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- Merry Desserts!-

07 Dec. 2017

To end 2017 beautifully, the Relais Desserts pastry chefs, as usual, have imagined delicious logs but also a myriad of gourmet creations. As many sweets that look like gifts packages to slip under the tree, as many desserts, chocolates and other candies that want to take you on a wonderful journey and are meant to be enjoyed by the whole family: a log shaped as a box of secrets, a toy, an art masterpiece, a forest or even a Christmas décor, an Advent calendar that no one will feel like sharing… 100% edible Christmas tale… That’s the magic of Christmas!

 

 

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Front page, Black Forest log, spruce décor by Laurent Duchêne or a moist cake with creamy and dark chocolate mousse (75% cocoa from Tanzania), candied Morello cherries, Madagascar vanilla Chantilly cream.

 

 

 

 

********************DRIED FRUITS********************

 

 

 

 

Kukla log by Nicolas Boucher of the Dalloyau House. A chocolate shell hiding a note of citrus with a heart of almond meringue and a financier cake.

 

 

 

 

Enchanted Forest by Lenôtre. Chiffon and hazelnut praline, chocolate, dacquoise, bavarois and fleur de sel hazelnut caramel ribbon, the whole dessert set in a sublime décor.

 

 

 

 

The 12-choux pastry strikes of midnight by Moutarlier. Hazelnut cream choux pastry, Chantilly, hazelnut-praline crisp and shortbread cookie.

 

 

 

 

Racing cars by Bellanger. Brownie cake with caramelized Pecan nuts and chocolate chips, Pecan praline crunchy, fleur de sel caramel cremeux and chocolate mousse.

 

 

 

 

Alessandria by Jean-Philippe Darcis. Light Gianduja mousse, ristretto cremeux and cappuccino marshmallow, Piémont hazelnut dacquoise cake and chocolate-hazelnut streusel crunchy.

 

 

 

 

********************SPICES********************

 

 

 

 

Christmas wreath by Laurent Duchêne, with gingerbread and orange.

 

 

 

 

Spruce by Arnaud Larher. Icing heightened by Chantilly cream hiding a mousse, the whole thing deliciously dark chocolaty, with an orange marmalade magnifying a light gingerbread cream topping a gingerbread cookie.

 

 

 

 

Bamboo by Sadaharu Aoki. With green tea notes.

 

 

 

 

********************CHOCOLATE********************

 

 

 

 

Ultimate log by Pierre Hermé. Chocolate sponge cake, chocolate Chantilly cream (chocolate: pure Belize origin), fleur de sel dark chocolate chips, Infinitely Chocolate shortbread and light Madagascar vanilla cream.

 

 

 

 

Geometrik by Jean-Paul Hévin or a tribute to Gerrit Thomas Rietveld, the designer. Crunchy praline with almonds and poppies, almond cocoa cake, Peru Grand Cru chocolate beechwood-smoked mousse, hazelnut cookie, caramelized mousse infused in laurel.

 

 

 

 

Rocking horse by the Bellanger House. A chocolate horse, with its base trimmed with pralines.

 

 

 

 

Midnight cocktail by Eric Vergne. Zabaglione mousse with pure Caribbean chocolate, amber rum enhances a coffee-praline bavarois, hazelnut chocolate cookie.

 

 

 

 

Christmas balls filled with chocolates signed Sébastien Bouillet.

 

 

 

 

Chocolate rolled-up cake by Laurent Duchêne.

 

 

 

 

Advent calendar by Vincent Guerlais, or an exquisite box of sweet delicacies.

 

 

 

 

La Traviata by Laurent Le Daniel. Dark chocolate mousse, cocoa cake, vanilla crème Brule and almond macaroon cookie.

 

 

 

 

Twist wraps by the Sève House, dark and milk pralines with newspaper clips narrating the stories of famous Lyon people.

 

 

 

 

Bahia trip by Christophe Roussel. Exceptional Bahiana dark chocolate mousse, caramel cream and Christmas spices moist cake and a crunchy cocoa nib.

 

 

 

 

Chocolate creations by the Moutarlier House.

 

 

 

 

Lima log by Thierry Mulhaupt. Chocolate almond macaroon, pure 63% Peru origin chocolate ice-cream and caramel ice-cream with cookie chips and pecan nuts.

 

 

 

 

Caramel Choco log by Pascal Lac. Streusel chocolate cake, 63% Caribbean origin dark chocolate mousse, caramel cream, chocolate sponge cake and smooth caramel.

 

 

 

 

Refuge by Pascal Lac. Photo Marc Laurin.

 

 

 

 

********************FRUITS********************

 

 

 

 

Gift cakes by Frédéric Cassel or a superb dark chocolate box filled with 14 Christmas balls playing with the most famous Cassel House desserts.

 

 

 

 

CD initials for Claire Damon. Soft rice flour cake, smooth cream and freshly-cut hay scented aerial mousse, wild blueberries compote and sweet clover crunchy.

 

 

 

 

Ispahan log by Pierre Hermé where fruits, spices and floral notes – more particularly raspberry, rose and litchi– intertwine.

 

 

 

 

Holly cakes, the New Year! By Frédéric Cassel. Dacquoise and caramelized coconut feuilletine, red fruit compote and lemon mousse.

 

 

 

 

********************CITRUS********************

 

 

 

 

Zest of lace log by the Sève House. Lemon ganache, lemon mousse, lemon curd insert and rolled-up sponge cake.

 

 

 

 

Circus tent entremets by Sébastien Bouillet. Vanuatu milk chocolate and hazelnut mousse, crémeux and yuzu jelly, hazelnut cake and popcorn crunchy…

 

 

 

 

Bellecour by Jean-Claude Pignol. A tribute to the nectarine, Christmas fruit “par excellence”, with a moist cake made with spices, candied nectarines, crunchy dried fruits and Peru origin chocolate mousse.

 

 

 

 

At Christophe Roussel’s, by the fire. Almonds, orange, chocolate and Speculoos flavors and pretty balls made of 65% fruit almond paste.

 

 

 

 

Log from the “Santa in the chimney” collection by Maëlig Georgelin, Au petit Prince, on a shortbread cookie with crunchy praline, chocolate chimneys filled with caramel roasted apples, Breton shortbread cookie, madeleine cake, salted butter caramel cremeux and light caramel vanilla mousse…

 

 

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