Gourmands and food lovers, the season of delights is now upon us. The biggest patisseries in Paris compete to offer you original and unusual Christmas logs – true masterpieces that you will want to savour with your family or friends during your stay in one of the hotels of the Compagnie Hôtelière de Bagatelle
Creations that bring chocolate to the fore
Famous chocolatier Patrick Roger has created a log that combines the refined fragrance of almond with orange and coated it in fine chocolate. This log is a gift in itself and its fir shape makes it easy to add it to the table as a decoration – and just as easy to eat. Yves Thuriès, another great chocolate specialist has designed a simple and subtle log that reveals all the different cocoa flavours. Rich milk and dark chocolate ganaches and crunchy hazelnut praline, everything has been selected to tempt the most discerning taste buds.
Melting cakes disguised as Christmas logs
Christophe Michalak has dreamed up four exotic logs. A touch of citrus, yuzu blends beautifully with pistachio. Classic caramel and gianduja, banana chocolate and lime, or for the youngest in the family, vanilla with the sweet fragrance of raspberries. Alexis Lecoffre, from the Gâteaux Thoumieux pastry house, revisits the black forest with the refined "Escapade en forêt" log. If you like to indulge yourself, why not try Sébastien Gaudard’s creation? His Mont-Blanc log masterfully combines chestnut with Chantilly cream and is decorated with vanilla meringue. Its traditional design will look great on those end of year tables. Other great pastry chefs have designed their own masterpieces; Pierre Marcolini’s wonderful Santa Claus is a red sphere filled with tasty pralines that channels the red costume of Father Christmas. Arnaud Delmontel, has chosen to decorate a pine tree with delicately wrapped macaroon balls in various flavours such as orange, lemon and pistachio. Last, but certainly not least, House Lenôtre presents a spectacular log that combines the sweet silkiness of white chocolate with orange and almond.
Copyright : Jenni Field