A soft pecan cookie; a crispy praline, almond, hazelnut and chocolate angel hair pasta; a pear center with Chuli pepper and a vanilla mousse. A log with a traditional shape but enhanced with a little chocolate soldier – garnished with caramel for added treats – like in mechanical children's games. A reference to “The Nutcracker”, the name given to this Christmas log imagined by Olivier and Élodie Geoffroy, who have lived in Puteaux for eight years with their tea room Ô Gourmandises d'Ange. And winners of the first edition of the “Signature des Hauts-de-Seine” log competition.
Organized by the departmental council and the departmental chamber of trades and crafts (CMA92), with Stéphane Glacier, Meilleur Ouvrier de France and pastry chef in Bois-Colombes, as president of the jury, this competition takes over this year from the one called “ Imagine the Hauts-de-Seine cake” launched in 2019.
“We have participated in all the editions since the beginning but this year, the log really inspired us because we created an entire collection on the theme of fairy tales,” explains Élodie Geoffroy, very moved to finally win first place in the competition.
An adventure born from a reconversion, since the pastry chef was previously a mosaic teacher. Before embarking on a pastry CAP in 2014, then being joined by her husband Olivier who was a carpenter and learned self-taught alongside her. “It’s a family story and for me, a return to my roots since I am the daughter and granddaughter of restaurateurs,” emphasizes Élodie Geoffroy. His parents ran a restaurant frequented by many actors, rue de Troyon, in Paris (17th century).
At least one Ile-de-France ingredient
Among the twelve creations selected for the tasting, the jury chose to reward three logs, which had to be composed of at least one Ile-de-France ingredient. For Olivier and Élodie Geoffroy, whose creation is available for order for Christmas until this Saturday evening, it is pears from the farms of Gally (Yvelines). “The participants were judged on rigorous criteria: quality, taste, technicality, but also their ability to integrate local products, thus embodying the link between tradition and innovation,” underlines the departmental council.
Second place goes to the creation called “L’Étoile des neiges” by baker-pastry chef Stéphane Moa, also based in Puteaux, since 2022. A log composed of creamy chocolate mousse with slivers of tonka bean, a chocolate biscuit without flour, creamy chocolate and raspberry compote and a crunchy biscuit, cocoa nibs.
Third place goes to the log called La Brute, from the Clem & Gwen bakery and pastry shop in Clichy. Pastry chef Gwendal Pecher has imagined a log composed of a madeleine biscuit, a crunchy one, chestnut honey jelly, a creamy lemon and a mousse with two lemons and Kalios olive oil.
Addresses: Ô Gourmandises d’Ange, 23, rue Chantecoq, in Puteaux (log for six people for 46 euros); bakery-pastry shop Stéphane Moa, 196, rue de la République, in Puteaux (on order, 40 euros for six); Clem & Gwen bakery, 62, boulevard Jean-Jaurès, in Clichy (44 euros for 6 people).
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