Christmas logs. incredible creations of confectioners on New Year’s Eve 2024

The highlight of the Christmas meal, as soon as it is placed on the table, the log catches the eye and awakens the appetite (despite the bounty of the festive meal). , which dates back to Celtic times, originally the Yule log what’s more than a simple log lit in the hearth in hopes of good omens for the coming year. The ritual took a sweet turn in the 19th century when industrialization forced the disappearance of chimneys in favor of a rolled cake. The Yule log has come a long way. now rising to the status of a work of art.Proof with this 2024 vintage.

A thousand and one silhouettes

In their childhood memories, when Christmas was synonymous with magic, pastry chefs and chefs draw every year to find the iconic Paris institution Café de la Paix, one of the favorites of the editorial team origin, sits the cutest teddy bear surrounded by gifts in traditional holiday colors.Creamy organic vanilla mousse is hidden in his podium From Madagascar, a vanilla cookie, a crunchy layer of feliantine, a caramelized pecan praline and a touch of salted butter caramel, if we dare to cut it.

Double-crowned pastry chef of the year, Nina Metayer, has chosen the tree as her inspiration, a creation pictured as a wedding cake for effect, consisting of caramelized pears, citrus fruits, dried black lemon, spices and almond cookies, with a hint of fir. A star placed at the edge of the creation hides chocolates to share.

For his part, François Perret, executive pastry chef at the Ritz Paris, focused on the important figure of the holidays: Santa Claus. A red hat and a white beard with a madeleine outline hide a coconut cookie with allspice, airy coconut mousse and mango, passionfruit and Lime Compote Something to appeal to young and old.

Gera for all tastes

Still as popular as ever, Maison Lenôtre’s pastry chef Guy Krenser uses it to create a true work of art.Inspired by fine jewelry, he decorates a crown that mixes chocolate and citrus fruits.Jourdan Gascon Magazine was recognized as the best confectioner of the year 2022 by bosshe also gets his inspiration from chocolate, which he combines with Piedmont hazelnut. So he signs the intricate line creation, inspired by the paths of the Alsatian forest, composed of a crunchy hazelnut, a soft cookie with cocoa and juniper berries, a creamy caramelized hazelnut, all nestled in a São Tomé chocolate mousse smoked with fir wood. .

For fruity dishes, Benoit Castel signs the blackcurrant ode with a creation consisting of chestnut financier, blackcurrant spice spiced with pepper and chestnut cream, all licked with a blackcurrant top. L’Hôtel du Collectionneur is inspired by mango and presents a creation consisting of a base of white chocolate covered with dried and candied fruits, with a hazelnut and apricot praline, a soft hazelnut biscuit, a delicate felianthus in vanilla praline, all wrapped up. Namelaka in a vegan mango mousse refreshed with vanilla custard and lime. A perfect thick touch.

After all, gluttony can also rhyme with low glycemic index.The proof is that Oh Oui’s log combines buckwheat cream, mandarin cream, plain cookie, all wrapped in chocolate mousse.