Every pastry shop window you look into at this time of year is a veritable feast for the eyes; overflowing with delectable holiday treats, among them the ubiquitous bûche de Noël. It’s a log-shaped cake and you will see it displayed in the shops in an array of splendid, creative forms.
Pretty much every French household ends their traditional Christmas meal with this emblematic dessert, but why on earth is this yummy cake being hidden under the guise of a wooden log?
The tradition of the bûche de Noël is linked with early celebrations of the winter solstice. For the longest night of the year, people used to burn an enormous log to bring protection spiritually symbolic. On this particular day, oil honey or wine was spread on it as offerings. It has to consume really slowly, but according to regions, the log burnt only on Christmas Day or up to Epiphany, so that’s 12 days long.
As time went by, chimneys with vast fireplaces were replaced by wood-burners and it making it impossible to burn huge logs. A question remained: how continue the tradition of Christmas log?
And the answer was: pastry! (Like there would be any other solution for the French?) The famous cake was created around 1870 but we don’t know exactly when or by who. It appears that several pastry chefs had the same idea at the same time: to create a cake that looks like an actual wooden log. The original version was made up of sponge cake and buttercream with two main flavors: moka (coffee) and chocolate.
Dessert lovers: satisfy your sweet tooth on our Sweet Tooth Stroll in the Saint Germain quarter.
Nowadays, pastry chefs vie to be the most creative and offer a wide range of Yule logs of which, some are incredible pieces of art.
Traditional spirit: chocolate rolled bûche by Sébastien Gaudard
Sebastien Gaudard is a chef whose name is well known among those with a sweet-tooth because he offers, desserts throughout the year that are among the classics of French pastry history. It is the place to go if you want to eat a Mussipontain, a Polonaise, a Puits d’amour or a Napolitain.
Christmas time is no exception and you can find traditional rolled bûches. This chef also adds touches refinement to match the actual tastes.
The 2019 edition is composed of an almond biscuit soaked with chocolate nectar and filled with intense chocolate mousse and ganache. The chocolate decoration is executed in a trompe l’oeil technique to make the cake look just like a wooden log.
Chocolate rolled bûche by Sébastien Gaudard – 42€ (6/7 servings)
Available at Sébastien Gaudard boutique:
22 Rue des Martyrs 75009 Paris
Tea room 1 Rue des Pyramides 75001 Paris – 01 71 18 24 70
Fleur de Jasmin bûche by Une Glace à Paris – 55€ (5/6 servings) / 8,2€ (individual)
Available at Une Glace à Paris boutiques:
15 Rue Sainte-Croix de la Bretonnerie 75004 Paris – 01 49 96 98 33
44 Rue des Abesses 75018 Paris – 01 42 57 33 40
Pure as the driven snow: bûche fleur de jasmin by Une Glace à Paris
Emmanuel Ryon & Olivier Ménard (the 2 creators of Une Glace à Paris), have created an incredibly elegant white, iced log. In fact, hidden, under the French meringue and the crystallized jasmine flowers, lots of surprises are waiting for you. This is where meet a New Caledonia vanilla cream, a Voatsiperifery pepper (a wild pepper from Madagascar) ice-cream, a jasmine flower iced parfait and a light biscuit (using rice flour). Are you ready for this bold, astonishing and delicious experience?
Self-Indulgence: bûche vanilla by KL Pâtisserie
This festive creation concentrates everything we love: a mix of pecan nut, white chocolate, vanilla and maple syrup! Imagine the soft and light vanilla chocolate mousse like a fluffy cloud and the refreshing vanilla crème brûlée with a hint of maple syrup. Then, a beautiful contrast offers up a double layer of pecan nut: one crunchy and the other moist. Sweetness and strength perfectly reunited in a dessert. Well, not the lightest but definitely one of the most gourmet!
Bûche Vanilla by KL Pâtisserie – 45€ (4/5 servings) / 56€ (6/8 servings)
Available at KL Pâtisserie Boutique:
78 Avenue de Villiers 75017 Paris – 01 45 71 64 84
Mango and Salted caramel bûche by Fabien Foenix – 28€ (4/5 servings) / 42€ (6/7 servings) / 56€ (8/9 servings) / 70€ (10/11 servings) / 84€ (12/14 servings)
Available at Fabien Foenix boutique:
6 Rue Descombes 75017 Paris
Ice Perfect Match: Mango and Salted caramel Bûche by Fabien Foenix
Fabien Foenix is one of the oldest ice-cream makers in Paris. He has been making ice-creams for more than 30 years. His approach is really interesting since you can find unusual combinations alongside very traditional flavors, some of them can only be found there, such as Prune-Armagnac ice-creams and original ones like gingerbread ice-cream and Mojito. The bûche is a perfect example of Maison Foenix signature style since it mixes iconic salted caramel ice-cream with exotic mango sorbet. The base is a gourmet almond and coconut dacquoise.
100% fruit: bûche Bogue by Des Gâteaux et du Pain
Claire Damon’s creations always enhance the nature of the premium ingredients she carefully selects; especially fruits. Each one tells story, a little harmonious and delicate jewel which will take you on a journey of a taste experience you will not easily forget. Christmas is no exception since the chef chose to create “all chestnut” bûche. This smooth and sensual fruit is one of the best winter treats. In this dessert, it has been transformed into a light mousse and a meltingly soft cake. But, you will also find it candied (with a hint of rum).
Bûche Bogue by Des Gâteaux et du Pain – 63€ (6 servings)
Available at Des Gâteaux et du Pain boutiques:
89 Rue du Bac 75007 Paris
63 Boulevard Pasteur 75015 Paris
