Christmas is on its way!

Nicolas Boussin, Best Pastry Craftsman of France 2000 and Pastry Chef at La Maison de La Crème Elle & Vire and Maxime Guérin, Pastry Chef at La Maison de la Crème have created in exclusivity for Elle & Vire Professionnel three Christmas logs around one product : Sublime, Cream with Mascarpone. Made with 70% of Excellence Whipping Cream 35.1% fat and 30% of mascarpone, Sublime, Cream with Mascarpone is an ideal partner for chefs.

This year’s creations are the Silky Ibaraki Yule log, created with a rolled sponge biscuit with tea and a silky Cream Cheese cream. Be also surprised by the Vineyard Peach Frozen Yule log, made with soft almond sponge biscuit  and a blood peach sorbet. Last but not least, discover the Chocolate Christmas Baubles made with a white coffee infusion.

Those desserts are perfect to give a last gourmet touch to any end of the year diners. 

Recipe of the Chocolate Christmas Christmas Garland

Recipe of the Silky Ibaraki Yule log

Recipe of the Vineyard Peach Frozen Yule log