Philippe Conticini will be this Wednesday, October 12 the exceptional guest of the Best Pastry Chef, who will celebrate his 100th candle.

This Wednesday, October 12, Philippe Conticini will once again be the guest of the Best Pastry Chef on M6. The chef, known and recognized in the industry, is familiar with the show since he himself was part of the jury for the professionals.

It was therefore logical that Philippe Conticini be the guest chef to celebrate the 100th Best Pastry Chef program. For the occasion, he will ask the candidates to present their vision of the Best Pastry Chef in the form of a cake. For example, participants will be able to make the famous tent, reproduce Cyril and Mercotte or even the famous blue apron, all in sponge cake, sugar paste and other sweet delights. Who will be Philippe Conticini's favourite? Answer this Wednesday, October 12 from 9:10 p.m. on M6.

A biography between success and setbacks

Philippe Conticini was born on August 16, 1963 in Choisy-le-Roi, in Val-de-Marne. From the 1980s, he began his apprenticeship at Alain Dutournier's Trou Gascon, then learned pastry at Maxim's in Roissy. Once his CAP in his pocket, he worked at Jacques Chibois' Gray d'Albion, then at Lucien Peltier in 1985.

In 1986, he opened a restaurant with his brother, La Table d'Anvers, in Paris. Christian takes care of the savory, and Philippe the sweet. Their restaurant gets one star in the Michelin Guide . He co-founded the Arts et Desserts association with Pierre Hermé with the aim of campaigning for the work of taste in pastry. In 1991, he was elected pastry chef of the year by Gault & Millau magazine .

One day in June 1994, the idea of ​​presenting his desserts on plates bored him. He takes a burgundy glass and created a verrine . In 1998, he decided to leave La Table d'Anvers to embark on new challenges. It then collaborates with the establishments Petrossian in Paris and New York as creative director.

In 2003, he was the coach of the French team, world pastry champion in Lyon, and honorary member of the National Academy of Cuisine. At the same time, he wrote several cookbooks. You have to go back to 2007 to see Philippe Conticini on television, in the show Taste Games . Since 2012, the chef has brought his expert eye to the show The Best Pastry Chef then The Best Pastry Chef - The Professionals on M6, but also in the show Who will be the next great pastry chef? on France 2.

The same year, with Thierry Teyssier, he co-founded The Dream Pastry . Their goal is to revisiting French classics such as mille-feuille, tarte tatin, puff pastry brioche, Saint-Honoré or chocolate mousse. But it's with his Paris Brest with a flowing heart of praline that it definitely marks the minds of its customers! Over the years, he opened six La Pâtisserie des Rêves boutiques in Paris, two in Japan and two in London. Thanks to his expert work, the chef is awarded with a multitude of awards and prestigious juries.

Today, Philippe Conticini offers his creations under an entity of his own 'Philippe Conticini, Cakes & Pains of emotions'. With its six shops, it still has plenty to do...

Gourmet pastries and ruptures

During the six years spent at the Pâtisserie des Rêves, Philippe Conticini created a laboratory in his image where the pastries are presented under a bell. Mind your eyes: near 120 liters of pastry cream are produced every Sunday for the homemade mille-feuilles. But when the pastry shop decides to change scale and means of production, the chef is confused. After laying the foundations of modern pastry , popularized verrines and launched the concept of cabbage bars, he finally opened his first shop in his name.

Philippe Conticini – Cakes of emotions was born in September 2018 at 37 rue de Varenne, in the 7th arrondissement of Paris, a stone's throw from the Rodin Museum and the Invalides. Customers can now taste his creations on three floors, separated into kitchen and creations, shop and tea room.

School: sweet taste workshops

Anxious to transmit his passion and his knowledge, Philippe Conticini communicates a lot with the public. He exchanges via his Facebook account, his Instagram account and his YouTube channel, but also hosts pastry workshops for the most motivated. Each course is structured around a theme, an explanation of the chef's knowledge and secrets, and one or more recipes in concrete application. A maximum of twelve students are thus accommodated in its research laboratory in Gennevilliers . All for a sum that can vary from 185 euros for two hours to 250 euros for three hours.

For recipes, enhancing quality

For its essential dessert, the Paris Brest , the chef worked for a long time on the cream. By incorporating air into the preparation, he manages to reduce the butter present in the original recipe by a third. Not only is the result lighter, but the cream will take longer to melt in your mouth. And the longer this time, the longer the (delicious) taste remains on the tongue…

The one who sublimates the classics like no one has worked for a long time on the new cakes of his namesake pastry shop. The raw materials are of very good quality, and the chef uses only seasonal fruits, no coloring and almost only whole cane sugar produced in the West Indies. Result: delicious pastries like the End - a pastry combining the softness of a brioche with the crunch of a croissant -, the Chocolate-vanilla cake aerial, or the Chouquette pistachio emotion ...

Source journaldesfemmes.fr