Free BORÉAL shower set with any purchase of $200 or more. Promo code: MAMAN. See details

Receive a free BORÉAL shower set with any purchase of $200 or more*

Pamper mom, and yourself, by receiving a gift set with purchase.


To get the bonus gift, add the BORÉAL shower set to your cart and enter the promo code.

*Limited-time offer, online only, while supplies last. Valid on the purchase of gift cards and products from the Strøm collection of $200 and more (after discounts). Cannot be combined with any other offer. The BORÉAL shower set will be sent to you by mail.

Strøm Newsletter

Subscribe to the Strøm newsletter in order to receive our exclusive promotions, magazine articles and upcoming events.

"*" indicates required fields

Note: As indicated by Statistics Canada, transgender, transsexual, and intersex Canadians should indicate the gender (male or female) with which they most associate themselves.
Birth date
This field is for validation purposes and should be left unchanged.

Select a spa

Back to top

The cold weather is slowly setting in, and afternoons at home are used to cook as a family.

The children’s eyes light up as the cinnamon bun dough rolls up on itself, the chocolate slowly melts in the hot milk, and the colourful marshmallows take shape before their eyes.

Once everything is ready, we savour this moment together, sipping our hot drink accompanied by a cinnamon roll fresh out of the oven.

boreal Kanelbullar 

BRaided cinnamon roll with maple and nard des pinèdes

SWEETNESSThe cinnamon roll, kanelbullar, is a staple of Swedish baking. It can be found everywhere: in bakeries and pastry shops, in neighbourhood grocery stores, even in gas stations! It is enjoyed year round and pairs wonderfully with coffee, tea, or a delicious hot chocolate.Strom BouffeMagFW21 HD 7 CMYK web - Winter rituals Servings: 12 to 15 rolls
Preparation time: 30 minutes
Waiting time: 1 hour and 30 minutes
Cooking time: 15 minutes


• 1 cup milk 
• 2 tbsp. dry yeast 
• 3 ½ cups all-purpose flour 
• ¼ cup sugar 
• 1 tsp. salt 
• 2 eggs (1 for the glaze) 
• 1/3 cup unsalted butter, softened and cut into small cubes

• ¼ cup unsalted butter, softened 
• ¼ cup brown sugar 
• ¼ cup maple sugar 
• 2 tbsp. maple syrup 
• 2 tsp. powdered nard des pinèdes (or powdered cinnamon) (see note)

Note: Nard des pinèdes is a boreal bud that usually grows in blueberry fields. Its taste is similar to that of cinnamon, cloves, and honey. It can be found online at or 


1. In a saucepan or in the microwave, warm up the milk. 
2. Pour the milk into a small bowl, add the dry yeast, and let rise for 5 minutes. 
3. In the bowl of a mixer equipped with a kneading hook, mix the flour, sugar, and salt. 
4. Make a well in the centre and add the milk and yeast mixture, as well as an egg. Knead at me-dium speed for 5 to 7 minutes until the dough comes away from the sides of the bowl. 
5. Add the cubes of butter one by one and knead the mixture for 5 additional minutes. 
6. Cover the dough with a cloth and let rise for 1 hour or until it has doubled in size. 
7. Meanwhile, mix the ingredients for the filling until a smooth and even dough is obtained. 
8. Once the dough has doubled in size, roll it out into a 3-mm-thick rectangle using a rolling pin. 
9. Spread the filling evenly over the dough. Fold in 3 by bringing the right side toward the centre, then folding the left side over it. Gently flatten using the rolling pin. 
10. Using a knife or pizza cutter, cut the dough into 4-cm-wide strips. 
11. Twist the dough strip and wind it around itself, forming a knot. Repeat for each strip of dough. 
12. Arrange the braided rolls on a baking sheet lined with parchment paper, cover, and let rise for 30 minutes. 
13. Preheat the oven to 350°F (180°C). Beat the re-maining egg and brush the rolls with it. 
14 Bake for 15 minutes or until the rolls are golden brown. Enjoy while still warm. 



Dark chocolate and lavendeR | Berry and sweet clover marshmallows

Strom BouffeMagFW21 HD 8 web - Winter rituals

Hot chocolate

Servings: 3 to 4 cups
Preparation time : 20 minutes


• 3 ½ cups milk of your choice 
• ½ cup 35% cream 
• 2 tbsp. wildflower honey 
• 2 tbsp. dried lavender (optional) 
• 250 g dark chocolate drops 

Note: For a more festive occasion among adults, add 15 mL (½ oz.) of crème de cassis over the marshmallows at the end. 


Berry and sweet clover marshmallows

Servings : 20 to 25 marshmallows
Preparation time : 45 minutes
Waiting time : 2 Hours


• 3 ¼ cups powdered sugar 
• ¼ cup corn starch 
• 8 gelatin sheets or 4 tsp. powdered gelatin, rehydrated 
• 1 cup (120 g) berry purée (see note) 
• ½ cup water 
• 2 tsp. sweet clover (or vanilla) extract 
• ½ cup corn syrup 
• 2 egg whites 

Note: To make a berry purée, heat the berries of your choice with 10% of their weight in sugar, then grind in a food processor. If necessary, strain to remove the raspberry seeds, for example. Sweet clover extract is obtained from the tiny flowers of this wild plant that grows all over Quebec. Its taste is similar to that of vanilla, with notes of almond and freshly cut hay. Often used in baking, this plant is even nicknamed “boreal vanilla.” Sweet clover extract can be found online at 


Hot chocolate

1. In a saucepan, bring the milk, cream, honey, and laven-der to a boil. 
2. Place the dark chocolate drops in a large bowl, then pour the hot milk over the chocolate, straining it to retain the lavender. 
3. Emulsify using a whisk or mixer. 
4. Pour the desired amount into cups and garnish with a few berry and sweet clover marshmallows.

Berry and sweet clover marshmallows 

1. In a small bowl, mix ¾ cup of powdered sugar with the corn starch and set aside. 
2. Rehydrate the gelatin sheets in water. Meanwhile, in a saucepan, bring the berry purée to a boil. Wring out the gelatin sheets, then, away from the heat, add them to the warm berry purée and stir to dissolve. Set aside. 
3. In another saucepan, heat the remaining powdered sugar (2 ½ cups), water, sweet clover extract, and corn syrup until it reaches a temperature of 121°F (49°C). Away from the heat, add the berry purée and mix. 
4. Meanwhile, beat the egg whites until soft peaks form. While whipping, drizzle the berry preparation over them until stiff peaks form. 
5. Sprinkle a small amount of the powdered sugar and corn starch mixture over a baking sheet lined with parchment paper. 
6. Spread the egg white preparation evenly over the sheet, then sprinkle a bit of the powdered sugar and corn starch mixture over the top of the preparation. Refrige-rate for at least 2 hours or until the marshmallows firm up. 
7. Cut into cubes the size of your choice and roll each marshmallow cube in the remaining powdered sugar and corn starch mixture. Store at room temperature in an airtight container. 

You may also like these articles