Yule logs buches de noel Christmas 2015 from La patisserie des reves

Festive Paris Magic at the Patisserie des Rêves – 2015 Yule Logs

A touch of Christmas magic arrived in Paris this week with a tasting of not one but three new French Bûches de Noël or Yule Logs.  Launched by the Pâtisserie des Rêves at their tea salon in BHV Paris it was also a unique opportunity to chat with the extraordinary pastry chef behind them, Philippe Conticini and creative director, Thierry Teyssier.

Just walking into the pink pastry boutiques of La Pâtisserie des Rêves in Paris reminds me of that enchanting scene in the film, Mary Poppins; as the family jumps on a carousel, wooden horses take off and they ride in the air to discover a cartooned magic kingdom, then sip tea from porcelain cups.

But imagine opening up a secret door into a delightfully real theatrical world – with oversized glass bells announcing an ever-changing line of exquisite pastries, giant pink spiral lollipops standing to attention in jars, with a pile of humped-back madeleines, buttery-rich financiers and viennoiseries all sitting on the counter. It’s no surprise that children are also the focus of attention here, with special goûter (a French afternoon teatime snack) days organised especially for the little ones.

Patisserie des Reves Paris BHV tea salon

Literally the “Patisserie of Dreams”, the unique concept of the Pâtisserie des Rêves was born in 2009 when chef Philippe Conticini and theatre and hotel entrepreneur, Thierry Teyssier (owner of Maison des Rêves), partnered their talents together to create the first pastry shop in Rue du Bac.  Over the last six years, the internationally acclaimed pastry chef and creative artistic director have expertly aimed at rekindling precious childhood gourmet experiences to create a memorable magic experience in pastry for the next generation.

Chef Conticini aims at awakening the senses by modernising traditional French pastries with his own magical touch of surprise to the likes of the Saint Honoré, Millefeuille, seasonal tarts and Paris-Brest pastries – all still his signature pastries that have global gourmets queuing in his boutiques from Paris to Japan and now in London.

Today Philippe Conticini is not only one of the world’s most prestigious contemporary pastry chefs, he’s also one of the rare chefs to have also achieved a high-level cuisine career in the savoury world too.  He literally grew up in the kitchens of his parents’ restaurant, south-east of Paris in the Val-de-Marne area, and by 1986 was co-owner of the Table d’Anvers until 1998, catching a Michelin star along the way.  During that time (1994) he was creator of the verrine: instead of serving dishes horizontally on plates, they’re served vertically in transparent glasses – a brilliant idea making desserts also easy to transport, now copied the world over.

Philippe Conticini and Thierry Teyssier

Philippe Conticini and Thierry Teyssier

Ten years before the Patisserie des Rêves was the turning point when he shot to international fame while with Petrossian Paris. In 1999, while creating a café-boutique concept for the house in NYC, he baffled the culinary world with his unexpected dishes around a Caviar theme, wowing American gourmets. In the space of just 5 months after first being featured in Food Arts Magazine, news spread quickly of his immense talents and within only 18 months he was awarded a Michelin Star.

Today, in between being a TV star with appearances of the popular French equivalent of the Great British Bake-Off show – among others – he teaches the sensation of taste with ongoing workshops, and continues to revitalise the universe of scents, taste, textures, flavours, and presentation that generate that special Madeleine de Proust feeling of déjà-vous (or should I say déjà-goût?).

You would think with all of these credentials, chef Conticini would be distant. It couldn’t be more the opposite since for myself, it was memorable magic in itself for him to chat informally, demonstrating his modest sincerity, and willing to share in his most intrinsic form of expression through pastry.

Buches de noel Patisserie des Reves Paris

Bûches de Noël 2015

Chef Conticini stresses that his take on the classic Christmas Yule log is simple – yet his three Bûches have taken 2-3 months to prepare. It takes time to produce something so tecnicially complicated, he says, and that has to appear effortless, to as to remind us of the traditional French festive dessert from childhood but with that modern Conticini touch.

2015 Christmas Yule Logs by Philippe Conticini

Vintage Vanilla Yule Log

This is for pure vanilla fans looking for that creamy intensity, rolled to a black centre of vanilla grains with touches of griotte cherry throughout. He suggests finely grating a touch of lime zest to finish off the dessert: the lime delicately magnifies the vanilla beautifully.

Millésimée au Chocolat Yule Log

What’s Christmas without chocolate, they say? Classic chocolate and vanilla are worked into a symphony of textures and its warming sensations of silky dark chocolate are sumptuously progressive.

Praline lemon French Christimas Buche 2015 from Patisserie des Reves

Main photo courtesy La Pâtisserie des Rêves

Praline-Lemon Yule Log

Following his signature Paris-Brest with an extra secret praline centre, it’s no surprise that his famous praline continues to excite the senses here. On a base of salted crunchy praline and a light hazelnut sponge, the lemon is extremely delicate within a vanilla mousse with a round finishing sensation.

Extra fine Praline chocolate bars

Together with Carol Gillott, of Paris Breakfasts fame, we tasted the range of new chocolates for Christmas.

Christmas chocolate praline bars patisserie des reves

Following on the success of his white chocolate collection, the new collection is presented in a magic box of golden secrets for the festive season, with 10 extra-fine mini tablets revolving uniquely around praline. The praline predominates the palate – whether it’s dark, milk or white chocolate – but the whisper of raspberry, fleur de sel, lemon or coconut make each nibble a special treat.

I particularly loved the milk chocolate and passion fruit, as he leaves the fruit seeds in the chocolate, giving it that extra fine crunch. I don’t normally like seeds in pastry cream, but here it’s a surprise that works.

Philippe Conticini and Thierry Teyssier new book

Having already published award-winning recipe books which are also a reference for professional chefs, Philippe Conticini’s latest, Souvenirs Gourmands, is now on the shelves and co-written by Pascale Frey.

I couldn’t resist snagging my own as an early Christmas present from hubby since it’s filled with delightful childhood gourmet memories of 50 French celebrities (Alain Ducasse, Guy Savoy, Christian Lacroix …) with their favourite souvenirs linked to their recipes that are all given the Conticini twist. I’m sure we could entice them to produce an English version too.

New book by Philippe Conticini, Souvenirs Gourmands

As famous bear of ParisBreakfasts was creating his own gourmet sensations to treasure, Carol Gillott wowed Monsieur Conticini with her exquisite watercolour of Rue du Bac, just one of her Paris map creations since illustrating the first one for my book, Teatime in Paris!

Carol Gillott Paris maps rue du Bac

As the first patisserie in Rue du Bac, the Pâtisserie des Rêves has been such a go-to address that other prestigious pastry boutiques have followed suit to join in one of the most sweet gourmet streets in Paris. In June this year, Chef Conticini was chosen as Godfather of the first ever Bac Sucré event, to celebrate the talents of his artisan neighbours.

Fortune cookies by Philippe Conticini

Also just in time for Christmas, are pink gift cards which will come in handy for pastry lovers (hint, hint, Antoine) – but this is my favourite lucky hit: the new buttery Fortune cookies with their subtle hint of coconut.  It’s perhaps the French answer to pulling British Christmas crackers at the table. As I opened mine, the message read:

Le Bonheur est toujours à la portée de celui qui sait le goûter.
“Happiness is achievable to those who know how to taste”.

That simply sums up the essence of Chef Conticini’s sweet magic.


 

This post is linked to my first article now featured on
BonjourParis online publication


 

The three Bûches de Noël will be available as of 10th December. Both the praline-citron and chocolate bûches are now available as individual portions.

Patisserie des Rêves
93 rue du Bac
75007 Paris
Tel: +33 1 – 47 04 00 24

 

11 replies
  1. CléÔ
    CléÔ says:

    Hello Jill !

    Super ton article, tes photos sont magnifiques… Que de bons souvenirs en les revoyant.

    A très vite sur la blogosphère, bise pétillante 😉

    Reply
  2. Thomasina
    Thomasina says:

    Another great blog Jill. I want to swop places with you visiting exciting places and meeting famous people in Paris. I love Carol Gillott’s illustrations of Rue du Bac and her illustrations in Teatime in Paris too. Oh I also love her sweater.

    Reply
  3. Betty
    Betty says:

    Such a fun post, Jill! I am always excited to see the newest innovations in Haute Patisserie! Hoping someday to spend a Christmas in Paris!!

    Wishing you a Most Happy Holiday Season,

    Betty

    Reply
    • Jill Colonna
      Jill Colonna says:

      Well that would be wonderful for you to come over to Paris over Christmas Betty. It’s even more magical. Thanks for popping in.

      Reply
    • Jill Colonna
      Jill Colonna says:

      You didn’t miss out at all. You even took photos of them Carol. I think Bear took it! The fortune cookie was in that little sachet.

      Reply
  4. David
    David says:

    OMG – those are all gorgeous! My one attempt at a Yule Log was to be in the shape of a saguaro cactus (a Tucson native). It failed miserably because of the buttercream icing. I should try it again!

    Reply
    • Jill Colonna
      Jill Colonna says:

      David, just the idea of making a yule log as a cactus has me prickling all over! I hope you do try it again. In the meantime, we’re so spoiled with this delicious choice in Paris that I’m let off the hook at Christmas. Well, sometimes 😉

      Reply

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