The dessert course is often considered the grand finale of any competition menu, and it’s a moment that can leave a lasting impression on the judges. For this year’s Young National Chef of the Year competition, the spotlight was on creativity, skill, and balance, as candidates were tasked with crafting their own interpretation of a filled choux dessert.

The brief challenged the twelve talented young chefs to combine technical precision with artistic flair, incorporating fresh fruit and a complementary seasonal Les Vergers Boiron puree to elevate their creations.

With Chair of Judges, Russell Bateman, encouraging "out of the box" thinking, it was down to the finalists to consider their flavour combinations and overall presentation.

We asked the team at Les Vergers Boiron to share their expertise and thoughts on each of the YNCOTY finalists’ desserts.

Henry Pratt - Lemon meringue choux tart

“By revisiting the classic lemon tart, Henry showed how only one fruit purée can take a dessert to the next level by playing with several elements and textures.”

Jonny Smith - Choux bun, whipped Opalys ganache, honey poached quince

"This dessert has been thought about like a main course, serving it up with a sauce which plays a major role, as a gravy would. Using quince purée is also a committed choice that expresses a desire to respect the seasonal nature of fruit."

Reuben Flatman - Paris Brest with bergamot, praline and Earl Grey

“Fruit purée doesn't always need to be at the heart of a dessert, sometimes it just brings a kick. Bergamot is absolutely the perfect kind of purée for this, so it’s a great choice by Reuben.”

Nathan Johnson - Pressed éclair, mango, Ivoire 35%, Thai basil

"Using mango purée as a vinaigrette is a great way of treating a dessert like a main dish and showcasing the mango flavours, while seasoning it."

Nathan Cooper - Apple and blackberry choux, blackberry and thyme miso, Bramley apple puree, Les Boiron blackberry mousse

 "Using blackberry fruit purée, which has a deep colour in a mousse, is a smart way to give a dessert a colourful touch!"

Jacob Gosselin - Hand foraged Jersey blackberries and pear choux

“Using seasonal fruit such as pear in its raw form is a great and fitting tribute to nature.”

Keaton Cooper - Sweet cicely and blackberry filled choux bun

“Blackberry purée was used to enhance the taste of fresh fruit while balancing the sweet and sour notes with the clever addition of mead.”

Rosie Welch - Pears and woodruff choux bun

“Rosie explored the versatility of using a fruit purée by implementing pear purée in two very different elements: a gel and a crémeux.”

Keira Carolan - Choux, pork, apple and spruce

 "Keira implemented the purée at the core of her dessert, using it as a filling for her choux but also as a decoration with the dots. A subtle way of revealing the flavours hidden inside, at a single glance."

Callum Barbour - Cherry and hazelnut Paris-Brest

“Cherry purée was used to enhance the taste of the poached cherry and give some additional freshness to the dessert. “

Lewis Nicholas - Choux au craquelin, vanilla crème mousseline, macerated blackberries, blackberry and sage sorbets

"The blackberry purée has been sublimated in a sorbet, giving a simple but elegant way of showcasing the taste of the fruit."

Matt Robinson - Blackberry and sesame choux au religieuse

"Blackberry puree has been used in this dessert to intensify the fresh blackberry notes and add an extra pep."

You can see all the dishes cooked up in the Young National Chef of the Year final in this gallery.