This year the five finalists of the annual Classic Fine Foods Christmas Entremet Contest 2016 were selected via a professional rating from the judges and a webpage vote. We speak to finalist Cecile Thierry from 5 Hertford street.
This year the participant's overall score was based on two different ratings, 60% of the total was from a rating by the professional judging panel and 40% was based on a blind vote where readers were directed to a voting page and encouraged to pick their favourite entremet based on their image alone. The five with the most votes were then chosen to go through to the final. This year participants were asked to create a Christmas Entremet for 10 people weighing no less than 1.250kg. They were also asked to use at least one Valrhona chocolate, Capfruit fruit puree and one PCB item of their choice.
Over the next five days The Staff Canteen will be finding out more about each finalist, we caught up with contestant Cecile Thirerry to find out more about the inspiration behind her dish and how she’s feeling about the competition.
My full name : Cecile Thirerry
Place of work: 5 Hertford street
Job title: Commis Pastry Chef
Why did you enter the competition:
Participating in a contest is something new to me so I really wanted to prove to myself that I could do it as I really like challenges and competitions.
I also knew that it would help me to meet other pastry chefs with who I could share techniques and knowledge with as I have a real passion for what I'm doing.
I also have to admit that going to New York for three days in the Valrhona School is a big goal for me which I would like to achieve. Brooklyn is a dream destination!
What is the inspiration behind your dish:
When I was a kid I grew up in Lorraine in the East of France. Winters there are really cold and I will never forget the snow on the Christmas trees, I can still smell their perfume which I love. My grandpa used to take me there during Christmas holidays. It really is nostalgic and this is what I think Christmas is all about for me; the trees, the white colour of the snow and the warm red which also reminds me of Father Christmas, the holly and the fire coming from the chimney.
Tell us a bit more about the dish itself and the elements of it:
For the flavours of the cake, the inspiration I have to say isn’t Lorraine anymore but the south of France where I later moved. It was over there I discovered the blackcurrants used in the syrup and aperitifs and of course the orange blossom which is everywhere in pastries as is the marzipan in the Provençal cakes I chose. I also used vanilla for the perfect combination between all of the elements.
From bottom to the top of the cake you will find, a roasted almond and
white chocolate crunchy base, a pain de genes made with cassis compote and Provençal pate d'amande.
A thin layer of biscuit joconde to absorb the syrup from the compote on the top.
A blackcurrant cremeux and a white chocolate and vanilla mousse.
You will also find a good balance between flavours, sweetness, acidity, and lots of perfumes with the orange blossom.
Are you looking forward to the final:
I am very excited as I would really like to improve myself and my skills .
I would also like to thanks my colleagues as they have been extremely helpful. I could have never done all of this without their help, time and passion.
What do you think will be the most challenging part of the day:
The most challenging part of the day for me will be the time when I will prepare/make the cake just because of the small details.
This year the final five will be invited to re-create their entremet in front of a live audience in the recently opened TheTasteLab by Classic Fine Foods. The panel of judges which includes Pastry Chef for TheTasteLab by Classic Fine Foods London, Denis Dramé MCA and Valrhona Pastry Chef UK, Luke Frost and last year’s winner Maxime Michelot, who joins the judging panel as President of the Christmas Entremet Contest 2016, will then select the winner based on taste and appearance.
The winner will fly to New York for a 2 day hands-on training course at L’Ecole Valrhona Brooklyn. The prize includes flight tickets to New York and accommodation for 4 nights.
