Europäische Weihnacht – in Vielfalt geeint - Sutter GmbH & Co. KG

Refrain:
Petit Papa Noël
Quand tu descendras du ciel
Avec des jouets par milliers
N’oublie pas mon petit soulier
(2) Mais, avant de partir,
Il faudra bien te couvrir
Dehors tu vas avoir si froid
C’est un peu à cause de moi
(3) Il me tarde tant que le jour se lève
Pour voir si tu m’as apporté
Tous les beaux joujoux que je vois en rêve
Et que je t’ai commandés
Refrain
(4) Le marchand de sable est passé
Les enfants vont faire dodo
Et tu vas pouvoir commencer
Avec ta hotte sur le dos
Au son des cloches des églises
Ta distribution de surprises
(5) Et quand tu seras sur ton beau nuage
Viens d’abord sur notre maison
Je n’ai pas été tous les jours très sage
Mais j’en demande pardon
Refrain
Text: Raymond Vincy;
Musik: Henri Martinet (1946)
Christmas and New Year’s Greeting:
“Joyeux Noël et Bonne Année!”
Christmas in the country of gourmets and cultivated
cuisine is naturally a festive day for the pallet. And
this is the first word to be heard when enquiring
about the peculiarities of France’s fête de Noël: le
réveillon.
This Christmas delicacy usually is to be enjoyed fol-
Frankreich/France
lowing a visit to the messe de minuit, or midnight
mass, held during the first hours on Christmas day;
consequently, at this hour all restaurants are open,
serving the finest of foods: oysters, pâté, sausages,
goose liver pâté ( foie gras), sugared chestnuts, roast
bacon, roast turkey and other poultry, salad and fruit
– this and much more form part of a genuine French
réveillon. It culminates in the traditional bûche de
Noël, a type of rolled sponge cake shaped like a log,
filled with butter cream and wrapped in a coat of
chocolate.
Recipe: Bûche de Noël (Christmas log)
Sponge cake:
5 eggs, 5 tbsp cold water, 100 g sugar,
1 pinch of salt, 150 g flour
Butter-cream:
4 egg yolks, 250 g soft butter, 100 g icing sugar,
150 g chocolate, 2 tbsp Cognac, 1 pinch of salt
To make the sponge cake, separate the eggs and
beat the egg yolk with the water until fluffy.
Gradually add 3 ⁄4 of the sugar and beat to create a
light creamy mixture.
Beat the egg white until very stiff and gradually
add the remaining sugar.
Add the egg white to the cream, sieve the flour
over it and gently fold in.
Line a baking sheet with parchment and brush
with butter. Possibly create an additional edge
from the paper to stop the cream from spilling
over the sheet.
Spread the cream onto the baking sheet and
instantly bake at 200 °C (gas level 3) in the centre
of the oven for approx. 15 minutes.
Spread out a clean tea towel and sprinkle with
sugar. Turn the finished sponge cake onto the tea
towel, lift the baking sheet, brush the parchment
with water and carefully remove at once. Then
roll up the sponge with the help of the tea towel
and allow to cool while still rolled up.
For the filling, heat the chocolate in a bain-marie
while stirring. Then cool to approx. 35°C (body
temperature) while stirring occasionally.
Beat the chocolate until fluffy and gradually fold
in the icing sugar and the Cognac alternatively.
Add the soft butter in small portions, add the salt
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