If some choose to be inspired by the Holidays celebration and winter to create their yule logs, others prefer playing the originality card.
It’s the case for Park Hyatt Paris-Vendôme pastry chef Jimmy Mornet who bet on cocoa for his yule log 2018.
For this wonderful creation, Jimmy Mornet was inspired by a treasure found in Guadeloupe: cocoa. The palace pastry chef wished to work with cocoa bean to the extreme. As an outcome, he has concocted a splendid trompe l’oeil yule log brilliantly recreating the famous pod. Sliced it show the mucilage.
In terms of ingredients, note that it has the particularity of being gluten-free. Far from being a drawback since by using rice flour, this yule log is even creamier and lighter, what a happiness! The chef also used beans from Bali. In addition to chocolate, Jimmy Mornet added black rice bringing some body to the dessert.
Composition: smooth mousse infused with black rice, puff rice crunchy, roasted cocoa beans and 68% Indonesian dark chocolate cream.
Cocoa is here and spreads its flavors without taking over the tasting. We love the crispiness of the roasted beans, not bitter at all, and the crunchy taste of the puff rice without forgetting the body of the gourmet chocolate cream.
This yule log 2018 will undoubtedly seduce the gourmet eyes and taste buds for these new Holidays.
Book this chocolate creation from December 1, 2018. Available on sale from December 21, 2018.
From 1 December 2018 to 26 December 2018
Park Hyatt Paris-Vendôme (Hôtel)
3-5, Rue de la Paix
75002 Paris 2
Pour 6 à 8 personnes: 80 €