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5 Showstopping Holiday Desserts From All Around The World ctm magazine

Hello Food Wishers! Chef John’s Corporate Overlords here to share 5 showstopping holiday desserts from all around the world! The French call it Buche de Noel, and this classic Chocolate Yule Log cake tastes just as good as it looks. Chef John’s recipe for Panettone, or Italian Christmas Bread, is so much easier than you think, and his flaky, custardy Pasteis de Nata will transport you to Portugal. Whether it’s a comforting bite of Russian Honey Cake or a spoonful of creamy French custard you’re looking for, Chef John has the perfect holiday dessert recipe for you!

Chocolate Yule Log (Buche de Noel):

Panettone (Italian Christmas Bread):

Salted Caramel Custard (Pots de Crème):

Portuguese Custard Tarts (Pasteis de Nata):

Russian Honey Cake:

0:00 Chocolate Yule Log
14:14 Panettone
25:21 Salted Caramel Custard
32:31 Portuguese Custard Tarts
45:17 Russian Honey Cake



  • A F on December 3, 2021

    One of my favorite Chef John quotes, “A little touch of sugar.” Proceeds to dump half a bag of sugar into the bowl. I find I share some preferences with you, culinarily, Chef; I am not a dessert person, because of the sweetness, probably why I prefer caramel, and I go for cake over frosting.

  • A F on December 3, 2021

    I bet panettone would make a magnificent holiday French toast!

  • 100nitrog on December 4, 2021

    About 2 years back, I created a dessert I like to call Croquembouche de Noel. It's a croquembouche filled with hot chocolate, peppermint, and gingerbread flavored pastry creams, with each cream puff dipped in a syrup and coated with red, gold, or green sugar glitter. It looks like a Christmas tree, and it's just plain delightful.

  • Lisa Hodges on December 4, 2021

    Disgusting! I now have to make all of these… Thank you

  • Keith Hoffman on December 4, 2021


    How about a recipe for your creative take on stuffed pineapple? There are several on the internet but they all fail to measure up to how I imagine you would do it!

  • Ivettie on December 4, 2021

    Русский медовик очень вкусный ! Люблю его делать на Рождество !

  • OneCupOfCoffee204 on December 4, 2021

    Looking at this as a diabetic you have to wonder what people would do without sugar. You can't even buy beef jerky without sugar. I know they make it without sugar but good luck finding it in a store.

  • Gregory Brennan on December 4, 2021

    You are the best Thank You. You are a great chef who has the gift of being abel to teach . Your guidance has helped me bring love to my families table.
    You are the Ann Hathaway of our Thanksgiving Day.
    You are the Roth IRA of the Creme Brulee.
    You are the Benito Mussolini of the Broccolini

  • CardForCard on December 4, 2021

    This channel and Ann Reardon are literally the only baking Channels I need 👌
    Your kougin Amann recipe still is my fave thing ever

  • Robert Zeurunkl on December 4, 2021

    I don't see a Chicken Fricasee recipie on your channel. You should do one. It sounds really good.

  • Ellie’s Kitchen on December 5, 2021

    ❤️❤️looks amazingly delicious! 😋😋

  • grumblegromit on December 6, 2021

    At which point should I add cayenne pepper to the buche de noel? I don't see in in the blog post. Thanks!

  • Ashely Michael on December 7, 2021

    I love your recipes are amazing.

  • Tarek Yassine on December 8, 2021

    My mom makes this but instead of the marscapone she uses a can of condensed milk.

  • Naamah156 on December 9, 2021

    Sorry to say this Chef John, but Pastéis de Nata are not associated with Christmas in any way, you can get them everywhere all year around in Portugal. But we do have lots of delicious Christmas sweets that you might want to try, such as Aletria, Rabanadas, Bolo-rei, Pão-de-Ló, Sonhos, Arroz Doce, Filhós, etc

  • keeff on December 9, 2021

    if anyone can tell me how to make that a white cake with white vanilla frosting and centre,I would be forever gratefull.

  • Scott Easton on December 9, 2021

    "Oh, and if you are going to forget to add your vanilla extract this would be the point to do that." Haha. Best recipe instruction ever.

  • April Davis on December 10, 2021

    My grandmother made a custard while I was staying with her when I was a kid, it was so eggy tasting I couldn't eat it, but this looks yummy, but chocolate would have been better.

  • Gwen Tracy on December 11, 2021

    Tip: try making French toast with the panetone as it gets a little older. It is great.

  • Jon Usry on December 11, 2021

    As always, magnificent, John!

  • Flor Maria Manzur on December 12, 2021

    you are good but your tone and way of talk is so annoying…why don't you talk normally?

  • krixLight on December 12, 2021

    Love your commentary. So calming

  • jon goy on December 13, 2021

    I am a huge fan of Panatton. I look forward to it every year. Favorite breakfast with coffee. I am encouraged enough that I might attempt it.

  • Yashswini 291 on December 15, 2021

    Can we bake the batter all at once?

  • F Dort on December 15, 2021

    You could totally serve with caramel drizzle for "sap" running!

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