Jean Philippe Pâtisserie’s incredible Christmas creations are on display and will indulge you with some of the most visual and flavorful treats in all of Las Vegas. This winter pastry wonderland can be found at ARIA Resort & Casino and Bellagio and these unique holiday treats will make for a unique holiday experience.
The Jean Philippe Pâtisserie pastry team created the ultimate Santa for display in Las Vegas. He is made out of 230 pounds of dark chocolate, his suit is made out of sugar icing and the bows on top of the hand-detailed presents are made of fondant. Santa took one month to create and he stands five feet tall, unfortunately you can’t sit on his lap and tell him what you want for Christmas. In addition, the Jean Philippe Patisserie inside ARIA has a great Grinch display constructed out of sugar.
Crafted from the finest European chocolate, award-winning pastry Chef Jean-Philippe Maury’s indulgent works of art, such as the Cherubic Santa and Praline Christmas Tree will melt hearts and satisfy all decadent wintertime desires. In the Season-of-Giving spirit, Jean Philippe Pâtisserie is offering its Christmas Cookie (see below) recipe. Now, fans of the Pâtisserie’s delicious desserts are able to make creations of their very own.
For those who cannot make the trip out to Vegas this holiday season, JPP’s Yuletide yummies are available for purchase at www.jpchocolates.com, making these chocolates the perfect stocking-stuffer, host’s gift or special treat for your favorite chocoholic to wake up to under the tree on Christmas morning.
There are a number of great places to visit in Las Vegas to help you ring in the holiday season:
Bellagio’s Conservatory & Botanical Gardens have a 45-foot-tall Shasta Fir on display to go along with floral creations including interactive polar bear and penguin families and live musical performances. Located in the Giardini corner of the immersive display, a large 6-foot-tall greeting card made entirely from flowers and surrounded by an elaborate frame makes for the perfect family photo opportunity. The Conservatory’s holiday exhibition is open 24 hours daily and will be on display through January 1.
Santa is making his list and checking it twice, finding naughty sharks, a rare Komodo Dragon and piranha in his sight. Throughout the month at Shark Reef Aquarium at Mandalay Bay Resort & Casino, children can share their holiday wishes with Mr. Claus in the aquarium’s shipwreck exhibit. With each paid admission, children ages 12 and under will receive a complimentary candy cane and a photograph with Santa to remember their unique experience. A very large and toothy character – Santa Jaws – will join the kiddies for a photo. Enjoy Santa in the Shipwreck each weekend throughout the month (December 7, 8, 14, 15, 22, 23, 24*) from 10 a.m. to 10 p.m. *The exhibition will close at 8 p.m. on Christmas Eve.
Terry Fator: Ventriloquism in Concert presents the holiday-themed “A Very Terry Christmas” at The Mirage throughout December. The stage becomes the Fator Family’s “living room” in a journey that highlights the show’s loveable puppets as they come home for Christmas. “A Very Terry Christmas” will be performed Tuesdays – Saturdays at 7:30 p.m. through December 29. Tickets can be purchased at the Terry Fator Box Office, online at mirage.com and terryfator.com and by phone at 702-792-7777 or 1-800-963-9634.
MGM Resorts’ celebrated restaurants will provide unforgettable menus on Christmas Eve and Day, featuring innovative twists on traditional dishes that fit most budgets. Sirio Ristorante at ARIA Resort & Casino will feature Executive Chef Vincenzo Scarmiglia’s take on a favorite holiday sponge cake, Buche De Noel. Rí Rá inside The Shoppes at Mandalay Place will serve an Irish celebratory menu, including Honey-Glazed and Clove-Stuffed Ham, Cornbread Stuffing, Eggnog Cheesecake and more. NOBHILL TAVERN by Michael Mina inside MGM Grand is offering a three-course, luxurious tasting menu showcasing Black Truffle Lobster Bisque and specialty Herb-Rubbed Prime Rib with potato gratin and au jus. Dozens of other award-winning restaurants across MGM Resorts’ portfolio of resorts will delight guests with special menus and dishes worth celebrating.
Do you need to pick up a last minute Christmas present? Well you are not going to find a better spot than Crystals at CityCenter, the world’s only luxury-exclusive fashion destination, makes the season glamorous. While guests shop at their favorite retailers such as Paul Smith, H. Stern, Assouline, and Donna Karan, they can enjoy a public display of five renowned designers’ collections, the funky and festive sounds of The Hornzmen and a massive LED-lit holiday tree among other exquisite decorations.
The iconic Fountains of Bellagio get into the spirit with water shows intricately choreographed to time-honored melodies such as “Carol of the Bells,” “Santa Baby,” and “Hallelujah Chorus.” During the holidays, the shows run every 30 minutes starting at 3 p.m. (at noon Saturdays and Sundays), and every 15 minutes from 7 p.m. to midnight, seven days a week.
If you are bring the kids to Las Vegas, Circus Circus and Excalibur are the two best spots to make sure the kids have a festive holiday. The Adventuredome at Circus Circus provides roller coasters and themed rides that will give a festive thrill to children and parents alike. Any families that have a holiday tradition of playing games during the season can go to the Fun Dungeon at Excalibur. Guests of all ages will have a blast playing over 150 games including 65 arcade games.
If you are looking to give that one unforgettable present, members of M life, MGM Resorts’ loyalty rewards program, have exclusive access to such extraordinary experiences as choosing a song for The Fountains of Bellagio, enjoying a meal personally cooked by celebrity chefs, or even becoming the DJ for a night at one of Las Vegas’ hottest nightclubs. Those are just a few of the unique and one-of-a-kind gift options that you could knock that someone specials stockings off with.
Jean~Philippe PATISSERIE Christmas Cookies
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg
2 tablespoons sour cream
1 teaspoon vanilla extract
Additional granulated sugar
Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter and 1 cup sugar in large bowl to blend well. Add egg, sour cream, and vanilla; beat 1 minute. Beat in dry ingredients in 2 additions until just blended. Gather dough together; divide in half. Flatten each half into disk; wrap in plastic and chill 1 hour. (Can be made 1 day ahead). Keep chilled. Soften dough slightly at room temperature before rolling out.)
Line 2 baking sheets with parchment paper. Sprinkle work surface and top of dough disks with additional sugar. Working with 1 disk at a time, roll out dough to 1/4-inch thickness (dough will be very soft). Using assorted 2- to 3-inch cookie cutters, cut out cookies. Transfer to prepared sheets, spacing 1 inch apart. Gather scraps and roll out on sugared surface; cut out more cookies. Repeat until all dough is used. Chill all cookies on baking sheets at least 15 minutes and up to 1 hour.
Preheat oven to 350°F. Bake cookies, 1 sheet at a time, until light golden at edges, about 12 minutes. Transfer cookies to racks and cool completely.
4 cups (or more) sifted powdered sugar (sifted, then measured)
3 tablespoons (or more) egg white
1/2 teaspoon vanilla extract
1/2 teaspoon Lemon Juice
Colored sugar crystals, sprinkles, and/or decors - Food-safe water based colors
Combine 4 cups powdered sugar, 3 tablespoons Egg white, vanilla and Lemon juice in medium bowl. Stir until icing is well blended, smooth, and spreadable, adding more egg white by teaspoonfuls if too thick or more sugar by tablespoonfuls if too thin. Add the chosen coloring. Using small icing spatula or table knife spread thin layer of icing atop each cookie. If using colored sugar crystals, sprinkle over cookies before icing sets. Decorate cookies as desired. (Can be made 3 days ahead. Store airtight between sheets of waxed paper at room temperature.)
Published on Dec 17, 2012