Through Melissa Dupin
updated 25 Nov 21 at 10:48
It is at Saint Nazaire that we can taste the best Paris-Brest in Loire-Atlantique. At 21, Camille Moreau, baker from Saint-Nazaire, received the first prize at the Saint-Michel contest.
This competition honored four great classics of French pastry: chocolate eclair, millefeuille, flan and Paris-Brest. After winning the silver medal in 2020 for its flan, Camille Moreau’s revisit of Paris-Brest won over the jury. The young Nazairian won the prize for the best praline little cake in Loire-Atlantique.
Family of bakers
A great reward for Camille who obtained her CAP in baker and pastry chef only two years ago! But the young girl has something to hold on to. At the Moreaus. The bakery is a family affair. Sébastien, Camille’s father who opened the M&S Moreau bakery in the Pertuischaud district with his wife Magali 12 years ago, is the son of a baker. “My uncle and my cousin are also a baker,” smiles Camille.
As far back as she can remember, she has always wanted to do this job.
I grew up with the image of my parents happy and fulfilled in their work.
After a scientific baccalaureate, because she “wanted to go to high school”, Camille realized her dream and obtained her CAP at the prestigious national institute of bakery and pastry in Rouen. She apprenticed in the family business with the idea of ”going elsewhere” after her diploma. But life decided otherwise. A job as a tourrier becomes available at his parents’ bakery.
An old-fashioned praline and caramelized hazelnuts
For 4 years, Camille has therefore occupied the laboratory of the family bakery and pastry shop, where she imagines and creates her new recipes. It was there that she worked for a week on the recipe for her famous Paris-Brest.
I’m not the type to scare, so I put myself in it a bit at the last moment.
But in fact, what is the strength of Camille’s Paris-Brest recipe? “I made an old-fashioned praline with a streusel choux pastry that I poached in the shape of an eclair to modernize it. My little extra is to add caramelized hazelnuts for a crispy touch. ”
The best Paris-Brest in Loire-Atlantique attracts gourmets. “Since the announcement of the price, sales of Paris-Brest have taken off. We have customers who come from far away to taste it. From now on, we sell a hundred a day against twenty before and only on weekends. Our customers come to congratulate her, ”remarks Magali Moreau, proud of her daughter.
Brioche crown competition
Camille is a beast of competition. After winning third place in the Coupe de France des écoles, she has already won several silver medals: in the regional croissant competition, for the best brioche crown and that of Saint-Michel in 2020 for her flan.
I have a competitive spirit and I love the adrenaline it gets ”,.
And she doesn’t intend to stop there. No time to savor his victory. Camille is going to try her luck again in the competition for the best brioche crown and plans to pass her Professional Brevet in six months. Before standing on its own two feet.
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Pastry: the best Paris-Brest in the department is made in Saint-Nazaire