5 log creators to make a splash at your holiday table

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Christmas is the time to get together around a table rich in flavors and surprises. In Montpellier, five pastry chefs surpass themselves to reinvent the log and offer creations that combine tradition, innovation and deliciousness. What if the best part of your meal was dessert?

Osmosis: audacity and perfection at the rendezvous

At Osmose, logs are thought of as gourmet works of art. Vanilla Lover is a declaration of love for Tahitian vanilla. Its taste is accompanied by creaminess and crunchiness. For lovers of freshness and character, the Citrus Sarrasingluten-free, revisits the world of citrus fruits. Candied Buddha hands and subtle pepper combine with a whipped ganache to offer a balance between acidity and roundness.

Chocolate addicts will fall for the Holy Choc. With its mousse, its gourmet praline, its intense ganache and its crispy layer, it embodies everything a cocoa lover could desire. And that's not all: Osmose also unveils two other creations. Supreme Cocoa enhances the cocoa beans with a certain chocolate intensity, while The Ardéchois is moving away offers a modern revisitation of chestnut flavors.

Clément Boursiquot: highly creative logs

Clément Boursiquot has only one objective: to offer desserts that mark the minds as much as the taste buds. The Peanut Pirouettean unexpected alliance between peanuts and chocolate, surprises with its double dimension. With la Black Citrusthe pastry chef explores complex flavors: lively lemon, black sesame praline and fromage blanc mousse.

Chocolate remains in the spotlight with the Shock Triowhich comes in three textures: mousse, ganache and praline. This log is a declaration of love for cocoa. Finally, for those looking for an autumnal touch, the Nursery celebrates chestnut in all its forms, reinventing this traditional ingredient with modernity.

Gabriel Gourmandise: intense and comforting creations

With Gabriel Gourmandise, each log tells a story, both in its name and in its flavors. This pastry chef focuses on generous compositions and surprising combinations. L'Emrataa blend of Madagascar vanilla, tangy raspberry and crisp white chocolate, embodies the perfect balance between sweetness and freshness. Pecan Sweetness is a tribute to the richness and comfort of fall flavors. Gourmet praline, melting caramel and pieces of pecan brownie come together for this dessert.

The Angel-Gabrielle makes an impression with an intense dark chocolate mousse and a crispy base. Its powerful taste reminds us why chocolate remains essential for the end of year celebrations!

Thierry Papereux: the king of cocoa

At the Thierry Papereux chocolate factory, each creation is a tribute to chocolate in all its diversity. The Limamade with Peruvian cocoa, is a dark ganache of unparalleled creaminess. For a more daring approach, Chirino offers a unique blend. Crispy lace pancakes, candied pineapple, lime and ginger offer an unexpected taste experience, combining exoticism and originality.

Clara Jung: finesse at the service of gourmets

Clara Jung enhances the Yule log with creations that are as beautiful as they are delicious. Every detail is taken care of, from the modern visuals to the refined flavors. The Snowy Forest is a concentrate of sweetness. It combines a soft biscuit, a crunchy pine nut praline and a melting heart with maple syrup. A creation that warms the heart as much as the taste buds.

Leona reinterpretation of the famous Rocher, plays the card of pure indulgence with an intense praline and a crunchy shell. For a fruity touch, Azalea combines pistachio praline and candied citrus heart. Finally, Cassiagluten-free, combines salted butter caramel, roasted peanuts and exotic fruits.

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