Jérémy Del Val, pastry chef at Dalloyau and Champion de France du Dessert, plays with one of the symbols of confectionery – the lollipop – to create La Poire d’Amour, a refined and gourmet bûche to share. A magnetic, fondant, and stimulating piece for the taste buds made up of two types of vanilla mousse (Madagascar and Tahiti), caramel, pear compote scented with berry spikes, pecan cake, and crunchy pecan coated in a thin layer of white chocolate. The stick, designed to be enjoyed after the Christmas log, is made with praline, pecan nuts, and Breton sablé covered in blond chocolate.

La Poire d’Amour is just one of the surprises that the house is launching this Christmas in order to rediscover the sweets of yesteryear, updated by its artisans. To put under the tree, Dalloyau proposes French cones and bonbons, boxes that can be personalized from its confectionery products, a range of edibles and macarons, and a case with 16 macarons that incorporates two characteristic flavors of these holidays: (Martell VSOP cognac combined with 71% Venezuelan chocolate ganache and caramel with exotic fruits).

To make the wait until Christmas day entertaining, Dalloyau has also created an advent calendar in collaboration with artist Bishop Parigo combining urban pop images with many sweets to unveil every day: 100% français bonbons, Dalloyau chocolat, mendiants, and sablés.