We chat to master pâtissier, Eric Lanlard, about his celeb clients and cooking in outer space ahead of his Channel 4 show Glamour Puds
What's your favourite pudding?
Since I make elaborate cakes and puddings all day at work at home I stick to making my all time favourites - tarte tatin, chocolate fondants. I'm a great fan of soufflé hot or cold and meringues topped with fruit and nuts. I never ever take a cake or dessert from the work kitchen home!
Do you ever indulge in any guilty pudding pleasures e.g. Angel Delight?
No Angel Delight but I've been known to sit watching television dunking digestive biscuits into a tin of Ambrosia custard!
Who are some of the celebrities you've prepared puds for?
As far as I'm concerned all of our customers our celebrities! But of course we do get the odd model, royal and actor passing through our doors at Cake Boy. My favourites - Elizabeth Hurley, Claudia Schiffer and Sir Elton - they are always a pleasure to deal with. I miss the late Queen Mother - we had same joie de vivre.
What's the most amazing place you've ever prepared a pudding? Is it true you're going to space?
The most challenging place has to be cooking on board the ship where I did my national service - it was a floating embassy so it was very glamorous indeed. Although making chocolate Easter eggs below deck in 45C in Trinidad wasn't easy.
Yes it's true I've signed up for space - it took a lot of vintage Champagne and a little convincing! I think I'll enjoy the view on the first flight and would like to cook on the second flight - that's if I come back!
Do people ever say they can't bear to eat your amazing creations?
They always say that but as our backs are turned, they demolish the cake - maybe with a little less frenzy when the cake is in the shape of their favourite pet.
What's the craziest pudding/cake request you've ever had from a client?
We do get the odd crazy order that we have to turn down for the sake of our reputation. The most ambitious was a 3D 1m diameter globe of planet earth wedding cake. We had to depict the happy couple's honeymoon - lion heads, elephants... all coming out of map of Africa.
Which country makes the best puddings?
Let me think... France of course! I'm joking! But seriously, I think each country particularly in Europe has their own fabulous desserts and puddings. Unfortunately the use of poor ingredients and substitutes is what given some countries a bad reputation for puddings. I think people are a lot more educated now about using the best quality produce - you only have to see that in the Great British pudding revival - who saw that one coming?
What's hot in the world of patisserie right now? Any particular flavours, shapes or crazy ingredients like popping candy?
I have just come back from filming in France for the second series of Glamour Puds and surprise, surprise after 10 years of being far too chi chi the brand new patisserie in Paris @patisserie des Reves only concentrates on the taste and texture of puddings. If it looks good it's a plus but if not it doesn't matter - definitely taste over style! I had to fight my way in, it was so busy - and yes, 'popping candy on my Eton mess please'!
Can cake ever be good for us?
Yes of course. As with everything, moderation is the key word. When your body and soul are crying out for it or on a special occasion or simply for pure indulgence sake then I say 'eat cake'!
Would you ever order the cheese board?
That is actually my favourite dessert end to a meal. Surprisingly for a patisserie chef, I haven't got a sweet tooth.
Which Channel 4 chef do you identify with most and why - Jamie Oliver, Gordon Ramsay, Heston Blumenthal or Hugh Fearnley-Whittingstall?
This is a tricky one. I suppose I am like Jamie in the way that he is trying to make good food more accessible. Like Gordon, I am a perfectionist and I'm ambitious with my cooking - but definitely no swearing or shouting from me in my kitchen. I love moving forward with new techniques and innovation so that part of me definitely identifies with Heston. My passion for quality ingredients and respect for the suppliers and producers makes me closer to Hugh. So overall I'm a good serving of all of them.
