INSPIRATIONAL BÛCHES FROM ABROAD
Get inspired for the end-of-year celebrations
with these fabulous bûches de Noël
RUBIK’S CUBE
BY HÔTEL MEURICE
Hôtel Meurice has outdone themselves this year with a very clever bûche de Noël designed in the form of Rubik’s cube. Fun to look at and satisfying to eat, with several flavors: coconut, almond/coriander, chocolate/truffles and lemon/fresh mint.
CANDY BÛCHE
BY LADUREE
The Candy bûche, made with almond biscuits, confit of red fruits, almond cream and vanilla mousse, is topped off fresh raspberries, Chantilly, marshmallows and white chocolate
BLACK FLOWER LOG
BY LADUREE
The bûche, made with Sacher biscuit, chocolate layers, creamy vanilla and Caribbean chocolate mousse, is surmounted by a plate of dark chocolate and chocolate petals.
THE ENCHANTED FOREST
BY LA MAISON LENÔTRE
The Enchanted Forest bûche is a forest of white chocolate, with intricate trees covering delicate white chocolate animals, like wolves and deer. The inside of the forest is made of hazelnut flavored muslin with a hazelnut praline liquid center.
ICED-TEA BÛCHE
BY BETJEMAN & BARTON
This is an ice cream bûche. It consists of Joconde biscuits with sweet almond and tea flavored sorbet. The black tea has a hint of honey and turmeric, with a tinge of ginger, and covered with beautiful Swiss and Italian meringues to give it a crunchy taste.
MINUIT
BY FAUCHON
Fauchon has created a bûche that is both beautiful and savory. Made with smooth Tahiti vanilla cream mixed with Juniper berries, and Genoa bread soaked in bitter-sweet syrup of lemon and gin, it is covered with small vanilla jelly and juniper balls.
BUCHE KUKLA
BY DALLOYAU
Made of a white chocolate shell mounted by little orthodox dome shaped meringues. The inside is made of a lime-scented milk jam, almond meringues and contains a soft biscuit infused in mango, passionfruit and Madagascar vanilla flavored cream.
FROSTY ISLAND FLOAT
BY SENOBLE
“L’île flottante givrée” in French, is made of a velvety meringue base, a smooth Bourbon vanilla ice cream and a chilled caramel heart with Guérande salt.
CHOCOLATE EXOTIC FRUITS CROWN
BY HÄAGEN-DAZS
To celebrate the 10th anniversary of its frozen cake, Häagen-Dazs called out talented German designer Konstantin Grcic and created two crowns: one will seduce choco-addicts and the other will fulfill the taste buds of exotic fruits lovers.
THE CHRISTMAS WREATH
BY SENOBLE
“La Couronne de Noël” in French consists of six floating islands. Bringing back childhood flavors by mixing a creamy Bourbon vanilla and amber caramel at the center, finished off with a crunchy biscuit. The islands glitter with
gold powder.
BOULE DE NOËL
BY ANGELINA
This Angelina ball log mixes brilliant flavors of sweet confit with creamy clementine. It contains lemon flavored biscuits, all blended in layer of macadamia nuts and maple
syrup mousse.
THE BARK
BY LA RÉSERVE PARIS
Inspired by the beautiful chestnut trees, the buche resembles an actual log from a chestnut tree, the bark made of rich, dark chocolate, filled with a light vanilla flavored mousse. The bûche is covered with glazed chestnuts and sweet pear and cherry syrup.
TAHITENSIS
BY PRINCE OF WALES PARIS
This bûche delicately places dark chocolate vanilla beans in bundles, while containing an appetizing ganache inside, infused with an intense vanilla flavor.
KARAMEL BUCHE
BY KARAMEL HOUSE
This truly delightful bûche is made of a creamy mousse of sweet chestnut. Its smooth texture is contrasted with chunks of candied chestnuts, lightly toasted hazelnuts and pieces of Karamel candy.
BÛCHE CALI SOUN
BY THIERRY MARX BAKERY
This unusual bûche is reminiscent of the traditional French candy called calissons. The bûche is made entirely of ice cream and infuses provincial flavors, consisting of candied melon, crispy almonds, all buried under a soft mousse.
