We have already told you about Kaffeehaus, a rocking Germany bakery in the 17th arrondissement. At the helm, Ralph Elderer who beautifies Eastern German delights and more. How about traveling to Germany for this Christmas 2021 in Paris?
On the yule log menu this year:
The limited-edition Berliner yule log (€59 serving 6)
Imagine a yule log based on almond cream and core made of baked apples flambéed with Calvados, and covered in grated truffle.
The Mont Blanc yule log
A yule log based on plain cake, poached pear caramel, and cooked blueberries, kirsch flavored whipped cream and Kaffeehaus style chestnut cream. The Mont Blanc is very popular and to be enjoyed all year round on Kaffeehaus menu. It is reinterpreted with a contemporary and modern look with the addition of an unusual ingredient: blueberries.
The Clairière Enchantée yule log
For chocolate fans! A brownie-style chocolate cake filled with chopped hazelnuts and covered in slightly bitter chocolate mousse, very likely to please cocoa lovers. This cake is an original creation. Before settling in at the Kaffeehaus, Ralf was running the “Lecureuil” bakery. Inspired by the name of the place, he came up with the first version of the hazelnut-based cake and chocolate. But here it is, yule log version, and more indulging than ever.
The Forêt Noire yule log
It is hard to think about German pastry without thinking about the Black Forest gateau. Here, enjoy some sponge cake soaked in kirsch, covered in whipped cream and slightly sour Morello cherries. Chocolate shavings and whipped cream top it all. Did you know this cake actually comes from Bonn where pâtissier Joseph Keller – deeply in love with a young lady from the Black Forest – decided to confess his love and create a cake. It is inspired by the colors of the “Bollenhut”, a black and white hat adorned with red bobbles worn by single women in village parties. Hence the chocolate, whipped cream and red cherries. What a love story!
For your information, Ralf learnt the ropes in Germany with the greatest (Heinemann, Mrs. Ursel Spiess). Then, he joined the Frères Roux in London, Witamer in Brussels and Fauchon in Paris. When he joined Harrod’s in London, our globetrotter simply creates the Pastry department. Last but not least, he stays for 13 years as the chef pâtissier at Potel et Chabot in Paris, where he eventually settles for our greatest joy.
Happy Holidays to all of you!