A reimagined Christmas classic: Hungarian confectioners tested themselves for the first time in the Bûche de Noël competition

For the first time, the confectioners who create the country’s most delicious Christmas tree trunks competed against each other: in a special new competition of the Hungarian Confectionery Industry Association, the best in the industry gathered to show how they reinterpreted the legendary French holiday dessert, the Bûche de Noël. Following the call for entries that generated great interest across the country, and after weeks of experimentation, planning and fine-tuning, 38 Christmas tree trunks were finally entered into the competition. This posed a serious challenge to the professional jury on November 18th at the Zila Café in Budapest. The participants dreamed up desserts that – in addition to being delicious and looking great on the holiday table – also represented an outstanding technical standard.

In addition to unique ideas, quality ingredients also played a prominent role in the competition. Debic dairy products, created for professional confectioners, provided a stable and high-quality basis for creative solutions: according to the competition regulations, it was mandatory to use the brand’s premium ingredients of cream, butter and cream cheese for each dessert. Several competitors bravely used Debic’s new product, Cream Plus Mascarpone, which is a creamy and velvety cream-mascarpone mixture, when creating their desserts.

Reputed confectioners and chefs evaluated the appearance, textures and flavor harmonies of the desserts: Anett Béres, head pastry chef of Borkonyha and Textúra restaurants, Viktor Segal, chef and gastronomic consultant, Dávid Jakabfi, owner of JD pastry shop and ice cream parlor, László Balogh, pastry master of Százéves pastry shop in Gyula, one of the creators of the 2025 Hungary cake, and Balázs Ipacs, pastry consultant of Debic Hungary, also participated in the judging process.

The Christmas tree trunks evoked the festive atmosphere with their wintery spicy flavors: chestnuts and In addition to pecans, blackcurrants and raspberries, orange-dark chocolate combinations also appeared. Several outstanding entries were created: the competitors presented exciting and harmonious desserts on the table, while all of them boldly played with classic flavors.

The jury finally awarded the first prize to Krisztián Füredi, the pastry chef of the Hisztéria Confectionery in Tápiószecső, for the Golden Seduction: the rich and sophisticated flavor harmony of the clean and elegant tree trunk, presenting exciting textures, was made unique by cocoa sponge cake, orange jelly, almond chantilly cream, caramelized white chocolate mousse and orange milk chocolate mousse.

The silver medal went to the Magical Christmas Cake, created by Izabella Varga and Ádám Novák, the pastry chefs of the REÖK Handicraft Confectionery and Café in Szeged. The third place went to Anett Törő (Hotel Essence*****, Pogány) with her Blood Orange-Coffee-Hazelnut Christmas Tree Trunk.