Pastry chefs reinvent the Yule log with elegant, gourmet creations. Chocolate, fruit or refined textures: these exceptional desserts will effortlessly delight your guests for a serene and tasty festive season.
For the festive season, pastry chefs compete in creativity to reinvent the Yule log. Sublimating flavors and textures, these gourmet creations seduce as much by their elegance as by their originality. From intense chocolate to tangy fruit, they invite you to savor them without the need to get your hands dirty. An ideal selection to impress your guests and enjoy the festive spirit in complete serenity, with already perfect desserts signed by the greatest names.
Jean-Paul Hévin's Cameroun log
inside: alfalfa-seed hazelnut gianduja, chocolate cookie, Grand Cru dark chocolate mousse from Cameroon, vanilla crème brûlée and fleur de sel. Milk chocolate caramelized almond base.
A log imagined by Etienne Leroy under the direction of Guy Krenzer
Price: 190 euros
The Manufacture Ducasse pastry log
thetravelbuds
inside the bûche pâtissière: a three-vanilla ice-cream insert, surrounded by a hazelnut crunch, dances in rhythm with a hazelnut praline ice-cream surrounded by a thin shell of dark chocolate.
inside, a hazelnut praline and caramel ice cream, surrounded by a generous gianduja mousse and an airy hazelnut chantilly on a bed of chocolate cookie.
A log imagined by Flora Davies and Marcelo Mabilia
Prices: 70 euros and 65 euros
Pierre Hermé's Reflet log
inside: Breton shortbread with chestnut flour, soft chestnut and ginger cookie, vanilla and marron glacé cream, ginger confit.
inside:: a crunchy shortbread base with crushed almonds, a melt-in-the-mouth cookie with muscovado sugar and crushed almonds, vanilla-flavored semi-salted butter caramel and, finally, the softness of almond paste, almond praline and light vanilla cream. All wrapped in a white chocolate shell.
A log imagined by Julien Alvarez for Ladurée
Price: 300 euros
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