Isn't this a witty idea - turning the log on its side so you get a chocolate cake? Then pop on top an elf or two et voila from ever-witty, Frederic Cassel of Fontainebleau and president of the Relais Desserts pastry chefs organization.
Buche tasting was in a grand hall at Pavillon Cambon. 47 rue Cambon.
last year's tastings.
Herme's buche I thought was a double entendre or visual pun - a chocolate log within a more realistic log. (Biscuit au chocolat imbibe au sirop chocolat, ganache et crème Chantilly au chocolat noir Pure Origin Bresil, Plantation Paineiras).
Damon of Des Gateaux et du Pain is the first woman member of Relais Desserts. Hooray!
This cerise beauty was irresistible by Bernard Besse and called 'Coeur de Rubis'. (Crème souflee a la vanilla de Tahiti parsemee de cerises Amarena, mouse de chocolat et fine feuille craquante de chocolat noir).Laurent Le Daniel. (Crème mousseline au praline, noisettes grilles et caramelisees, mousse au chocolat epice et de gingimbre fraichement etc.).
Aurelien Trottier's Bouche de Noel (bouche(mouth) instead of buche) A kiss to end your Christmas dinner. (Creameux framboise et cerise, une nougatine craquante aux amandes et une mousse de chocolat noir).
Dalloyau has a wave down the middle representing la Seine.
Pascal Lac's beautiful orange 'Buche Manon'. I will be here through Sunday(dimanche) copying out these ingredients. Sorry, you will just have to come to Paris for Christmas and taste these yourself. I can think of far worse things to do for Xmas, so why not PBers?
Jean-Paul Hevin can be depended upon to come up with a devilishly creative chocolate solution for his buche.Voila!
(not full of Paris sketch letters and maps malheureusement) but still quite adorable snowmen (and women I hope hidden within the box?) by Maelig Georelin.
Chef Alban Guilmet happily posed with his tres charmant buche of orange, passion fruit and mango with a bit of hazelnut cream. Yum yum.
50,000€ raised from JOUR DU MACARONS DAY for cystic fibrosis (l’association Vaincre la Mucoviscidose).
Another very well-deserved Hooray!
Best chef of 2015 went to Christophe Adams, eclair king of Genie d'Eclair.
Naturalement I tasted all 26 buches.
'I had to go to rehab' yeah, yeah, yeah.