Candes Saint-Martin, my favourite spot in La Touraine.

Saturday, 28 December 2013

A dessert to die for

A day later than promised, here's a photo of our Christmas dessert. 


It has the shape of a traditional 'Christmas log' and the ingredients are the same as in the original thing: a delicate rolled sponge cake with a filling of rich coffee butter cream. The decorations are more contemporary though. No need to say that it was utterly delicious, but far too rich to eat it all in one session. Especially after our starter and main course.

And before you ask: no, I didn't make this myself. I don't have the patience nor the skills to produce a little work of art like this. Luckily my local baker has and he has made several versions of this little gem, with different ingredients and decorations, ranging from meringue and exotic fruit bavarois, to caramelized white chocolate, etc. On January 1st we will be having the latter ... can't wait to find out what it tastes like. And I guess you will like to see of photo of it ...

4 comments:

The Broad said...

It definitely looks to be worth dying for! ;-)

Nadege said...

So lovely! I always admire patisserie chefs. As long as a dessert is not too sweet, a little bite once in a while is so very welcome into my world. And yes, we would love to see photos of the end of the year dessert.

VirginiaC said...

I have no idea how you could leave that tempting looking desert until Christmas Day to have a taste.

Bob said...

Yes, you made me envious!! Can't wait to see the New Year's dessert.