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Mercotte provides us her little secrets and techniques about this new season!

The Greatest Celeb Pastry Chef is making a comeback on Gulli to the delight of our style buds! For this new season, we clearly discover our shock duo composed of the culinary blogger Mercotte and the chef Norbert Tarayre. And for the event, Mercotte answered our questions behind the scenes of the present and his ardour for pastry.

The Greatest Pastry Chef with out Mercotte is a bit like a croissant with out butter, a lemon pie with out lemon: flavorless. Current because the starting of the present, she is going to clearly not miss season 2 of the Greatest Celeb Pastry Chef, at the moment broadcast on Gulli each Wednesday from 9:05 p.m. And to have a good time this new season which guarantees to be stuffed with giggles (we cannot say extra), Mercotte shared with us some little filming secrets and techniques but additionally his ardour for pastry. You’ll now know that to please him, you must supply him a Saint-Honoré… And Mercotte guarantees us one factor: we cannot be bored in entrance of this re-creation of the Greatest Celeb Pastry Chef on Gulli!

You’re a meals blogger and critic, how did you get right here?
Just a little bit by probability the truth is (laughter), they at all times got here to get me. The weblog, I did it by probability in 2005, a very long time in the past as a result of I used to be on a cooking discussion board and the extent was common. Somebody then stated to me “it’s best to make a weblog, it is extra qualitative”. So I began with out actually realizing if it was going to final.
Criticism is a phrase that I do not actually like. As an instance that on the weblog, along with recipes, I usually discuss eating places, as a result of I am very grasping and I wish to share. If I like, I discuss it and particularly if I pay I discuss it. I by no means discuss a restaurant the place I have not paid. It is extremely vital in my ethics. Then, I take into account that it’s an excessively troublesome career and that one can’t enable oneself to criticize whereas there are days with and days with out. So I share above all my favorites.

Did you then go into animation?
Sure. Already on the radio, I labored for greater than 13 years on France Bleu Pays de Savoie, which I left lately. There they got here to get me, that they had interviewed me for a ebook, they discovered that I used to be fairly comfy so after that I had a every day newspaper, a column for years.
TV, they got here to get me too, I did not ask for something (laughter). I wasn’t in any respect, I did not instantly say sure, I watched the BBC present first, The Nice British Bake Off. And since I believed it was humorous, I stated sure and I do not remorse in any respect having stated sure!

You the meals, it’s since very small that you’re impassioned?
Sure. So I did not cook dinner in any respect as a result of I used to be a scholar and I performed the piano above all, so I did not have my fingers within the dough, nor within the kitchen. However, I used to be at all times raised in a household the place we ate very nicely and the place we had a style for good issues and subsequently the style is fashioned like that.

How do you get your pastry recipe concepts?
My concept, my editorial line, is to be an educator. I wish to demystify chef’s recipes for everybody. I take a recipe ebook from my fellow cooks and all that, perpetually. I used to make truffles, and one high quality day I went to Valrhona and noticed that I might make pastries, which had nothing to do with making truffles.
Pastry is rigor, precision, realizing the best gestures, realizing the best methods and placing issues in the best order. So when cooks make books, they are saying, for instance, “make a pastry cream”. However a pastry cream, there are many secrets and techniques to make it a hit! There are many suggestions. And that, the leaders they assume that everybody is aware of it. So my function is to demystify and take it step-by-step and clarify.

Do you have got a specific pastry reminiscence to share with us?
So once I was little, we ate truffles very recurrently on Sundays. Desserts from the very best pastry store in Chambéry and one other, we alternated between the 2 pastries. I beloved meringues full of whipped cream. It is easy, it is good, it is efficient!

Do you have got a favourite pastry?
I really like the Saint-Honoré, I find it irresistible (laughter). In actual fact, that is what I eat on a regular basis, even for Christmas. I do not make a xmas log however a Saint-Honoré.

Which recipe are you most pleased with?
As I stated, I’ve by no means invented a recipe. There’s a recipe that I defend rather a lot and that I make on a regular basis, it is the biscuit of Savoie (or the cake of Savoie, it is the identical factor). It is an ethereal cake, excessively gentle, because the story goes, which may be very straightforward to make, which is inside everybody’s attain, which may even be for gluten illiberal folks as a result of it is half flour, half starch however in case you exchange the flour with starch, it makes a cake for the illiberal. And it is tremendous good and so easy!
In case you look on the Web “Gâteau de Savoie Mercotte”, you’ll certainly see a lot of movies the place I make Savoie truffles. It is quick, it is easy, it isn’t sophisticated, anybody can do it so long as they’ve the best components! As a result of in case you use eggs from the farm, nicely the cake is totally completely different, it’s ten instances lighter! And that, you must know.

A very failed recipe?
In the beginning of the present, there are truffles that made me cry, sure sure (laughter). Effectively, do not cry anyway, I am exaggerating a bit, however firstly of the Greatest Pastry Chef, I made all of the truffles in my kitchen earlier than the present, for the technical recipes. And at some point, we needed to make Gascon pastis. It’s a paste that you will need to unfold over your entire size of your desk, on a sheet, with out breaking it. It is from Aveyron, it is from the nation of Cyril (Lignac). And it was a catastrophe! I could not do it, it was horrible.
There was that and in addition there was a braided bun. So braided brioche with two three branches is ok, however with eight branches, oh la la! I watched tutorials and the whole lot, I could not do it, I wanted patterns, take small items of paper… It was horrible, it was further brioche dough so it is elastic. That, I drooled over (laughter)!
It have to be stated, I do know methods, I understand how to make a ganache, an emulsion, stuff like that. However the stuff the place you must be guide, each for the ornament and for all that, I suck. Pastry, there are various elements and it does not must be sophisticated to be good, that is what I imply.

Your most lovely culinary encounter?
In absolute phrases, it was a really very long time in the past with Michel Guérard as a result of it is due to him that I actually obtained into cooking. Due to his ebook “La delicacies gourmande”. It is actually one thing that struck me.
Afterwards, my style reminiscence that I’ve by no means forgotten, as a result of it was one thing quite simple, was at Alain Chapel. Effectively, it was a very long time in the past however I had eaten sweetbreads with peas. Merely peas! However then it was distinctive, I nonetheless have the style in my mouth.

What would you advise future pastry cooks who need to get began?
To be passionate. In actual fact, ardour drives the whole lot. It is not a straightforward job however in case you prefer it, you may have a blast!

You animate the Greatest Celeb Pastry Chef about Gulli, do you have got a humorous taking pictures anecdote to inform us?
So on Gulli, it is troublesome as a result of we chuckle on a regular basis! I’ve nothing particularly, as a result of they’re consistently crashing! It is steady, it have to be stated. They’re there, it’s a spectacle someplace. Most of them do not know what baking is.
The ambiance is very nice. They get it in all places, they do something, they do not know tips on how to break an egg, it is a nightmare. Lastly, a humorous nightmare!

What did you consider celebrities this 12 months? Did any of them stand out?
So, we already had this 12 months Ariane Brodier who already had a bit expertise, so she stood out a bit bit. Laura (Married at 1st sight), we might additionally see that she had already touched a robotic and a whip (laughs).
Afterwards, you must be honest, I by no means watch TV so I did not know all of them! However Gwendal Peizerat sure, as a result of he is a skater, he is a family identify.

They did not even apply a bit bit earlier than coming?
Uh, I do not assume so! It is best to ask them, however I do not assume so. Or, if they’ve educated, there’s something to fret about (laughter).

What do you want about internet hosting the Greatest Celeb Pastry Chef vs the Greatest Pastry Chef ?
So right here (the Greatest Celeb Pastry Chef), it is relaxed. We chuckle, it isn’t critical, there’s nothing to achieve. It is not a contest in the true sense of the phrase. They’re there for 2 hours, or three hours no matter, they’re there for a present and they’re there to chuckle. So sure I animate, however in a superb temper and in a relaxed means.
Within the Greatest Pastry Chef, on M6, there’s nonetheless a ultimate stake, it is an actual competitors, persons are actually there to attempt to win. So it is extra critical. Even when we’re very relaxed with Cyril, we chuckle and the whole lot, however we’re critical. We choose in our soul and conscience significantly. There how do you need to choose when everyone seems to be doing nonsense? It is very nice, it is humorous, it is recess right here.

A motive to not miss the Greatest Celeb Pastry Chef on Gulli?
You’ll chuckle, it can chill out you, when you’ve got worries and all that, you overlook the whole lot! Do not forget to take a small stick of chocolate to carry on (laughter). As a result of even in case you see humorous and barely loopy baking, it makes you hungry anyway.

Due to Mercotte for answering our questions.

The Greatest Celeb Pastry Chef, each Wednesday on Gulli from 9:05 p.m.

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