Chatelaine

This richly spiced dish is traditionally served on Christmas morning in Guyana. From the 2019 edition of the culinary classic.

In 2020, I moved alone with my son to a neighbourhood where I didn’t know anyone. It was the best and bravest thing I’ve ever done.

There’s no gettting around it—these chubby darlings take time to make. Divide the work between two days, getting a head start with the peanut butter caramel, diplomat cream (stopping before adding the whipped cream) and craquelin. The next day, finish the cream, make the choux puffs and assemble. The reward for the effort is a childhood dream made better. 

Homemade marshmallows are Tara O'Brady's party trick. They’re surprisingly easy, one batch feeds a crowd and they are always met with delight. She took inspiration from the cookie jar for these ones, with cinnamon and buttery-dough notes and a thin dip of dark chocolate. 

Irene Ngo demonstrates how to make elegant Viennese Double-Chocolate Sablé Cookies.

This eggnog french toast is a festive twist on a breakfast classic. Make it with either our Classic Homemade Eggnog, or your favourite store-bought brand.

The cool shiver of mint added to the chocolate feels practically made for wintertime. It’s like sunshine glinting off a snowbank. These fudgy treats are ideal partners with an espresso as an afternoon pick-me-up or to end the night. 

With a beautiful silky texture, this panna cotta tastes even better than it looks.

Cut these cake bites into diamonds and garnish with icing sugar to make a beautiful (and edible) holiday snowflake.

To achieve its thin, even layers, the cake is baked in a half-sheet pan, then stacked and cut to fit snugly into silicone moulds lined with white candy melts. No moulds? Double the frosting recipe. Spread over the exterior of the cake and smooth with an offset spatula or a bench scraper. Chill until firm, then use a spoon or squeeze bottle to drip melted white chocolate or candy melts onto the top edge of the cake, allowing it to ooze over. Then coat the top of the cake with chocolate as well. Let set before serving.

Try this festive sipper on its own—or in a delicious latte (or even french toast). Leave out the rum for a non-alcoholic treat.

A delicately crisp and chewy holiday dessert that really impresses.