Photos: Christmas desserts in the Provencal tradition
Fougasse (olive bread).
Kayana Szymczak for the Boston Globe
| December 11, 2012
Chef Etienne Jaulin sprinkled herbs and olives onto the dough.
Kayana Szymczak for the Boston Globe
| December 11, 2012
Callisons d' Aix (marzipan biscuit with royal icing).
Kayana Szymczak for the Boston Globe
| December 11, 2012
Three fruit confits of pear, apricot, and clementine.
Kayana Szymczak for the Boston Globe
| December 11, 2012
Nougat.
Kayana Szymczak for the Boston Globe
| December 11, 2012
Cocos a l' Anis (simple cookie with fennel seeds).
Kayana Szymczak for the Boston Globe
| December 11, 2012
Fondant aux amandes (almonds wrapped in almond paste).
Kayana Szymczak for the Boston Globe
| December 11, 2012
Marron glaces confit (candied chestnuts).
Kayana Szymczak for the Boston Globe
| December 11, 2012
Apples and tangerines.
Kayana Szymczak for the Boston Globe
| December 11, 2012
Apricots and prunes stuffed with almond paste and dipped in sugar.
Kayana Szymczak for the Boston Globe
| December 11, 2012
