“I cried a lot the first evening,” confides Aurélie Gérard

Thursday is baking! And which ingredient is most commonly found in the pastry ? Without hesitation, chocolate. This Thursday, November 14, M6 broadcast a new episode of its flagship show The Best Pastry Chef.

For this sixth week of competition, the chocolate was in all its states. A 100% chocolate episode, where the candidates competed in teams. On one side, the dark chocolate team. On the other, the milk chocolate team. Enough to make the most greedy viewers salivate with pleasure!

Incredible chocolate creations

For the first creative test, Cyril Lignac and Mercotte asked the pastry chefs to make their totem animal in a cocoa bean version. For the technical test, they had to “find the key to taste happiness” by reproducing a magnificent creation by Maxime Frédéricthe pastry chef at the Cheval Blanc hotel in Paris.

Finally, for the last test of the week, it is the world pastry champion Étienne Leroyand current pastry chef of the sweet creation of Maison Lenôtre, who challenged the candidates for enhance the chocolate shavings.

And the chef came with a big surprise: “The cake from the pastry chef that will appeal to me the most, will be on sale in the store the most prestigious of our house”. A first in the history of the competition and a challenge won hands down by the youngest, Timothy.

As a result of these trials and the second chance, it is Aurélie Gérard who has definitely given up his apron. After her elimination, this beekeeper answered our questions.

Marmiton: What were you lacking this week?

Aurélie Gérard: I missed time. I didn't anticipate the tempering of my chocolate early enough. I made an unstructured crown (laughs). Each time, I finished my second chance tests at the last minute. I wanted to give the best of myself by doing crazy things and it was super on time.

Do you think that time is also partly responsible for your place in the main competition?

A.G : It was the first week, I had a lot of stress and I couldn't get it out. I didn't know what was happening to me.

However, you entered the competition, so you knew what to expect.

A.G : You should know that 10 years ago, my husband and my children signed me up for the show. I have always baked at home and I wanted to meet Cyril Lignac and great pastry chefs. These are the same motivations that pushed me to register this year. I wanted to have fun, do something crazy and experience masterclasses every day.

When you were eliminated from the main competition, did you have any regrets?

A.G : I am someone who likes challenges and losing was not possible for me. That's why I cried a lot the first night in the tent.

You are eliminated, but you benefit from a second chance with “Who will return to the tent”. Was this announcement a surprise to you?

A.G : At that point, I was so lost. I couldn't get over my elimination and when Laëtitia announced it to me, somehow, it made me neither hot nor cold. I had lost and that was it. I was already so happy to return to the tent. I see myself saying in my first interviews that I want everyone to win. I don't crush others and I was sad for each elimination.

How did you approach this second chance?

A.G : I prepared myself well psychologically. When I do a marathon, I visualize it as 4 times 10km and I mentalize my entire journey. The first time in the tent, I didn't see the place at all and I didn't know how it was going to be. In “Who will return to the tent”, I knew where I was going to be, I left like a warrior and that changed everything.

You count 5 victories. What is your secret for staying this long?

A.G : I put myself in my bubble. The first time in the tent, I didn't know how to appreciate every moment. There, I took advantage of every moment, remembering how lucky I was to be here.

What do you remember from your meeting with Noémie Honiat and Mohamed Belkassam, the second chance jury?

A.G : I remember all the advice they may have said on set. They are very kind and very warm. Lots of great things happened in this tent. When I made my “honey filo leaf” cake, Mohamed congratulated me at the end, telling me that I had done a crazy job. It warmed my heart to hear that from a professional.

And about your entire participation?

A.G : I experienced something incredible. It was an extraordinary human adventure where I learned a lot about myself. It's not pretentious what I'm going to say, but when I see myself on TV, being someone who is a perfectionist, I tell myself that that's what I do and what I say. I really had a blast. If I had to do it again, I would!

What is your signature pastry?

A.G : I would say Paris-Brest. I really like working with choux pastry, because you can pipe it in lots of different ways. And I really like cream too. For example, I find the desserts pretty, but taste-wise, I prefer traditional French pastries like Paris-Brest, millefeuille and Saint-Honoré. When I prepare them, I do it as much for the visual aspect as for the taste.

What is the typical pastry in your area?

A.G : It’s the pink biscuit from Reims. There are also plenty of pastries made with Marc de champagne.

A little baking tip to share with our readers?

A.G : I always bake with love for others and for myself. Pastry is shared. I love seeing my loved ones' eyes light up when they taste my pastry.

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