Buche Ispahan: rose-flavoured macarons; raspberries; rose cream with lychee; white chocolate; fresh rose petals, each with a single glucose dew drop.
Buche Aztec: chocolate macarons; meusli butter crust; orange and balsamic vinegar jelly; flourless chocolate cake; chocolate mousse with fleur de sel.
Buche Sarah: chestnut macaron pastry; cream of candied chestnuts; matcha green tea cream; passionfruit compote. Candied chestnuts are called marrons glacés in French. They're a holiday delicacy - traditionally individually wrapped in gold foil.
Buche Plenitude: dark chocolate macaron pastry; fleur de sel chocolate; bitter chocolate mousse; chocolate ganache; crisp caramel bits; garnished with dark chocolate and one single white chocolate shard.
Buche Envie: dacquoise; crushed, grilled almonds; cassis compote; violet and vanilla flavoured cream; garnised with fruit rouges and candied violets.
Buche Azur: dark chocolate ganache with lime. I don't have my Pierre Herme catalog with me - so I don't know what the other elements are here. Will add them as soon as I can.
Merry Christmas from me to you.
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