{"id":19943,"date":"2020-01-06T19:58:04","date_gmt":"2020-01-06T18:58:04","guid":{"rendered":"http:\/\/icon-vrai.loc\/?p=19943"},"modified":"2020-10-21T00:06:13","modified_gmt":"2020-10-20T22:06:13","slug":"the-iconic-buches-cakes-of-christmas-2019","status":"publish","type":"post","link":"https:\/\/www.icon-icon.com\/en\/the-iconic-buches-cakes-of-christmas-2019\/","title":{"rendered":"The Iconic B\u00fbches Cakes of Christmas 2019"},"content":{"rendered":"\n

Like every year, French Chefs Patissiers are brimming with imagination to create the wildest of b\u00fbches<\/em> – let\u2019s focus on the most iconic ones!<\/p>\n\n\n\n

For a long time already, the tradition of the b\u00fbche de No\u00ebl<\/em> is no longer only about letting a piece of wood burn – on the contrary! It is a true exercise in pastry creativity, the tradition has now become a much awaited annual rendezvous for French gourmets. Even of the entire world – a true gourmet tradition, French pastry chefs have become masters in the exercise. <\/p>\n\n\n\n

It is in this way that Chef P\u00e2tissier Dominique Costa revisited for the Peninsula Paris the shape of vines. In a very sweet and highly inspired version. His b\u00fbche <\/em>is composed around an almond praline bonbon associated to a vanilla dark chocolate craquant. All enveloped in a final gla\u00e7age where the croquant gives room to an aerated biscuit flavoured with gingerbread. The final touch? Pieces of wine poached pears exalted by a light vanilla mousse. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Other iconic place of Paris, other style. For La R\u00e9serve Paris, Chef P\u00e2tissier Adrien Salavert chose to celebrate their impressive collection of ancient books. The b\u00fbche <\/em>becomes trompe-l\u2019oeil and plays with the book covers in a light chocolate that ravishes the palate – perfumed with tea and citrus. For the Grand H\u00f4tel du Cap-Ferrat, Florent Magaillan, French champion of desserts in 2010, wanted to honor the harmony of simple and gourmand flavors. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Nicolas Paciello, new Chef P\u00e2tissier of Fouquet\u2019s, decided to do the same. With the help of historian Marion Godfroy-Tayart de Borms, they composed a b\u00fbche <\/em>around a Malmaison biscuit of roasted almond, brown butter and citrus zest. A composition that celebrates the 120 years of Fouquet\u2019s. Finished with a cr\u00e8me madame and bergamot insert – an unexpected combination! Other unique creation, that of Pierre Herm\u00e8’s for the Royal Monceau: a b\u00fbche <\/em>like a ferris wheel, brimming with sophistication and extremely delicious. It can already be devoured by the eyes. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Just like the exotic creation by Jimmy Mornet for the Parc Hyatt Paris-Vend\u00f4me. Inspired by the sudashi<\/em>, small wild, green Japanese citrus, the Chef p\u00e2tissier developed an entire flavour enhanced by the audacity of the confit pear and lemon duo, tender biscuit, yellow lemon, pear syrup and a croustillant of almond and chocolate dulce. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

The Caf\u00e9 Pouchkine is also present with Patrick Pailler\u2019s b\u00fbche <\/em>the \u201cTropiki Pouchkine\u201d. A treat encapsulated in a white chocolate construction in orange hues. Inside? A b\u00fbche <\/em>made of almond biscuit, mango confit with fresh mango pieces\u2026imbibed in a passion fruit white rum and Madagascan vanilla mousse with a mango jelly. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Finally, the 2019 versions of the tradition can be discovered at two iconic Paris palaces. For the Hotel Crillon, the Chef Matthieu Carlin imagined a b\u00fbche <\/em>like a Christmas carriage – \u201cLe Carrosse de Noel\u201d of which the entirety can be savoured. A Proustian return to childhood, notable speckled with a 66% dark chocolate mousse and a red grapefruit jelly. However it is the den of Marcel Proust that reveals the most demanded b\u00fbche <\/em>of the year. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

It must be mentioned that Chef Fran\u00e7ois Perret for the Ritz, was consecrated the best pastry chef in the world in 2019. A creation built around a tender roasted hazelnut biscuit – covered in a creamy Gianduja and a Car\u00fapano 70% dark chocolate. An infinitely desirable spiral, to be placed on all Christmas tables. <\/p>\n","protected":false},"excerpt":{"rendered":"

It is in this way that Chef P\u00e2tissier Dominique Costa revisited for the Peninsula Paris the shape of vines. In a very sweet and highly inspired version. His b\u00fbche is composed around an almond praline bonbon associated to a vanilla dark …<\/p>\n","protected":false},"author":11,"featured_media":19841,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[30],"tags":[20466,11678,20467],"class_list":["post-19943","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hotels-chefs-2","tag-buches","tag-christmas","tag-french-gastronomie"],"acf":[],"yoast_head":"\nThe Iconic B\u00fbches Cakes of Christmas 2019 - ICON-ICON<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.icon-icon.com\/en\/the-iconic-buches-cakes-of-christmas-2019\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Iconic B\u00fbches Cakes of Christmas 2019 - ICON-ICON\" \/>\n<meta property=\"og:description\" content=\"It is in this way that Chef P\u00e2tissier Dominique Costa revisited for the Peninsula Paris the shape of vines. 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