Nice golden brown, slightly crispy on the top and soft on the inside.
Enzo Le Bohec, 17, in bakery CAP at the Ferrandi Paris school, shaped this Thursday the best croissants in the regional competition organized this Thursday at the Etiolles high school (Essonne).
In second position, Quitterie Jennet, 18, in the 2nd year of the baker's CAP at the Albert-de-Mun high school in Paris, is also qualified for the final of this competition which will be held, if sanitary conditions allow it, on the 18 and May 19 in Ifs (Calvados).
Quitterie Jennet, from the Lycée Albert-de-Mun in Paris, qualified for the national final for the best croissant.
LP / SM
“I'm proud to have won,” smiles Enzo.
It took courage to prepare.
I had several failures to ultimately win.
The bakery is know-how, a lot of method, technique and passion, ”said the young man, who later wanted to open a bakery in Thailand.
Bundles of 24 croissants
"It can not get better, I'm happy, exclaims for his part Quitterie, the other qualified of the day.
I do a lot of competition in the gym and this is the first competition of this type that I do.
I hope to do many more in the future, it motivates me.
"Once her studies are finished, the young woman aims to combine her two passions, sport and baking, in order to create" a whole range of nutritional breads for athletes ".
In Etiolles, the competition brought together nine candidates from Paris, Essonne and Yvelines.
They spent the day each preparing a batch of 24 croissants, examined by five jurors, professionals and teachers, who rated them on four criteria: shape, regularity and volume;
color and layering;
crumb texture and flavor.
“We had some very good products,” said one of the jury members.
The scores are tight, but our two winners stood out.
"