These are the two best Christmas logs of 2023, according to baking pros

Attention lovers of pastries and other sweet delights! This Monday, December 4, 2023, the latest edition of the Fou de Patisserie Trophies took place at the Théâtre de la Madeleine in Paris, under the eyes of numerous experts in the sector: renowned chefs accompanied by specialized journalists. The opportunity to discover, taste and compare the different original creations presented during the prestigious competition. A mission that Julie Mathieu and Muriel Tallandier, the two creators of the magazine, have given themselves since 2020. Crazy about pastries.

Like every year, the 2023 edition of Trophies Crazy about pastries aims to reward the best sweet creations in a multitude of categories. The opportunity, during this end-of-year period, to elect the two best Christmas logs: the exceptional Ladurée log, voted “log of the year”, as well as the buckwheat and hazelnut log, voted “palace log”.

Two exceptional logs

“A crispy praline base and a melting hazelnut biscuit welcome a subtle creamy hazelnut and praline. The flowing yuzu-mandarin caramel brings a refreshing note. Finally, the blue Reunion vanilla whipped cream envelops each mouthful with remarkable creaminess.makes the pastry chef Julien Alvarez salivate who signs the log of the year.

For his part, Jean Julien Freydt does not budge: “Crunchy hazelnut and buckwheat. Creamy hazelnut cream. Soft hazelnut biscuit. Buckwheat praline and fleur de sel. Light hazelnut mousse. Crispy puffed buckwheat and roasted hazelnuts”. There is no doubt that these creations will delight your taste buds with sweet dishes. On the other hand, you will have to spend the sum of 300 euros for Julien Alvarez’s log (for 6 to 8 people, and 75 euros to taste Jean Julien Freydt’s hazelnut log. Both dishes are available to order between December 11 and December 31, 2023 only.

The list of different prizes awarded during the 2023 edition of the Fou de Patisseries competition

• Bakery creation: the Apple Bomb from Union Boulangerie (Paris 9th).
• Travel cake: the Lorraine crown of Esthète (Nantes).
• Chocolate creation: the Terroirs de France Saint-Émilion bar from Alléno & Rivoire (Paris).
• Fruity pastry: green shiso lemon tart from Burgundy (Paris 1st).
• Chocolate pastry: dark chocolate sesame from Le Bon Pâtisserie (Paris 11th).
• The frozen creation: hojicha ice cream from Pâtisserie Rayonnance (Paris 9th).
• The log of the year: the exceptional log from Ladurée (Paris).
• The palace log: buckwheat and hazelnut grains from Lot-et-Garonne from the Halle aux Grains (Paris 1st).
• The public prize: the cara’huète cookie from Aurélien Cohen (Asnières-sur-Seine).
• The revelation: the chocolate whiskey tart from Burgundy (Paris 1st).
• The jury’s madeleine: the Saint-Honoré vanilla from the Peninsula (Paris 16th).
• The trophy of honor: Pierre Hermé (Paris).
• Responsible pastry: Claire Damon (Des Gâteaux et du Pain, Paris).