Amber-hued Erica honey, whose almond-tinged scent evokes honeycomb,has inspired François Perret, the Pastry Chef at the Ritz Paris, to create a Christmas log that is both unexpected and light as air. Honey, the Pastry Chef ’s healthy sugar, is naturally one of François Perret’s favorite ingredients. For this season’s log, he opted for a grand cru honey from the Pyrénées, where Erica heather is cloaked in wildflowers in the middle of winter and the smell of mountain air evokes childhood Christmases. Then, he transformed it into the creamy heart of a delicate Savoy sponge cake topped with a flourish of voluptuous, airy whipped cream. Meanwhile, the crisp, toasted scent of Gianduja almonds beckons to the gourmand in all of us. To further embellish this light-hearted beauty, the Chef trimmed it with lacy wafers — a nod to golden honeycomb, dipped in chocolate.
The Christmas log is available at Ritz Paris Concept Store at 110 Euro for whole desert or 25 euro for a smaller portion at Bar Vendome.