Contests | 1 November 2015

The Second Edition of our
Christmas Entremet Contest

The Second Edition of our

As a means to promote UK pastry talent and creativity For its second edition, in its second year, the Classic Fine Foods again launched its second Christmas competition and challenged participants to create a classic Bûche de Noël (Christmas log) using at least one of the dark, milk, white or blond Valrhona chocolates from the selection and one PCB item of their choice. All the applicants had to submit their stunning Christmas Yule Log entries before the 1st November 2015 to enter this competition.

From the list of 25 entries from UK pastry chefs, just five were shortlisted on the basis of social media interaction, in response to the photographs posted on Classic Fine Foods UK’s Facebook and Twitter accounts.

For the final on the 4th of December, contestants were invited to re-create their log in the hope of obtaining the most votes from the judges in our blind tasting. The blind tasting to select the winner was carried out by a grand jury made of up of representatives from the press and Classic Fine Foods as well as Luke Frost, Valrhona’s UK Pastry Chef and the winner of the previuos contest, Can Misirlioglu.

Maxime Michelot, Pastry Chef at Harrods won the first place with his Spiced Cinnamon Log with layers of Valrhona’s Opalys chocolate, bavaroise mousse, passion fruit and mandarin jelly with poached pear, sitting on a base of coconut dacquoise. The log was topped with edible baubles made from yoghurt mousse, yoghurt meringue jelly and a popping chocolate centre. He won an amazing weekend for 2 in Rome.

2nd place: Chef Oana Cercel from The Berkeley with her Valrhona Opalys Christmas Log with Mandarin

3rd place: Chef Jonathan Deddis from Kadiri’s with his Valrhona Nyangbo, Azelia & Opalys Log with Winter Spices and Fruits

4th place: Chef Clarence Sanoner from The Lanesborough with his Valrhona Azelia  Crunchy Log with Macadamia

5th place: Chef Catherine Smith from The Ritz with her Clementine cremeux & jelly Log with Valrhona Azelia mousse