy honey ice cream containing a mixture of predominantly orange candied fruits and toasted nuts, then traditionally served surrounded by a pool of tart, red berry coulis.

Much that I love the classic version, I’ve never appreciated the red fruit sauce that accompanies it. When Nami explained that the Japanese adore choux buns, I could just see it: why not prepare a light nougat glacé ice cream, fill it in a choux bun and replace the red berry coulis with a sticky, seductive orange caramel for a simple yet festive dessert for the holidays?

The best part is that each of the three ingredients can be prepared in advance. So you can enjoy a stress-free, light-but-wicked festive dessert, curled up with a glass in hand in front of a crackling fire with family and friends.

Pop over now to Nami’s Just One Cookbook for the guest post and recipe. Nami has also integrated a wee interview into the post: so mix a chatter-box with a choux-box recipe and see what you get…

Don’t forget: you have until Sunday 18th December Midnight (‘Midnight in Paris’ time)
to enter
The International Christmas Giveaway of Mad About Macarons!

Enjoy all your holiday preparations!

29 replies
  1. Hyosun Ro
    Hyosun Ro says:

    Hi Jill – I also came here from Nami’s blog. But before I even read your guest post, I had bought your book, “Mad about Macarons” for my daughter as a Christmas present by doing a little research on Amazon. What a small world! My daughter is seriously into French Macarons, and today we went all over to look for some of the less known ingredients in your book, such as custard powder and rose water and extract. I am very glad to have found your blog and will definitely tell my daughter about it.

    Reply
  2. visda
    visda says:

    Wow! Orange caramel! I have never had this before. It’s so mouth watering but since we are in the middle of over eating sweets in holiday season, I have to postpone making them.:-) Thanks for sharing such a wonderful recipe.

    Reply
  3. Sissi
    Sissi says:

    Hi, Jill. I am thrilled to discover your fabulous blog and website. I love macarons (my favourite are Pierre Hermé’s, I even dream about them sometimes…), but they are the most intimidating sweet preparation I know. I am in awe of your creations and have to stop staring at the choux or I will get hypnotised 😉

    Reply
    • Jill
      Jill says:

      Sissi, lovely to see you dropping in. Please don’t feel intimidated with macarons – that’s my whole point: they’re easier than you think. See? If I can do it… and with all the beautiful dishes you prepare on your blog, it’s a piece of cake! Happy holidays.

      Reply
  4. Anne@frommysweetheart
    [email protected] says:

    Jill…loved your guest post at Nami’s and just left a note there. What a beautiful and elegant dessert and perfect for any special occasion! I love that the ingredients can be made in advance…and actually don’t all have to be home made if you are in a time crunch! You photos are beautiful and tempting!!! : )

    Reply
  5. Sharon | Chinese Soup Pot
    Sharon | Chinese Soup Pot says:

    Hi Jill, it was nice to discover you from Nami’s blog today. You’ve really put in a lot of thoughts in preparing the guest post and the recipe is terrific! Although I have not had nougat ice cream with choux buns before, I would really like to try it sometimes. I also did not realize that nougat was such a popular holiday sweet until this week. It’s interesting to learn about food traditions from cultures around the world. So thanks for sharing!

    Reply
    • Jill
      Jill says:

      Lovely to meet you too, Sharon. Funnily enough, I hadn’t ever had nougat ice cream with choux before, either! It works well. I’m always looking for ways to cut corners and produce something that’s easy to prepare, light but indulgent. Thanks for your sweet comment. Yes, I put a lot of thought into the post. Nami deserves it, as she’s one amazing lady!

      Reply
  6. Shannon | JustAsDelish
    Shannon | JustAsDelish says:

    Came over from Nami’s blog. This is a yummy dessert and easy too! my kind of dessert.. love your interesting macarons, haven’t tried baking one yet. your recipes are interesting and easy to understand, maybe i’m finally persuaded to try baking macarons

    Reply
  7. Nami | Just One Cookbook
    Nami | Just One Cookbook says:

    Thank you so much Jill for the delicious guest post! Pistachio (I can’t eat wasabi!) macarons with green tea ice cream sounds like a nice option too, but seriously Japanese love choux buns and this was more than a perfect dessert for me (and my readers of course heheh). Also, I’m so happy to hear your family enjoys ginger pork recipe. 🙂

    Reply

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