This holiday season, École Ducasse and Ducasse Baccarat present their extraordinary collaboration in the form of the 2025 Christmas cake, “Pampille d’Hiver.” This limited-edition dessert showcases French craftsmanship with an innovative take on the traditional bûche de Noël. It reimagines the classic Christmas log with luxurious touches that honor culinary excellence and artisanal heritage.
The “Pampille d’Hiver” reimagines the traditional Christmas dessert experience with its striking visual presentation. Wrapped in a delicate dark chocolate bell tinted ruby red with natural colorants, the cake draws inspiration from the signature red droplets of Baccarat crystal chandeliers. The bell creates an elegant, gift-like experience, evoking the anticipation of unwrapping Christmas presents beneath the tree.
French almonds take center stage in this creation, which features multiple textures. The dessert features an almond biscuit, crunchy elements, and a white tea and toasted almond flavored mousse. Executive Chef Christophe Saintagne of Ducasse Baccarat incorporates roasted coriander to enhance the almond crunch, adding citrus and biscuit notes that evoke a sense of travel. Hibiscus confit and organic hibiscus-lemon compote provide a delicate freshness that balances the rich almond components.
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Throughout their collaboration, the chefs prioritize exceptional ingredients. Provençal almonds from the Cérès Reserve and cream from the Nantes-based producer Crème de Nous demonstrate their commitment to quality sourcing. Both École Ducasse and Ducasse Baccarat pay particular attention to selecting raw materials, reflecting their shared philosophy of ingredient excellence.
“This cake was born from the meeting between Baccarat’s bold and refined universe and our passion for exploring flavors. With Douglas Oberson, executive pastry chef at Ducasse Paris, we wanted to capture the spirit of the holidays in a creation that is elegant, generous, and full of sensory delight,” explains Julian Mercier, executive chef at École Ducasse. This partnership shows how traditional French pastry techniques can evolve while maintaining their cultural significance.
The “Pampille d’Hiver” retails for €90 for a six-serving cake. Orders open on December 1, 2025, and pickup is available from December 15 through 23 at the École Ducasse Paris campus, located at 16 Avenue du Maréchal Juin, Meudon, 92360. The dessert will also be available from December 15 through 25 on the lunch menu at Ducasse Baccarat restaurant and by the slice at Midi Minuit bar, located at 11 Place des États-Unis, Paris, France.
École Ducasse operates through a network established in 1999 by multi-starred chef Alain Ducasse. The institution is dedicated to transmitting French culinary expertise and pastry arts excellence. The institution manages three French schools, as well as international locations in the Philippines, India, Thailand, and the United States. Named the World’s Best Culinary Training Institution for 2023 and 2024, École Ducasse maintains its reputation through its comprehensive programs, which range from short expert courses to intensive bachelor’s degree programs.