Christmas dessert recipe

If you’re spending Christmas in Milan and don’t want to dine out, it’s highly likely there will be something from Peck on your Christmas table. Whether it’s the pate, Russian salad or foie gras gelatin, there are some dishes from Peck that are just so Milan, whether or not they’re from the canon of La Cucina Milanese.

On the dolce front, Peck puts forth some top desserts and other sweet goods like pralines, macarons and an assortment of cakes.  Pastry Chef Galileo Reposo has created an Autumn Bouquet tart, which despite its name, is every bit as winter as snow flakes.  If you’re stayng at home, you should make this one of your Christmas desserts. A short bread base with cinnamon biscuits, calavados cream, creamy mascarpone, candied orange, dried fruits and more. It’s a delight! 

Not in Milan? We have the recipe for you! It’s not for the faint of heart, but we suggest giving it a try.

Peck’s Autumn Bouquet Christmas Dessert Recipe

Sablés Breton (shortbread):

  • 300g flour
  • 150g unsalted butter
  • 65g brown sugar
  • 50g egg yolks
  • 5g baking powder

Mix the flour, baking powder cold butter
Add the sugar and the egg yolks until you have a homogeneous mixture
Let stand for 1 hour in the refrigerator
Roll out to 5 mm and cut the size of the molds
Bake in the molds for about 18 minutes at 170 ° C
Cool on the grid and keep in oven

Creamy mascarpone:

  • 250g mascarpone
  • 205g milk
  • 7g glucose
  • 215g white chocolate ivore
  • 10g edible gelatin

Boil the milk and sugar and pour over chopped chocolate
Dissolve gelatin in ganache
Add the mascarpone and blend with an immersion blender
Withdraw in the refrigerator and allow to cool at least 12 hours
Place in a pastry bag

Cinnamon biscuit:

  • 120g egg yolk
  • 180g egg whites
  • 150g sugar
  • 60g cornflour
  • 60g weak flour
  • 60g ground almonds
  • 10g cinnamon powder

Mix and sift flour
Beat the egg yolks with 50 g sugar
Beat the egg whites with the remaining 100g sugar
Combine very gently, alternating, the egg whites and flour to the yolks
Spread the mixture on a baking sheet and bake at 175 ° C for about 14 minutes
Allow to cool and place in the freezer
Cut rectangle of size such as to leave 2mm on each side with respect to the base of the Breton
Store in freezer

Light calvados cream:

  • 300g custard
  • lightly whipped pana 200g
  • 5g edible gelatin
  • 40g calvados

Mix the custard with calvados
To cool a part of cream and dissolve into the previously soaked gelatin in very cold water
Combine with the help of a licking pots cream custard
Withdraw into a pastry bag with a nozzle of 18 and refrigerate


  • 1 Martina pear
  • mixed dried fruit
  • candied orange
  • Vanilla syrup

Cut the caramelized pear  into wedges
On the basis of the Breton form a creamy layer mascarpone
Lightly soak a cinnamon biscuit with vanilla syrup and place on creamy mascarpone
Do three strips of calvados cream on the biscuit
Decorate the surface with dried fruit, candied oranges and caramelized pears