We came up with this when petitioned by Janet Fuller of the Chicago Sun Times for a piece she was doing on yule logs. Fabrice Bouet – the pastry chef of the hotel – prepared the yule log with the chestnut cream and I did the rest. We might have had it ready in time for the article had I not unexpectedly been out of the office last week. But that is what it is and that’s all I have to say about that.
As a result, this is making a quick cameo on the menu… so Merry Christmas.
I’ve always admired Janet; now, I like her even more. I’m glad she persuaded you to do this, even if it wasn’t done in time for the article.
Did you let her taste it?
What are the components? There are some non-standard things in there, or so it looks to me.
I’ll have to get the recipe from Fabrice for the yule log.
The candied pine needle is made by making a simple syrup, pouring it over the pine needles (no branches), blitzing it in a Vita-Prep blender, and passing through a sieve.
Merry Christmas Chef Foss , another beautiful photograph and creation.
What did you do to the Cranberries ? It might just be the angle but to my eyes it looks like two different textures.
They are simply cooked down with a good maple syrup and orange juice & zest. Nothing fancy.