The most stunning 2017 Yule log creations from our French chefs

18-12-2017 Bûche de Noël 2017 au chocolat et à la fraise
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Discover a selection of 7 Yule logs to make your mouth water!


A tribute to Molitor by Florian Eude

Bûche de Noël 2017

Molitor yule log by Florian Eude


Inspired by the Art Deco movement, Florian Eude, resident pastry chef at Hotel Molitor, a veritable Parisian institution, has created this succulent Christmas log with just a hint of tropical flair. Here, coconut, vanilla and lemongrass are the star ingredients in this festive dessert. And with the addition of a glass roof skilfully crafted from sugar, a nod to the Hotel’s rounded entrance, the chef pays tribute to Lucien Pollet, the architect behind this exceptional venue. A real work of art!


Extravagant creations from the Maison du Chocolat

Bûche de Noël 2017

The Christmas Star from Maison du Chocolat


Located in Paris’s exclusive rue du Faubourg Saint-Honore, and now present in 9 other countries, the specialist chocolate boutique has mouths watering when Christmas comes round every year. Chocolatier Nicolas Cloiseau has yet again come up trumps with his “Starry night” Nuit Etoilee collection. Geometric and fragile, his chocolate creations are utterly mesmerising. First up, l’Etoile, the star of the collection and a magnificent handmade showstopper made entirely from 7kg of chocolate, standing 60cm tall, comprising 12 delicately perforated stars decorated with fine gold leaf. A second star-shaped creation, a star-log, the Buche Etoilée, is a subtle blend of citrus fruit and chocolate. Featuring 7 large stars, this is a succulent dessert with chocolate and fruity notes.


Pierre Hermé’s frozen fancy

Bûche de Noël 2017

Pierre Hermé’s Milena log


Every year, the famed pastry chef releases a collection of original chocolate logs. And among them, the frozen Milena Yule log. The gateau showcases the contrast of texture and flavour, where sponge cake, cool mint ice cream and the fragrant aromas of red berry fruits collide in wonderfully jarring juxtaposition. It’s as easy on the eye as on the palate and the tasting is one surprise after another. Check out Pierre Hermé’s complete Yuletime log collection here.


A Christmas tree for Hotel George V

Bûche de Noël 2017

Christmas tree yule log


With its original appearance, the latest creation from chef Christian le Squer and young pastry chef and prodigy Maxime Frederic, is a stand-out creation: a miniature Christmas fir tree, with a delicate feminine shape. On the palate, chocolate of course, crowning this 60cm tall delight, with chocolate twiglets on the sparkling, white chocolate branches, not to mention other delicacies to share including chocolate sweets and truffles.


Even closer to the stars with Ladurée

Bûche de Noël 2017

“Celeste” Yule log by Claire Heitzler for Ladurée


To celebrate the festive season, pastry chef Claire Heitzler unveils her “Celeste” Christmas creation, with its unique shape. Made of crunchy hazelnuts and almonds, hazelnut praline and praline mousse; hazelnut fans will love this! Also available to serve six. Click here to discover more information about Ladurée.


Michalak’s rock ‘n’ roll guitar

Bûche de Noël 2017

Christophe Michalak’s guitar-shaped festive creation


The pastry chef has eschewed the traditional festive symbols and created instead this magnificent Yule log in the shape of an electric guitar. With a crunchy coco praline base, this dessert also reveals dark chocolate cream, gluten-free sponge, light coconut mousse and mango and passion fruit jam. Just the ticket for setting the tone for all your Christmas celebrations. Christophe Michalak has also created a Christmas dessert for frozen food brand Picard in the guise of a frozen miniature car-shaped log.


A Russian doll for Dalloyau 

Kukla Buche de Noel 2017 Dalloyau Poupée russe

Dalloyau 2017 yule log : a Russian doll


Just like small Russian stacking dolls, the Kukla log created by Yann Brys, Nicolas Boucher and Jeremy Del Val will create a showstopping centrepiece for all Yule log fans. “Under the white chocolate perforated shell, the dessert reveals lime-infused caramel sauce and almond meringue, with a mango and passion fruit compote centre, financier almond cake and Madagascar vanilla cream” according to the description on the boutique’s website. The log also contains tiny Russian dolls made with white chocolate and meringue, inspired by Russian palaces. For more information on Dalloyau, click here.