On w here comes this tradition? The Christmas log as we know it - a rolled biscuit filled with butter cream and decorated with objects symbolizing Christmas (ax, fir ...) - dates only from the last century. It would have appeared around 1945 although some historians seem to evoke it as early as the 19th century. Its log form would be an echo to an ancient tradition dating back to the Celts at the time of the winter solstice (December 21), which consisted in burning a log over several days in the hope of obtaining good harvests during the following months. Apparently this tradition was transposed at Christmas time: the idea was to make this Christmas log last until New Year , after having watered it with wine, oil and salt. The ashes are then recovered to fertilize the fields. It is the appearance of the heating stoves in replacement of the large chimneys in the houses that would have precipitated the mutation of this tradition, turning the wood log into a dessert log.

At the cr è me or e é natural ice? If the traditional recipe of the log is based on sponge cake and butter cream, our modern stomachs seem to prefer more and more light versions. It must be said that after all a dinner of New Year's Eve, the log often comes to the end of the meal. Hence the success of icy logs in recent years much less heavy and less fat. But also more difficult to renew side gout

Against the attack of the log P tissi ry. Modern pastry chefs seem to have decided to take their revenge with increasingly tempting and creative proposals. Christmas logs are now expected by the foodistas as collections of Haute Couture. And it is true that these logs are sometimes works of art - their price too - that one devours first of the glance.