{"id":2780,"date":"2013-12-24T10:47:40","date_gmt":"2013-12-24T09:47:40","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=2780"},"modified":"2013-12-24T11:02:00","modified_gmt":"2013-12-24T10:02:00","slug":"10-christmas-yule-logs-i-would-have-liked-to-taste-this-year","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/pastry-culture\/10-christmas-yule-logs-i-would-have-liked-to-taste-this-year","title":{"rendered":"Top 10 2013 Christmas Yule Logs I would have liked to taste"},"content":{"rendered":"

This year for the first time I discovered the original world of Christmas yule logs<\/strong>.<\/p>\n

I mean, I already knew b\u00fbches de No\u00ebl were very popular in France<\/strong>, but little did I know that they have recently become some of the most stylish examples of fine pastry<\/strong>.<\/p>\n

Nowadays, the most original Christmas Yule Logs are no longer rolled cakes, and sometimes they do not even have a long log shape!<\/p>\n

Here are the top 10 b\u00fbches de No\u00ebl\u00a0<\/strong>I would have loved to taste this year! (Disclaimer: opinions based solely on aesthetics!) \ud83d\ude42<\/p>\n

10) “Black forest” by\u00a0Laurent Duche\u0302ne<\/strong>, Paris: soft chocolate spongecake, cherry gel\u00e9e and dark chocolate\u00a0cr\u00e9meux<\/p>\n

\"\"<\/p>\n

9) “Puits rouge” by Oberweis Luxembourg<\/strong>: lemon and olive oil\u00a0madeleine spongecake, red fruit mousse and raspberry cre\u0301meux.\u00a0
\n<\/a><\/p>\n

\"\"<\/p>\n

8) “Zen” by Sadaharu Aoki<\/strong>, Paris: sesame sweet tart crust, dacquoise, sesame\u00a0cr\u00e9meux and white chocolate cream<\/p>\n

\"\"<\/p>\n

7) “Taille de Gue\u0302pe” by Chocolat Seve<\/strong>, Lyon: gianduja chocolat, rhum baba and golden raisins<\/p>\n

\"\"<\/p>\n

6) “Boutonnie\u0300re du Pe\u0300re Noe\u0308l”<\/strong> by Chocolaterie Bellanger<\/strong>, Le Mans: raspberry compote\u0301e, lemongrass cream, almond spongecake, chocolate crunchy layer and whipped egg whites on top as Santa’s jacket buttons<\/p>\n

\"\"<\/p>\n

5) “Blancs et merveilles” by Yann Bris\/Dalloyau<\/strong>, Paris:\u00a0\u00a0a crunchy macaron and toasted hazelnut layer, Madagascar milk chocolate and citrus flavoured mousse, meringue cream and bergamot compot\u00e9e<\/p>\n

\"\"<\/p>\n

4) “Noe\u0308l a\u0300 la Montagne II” by Pierre Herm\u00e9 Paris<\/strong>: chocolat macaron, soft chocolate spongecake, Trinidad chocolate ganache and moussse<\/p>\n

\"\"<\/p>\n

3) “Christmas tree” by MATYASY<\/a><\/strong>, Toulon: choux pastry with caramel cre\u0301meux and milk chocolate cre\u0300me le\u0301ge\u0300re:<\/p>\n

\"\"<\/p>\n

2) “Del Lago” by Jean-Philippe Darcis<\/strong>, Brussels: crunchy hazelnut and roasted cocoa nib layer, Japanese citrus fruit\u00a0cr\u00e9meux. soft chocolate, hazelnut and argan oil spongecake<\/p>\n

\"\"<\/p>\n

…and the #1 Christmas Yule Log of 2013 is…<\/p>\n

1) The amazing “French-style winter garden” by\u00a0Len\u00f4tre<\/strong>, Paris: definitely too complex to explain, and more expensive than the average at 120\u20ac, but it looks like it’s worth every cent! \ud83d\ude42<\/p>\n

\"\"<\/p>\n

If you can’t buy them but still want a b\u00fbches de No\u00ebl,\u00a0try this chocolate and hazelnut yule log<\/a> I posted some time ago!<\/p>\n

(All photos taken from the respective Facebook pages)<\/p>\n","protected":false},"excerpt":{"rendered":"

This year for the first time I discovered the original world of Christmas yule logs. I mean, I already knew b\u00fbches de No\u00ebl were very popular in France, but little did I know that they have recently become some of the most stylish examples of fine pastry. Nowadays, the most original Christmas Yule Logs are<\/p>\n","protected":false},"author":1,"featured_media":2792,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[154],"tags":[401,380,405,666,400,402,398,285,403,397,396,210,404,399,684],"class_list":["post-2780","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pastry-culture","tag-bellanger","tag-buches-de-noel","tag-chocolat-seve","tag-christmas","tag-dalloyau","tag-laurent-duchene","tag-lenotre","tag-matyasy","tag-oberweis-luxembourg","tag-pastry-chefs","tag-photos","tag-pierre-herme","tag-sadaharu-aoki","tag-yann-bris","tag-yule-logs"],"_links":{"self":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/2780","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/comments?post=2780"}],"version-history":[{"count":0,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/2780\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media\/2792"}],"wp:attachment":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media?parent=2780"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/categories?post=2780"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/tags?post=2780"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}