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!