Buche Ô Bois Yule Log Chef Charles Azar

Ingredients Irish cream liquor ice cream

• 1 kg milk

• 150 g UHT cream • 100 g egg yolks • 130 g sugar

• 4 g stabilizer

• 175 g of Irish cream

liquor

Chocolate ice cream

• 1 kg whole milk

• 120 g UHT cream

• 200 g sugar

• 5 g stabilizer

• 100 g egg yolks

• 125 g dark chocolate (70 %)

Having gained his baccalaureate and a degree in Hotel and Restaurant Management in Beirut, Charles left for France to put his passion for pastry and chocolate into practice. He has honed and used those skills over the years in roles that have included executive pastry chef positions at several esteemed hotels in Beirut and abroad. Instruction was a natural area for Charles to explore and in 2005, he began tutoring students from around the world. Today, he remains an instructor at Université Saint-Joseph (USJ), Beirut. Charles co-founded Le Flocon Artisan Glacier, the first artisanal and all-natural-ingredient ice cream concept in the region, in 2017. He is currently a master consultant chef at Charles Azar Consultancy Services and has guested on several TV programs, including Top Chef Middle East.

Charles’s motto "The good doesn’t interest me at all... the sublime does!"