Long considered a somewhat heavy and outdated dessert, the billet now allows pastry chefs to prove the extent of their talent. As Christmas approaches, we’ll take a look at the best creations of the season, which will take effect on the evening of the 24th.
Dior’s Christmas diary
This winter, Dior Cake introduces the new sweet creation imagined by chef Jean Imbert and his collaborators Romuald Bizart and Camille Lochouarn. Paying homage to the meticulously sculpted monarch butterfly (a nod to the butterfly created by Pietro Ruffo for the Dior Cruise 2024 line), it combines cocoa, vanilla and caramel, as well as cottage cheese and lemon.
Limited quantities and available by reservation from 15 December 2023
La Pâtisserie Dior at 30 Montaigne – exclusively
White Horse Christmas diary
Maxime Frédérichotel pastry chef White Horse Parisand his team are dreaming of a train made entirely of chocolate this winter. A “Cikomotiv” consisting of three chocolate wagons placed on chocolate rails sprinkled with cocoa nibs: A locomotive, 75% of whose shell is made of dark chocolate taken from the workshop of chocolate roaster Nicolas Berger, is at the heart of this locomotive. A tablet garnished with crunchy Gianduja. The wagon in the middle is overflowing with caramelized hazelnuts coated in chocolate. Finally, the dessert includes ginger biscuits, orange confit, orange blossom caramel, cinnamon cream and green cardamom mousse.
Available in limited quantities here