Kaffeehaus, as we've already told you, is the hot German pastry shop in the 17th arrondissement. At the helm is chef Ralph Edeler , who magnifies the sweets of East Germany and beyond. Let's take a trip across the Rhine for Christmas 2021 in Paris.
On this year's log program:
The limited-edition Berliner Bûche (€59 for 6)
Imagine an almond cream-based log with a heart of baked candied apples flambéed in Calvados, the whole thing sighed at the last minute with shavings of grated truffle.
La Bûche Mont Blanc
A log made with a plain cake-like cookie, poached pear with caramel and cooked blueberries, whipped cream lightly flavored with kirsch and Kaffeehaus-style chestnut cream.Mont Blanc is obviously very popular, and features all year round on the Kaffeehaus menu. Here, it is reinterpreted in a contemporary look, and modernized 'to the core' with the introduction of an unusual ingredient: blueberries.
La Bûche Clairière Enchantée
For chocolate lovers! A brownie-style chocolate cookie , topped with crushed hazelnuts and covered with a slightly bitter chocolate mousse, this is sure to seduce cocoa fans. This cake is an original in-house creation. Before moving to the Kaffeehaus, Ralf was at the helm of the 'Lecureuil' patisserie. It was there, inspired by the name of the place, that he imagined a first version of the cake based on hazelnuts (of course) and chocolate. Here it is in a log version, more gourmand than ever.
The Black Forest Log
It's hard to think of German pastry without thinking of the Black Forest, of course. Here we discover a sponge cake soaked in kirsch, filled with whipped cream and slightly tart Morello cherries. Chocolate chips and whipped cream complete the log. Did you know that this cake actually originated in Bonn, where pastry chef Joseph Keller, deeply in love with a Black Forest damsel, decided to declare his love by creating a cake. The cake takes its colors from the 'Bollenhut', a black and white hat adorned with red pompoms worn by single women at village festivals. Hence the chocolate, whipped cream and red cherries. A true love story!
For the record , Ralf began his apprenticeship in Germany, working with the very best (Heinemann, Mrs Ursel Spiess). He then moved on to Frères Roux in London, Witamer in Brussels and Fauchon in Paris. When he joined Harrod's in London, our globe-trotter quite simply created the Pâtisserie department. Finally, he spent thirteen years as head pastry chef at Potel et Chabot in Paris, where he eventually settled, much to our delight.
Happy discoveries and happy holidays to all!
Dates and Opening Time
From November 1, 2021 to December 31, 2021
Prices
Bûchette: €7
Bûche 4/5 personnes: €32
Bûche 6/7 personnes: €43
Bûche 8/10 personnes: €54
Bûche signature Berliner: €59
Recommended age
For all
Official website
www.kaffeehaus-paris.fr
