Through Pierre Barboteau
updated on 2 Dec 21 at 9:27
Who to stop Paul-Henri Peraudeau? The candidate for the Best Pastry Chef, originally from Challans, never ceases to impress in front of the screens of the M6 channel. Last week, Thursday, November 25, the tennis player of the TC Challandais was crowned best pastry chef of the week. He thus won the blue apron for the first time since the start of the competition.
Bano rocket, hug and “first time” cake
A great performance for the man who almost performed flawlessly during the eighth episode, which had as its theme “50 shades of cream”. “We started this week with Cyril Lignac’s challenge which consisted of making a banana-based cake with a height of at least 15 cm. I opted for the realization of a Banofusée. This is a mix between a rocket and the English flavors of Banoffee with banana, caramel, a sweet cocoa paste, a milk chocolate ganache and a light vanilla whipped cream. “The test did not really start as I had hoped, in particular with a stage of my rocket which broke when it came out of the oven. It is therefore a shortened rocket that I presented to the jury ”, underlines Paul-Henri. A rocket that Cyril Lignac appreciated. “She did not send me to the Moon, but she made me ascend to seventh heaven”, reacted the pastry chef. Mercotte liked the mixture of flavors and also the risk-taking. “I was lucky enough to get my first top on the show. ”
For the technical test of Mercotte, the candidates had to work in duo. “We learned in the middle of the race that we would finish it together. We then had the chance with Alexandre, the Belgian candidate, to meet together to complete the Embrace, a recipe imagined by Mercotte. ”
The duo of Vendéen and Belgian worked well. “It not only ended well for us by securing a nice second place, but also went very well as we had a lot of laughs during the race, and even finished it with five minutes early. “
A nice result which allows the Challandais to position themselves well to win the blue apron. “For the third and last event, we had to tell a cake about the first time. So I described my story with a tennis player through a cake. This one was at the same time shy with its crispy popcorn, reminiscent of the first dates at the cinema, tender with its creamy vanilla ganache, and hot with its raspberry-pepper insert. ”
The popcorn, a little too caramelized, came to “spoil a pretty cake”, according to the jury and chef Maxence Barbot.
Cyril and Mercotte all the same decided to reward the Vendéen for his good week by awarding him the blue apron. “After having had the chance to be selected for this great show and winning my place in the tent, I had two goals. I wanted to have fun making my cakes and put my hands on this blue apron. It is chosen made. Now, we will have to do justice to this apron. ”
Appointment this Thursday, December 2 with Paul-Henri Peraudeau, for episode 9 of the Best pastry chef on the M6 channel.
Has this article been useful to you? Note that you can follow Le Courrier Vendéen in the Mon Actu area. In one click, after registration, you will find all the news of your favorite cities and brands.