Earlier today Cecile Thiery from 5 Hertford Street was crowned champion of the Classic Fine Foods Christmas Entremet Contest 2016 at a live final held in the recently opened TheTasteLab by Classic Fine Foods.

This year the five finalists were invited to recreate their entremets in front of a live audience in the recently opened TheTasteLab by Classic Fine Foods. The judging panel which included last year’s winner, Maxime Michelot who was the Jury President of the Christmas Entremet Contest 2016, Denis Dramé, Pastry Chef for TheTasteLab by Classic Fine Foods London, and Luke Frost, MCA and Valrhona Pastry Chef UK, chose Cecile’s dessert based on its overall taste and appearance.

Cecile's winning entremet consisted of a roasted almond and
white chocolate crunchy base, a pain de genes made with cassis compote and Provençal pate d'amande. There was also a thin layer of biscuit joconde and  blackcurrant cremeux and a white chocolate and vanilla mousse.

Speaking to The Staff Canteen Cecile said: “I’ve been working really hard for this for the last three weeks, including on my days off so it means a lot with all of the hours I’ve put in.

"It’s also great to come out of the shadows as we have been working in a private members club where no one can see what we do so it’s great that people can now see how much I have done.”

The five finalists were selected based on two different ratings, 60% made up of a rating from the professional judging panel and 40% was based on a blind vote cast through The Christmas Entremet Contest website. They were then asked to recreate their creations at a live final held at TheTasteLab by Classic Fine Foods.

Vincent Zanardi, 5 Hertford Street said: “I’m very proud, I took Cecile on about a year ago and the moment I met her I could see something shiny in her eyes.

“I know she has a great future ahead of her.”

Cecile will now fly to New York for a 2 day hands-on training course at L’Ecole Valrhona Brooklyn. The prize also includes flight tickets to New York and accommodation for 4 nights.

Sharing her advice for next year's participants, Cecile said: "My advice would be to firstly test the pastry and then the decoration. It has to be ready in time for Christmas so make it light and keep training."

This year all 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.

>>> Find out more about this year's finalists here