the essential
The end of year holidays are fast approaching, and with them, the unmissable tradition of Christmas logs. In the Chaurian basin, bakeries and pastries compete in originality to satisfy customers' taste buds. Between classics and desserts, chocolate or fruit, the choice is vast.
As the end-of-year holidays approach, the windows of bakeries and pastries display the traditional dessert of this period: the log, which sells like hot cakes. Between logs with cream, butter or even desserts, the choice is wide.
A gourmet side
“We offer dessert logs which are more elaborate than classic logs,” explains David Selma, co-manager of the Le Diablotin bakery with Lucie Selma since 1is June 2022. Customers can discover creations such as the banoffee – a speculoos crisp with a creamy caramel insert with fleur de sel and a banana insert surrounded by an ivory chocolate mousse with vanilla – the exotic log or the vanilla and red fruit.
Melanie Eve – Melanie Eve
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The traditional dessert has already been on display since last month. “We are surprised. We noticed that taking orders and testing the logs starts earlier,” explains Lucie Selma, co-manager of the Le Diablotin bakery before adding: “People are consuming. We feel that this is the right time to during which they have fun. It's an intense month.”
The signature product
As for the La Panetière bakery, around fifty orders are already in progress. “We offer the signature, on a financier base with a chocolate mousse and a crunchy praline and macaroons. It works very well, because it is gluten-free. The macarons bring a nice side with different flavors”, smiles Elodie Mancheron, deputy director of La Panetière. Between pistachio, chestnut, lemon meringue, speculoos and even fruit, there are many star products of the season. “We also offer a cake which is a mixture of log and layer cake in the form of a tree or star. This allows us to have a different shape and the customer chooses the flavor of their dessert,” explains -She.
La Panetière – La Panetière
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Logs inspired by children
Corentin Cross, artisan pastry chef at Aux Milles Pains, is inspired by the character of his four children to create his logs. “Capucine is dreamy, so I added rose petals and redcurrant. Zoé has more character, I created the log based on lemon meringue crunch and lime mousse with candied strawberries. Faustine, is a crunchy hazelnut with a milky caramel mousse and bergamot. This log is surprising and explosive like the child. And the last one, Milo, is the cherry on the cake. very soft and calm. I concocted a log rolled in red velvet with a white chocolate ganache and pieces of raspberry. They are all four representative”, smiles Corentin Cros. Original colors and shapes, to innovate traditional logs. “We do everything, from biscuits to decoration. We use quality raw materials,” he adds.
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After this big period, the bakeries and pastries don't stop there. “The period of cakes and Easter is added. We produce with love for all these beautiful festivities,” concludes Elodie Mancheron of the La Panetière bakery, her hands in the log decorations.
