There's no season quite like Christmas, when people seem more relaxed, and there is a sense of good cheer all about. But most importantly, Christmas, for many, is about coming home.
For Sebastien Cocquery-Beraud, executive pastry chef of Fairmont Singapore & Swissôtel The Stamford, the southern France native recreates his memories of home from the kitchen where he works. His favourite memories of Christmas evoke a classic Christmas tune by Nat King Cole — that of chestnuts roasting over an open fire. Further inspired by the surrounding winter chestnut trees in his hometown in Alès, the Occitanie region in southern France, chef Cocquery-Beraud came up with a Traditional Vanilla and Chestnut Yule Log (pictured above), a cream-coloured log cake made from chestnut and vanilla cream, spiced up with a hint of aged rum.
For Sebastien Cocquery-Beraud, executive pastry chef of Fairmont Singapore & Swissôtel The Stamford, the southern France native recreates his memories of home from the kitchen where he works. His favourite memories of Christmas evoke a classic Christmas tune by Nat King Cole — that of chestnuts roasting over an open fire. Further inspired by the surrounding winter chestnut trees in his hometown in Alès, the Occitanie region in southern France, chef Cocquery-Beraud came up with a Traditional Vanilla and Chestnut Yule Log (pictured above), a cream-coloured log cake made from chestnut and vanilla cream, spiced up with a hint of aged rum.
The Spiced Orange Caramel Gateaux is another sweet treat inspired by chef's favourite combination of flavours while growing up. Here, pillow-y almond sponge cake is laced with notes of caramel and orange.
The Spiced Orange Caramel Gateaux.
The soft cake is light and smooth in texture, warmed by the caramel cremeux, as well as spiced orange marmalade. As a tribute to the picturesque landscape scene in his hometown during winter, chef tops the cake with dark chocolate pieces and decorative leaves to mimic the bare-naked trees that line the streets back home.
Also on the menu: Two different variations of jolly Santa, a childhood memory reinterpreted by chef Cocquery-Beraud.
The Santa's Yule Log, for instance, is designed to resemble Santa's shiny red and white coat, achieved here with a shiny red glaze dusted with coconut flakes. For a healthier twist, chef Cocquery-Beraud made this log cake gluten-free, using a flourless traditional sponge cake recipe, as well as coconut dacquoise and pistachio crémeux.
The Santa's Yule Log, for instance, is designed to resemble Santa's shiny red and white coat, achieved here with a shiny red glaze dusted with coconut flakes. For a healthier twist, chef Cocquery-Beraud made this log cake gluten-free, using a flourless traditional sponge cake recipe, as well as coconut dacquoise and pistachio crémeux.
Santa's Velvet Robe
And if there's one cake guaranteed to up the festive cheer, the Santa's Velvet Robe is a luscious creation made from layers of red velvet cake and cream cheese, coated with a hot pink glaze and shaped like a ring. White chocolate is used to add a touch of elegance to the decadent treat, taking the form of a striking ribbon and gold-dusted circles.
For more information on the festive sweet treats at Fairmont Singapore & Swissôtel The Stamford, visit their website.
This post is brought to you in partnership with Fairmont Singapore & Swissôtel The Stamford
