The secrets of a pastry chef: mastering fruit with Thibault Marchand
At just 33 years old, Thibault Marchand has already established himself as a leading figure in modern pastry. Indeed, with more than 15 competitions to his name, including a standout victory at British Bake Off: The Professionals in 2019 alongside Erica Sangiorgi, as well as being named Best Pastry Chef in the UK by the Olive Chef Awards, his career is truly remarkable.
Today, as Corporate Chef at Les vergers Boiron, he shares his vision and, most importantly, his secrets for enhancing fruit in pastry.
A pastry philosophy inspired by nature and plants
Above all, Thibault Marchand’s creative universe is deeply inspired by a sensory and natural approach. In fact, his inspiration comes from:
- Aromatic herbs and edible plants
- Childhood memories connected to nature
- Alternative ingredients and plant-based pastry
As a result, his philosophy is based on a constant exploration of fruit textures. Moreover, it reflects a careful balance between innovation and indulgence. In addition, he places great importance on food pairing. So, in other words, he enjoys combining fruits, herbs, and spices in order to create unexpected yet harmonious aromatic profiles.
Understanding fruit: the key to successful pastry
Before starting any recipe, it is essential to fully understand each fruit’s characteristics. Indeed, sugar content, acidity, texture, and heat sensitivity directly impact the final result. Therefore, mastering these parameters is crucial for consistent pastry excellence.
Strawberry: sweetness and precision
First of all, strawberry is a delicate fruit with subtle floral notes that requires careful handling. With an average Brix of 8 ± 2°, its balance must be adjusted depending on the application. On one hand, sweetness must be carefully adjusted. On the other hand, high temperatures should be avoided in order to preserve its vibrant colour. Furthermore, a hint of lemon adds vibrancy and helps to fix the color. Consequently, gentle cooking remains the best approach to preserve its natural elegance.
Mango: exotic richness and versatility
In contrast, mango stands out for its creamy texture and gently spiced sweetness. With a high Brix level (19 ± 2°), it is perfect for a wide range of applications such as mousses, crémeux, confits, sorbets, and glazes.
Moreover, it withstands heat up to 80°C, making it highly versatile in pastry applications. However, its natural sweetness requires balance. Therefore, adding acidity—such as passion fruit, lime, or yuzu—helps deepen its aromatic profile while preserving its brightness. As a result, mango is a generous fruit that truly expresses itself when properly balanced.
Blackcurrant: intensity and structure
Blackcurrant, on the other hand, is defined by its powerful intensity. Indeed, it is highly acidic, tannic, and intensely coloured, immediately brings structure and intensity to desserts. It is particularly well suited for ganaches, crémeux, sorbets, and confectionery. However, its aromatic intensity must be carefully controlled, as it can easily overwhelm a preparation.
Therefore, it is often paired with a sweeter fruit. In doing so, its acidity is softened and its complexity fully revealed. Consequently, blackcurrant is a powerful ingredient that requires precision and balance.
Pear: finesse and harmony
Pear captivates for its floral delicacy and supple, almost velvety texture. With an average Brix of around 14 ± 2°, it works really well in mousses, compotes, inserts, and sorbets.
However, its natural sweetness may lack contrast. That is why it pairs best with more acidic fruits such as lemon, blackcurrant, or yuzu. In this way, its depth and aromatic complexity are enhanced.
Clementine: freshness and brightness
Clementine, meanwhile, brings a bright and sunny touch to desserts. Sweet, tangy, and delicately bitter, it has an average Brix of 11 ± 2°. It fully displays its unique character in sorbets, crémeux, confits, and mirror glazes. However, it is sensitive to heat: above 70°C, its essential oils will dissipate. Therefore, gentle heating is strongly recommended. In addition, adding a small amount of cold pureeat the end of preparation helps preserve its full aromatic intensity. As a result, clementine retains its freshness and vibrancy.
Golden rules for mastering fruit in pastry
Temperature control
Indeed, temperature plays a crucial role: 60–65°C for red fruits and pears. Up to 80°C for exotic fruits. Furthermore, rapid cooling is essential in order to preserve freshness and aroma.
Proper defrosting
Before use, slow defrosting is strongly recommended: 12 to 24 hours at 4°C. This ensures optimal texture and flavour retention.
Food pairing creativity
Moreover, contrast is often the key to successful desserts. For example: Pear & yuzu, Mango & sweet chili, Strawberry & Timut pepper. In addition, a touch of saltiness or fat can significantly enhance depth and complexity.
Tasting at every stage
Finally, to ensure perfect balance, tasting is essential at every step: raw puree, after cooking, and after assembly. In this way, flavour harmony can be precisely adjusted.