Four small bûches from Maison Pascal Caffet to savor alone

In addition to the Party Crown that appears in our selection of 2015 bûches, the Maison Pascal Caffet presents these unforgettable creations for Christmas.

Headed by the MOF Pascal Caffet (so good #13), in collaboration with Mathieu Blandin (World Pastry Champion 2013) and Alexandre Gyé-Jacquot (MOF Chocolatier – Confiseur), four individual bûches of subtle flavors are presented, to be enjoyed in a gourmet moment.

Bûche Banquise is a unique 71% chocolate mousse of organic grains from Santo Domingo, chocolate biscuit, almond dacquoise biscuit, Madagascan vanilla bourbon créme brûlée, and crunchy Piemont maison hazelnut praline laminate. For chocolate lovers, the Bûche Chocolat Intense, with chocolate biscuit, crispy puff pastry, creamy 70% chocolate cream, and 70% Venezuelan dark chocolate mousse . The third, the Bûche Carapira is composed of a caramel mousse, almond dacquoise biscuit, pear compote a la Madagascan vanilla bourbon, caramel cream a la fleur de sel de Guérande and intense chocolate biscuit. And the most unique, the Bûche Soleil des Îles, made with a smooth coconut biscuit, exotic cream, pineapples, and coconut mousse.