By Claire Legrand | Editor
A journalist of Belarusian origin, Claire has worked at Purepeople since 2019. An unconditional fan of the Sex And The City series, she also knows most of the RnB sounds of the 90s and 2000s by heart. Blue flower and eternal romantic, she is interested in everything particularly to the love lives of stars.
A candidate on the show “Le Meilleur Pâtissier” has just seen one of his wildest dreams come true. At only 17 years old, one of his creations is now sold in two very famous brands in Paris. He delivered his first impressions to our colleagues from “Parisien”.
Best Pastry Chef: This candidate who amazed everyone marks a great first, “It’s incredible to experience this…”
The rest after the ad
Candidate of the 13th season of the competition The Best Pastry Chef, Timothée achieved his ultimate consecration at just 17 years old. Interviewed by the Parisianthe youngest of the show who recently passed the Étienne Leroy test on M6, saw one of his creations marketed in two Parisian boutiques of the world pastry champion, at Victor-Hugo and Bastille. No less than 250 individual pieces are planned, sold for €10.50 each.
“The idea is not to sell in large quantities, it is a limited edition, because there is also a lot of work with the shavings. The aim of the show is to highlight pastry and all opportunities are good to promote our profession” declares the chef. “Seeing his name there, it's special, it's incredible, it's great to experience that… ” confides young Timothée, still stunned by this dream which is becoming reality. His creation? “A round cake topped with a small mountain of rounded chocolate shavings, sprinkled with fragments of gold leaf and small dots of raspberry gel“.
A very “bold” all-chocolate creation
Seduced, Étienne Leroy agreed to collaborate with the young man. “The theme was chocolate shavings and it was the only one to really highlight this work. When I tasted it, I found that what he proposed was daring, we sensed a slightly uninhibited side to him… With adjustments to be made, of course. In the rush, he had overdosed a little on the Espelette pepper“. he laughs. “Timothée sent us his recipe and we reworked it. There was good potential, but things could be improved” adds the chef.
After a few adjustments, the recipe is ready to be enjoyed by customers. A delight which already promises to be a centerpiece of the Lenôtre house.
