Les Bûches de Noël
Bonjour et bienvenue to the December issue of La Marmite.
Just a quick and very visual newsletter this month. I am sure you are busy preparing for your holiday celebrations, but I thought you might like to take a dreamy little break.
As you probably know, la bûche de Noêl is a very popular dessert at Christmastime in France. Along with oysters, foie gras, smoked salmon and Champagne, it is one of the foods it seems we must absolutely indulge in over the holiday season.
Most people either make their own, or possibly buy one of the numerous variations available in the frozen food section of any French grocery store. Others with deeper pockets and more outrageous tastes might indulge themselves and their guests with one of the gorgeous creations available from the top chocolatiers and pâtissiers of the country. Their creations never cease to astound and every year holds new surprises.
Please note that unless you are in France, you will probably have a hard time obtaining any of these. They are the sort of treat one goes to the shop, picks out and carefully totes home. I've given a link to a website for each of the creators. If you have a little time and need a little break, I encourage you to explore these websites. They are designed to impress and are an opportunity for a delicious bit of window shopping.
Bûche Couture
This one was created by the chef pâtissier of the Hôtel Crillon in Paris, Jérôme Chaucesse. Featuring chestnut cream, mandarins, and vanilla pana cotta, it is called Cousue Main or hand sewn.
If you are in town, you can sample just a slice at the hotel restaurant or special order an entire bûche for a mere 75 euros. Check into the Hôtel Crillon for an evening of cheerful decadence.
Marcolini's Santa
Pierre Marcolini is a celebrated Belgian chocolatier who always surprises with his contributions to the end of the year artistry. This one isn't a bûche at all. Rather a Christmas ball filled with praline bonbons and standing on a square of chocolate. The small model is only 14 euros - quite reasonable really.
This is one website where it looks like you can actually order some of the delicious chocolate to be delivered chez vous - for a price needless to say: Marcolini.
Fauchon's Bûche Elixir
Fauchon is a luxury traiteur that got started more than 100 years ago in Paris and has spread across the world. It now even has a shop in China. From their website, you can mail order (yes, even from the US) all sorts of gorgeous food: Fauchon.
To sample the colorful Bûche Elixir you will have to stop by their shop in Paris: 26 place de la Madeleine. It features a pistachio cake rolled with caramel cream and served with a cherry-raspberry coulis. Looks like a kid pleaser to me.
La Mere de Famille
Even the balls are in chocolate on this playful sapin de Noël created by La Mere de Famille. Established in 1761, La Mere de Famille specializes in old fashioned candy, candied chestnuts and fruits, chocolates and many other sweets.
With boutiques all over Paris, you are nearly certain to pass by one of their shops while in town. You can also mail order from their sweet and inviting website: La Mere de Famille.
Garden Party
Ready for some wild flavor combinations? This unusual bûche includes green apple puree flavored with fresh coriander, pisatchio madeleines, rhubarb, marzipan, and lime flavored pistachio cream!
It is dubbed "Garden Party" by its creators, Didier Mathray and Nathalie Robert, who run Pain du Sucre located on rue Rambuteau in Paris. This is the sort of pastry shop that calls out to you with a stunning display of confections in the window.
Le Bûcheron
The famous pastry shop, Pierre Hermé, can always be counted on to participate in the French bûche de Noêl pageant. This year's entry is a stack of chocolate cakes layered with chocolate ganache. It is a limited edition cake available for 120 euros.
Pierre Hermé is celebrated the world over for their incredible confections. Their shop in Paris is so popular that people line up in the street for a chance to buy a macaron or a bonbon. You can order some of their offerings at their website: Pierre Hermé.
A Fairy Tale Bûche
This bûche showcases some very special chocolate from Peru and Tanzania, a caramelized almond praline,and a flourless chocolate cake. What a great invitation to crack open a good book on a cozy Christmas day.
It was created by Hugo and Victor, an absolutely awesome Parisian pastry shop (currently with two locations) that probably merits a trip to the French capital all on its own. Hugues Pouget, the head pastry chef at Hugo and Victor, is a genius in my book.
Dalloyau's Fairy
This incredible creation is best enjoyed with the lights dimmed. With the lacey chocolate dome on top, the rosy pink fairy cake lights up. This showy cake created by Dalloyau features lots of hazelnut and chocolate flavor as well as rose praline.
Dalloyau, which got its start in 1802, has numerous pastry shops, restaurants and tea salons all over Paris. They offer an incredible array of gastronomic delights and gawking over their online catalog is pure fun: Dalloyau catalogs.
Homemade
Now that we are through drooling and gasping, how about coming back to earth and having a go at a homemade bûche de Noël?
My yule log cake recipe produces much humbler results, but it is still a very fun and a delicious holiday project.
Je vous souhaites de trés bonne fétes à toutes et à tous!
Next Issue
The next issue is due out in January. Until then happy cooking and eating.
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Your friend in France,
Kim