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Bûche de Noël Maestro with red berries by Julien Perrinet

November 29, 2022
Bûche de Noël Maestro with red berries by Julien Perrinet
Berries mousse, strawberry jam, pistachio viennois sponge, crispy feuillantine pistache, praliné pistachio, pistachio financier, red fruit glaze


In the Christmas collection of the Park Hyatt in Tokyo, Julien Perrinet has fused Japanese customs with French pastry culture. He has only been at the hotel for two years and has already changed almost 95% of its repertoire, modernizing most of the recipes and maintaining the most emblematic references of the house.

The star products of this collection are three bûches de Noël, whose names are directly related to the flavors and/or the design. Corsica, in which IPG mandarin oranges from Corsica are combined with chestnuts; Saint Malo, where he not only vindicates the salty caramel of his homeland, Brittany, but also plays with the color white on the outside and black on the inside to emulate the flag of Brittany, and Maestro, which “is actually the name of one kind of strawberry that we use for our red Bûches. So, again, it came naturally”, explains the pastry chef.

Apart from the Christmas logs, a preparation that is highly appreciated by the Japanese and that is a tradition at Park Hyatt is the stollen, both the classic and the chestnut version. This year Perrinet also adds a third more brioche version with a pronounced butter flavor.

His approach for his cutting-edge creations is to focus on flavor and main ingredients, and design something elegant without unnecessary frills. All in all, the purpose is “to provide a lot of pleasure in terms of textures, flavor combinations, and look so that customers find them ‘kawaii’ (pretty and delicate’) at first sight”, he assures.

Next, we share the Bûche Maestro’s recipe, decorated with fresh Amaou strawberries, raspberries, and blueberries. Perrinet has created a melody of flavors by using strawberry jam, pistachio namelaka cream, and pistachio financier sponge.

buche Maestro by Julien Perrinet


Bûche de Noël Maestro

Berries mousse

  • 1.000 g strawberry puree 100%
  • 300 g raspberry purée 100%
  • 200 g cassis purée 100%
  • 400 g cream (warm)
  • 55 g brown sugar
  • 320 g gelatin mass
  • 1200 g whipped cream
  • 300 g mascarpone

Warm up half of the purees, add gelatin, add the other half of liquid cold purees, add the whipped cream mix with mascarpone.

Strawberry jam

  • 560 g strawberry puree 100%
  • 1,2 g acid citric
  • 16 g cornstarch
  • 28 g sugar
  • 90 g gelatin mass (1/6)
  • 4 g pectin NH

Heat up the puree. Combine the remaining ingredients (except for the gelatin), add to the puree, mix it and cook it as a creme anglaise. Once thickened, remove from the heat and add the gelatin.

Deco chocolat

  • 375 g Strawberry chocolate inspiration
  • 15 g Red Cocoa butter PCB

Melt and combine.

Pistachio viennois sponge

  • 150 g egg yolkBuhe maestro by Julien Perrinet
  • 400 g whole fresh eggs
  • 315 g sugar
  • 250 g egg white
  • 100 g sugar
  • 200 g flour violet (Japanese cake flour)
  • 210 g pistachio paste

Egg yolk + fresh egg + sugar in mixer > whip. Make meringue with egg white and sugar. Add meringue in the first mix and then add the flour sieved. Poor the sponge mix on silpat. Bake it in ventilated oven at 230ºC for 5-6 minutes.

Crispy feuillantine pistache

  • 1.000 g pistachio praline
  • 300 g white chocolate Opalys
  • 500 g feuillantine

Melt chocolate to 35°C, add praline and fold in feuillantine, spread on pistachio financier

Praliné pistachio

  • 750 g pistachio nuts (roasted in oven, 12 min at 165c)
  • 250 g sugar
  • 6 g sea salt
  • 60 g pistachio paste Babbi

Cook sugar at 160ºC, poor the nuts, sable and crystalized sugar, cook slowly until caramelization. Once done, Poor on silpat and allow to cold down, once cold, put in robot coupe. Add salt and pate de pistache.

Pistachio financier

  • 1.000 g icing sugar
  • 480 g almond powder
  • 460 g flour violet
  • 10 g salt
  • 12 g baking powder
  • 1.160 g egg white
  • 112 g trimoline
  • 640 g brown butter
  • 774 g pistachio paste

Combine powders altogether. Pour over the pistachio paste. Fold in egg whites, trimoline and brown sugar. Por on baking sheet and bake.

Red fruit glaze

  • 300 g raspberry puree

    Christmas logs by Julien Perrinet

    Bûches Corsica, Maestro and Saint Malo

  • 60 g strawberry puree
  • 280 g water
  • 100 g glucose
  • 100 g Trimoline
  • 200 g sugar
  • 12.5 g NH pectin
  • 1,6 g stabilizer (sorbet)
  • 2 g acid citric

Combine purees, water, glucose and tremoline. Warm up to 34-40ºC.Mix well sugar, stabilizer and pectine. Add to the puree and boil. Add acid citric.

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