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At first glance, the texture is reminiscent of driftwood. Its ridges and irregular lines give the creation the appearance of a piece of wood shaped by the elements.
Yet behind this trompe-l’œil lies a pastry creation imagined by Tristan Rousselot, Prova Gourmet’s Corporate Chef.
For Christmas 2026, the log returns to its original form, taking on the colours of Madagascar in a tribute expressed through both its texture and its flavours.
Long before it became a canvas for pastry chefs’ creativity, the yule log was simply inspired by a real log of wood. For this creation, Tristan chose to return to these origins, reinterpreting them through the raw, organic appearance of driftwood.
A custom-made mould brings this vision to life, with ridges and irregular lines recreating the natural texture of the material.
The shape appears almost sculpted by time, yet remains the result of meticulous pastry craftsmanship.
The driftwood also evokes Madagascarand its coastal landscapes, offering a first glimpse of the island’s influence, which continues throughout the composition.
The tribute to Madagascar continues through the flavours of the log. Madagascar Bourbon vanilla bean is paired with the caramel mousse, while Madagascar pepper brings an additional layer of flavour to the chocolate crémeux.
The chocolate itself continues the connection to Madagascar through Matsiro by Cacao Barry, a single-origin chocolate from Madagascar, used in the crémeux.
Together, vanilla, pepper and chocolate reveal different facets of Madagascar throughout the tasting experience, in a composition where each element has its own place.
Look beyond the trompe-l’œil and the pastry work hidden beneath the wood-like exterior begins to reveal itself.
A cocoa nib and fleur de sel crunch gives way to a cocoa biscuit, followed by a chocolate crémeux with Madagascar pepper.
This is layered with a caramel and Madagascar Bourbon vanilla mousse, before the whole creation is finished with a chocolate coating.
When sliced, the contrast is immediate: beneath the almost raw appearance lies a carefully crafted composition of contrasting textures.
Around the log, cocoa powder creates a decoration reminiscent of raw earth, echoing both the texture of the wood and the cocoa used in the creation.
This creation takes on a particular significance in 2026, the year Prova celebrates its 80th anniversary.
In 1946, Prova’s story began with Madagascar Bourbon vanilla, with the production of its first iconic product: vanilla sugar.
This product helped lay the foundations of the company’s expertise, and Madagascar vanilla has remained closely connected to Prova’s history ever since.
Eighty years later, it is once again at the heart of a Christmas creation.
Our Madagascar driftwood yule log takes a step back to reconnect with what lies at the heart of the tradition: a shape inspired by its origins, ingredients that tell a shared story, and expertise that continues to find expression in the creations of today.
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