Furnaces and candidates warmed up all afternoon.
The Bonneveine hotel school in Marseille hosted the final of the 48th edition of the French dessert championship.
In the "juniors" competition, seven pastry apprentices selected after regional semi-finals competed with two creations to be made in just under five hours.
The first is the dessert of their choice, while the second test aims to test their creativity and their reactivity, with imposed ingredients, theme and technique.
This year, they were instructed to make a hot-cold around the choux pastry.
To judge them, a jury made up of seven recognized pastry chefs, and chaired by Angelo Mussa, the executive pastry chef of the Plaza Athénée.
Among the young people, Elsa Molton, from the Médéric hotel school in Paris, won with a crunchy-smooth cabbage mix garnished with coconut sorbet and pecan praline, orange brunoise and chocolate sauce.
We let you discover the result in video.
Gastronomy
Pontoise: The French donut championship crowns a pastry chef and handball player from the city
Gastronomy
"20 Minutes" is 20 years old: Merouan creates a shortbread called 20/20 for our anniversary
Marseilles
Gastronomy
Paris
High school
Pastry shop
Competition
Paca
Ile-de-France