If there is one tradition that has stood the test of time and the health crisis, it is that of Christmas cakes. Everyone has their own recipe, but they all have in common come from the heart. They are transmitted, but above all shared, sometimes from generation to generation.
A family matter
From manufacturing to tasting, Christmas cakes are often a family matter. In Montigny-lès-Metz, Christiane continues this tradition transmitted by her mother, whose gestures she reproduces using the same cast iron machine: ” It is a device that is almost half a century old. But you have to turn the crank by hand, so for the pastry chef, it’s a bit physical! Especially when we are doing Spritz all afternoon … ”
I make a series according to my mother-in-law’s recipe and one according to my mother’s recipe – Christiane
Christiane’s little secret is putting away the Spritz in a metal box, in order to preserve all the flavor until Christmas Eve: ” It’s part of the preparations, with all the smells that we have in the kitchens at this time “She says they’re even much better days after they’re made.
On the other side of the canal, her neighbor and friend Martine subscribed to the same activity on this December afternoon. For her, it’s also more than just a cake business: ” What I like about Spritz is that we don’t usually do them alone: I used to do them with my mom, now with my daughter, with my granddaughter, with friends … a year without doing a Spritz! “
For two hours we keep chatting, we remake the world and it’s pretty awesome! – Martine
The activity is crowned by a tasting of Spritz around a cafe gossip, joined by Patrick, Martine’s husband, who helps “to eat them ! ”
Ingredients: 1 kilo of flour, 500g of sugar, 500g of soft butter, 4 whole eggs, 1 sachet of vanilla sugar, 1 sachet of yeast, 400G of coconut powder (or almond or hazelnut powder), 1 salt intake.
Whisk the butter to blanch it, add the sugar, vanilla sugar. Add the eggs, flour and baking powder and mix everything together. Add the coconut. Knead and let stand in the fridge for about 1 hour. To give shape to the dough, prepare a meat grinder fitted with Spritz tips. Preheat the oven to 180 ° (rotating heat). Prepare the Spritz with the appliance, place them on the baking sheet covered with baking paper (or simply grease the baking sheet) Baking about 10 minutes for golden cakes. Keep them in a metal box until the holidays.