For her second yule log, the pastry chef of the Sofitel Paris Baltimore Tour Eiffel swaps the fairy-tale character for the neighbouring monument. The log shape disappears, and with it a question of volume.
The Christmas log has an obvious shape: the tree trunk. Myriem Ait Yala leaves it behind for the second time. The pastry chef of the Sofitel Paris Baltimore Tour Eiffel moulded a Nutcracker in 2025. This year she signs the Eiffel Tower, lying on its side.
The piece is a matte cream white, with a velvety grain. The crossbracing of the levels is in relief. The arch is open all the way through, the only hollowed part of an otherwise solid object. This is the detail that holds the attention. The tower is recognised first by what it lets through, and an entremets is by nature a volume without air. Keeping the void rather than filling it with a flat surface is the piece’s riskiest choice, and its best handled.
Inside, the hotel announces four layers: a marble cake, a gianduja ganache, a hazelnut crunch and a vanilla Bavarian cream. The assembly follows a logic of textures, from soft to melting, then crunchy, then airy. The vanilla carries the only process detail in the programme. According to the hotel, the pods infuse for twenty-four hours in the cream.
We tasted it. The log is light and airy, which its shape did not lead one to expect. An iron monument, reduced to pastry, could have felt heavy. This one does not, and one then understands why the chef preferred the Bavarian cream and the crunch to a dense mass: the silhouette already carries all the gravity required.
Details
Limited edition from 30 November to 31 December, six-serving size, €75. By order, 72 hours in advance, online (sofitel-paris-baltimore.shop-and-go.fr). Sofitel Paris Baltimore Tour Eiffel, 88 bis avenue Kléber, Paris 16th arrondissement.
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