It was a bit by chance, while preparing a New Year’s meal with friends, that Thibaut discovered that he perhaps had a gift for baking. “It was always my sister, who baked cakes,” he confides. And I took pastries that she made for the evenings. But that year, I said to myself, “Come on, I’ll give it a go!” And I made a log. My very first. » That evening, all the guests gushed over this vanilla and raspberry wonder. “I remember very well, no one believed me when I said that it was me, that he had done it! », he laughs. “Since then, I have never stopped! »
Two years later, it was no longer his friends, but renowned chefs that this 24-year-old from Montpellier, boxer and black belt in judo, had to seduce: Thibaut is one of the candidates for the 12th season of “Best Pastry Chef” , on M6. But until a few months ago, putting on the apron of this very popular competition was not really in the young man’s plans. He preferred to bake in his kitchen, improving, in his own way, recipes picked up here and there, or by devouring chef masterclass videos on the Internet. “But obviously, when you do a little pastry, people always say to you “You should be the Best Pastry Chef!”, smiles the young man. But it didn’t really tempt me, I told myself it wasn’t for me. It’s a competition where you have to cook very quickly, whereas I enjoyed taking my time in my kitchen…”
“If we only eat out of obligation, it’s still not great! »
But last year, when he had just successfully completed a master’s degree in Nutrition at the Faculty of Pharmacy in Montpellier, Thibaut received a curious message, on Instagram, from the team that produces “The best pastry chef”, offering him to participate in the casting of the show. It was the photos of the cakes that the Montpellier native posted on his profile that made the mouths of the casters water. “I was looking for work, I didn’t have anything in particular to do… I said to myself “Why not!” I told myself it was now or never,” he says. And, while he expected to be quickly ousted, the young man passed the preselections and joined the amateur team for the 12th season.
It must be said that his profile is attractive, at a time when pastry is reinventing itself: he is an expert in nutrition. But there is no question, however, for the young man of giving up indulgence in his preparations. “When you study nutrition, you also learn that food should be a pleasure,” confides Thibaut. Good nutrition is not just about eating no fat, no sugar, vegetables, etc. You also have to know how to have fun. Pastries, of course, must remain exceptional. But it is necessary! If you only eat out of obligation, it’s still not great…” Thibaut therefore has no intention of banishing sugar or butter from these recipes. It’s all about balance, he notes. “In any case, you have to reduce the quantity of sugar for taste reasons, because it tends to neutralize bitterness, acid, etc. And most store-bought pastries are too sweet. »
“There are little tips” to reduce the quantities of sugar and butter
To have less of a hand on sugar, without affecting the deliciousness of his recipes, Thibaut uses dark chocolate or prepares concentrations of fruit. And for fat, it’s the same. “I often take the example of lemon cream,” continues the pastry chef. To make the cream hold, add butter. Often 200 to 250 grams of butter, for 200 grams of lemon. It’s almost a whole plate. But to avoid butter, you can add a little pectin or gelatin. There are lots of little tips like this. And often, dessert is better, because it’s simpler. And it has fewer calories! » Thibault is therefore in favor of a “gourmet, but reasoned, pastry”. “We use sugar and butter, in reasonable quantities. And, wherever possible, we try to find alternatives. And if we can’t, well, too bad, because the taste has to be there. A dessert must be delicious. »
The challenge is particular, for Thibaut, to the “Best pastry chef”: Manon, the winner of the competition last year, is a dietetics student, and a fan of “healthy” pastries. Oh yes, and Manon is… Montpellier. Like Thibaut. Will the young man manage to bring back a second trophy to Hérault?