Close-up, this year, on five Clapas pastry chefs who offer a colorful and flavorful selection of the famous and traditional Christmas log. A list that is far from exhaustive, but whose modest ambition is to provide an overview of the creativity of these everyday urban artisans. Come on, to the table! And happy holidays!
1. At Lume, the log is intended to be feminist
Recently opened, Lume is a unique place, moored on the edge of rue Lamartine (Gares district). Because here, no store (yet?) but a lab which overlooks the main street. Inside, Lucy Fleischer is sparkling with ideas to create her logs, among other pastries only sold to order. For the holidays, the former childminder offers cakes with gently feminist names. Such as La Cass'tagneuse (candied blackcurrant, chestnut cream and chestnut biscuit).
But also La Pista'queen (pistachio, bitter almond and mandarin), inspired by Sicilian ice cream. Or L'Amazone Amarena (Madagascar chocolate mousse, tonka bean whipped ganache, amarena cherries and soft cocoa biscuit).
2. At Gabriel’s, the log is made
traveler in the land of taste buds
Here, like every year, is a double opportunity to rejoice for Gabriel Duthel, the pastry chef with the eponymous brand, which is located on Boulevard Louis-Blanc (at number 16). Because it’s been eight years since he opened his shop. A recently expanded pastry shop that has reopened two weeks ago in its new format.
And then there are, of course, the preparations for the end of year celebrations. As with the Pirouette (milk chocolate mousse on peanut crisp). Or even Bahamas (Madagascar vanilla mousse, creamy mango and raspberry on its coconut financier biscuit). But also: La Banquise (with chestnut cream mousse, candied chestnut and clementine) and Douceur Pécan (vanilla mousse, creamy caramel and pecan on its pecan brownie).
3. Vanille Kanake at Clara Jung
Three logs are, this year, on the program of the young entrepreneur Clara Jung (notably spent time at La Réserve Rimbaud). First there is Léon. A fine construction built on a brownie, reinforced by a crunchy praline and flanked by pecans. With, in addition, fleur de sel, New Caledonian vanilla ganache. All wrapped in a 55% dark chocolate mousse.
Next alongside this are Azalée (soft biscuit, crispy Sicilian pistachio praline, intense ganache and fleur de sel, citrus confit heart) and Cassia (soft biscuit with roasted peanuts, exotic fruit confit heart, light salted butter caramel mousse, peanut-whipped ganache). In short, we take plenty. Both in the eyes and at the level of the taste buds.
4. Chez Baptiste: Ah, Les Bo Gâteaux..!
For these holidays Baptiste Thiéry (rue du Clos-René, between stations and Comédie) has imagined a trio of logs, nicely presented by Sabrina Allard. The first (La Royale) is a dark chocolate mousse with a crunchy praline.
Follows La Valencia, the backbone of which is based on an orange mousse, flanked by inserts of kumquat and combined with a dark chocolate ganache. Finally comes Mont Blanc. And whose construction is made up of chestnut cream, whipped cream, raspberry and brown sugar biscuit (the famous speculoos), vanilla mousse and strawberry and raspberry compote combined with lime. All this on a crunchy speculoos.
5. At Le Palais Saint-Lazare,
we see the log in a big way
In the boutique located along the eponymous avenue, we see the holidays in full force. Think: no less than eight logs are proposed to end the meals at the end of the year. In the refrigerated cabinets there are six pastry variants, two frozen.
We might as well write it: there will be no space to specify the finery of Chestnut-Hazelnut, Feuilletine, Lemon-Raspberry, Clementine, Nutcracker, Buttercream, Nougat or even Sweetness. The best thing is, perhaps, to start early to be able to form a precise opinion.
