After several years of focusing their Christmas creativity on the tubular format of the traditional Christmas bûche, Jérémie Runel now gives origami a try in the star launch of this Christmas campaign. La Fabrique Givrée (so good #14) offers a collection of five ice cream creations, reproductions of Christmas trees of very different colors and flavors. They are references that rangefrom classic combinations such as chocolate and caramel to those of autumnal inspiration, such as the pear and chestnut, to the exotic and recurrent assembly between mango and passionfruit, and other references such as strawberry lemon and apple and vanilla. A mendiant (chocolate disks) are also added to these proposals in the shape of a Christmas fir tree, made with Dulcey blonde chocolate.

The bûches:

CHESTNUT-PEAR

Tender chestnut cake, marron glace AOP, Williams pear sorbet, Marron glacé chunks, and Madagascan vanilla mousseux.

MANGO-PASSIONFRUIT

Hazelnut streusel, passionfruit and Madagascan vanilla sorbet, Alphonso mango sorbet, crunchy meringue, and passionfruit marmalade.

APPLE-VANILLA

Tender matcha green tea cake, Tahitian vanilla ice cream, apple and yuzu sorbet, and matcha green tea sablé breton.

CHOCOLATE-CARAMEL

Soft cocoa-almond cake, fleur de sel caramel ice cream, Vietnamese dark chocolate ice cream, crunchy cashew praline, and caramel coulant.

STRAWBERRY-LEMON

Sweet almond cake, lemon and nutmeg sorbet, Mara des bois strawberry sorbet, raspberry jam and sablé breton.

SAPIN MENDIANT

Dulcey chocolate, nuts and fruit (pistachios, hazelnuts, cranberry, grapes, apricots, and figs).