Last week, Marion won her ticket to the tent of Best pastry chef thanks to a hazelnut tart, topped with a praline bavaroise. “It’s precise, it’s elegant, there is a nice pocketing”, congratulated Mercotte, discovering her
cake. ” I like it ! », Added Cyril Lignac, after tasting it.
If this Swiss dentist, who grew up in Narbonne (Aude) and studied in Montpellier (Hérault), was one of those who most conquered the jury of the show on Thursday, she did not start to put her hands in the paste than three and a half years ago. “When my twins were born,” smiles the 30-something. They were born premature, and we couldn’t move, for Christmas. The family visited us. I got it into my head to make a dessert. I got into it, and I never stopped. “Especially since in Zurich, continues this” great gourmet “,” I could not really find what I was looking for in pastry “.
“Often, when you take out a third of the sugar, it is not a problem”
His thing is creativity. No question, for this crazy cabbage (especially Saint-Honoré, her sweet tooth), to follow a pastry recipe to the letter. “What I like is to open my refrigerator, and say to myself ‘Oh, I have mangoes … Oh, what if I added some vanilla?”, She confides. And I create my own recipe. “
And yes, says Marion, “you can be a dentist and a greedy at the same time”, without being Doctor Jekyll and Mr. Hyde. “So I love sugar,” she continues. And in the office, at Christmas, I won’t tell you… It’s full of sweets! But the problem for oral health is not so much sugar, but when and how to eat it. “In her cakes, the Swiss pastry chef has however” reduced the sugar enormously “. “Often, when you take out a third of the sugar, that’s fine,” explains Marion. When we see the cake arriving on the table, we say to ourselves “Ouh la la!”. And finally, it remains light, not very sweet. »Nothing to upset the dentist.