The Büche de Noël or yule log is all over town. Every single patisserie has their version and the variations are endless.
In Pierre Hermé's window the traditional log-style gateau with ripple bark-like chocolate frosting.
The log cake is a reflection of the old Celtic tradition celebrating the Winter Solstice by bringing inside a tree trunk and burning it on the shortest day of the year.
Inside Pierre Hermé yule logs come in all his favorite flavors Ispahan, citron, baked Alaska/omelette Norvege, Infinite vanille.
Around the corner Gerard Mulot's classic logs line up in the windows.
Across rue de Seine, Arnaud Lahrer has wilder shapes and flavors
Remember in September Relais Desserts had a preview tasting. At the time it all seemed a bit of a stretch to think about Christmas in September. In fact it was the best chance to mini taste many elaborate logs you can only taste now if you buy the whole log.
Secco displays traditional chocolate logs with genoise or sponge cake rolled with chocolate buttercream or ganache inside, not unlike a jellyroll cake really when you think about it.
Little candied mushrooms often sit on top the log. No toadstools here.
Some yule logs could pass for kitchen sinks, so much is thrown on them.
While others at Pain du Sucre are supremely elegant.
I love the look of the mini versions of these Christmas cakes though they are far more simplified inside than the bigger versions. They look like little dolls beds with headboards and pillow.
Cupcake Berko made a Büche that is a bed and Santa's fast asleep in it.
Patisserie de l'eglise in my neighborhood also has elegant büches.
I picked out their plain chestnut mini büche to taste and paint. Lovely! Will this be my first and last büche for the season? Should I taste more? You tell me ;))
0 Yorumlar