On this early November afternoon that looked like an Indian summer, today’s recipe had a bit of an anachronistic taste: a Yule log while the thermometer was still above 20°C. A feeling quickly forgotten when tasting the 2024 vintage of Estelle, the log proposed by one of the artisan members of theBaitthe Association bread pastry future and tradition. A dessert that is at once melting, creamy and crunchy, combining the sweet and delicious flavors of vanilla, caramel and speculoos. Guaranteed success. The challenge returned this year to the bakery and pastry shop Coubetergues from Lafeuillade-en-Vézie, whose pastry chef, Cyril Cazal, officiated this Monday, November 4 in the kitchen of Bruit de K’sseroles in front of his colleagues to describe one by one the stages of his original recipe which they will reproduce in their shop. No instructions or ingredients imposed by Appat, except that “each of our members can make it with the equipment they have”, specifies David Coubetergues, president of the association, whose presentation of L’Estelle is the one of the highlights of the year(1). “For around fifteen years, each of the members of Appat (which has 25, editor’s note) has taken turns submitting a log recipe to the office of
the association, which tastes it, issues an opinion and recommends modifications, the objective being for us to honor one of our members, to show Cantal residents our know-how”, continues the president of the ‘Bait.
Vanilla, caramel, speculoos
“My recipe is not complicated,” explains Cyril Cazal, who had already developed the 2017 edition of L’Estellein a fruity version: apple, blackcurrant, chestnut. The only difficulty of the day: cooking the caramel, with the right balance to be found to achieve the right color without falling into bitterness. Estelle 2024 is based on a madeleine biscuit, topped with a crunchy speculoos, a vanilla bavaroise with a caramel insert. It will be offered for sale from the first weekend in December at Appat artisan members, at a price of between €3 and €4 per share. If each Estelle was a success (without knowing the number of logs sold), it was that of Géraud Antignac (pastry chef from Trizac) with his mandarin mousse, which was the most popular.
Read also https://www.reussir.fr/agriculture-massif-central/un-lieu-un-jour-et-deux-concours-regionaux
(1) L’Appat also provides entertainment with baked goods and pastries at the Pailherols cheese festival and the Mourjou chestnut fair.
Swiss
