Christmas markets, Paris illuminations, mulled wine… and THE Christmas 2014 cake…
Here is a selection of the amazing creations of French chefs… They are all very artistic, from Art Nouveau to Street Art…
The choice is ours…
Retro “Art Nouveau” – Fabien Berteau – Park Hyatt Paris Vendôme
I love Art Nouveau and this log is so original, retro and bold. Fabien Berteau was inspired by the collection Paris 1900 at Le Petit Palais. The flavors are also inspired by this period. An almond biscuit pairs a white chocolate ganache with absinthe vapours, candied cédrat citrus and vanilla cream.
It could have been in a book of Boris Vian…
Available on order from 01 dec or at the restaurant Les Orchidées or La Cheminée.
Art Nouveau and Fashion – Yann Brys – La Rue Jeune
The pastry chef of the LA RUE JEUNE (the new foodie street) and it’s FIRST Christmas Log !
What an adorable “minaudière”clutch bag.
Using French quality products (butter – la ferme de Champ Secret in Normandie, cream and milk – Laiterie d’Etrez in Bresse…).
The log is mix of crispy crispy and soft biscuit with hazelnuts from Piedmont. A tangerine (Kabosu) marmalade marries a creamy hazelnut and a milk chocolate mousse milk and a vanilla cream
The top of the cake, the clasp of the clutch bag, made with Italian meringue and is the signature of Yann Brys. This technical “whirlpool” creation made him win the title of “Best Craftsman of France”.
Available on order: email@example.com
A surreal arty Christmas – Cédric Grolet – Hôtel Le Meurice
I am very fond of surrealism and Salvador Dalí. This log “The Persistence of Memory” (Les Montres molles) is perfect for a Christmas at Le Meurice ! The log is made of chocolate and buckwheat biscuit with a caramelized pear honey heart and chocolate mousse. An ôde to the painting
Available on order until the 16 dec 2014 – At the restaurant from 16 – 26 dec 2014.
Russian Christmas – Damien Piscioneri – Café Pouchkine
What a pretty and magical cake.
Inside the snowy “Place Blanche”, a chocolate mousse and a melting caramel heart. A cocoa biscuit with sparkles of salt, vanilla with coffee and Gianduja hazelnuts will warm you up.
Available: mid-dec 2014
Fairy tales sparkles – François Perret – Shangri-La Hotel Paris
The spirit of Christmas with Santa Claus’s reindeer in en enchanting log.
I love the contemporary shape of the trees and the little wink with the Santa’s red sugar hat…
The magical trees hide a light dark chocolate flour-free biscuit and a white creamy chocolate mousse balanced with a home-made orange marmelade. Contrasting textures are given but caramelized roasted cocoa nibs coated with chocolate.
Available / Disponible: 5 – 25 dec 2014 on order 24h before or at restaurant La Bauhinia
TESTED: A wonder !!! >> READ the complet review
Pure Chocolate – Jean-Paul Hévin
Ohhh this is my ultimate Chocolate Madness Yule log (“Sweet madness” theme.). A trompe-l’oeil of chocolate bars is hiding a light dark chocolate mousse, cocoa (grand cru from Venezuela with notes of dried fruit and spices) on a chocolate biscuit flavoured with almonds.
Available / Disponible 08 – 24 dec 2014.
Trompe l’oeil log – Laurent Jeannin – Le Bristol
Laurent Jeannin made a baking mold from an oak log for this authentic wood log effect.
Inside, a Piedmont hazelnuts rolled cake with light cream and caramelized hazelnuts and ginger raspberry jam with fresh raspberries for the frutiness and acidity.
Tested: A classic with a twist ! I recommend you the amazing hot chocolate with lemongrass. Original, subtle, creamy but aerial. A wonder.
I also recommend the two exclusive and delightful cocktails made by Maxime Hoerth, first barman to be “Best Craftsman of France” (2011).
The Winter Old Fashioned and Christmas Carol.
Available on order or at the restaurant Épicure and 114 Faubourg.
Fruity Street ART – Jonathan Blot – Acide Macaron
Jonathan Blot of Acide Macaron created à log inspired by his first store spirit: colors and grafiti art spirits.
This Christmas cake has is a white winter citrus version (Lime and lemon cream with lemon tree honey mousse, grapefruit Genoa bread, candied yuzu) and a chocolate, salty caramel and Piémont nuts praliné.
TESTED: There is a nice association of fruitiness and sweetness. If you love citrus flavours this is perfect for an Italian spirit Christmas.
Available at the shop and at the tea salon.
The cosy arty – Yann Couvreur – Le Prince de Galles
Yann Couvreur’s 2014 creation is amazing (like last year). The inspiration was Canadian Christmas with cosy evenings by the fire combined with warm flavors of Canadian cuisine.
A very technical pastry skills for this log called “Cocooning”….
A airy mousse delicately scented with maple syrup combined with nougatine pecan nuts, a pancake biscuit and a blackcurrant marmalade to balance the sweetness.
The milk chocolate “cushions” are filled with a custard cream to pair the desert. Smaaart !
The wood floor in chocolate is of course edible and made by the French artisan Yves Loretz.
On order labuche @ princedegallesparis.com
A genius box of 10 tastes – Christophe Adam – L’Eclair de Génie
A box of 10 éclairs in limited édition with exclusive tastes.
From dark chocolate with white truffle, chestnut cream with coconuts, salty butter caramel with a Christmas spicy twist, white chocolat with nougat….
Available: 13-31 dec
Gnome fairy éclair. White chocolate and Turrón cream.
Available / Disponible 13-24 dec
Childhood castle – Ludovic Chaussard – Gâteaux Thoumieux
The dream castle of our childhood in dark chocolate by the pastry chef Ludovic Chaussard of Gâteaux Thoumieux, the pastry boutique of the amazing chef Jean-François Piège.
A cocoa streusel cake and a smooth chocolate cream is topped with a soft baba and a tasty vanilla panna cotta.
Available / Disponible from 20 dec 2014. Limited Edition.
Jewellery – Pierre Marcolini
Cristal geometric shapes for this cake in there different versions.
For vanilla lovers, vanilla meringue and cream pastry with fresh raspberries. For chocolate addicted a chocolate meringue and cream with truffles chips. The last version is coffee meringue, custard cream flavoured lightly with rhum, and a chestnut cream with candied chestnuts.
Available / Disponible 22 – 29 dec
Design fairy tales – Jeffrey Cagnes – Monsieur Bleu – Palais de Tokyo
This cute log is made with a Sicilian pistachio roll cake, a Tahiti vanilla light mousse and a raspberry compote.