Traditionally the lead-up to Christmas is sugar-coated bliss. Codename indulgence. It sees confectioners, chocolatiers, pâtissiers and glaciers (*) whip up a frenzy to a feast for the eyes and the palate. In order to experience the finished article, gently shoo the words away from this page for the photos to do the talking, as an inspirational appetizer. If you are
dreaming of a white Christmas, you have it here in layers and textures... Layers of whipped cream and peaks of meringue and lashings of royal icing, for the layers of wool and other fabrics are unnecessary: they may safely remain cosied up in drawers!
The pastry industry at large is empowered at Christmas: excellence is its byword. From muted sweet nothings to the more elaborate gâteaux, excellence seeks and excellence finds! Dusting off classic recipes, resurrecting old favourites, piping a
soupçon of innovation into tradition, or throwing caution to the wind in order to surpass itself within the Christmas logs department.
French Christmas logs are likely to be nipped and tucked these days, turning their ephemeral works of art into
edible covet pieces of couture. Traditionally every
pâtissier worth their salt (and sugar) produces a Christmas log masterpiece every Christmastime. The idea is for the log to stand out and get attention. And if it does, it will end up gracing the pages of
fashion glossies and reaping accolades. Art meets the palate, fashion gets eaten up... Call it as you please. We end up with
a couture collection of innovative, eccentric and even
totally crazed-up edible outfits for a log! Talk about edible design unleashed... The sample below is on the conservative side, but
Elle has 33 more for you to gawk at!
(*) glaciers = ice cream makers
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