Photos: Christmas desserts in the Provencal tradition
Fougasse (olive bread).
Kayana Szymczak for the Boston Globe
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Chef Etienne Jaulin sprinkled herbs and olives onto the dough.
Kayana Szymczak for the Boston Globe
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Callisons d' Aix (marzipan biscuit with royal icing).
Kayana Szymczak for the Boston Globe
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Three fruit confits of pear, apricot, and clementine.
Kayana Szymczak for the Boston Globe
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Nougat.
Kayana Szymczak for the Boston Globe
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Cocos a l' Anis (simple cookie with fennel seeds).
Kayana Szymczak for the Boston Globe
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Fondant aux amandes (almonds wrapped in almond paste).
Kayana Szymczak for the Boston Globe
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Marron glaces confit (candied chestnuts).
Kayana Szymczak for the Boston Globe
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Apples and tangerines.
Kayana Szymczak for the Boston Globe
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Apricots and prunes stuffed with almond paste and dipped in sugar.
Kayana Szymczak for the Boston Globe
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