What is even better than the fire tree and the Christmas bulbs to celebrate Christmas? This year, World’s Pastry Champion and Meilleur Ouvrier de France Angelo Musa and the new Hôtel Plaza Athénée pastry chef Elisabeth Hot offer to celebrate Christmas but Festive style.
Through this lovely creation shaped like a big Christmas bulbs reveals a fir tree forest honoring cocoa. As a matter of fact, together, the chefs have decided to work cocoa as a whole, using everything that makes the cocoa pod: from the nibs (roasted and chopped cocoa bean) to the mucilage (the white pulp around the beans), to the cascara and the bean of course. Like a surprise to discover the yule log is to open from the top to discover the forest.
Inside hides a delicious chocolate cake twisted with musicale confit and served with a delicious old-fashioned Madagascan chocolate mousse. The crunch of praline is enhanced by the cocoa nibs to bring more texture and features to the dessert. A sweet touch is brought by homemade blond caramelized chocolate, very creamy, that immediately melts in the mouth. The whole is coated in a cloud of milk chocolate mousse infused with cascara (the envelop wrapped around the bean).
And to create a genuine moment of sharing and conviviality, "Festive" can be served by the spoon, like an indulging mousse or tiramisu. Here is a wonderful, indulging and light discovery, filled with flavors to beautifully end your Christmas meal.
Please note this magnificent and delicious "Festive" yule log is in limited edition to to book emailing noel.HPA@dorchestercollection.com or calling +33.01.53.67.65.97 starting December 6, 2021. Yule logs are to collect from December 22 to 26, 2021 at the Galerie.
Dates and Opening Time
From 6 December 2021 to 26 December 2021
Hôtel Plaza Athénée
25 avenue Montaigne
75008 Paris 8
Bûche pour 6 personnes: €115
Réservations par email et par téléphone à partir du 6 décembre 2021