Have you ever had a Bûche de Noël? No? How about a Yule Log? Well, they are the same thing!
Except, the Bûche de Noël sounds much fancier… and when the French make them, they also look fancier!
Above, by Lenôtre, a chocolate cake with marshmallow and meringue!
Above, also by Lenôtre, a chestnut mousse that hides in its heart a brown-blackcurrant-blueberry filling placed on a chestnut biscuit and sanded crunchy blackcurrant. Coated with chocolate icing milk and chestnut cream.
Below, a chocolate almond mini cake!
Below, a delicate pear sorbet with pears from the King’s Vegetable Garden at Chateau de Versailles, married to a chestnut ice cream with a chestnut cream and chestnut chips, covered with a fine almond paste. Covered in candied fruits and chocolate balls .
What’s not to like about chocolate and marshmallow cake below?
A dancer in feathers of white chocolate, sugar swans, dark chocolate moon, all dancing on a shortbread crust with orange compote and an almond biscuit. Certainly not your traditional buche!
This chocolate, raspberry and vanilla buche is from Angelina’s Paris!
This Mousse praline with caramelized hazelnuts, a dacquoise hazelnut biscuit coated with a marmalade and an orange cream is being served at the Ritz Paris!
This cute little car is at the Plaza Athenee, inside the car are strawberries and cream with violet, the wheels are in gianduja, the bumper in chocolate and the windshield in sugar.
Below, three beautiful creations from Hugo et Victor! The first, a chocolate hazelnut!
The second, a beautiful lemon meringue! I love the lemons on top!!
This Buche looks like a Book, it is a Tanzanian mousse and Peruvian cream, praliné in two textures with crunchy almond praliné, hazelnut praline light cream and a chocolate biscuit! Can you say miam miam?
This pretty in pink cake is from Laduree, it is an almond biscuit with creamy cheese, light pink champagne mousse and strawberry confit.
This beautiful star one is from Pierre Herme, it is chocolate, but there are many other flavors!
This one is limited edition from Pierre Herme, it is made of three logs of wood with bark in almond paste and garnished with light ganache with chocolate.
This one below is so cute, it is from a la mere de famille! It is Caramel ice cream with chocolate and crisp speculoos.
All of the following are from Jean Paul Hevin. This can can girl cake is chocolate, almond and cherry!
This one below is made of frozen chestnuts with strawberries on an almond biscuit, with caramelized Italian Meringue.
This city scene below is made of chocolate and almond biscuit, caramelized orange crème-brulée, chocolate mousse, cereal, orange and candied ginger crisp.
This fashion purse is made of a dark chocolate biscuit boosted with Venezuela Grand Cru dark chocolate mousse and crisp gluten-free streusel with dark chocolate.
This Tuilieres Log below is a dark chocolate and almond biscuit soaked with the green cardamom infusion, chocolate mousse with cocoa Grand Cru from Ecuador, chocolate and pistachio gianduja.
Patrick Roger makes a moose of chocolate and caramelized almond trees!
Now, the question is, which one would YOU order??? I think I would go for the moose, mainly because it doesn’t look like anything I’ve ever seen in the states before! But, for flavor, I think I would probably choose the Hugo & Victor Book!
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The chocolate raspberry vanilla buche from Angelina's Paris is my choice since chocolate and raspberry is one of my very favorite flavor combinations. But the moose from Patrick Roger is so cute and I love the little trees. I should stick with the buche from Angelina's though, because I probably wouldn't be able to eat the moose and trees because they are so cute!
well certainly chocolate raspberry cake from Angelina's would be a delightful pick!
Obviously, I've lived too long…….I still like the original style, chocolate cake roll with choc icing shaped like a log, choc iced and trimmed with meringue mushrooms and real holly. My french SO would freak out at all these artistic models, gorgeous as they are……But thanks for showing me what the icing artists are doing these days…..
well I like that style too! It is just fascinating to me to see what they can do with sugar and chocolate!