It’s actually been pretty fun at work this week. I haven’t said that in a year and a half, and I was afraid I never would. We’ve been trying out new recipes for the bûches de Noël for this holiday season. Not only do I like experimenting in the kitchen for the way it breaks up the general work routine, but this year I have been included in the proceedings. As in, asked for my opinions and for any ideas I might have in the way of new bûche flavor combinations.
I really wanted to do a chocolate/banana/peanut butter thing, but I know better than to get too wacky (i.e. American) with this crowd. So I Frenchified the idea, swapping in praliné mousse for the peanut one. I ordered some bananas and when they were good and ripe I sliced up a couple and sautéed them with butter, raw sugar, and rum. The chef found an intriguing recipe for a banana biscuit, so we tried it, and it’s delicious. I put a sample of the cake together today, and when we tasted it, we knew we had a winner on our hands. So just like that, my creation is going to be produced and sold this Christmas and New Year’s. If you live in Paris, I highly recommend you come pick one up when the time rolls around. (Or better yet, reserve one in advance. I’ll let you know the details at a later date.)
Oh, and a quick reminder to click over to Foodie Fights and vote for me in Battle Cumin and Pecan!
Originally published on Croque-Camille.