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Amaury Guichon so good #19

Guilty pleasure pate à choux by Amaury Guichon

Guilty pleasure pate à choux by Amaury Guichon

Amaury GuichonHe is one of the great icons of cyber pastry, with half a million followers on Instagram. His creations influence, set trends, and are a mirror for an entire army of professionals and amateurs. But behind a fantastic photo album on the internet, the French chef Amaury Guichon represents vocation, rigor, perseverance and a professional attitude, all essential virtues to achieve success in the trade.

During his training he already stood out, as evidenced by the achievement of his gold medal for ‘Best Apprentice of France’. He was executive chef of Victor&Hugo in Paris, responsible for Lenotre shop in Cannes, and assistant executive pastry chef of Jean Philippe Patisserie in Las Vegas. Now, as an independent consultant, he travels the world showing his work in schools and advising companies in the sector.

In his creative process, Guichon seeks to differentiate himself, to establish his own canon. He himself explains it: ‘I try to create things that haven’t been done before. I am often inspired by different materials and techniques in fields of work such as clay, wood sculpting, furniture fashion design, glass blowing, so you will see my interpretation of that in pastry. I also like to trick the mind by creating things that look like objects from day to day, such as the watch, egg, compass. I’m looking for people to see my products and say “it’s too pretty… I don’t want to eat it”.


‘For lovers only, it is a two-person sized pastry. It is extremely glam looking with the deep red choux. Inside it, you will find a fresh strawberry candy compote, a citrusy raspberry light pasty cream, a crunchy craquelin, and vanilla mascarpone whipped cream’


We also ask the chef about the future of the trade and high-end pastry and chocolate making as a concept and offers us a somewhat disconcerting yet not completely implausible reflection: ‘I think high end is getting huge and people are willing to spend a little bit more to get that kind of pastry experience. However, since chocolate is getting rarer and our world is very industrial, I think our artisanal and crafty profession might disappear in 15 years. I obviously hope this is not the case.’ We also hope so.