Backstage Europe Selection World Pastry Cup 2026 : Hélène Kerloeguen
Meeting with Hélène Kerloeguen
Imagine a huge hall, filled with cheering fans, the scent of caramel and vanilla, and where stress gives way to concentration… It was in this atmosphere that we met Hélène Kerloeguen, member of the tasting jury for the European Selection of the 2026 Pastry World Cup.
This pastry chef, originally from Angers, chose pastry-making in 2006 after a literary career. She obtained her BEP and CAP diplomas, and trained with masters such as Michel Galloyer and Aurélien Trottier. Her career path took her from Courchevel to the Côte d’Azur, and as far afield as Australia, before returning to France to work with renowned chefs in Paris. She became Sous-Cheffe at the Plaza Athénée and, in 2022, joined the Prince of Wales, where she expresses her talent to the full, notably through incredible Tea Times.
Focus on the jury’s evaluation criteria
At the CMP European Selection, the chef pointed out some of the criteria to which the judges had to pay particular attention. Of course, aesthetics were of prime importance: the wow effect had to be striking for an extraordinary and original visual. Among the jury’s criteria, Hélène also notes the importance of taste, of course: a search for original alliances, a fine balance of flavors and a real research into textures for a satisfying pleasure in the mouth. For the Prince de Galles’ pastry chef, it’s essential to “pay attention to your emotions, without taking your own tastes into account”. The aim is to remain fair, so as not to favor one candidate over another, and thus remain impartial.
A competition of excellence that inspires
Hélène Kerloeguen says she is delighted and honored to take part in this competition as a member of the jury. “It enriches our own creativity. Indeed, each team is like an R&D team: a great deal of research is required before proposing new combinations and different techniques that will capture the jurors’ attention! Tea time maestria appreciates the excellence of the competition and the innovation that this type of contest encourages.
NOROHY also asked the chef what advice she would give to a young pastry chef dreaming of taking part in the Coupe du Monde de la Pâtisserie. She tells us that “this type of competition demands a real commitment. You need to be well surrounded and supported, in particular by a very available coach.” She adds that you need to prepare for the competition early on by learning to manage stress. Sport to relieve this pressure is also necessary. Finally, it’s best to start with other competitions, so as to gradually improve your level and gain automatisms. Meeting new people is also very important, so that you can surround yourself with the right people and grow with the competition in mind.
Hélène Kerloeguen & vanilla NOROHY
Finally, Hélène Kerloeguen shares a few tips on her use of vanilla: “I use vanilla just about everywhere. It’s really a punctuation mark. Vanilla is like salt for pastry chefs, you can’t do without it.
At the moment, the chef is proposing a new dessert siphon miel de Sarrazin vanille for tea time… to be enjoyed without delay 😉 Tahitian vanilla is truly a luxury, and for everyday use, Madagascar vanilla remains the must-have.
Stay tuned for more tips!
