Pastry Team USA

Representing the US in the World Pastry Cup

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Whole Roasted Pineapple With Vanilla and Caramel by Stephen Durfee

whole roasted pineapple recipe

When it comes to flavor, there are very few ingredients that can match the versatility of pure vanilla. Whether it’s the straight forward, heady punch of the Madagascar bean, or the more subtle perfumed harvest from Tahiti, Vanilla is at home in both sweet and savory applications.

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Vanilla can stand on its own, or add structure and depth to other flavors. And while pastry chefs often look for the newest, hippest flavor combinations for their desserts, a simple survey reveals that most of them will reach for the comfort of old fashioned vanilla ice cream when it comes to satisfying their own sweet tooth. Simply put, it’s the most important ingredient in my kitchen.

Here’s a recipe that showcases one of my favorite fruits, the pineapple, married with vanilla and caramel. It makes a beautiful presentation and is wholly satisfying on its own, or can be paired with shortbread cookies, pound cake or, my favorite: French Toast.

Whole Roasted Pineapple With Vanilla and Caramel

Yield: 10 Portions

Ingredients Amounts

  • Pineapple 1
  • Clarified butter 2 oz.
  • Sugar 8 oz.
  • Water 8 oz.
  • Butter 6 oz.
  • Nielson Massey Vanilla beans, scraped 2
  • Crème fraiche 4 oz.
  • Cream 1 oz.
  • Nielsen Massey Bourbon Vanilla extract 1 tsp
  • Sugar 1 tsp


  1. Pull stem from pineapple and wash to remove the bloom. Trim core end of stem into a sharp point and set aside.
  2. Remove top and bottom from pineapple and carefully trim away the skin, working from top to bottom, trying to maintain the shape of the fruit. Remove core.
  3. Carefully sear pineapple on all sides in clarified butter.
  4. Caramelize sugar in a sauté pan, then quench with hot water. Return to a boil, and stir in the butter and vanilla bean seeds. Cut vanilla bean into 1” lengths and poke into the pineapple “eyes”.
  5. Roast pineapple in the caramel syrup at 300°F for 60-90 minutes. Baste often, and be careful not to allow the syrup to reduce too far and burn.
  6. Combine crème fraiche, cream and vanilla extract and whip to soft peaks.
  7. Remove pineapple from the oven. Transfer to a clean serving pan, fitting reserved stem into open core, and pour over a bit of the sauce.
  8. Cut pineapple lengthwise into ¼’s. Slice, crosswise, very thin. Garnish with whipped crème fraiche and some of the sauce.

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Travel With Pastry Team USA to France and Watch the Competition Live

ermitagemchapoutierPastry Team USA has created an exciting partnership with Michel Bouit International, Inc. that offers an all-inclusive tour package to see the team compete in la Coupe du Monde de la Patisserie AND to watch the Bocuse d’Or World Cuisine Contest happening the same week!

The week-long travel package will also include an amazing variety of tasting and touring opportunities – led by the chefs who know Paris and Lyon better than anyone else.  (Registration form, itinerary and details available here.)

The culinary world makes a rendez-vous in Lyon, France’s gastronomic mecca.  Plan to attend and be a part of this amazing international gathering of the world’s best!

  • SIRHA International Hotel Catering and Food Trade Exposition ~ January 26-30
  • World Pastry Cup (Coupe du Monde de la Patisserie) ~ January 27-28
  • Bocuse d’Or World Cuisine Contest ~ January 29-30

Since 1991 The World of MBI has offered a special travel package to attend and witness the excitement of competition in the beautiful city of Lyon! Enjoy a stress-free experience in Lyon. Everything is pre-arranged for you!


  • Airport transfer by fully appointed deluxe motor coach for arrival & departure
  • 5 nights hotel accommodations, single occupancy at the Hotel Ibis Lyon Centre Perrache with daily buffet breakfast
  • Round-trip ground transportation to EurExpo
  • V.I.P. pass to attend the competitions and SIHRA
  • Welcome dinner at the famous Brasserie Georges
  • Invitation to Coupe du Monde de la Patisserie Reception
  • Guided visit of the Vieux Lyon
  • Visit of Bernachon famous chocolatier
  • Visit of Valrhona Factory in Tain l’Hermitage with tasting and lunch at Restaurant Umia
  • Visit & tasting at Maison Chapoutier

Registration form, itinerary and details available here
.  Sign up now and reserve your space before they fill up!

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Passion Apricot Pate de Fruit Recipe by Andy Chlebana

Passion Apricot Pate de Fruit Recipe by Andy ChlebanaIt was almost 20 years ago when I started my career at the Four Seasons Chicago. It was a great first job; I had the pleasure of working for Franck Monnier. Everything was made from scratch, it was a busy shop but what a way to learn.

Working in the restaurant taught me about plated desserts, ice creams, sorbets and how to keep organized. It also learned something I didn’t expect to learn in a restaurant position: how to make confections and bonbons. With every check presented to the guest we provided an assortment of mignardise. I can still remember the smell the first time we made the Passion Apricot Pate de Fruit. It was completely new to me and I could eat them all day. Whenever I make them it takes me back to my early days in the kitchen. This week I had the pleasure of teaching on of my assistants how to make them and pass on the tradition.

Passion Apricot Pate de Fruit

  • 350 gr Ravifruit Apricot Puree
  • 350 gr Ravifruit Passion Fruit Puree
  • 15 gr Apple pectin (slow set)
  • 75 gr Granulated Sugar
  • 750 gr Granulated Sugar
  • 150 gr Liquid Glucose
  • 15 gr Tartaric Acid Solution


  1. Combine first sugar and pectin
  2. Combine second sugar and glucose
  3. Heat purees in a heavy bottom sauce pan to a simmer
  4. Whisk in sugar/pectin mixture – be sure to keep mixture simmering and continue to stir
  5. Gradually add sugar/glucose mixture while continuing to boil
  6. Continue stirring while mixture cooks to 107 C
  7. Stir in acid and pour into molds or onto parchment lined half sheet pan
  8. Allow to cool, cut into desired shape and dredge in granulated sugar

RavifruitNote – continuing to stir the mixture while cooking not only prevents the mixture from possibly scorching, it adds in the evaporation of water helping to cook faster.

Making the Citric Acid Solution: Scale 1 oz. of citric acid crystals in a 2 oz. eye dropper bottle, pour 1 oz of boiling water over the citric acid crystals, shake well until the citric acid is dissolved. Can be stored at room temperature until next use.

The products used in the recipe above can be found at

Paris Gourmet


  • 38510 – Pectin NH

Albert Uster Imports

  • 204192 – Pectin
  • 204220 – Citric acid
  • 505092 – Glucose

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Thank You to Our Sponsors

A massive undertaking like this is not possible without support from generous sponsors who contribute their time, resources, and expertise to Pastry Team USA.  Thank you to all who have pledged support.  If you are interested in sponsoring the team, please contact us.

Founding Sponsors


Gold Sponsors

Silver Sponsors

Bronze Sponsors

Associate Sponsors

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Valrhona Manjari Chocolate Ice Cream Recipe by Andy Chlebana

Valrhona Manjari Chocolate

Valrhona LogoFor me there is nothing better on a hot summer day, then ice cream. Sure, you can go down to the store or ice cream shop, but nothing beats making it from scratch. Frozen dessert items are one of my favorites to make. The use of Valrhona Manjari 64% delivers a strong chocolate flavor and a smoothness that is hard to find.

Valrhona introduced Manjari 20 years ago as the first Grand Cru Chocolate. The Grands Crus Chocolates reflect the terroir or region in which they are grown. Manjari literally translates to “good bouquet”. It has a sharp bouquet, strong acidity and notes of red fruits. More information on Manjari can be found here.

Manjari Chocolate Ice Cream

  • 819 gr Whole Milk
  • 38 gr Nonfat Milk Solids
  • 68 gr Sugar
  • 73 gr Inverted Sugar
  • 5 gr Ice Cream Stabilizer
  • 239 gr Valrhona Manjari 64%


  1. Combine Nonfat Milk Solids, Ice Cream Stabilizer and Sugar
  2. In a sauce pan add Milk, Inverted Sugar, and combined dry ingredients
  3. Heat to 185 F
  4. Add Manjari and heat to 189 F
  5. Emulsify and Strain, cool on ice bath
  6. Allow to mature overnight
  7. Freeze according to manufacturers directions.

Hope everyone has a chance to enjoy the rest of the summer and give this recipe a try you won’t be disappointed.

We are busy preparing for the Coupe du Monde and appreciate all of the support from family, friends, colleagues, employers, coaches, advisors, and sponsors. Without all of you we would not be able to prepare and train for the Coupe. Please check in as we continue to update with new recipes and techniques.

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Pastry Team USA Preparations July Update

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The Pastry Team USA try-out yielded some surprising results. We first intended to select four pastry chefs, one in each of the try-out categories: sugar, Ice and chocolate.  However, we changed our strategy and identified team members with complementary skills.

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The day after the try-out, the team members met in a conference room of the Amway Grand Plaza Hotel were given their assignments by their new coach, Chef Ewald Notter.  Andy Chlebana will create the Sugar centerpiece, Christophe Feyt will carve the ice and Stephen Durfee will build the chocolate centerpiece. Roy Pell will apply his artistry and degustation experience in all aspects of the competition. He will have the vital task of following the development of all the centerpieces and recipes with every team members, and to practice every single one of the skills which will be presented during the 2013 Coupe du Monde de la Patisserie. Almost every previous team has had to modify its composition on the fly and Roy’s position will be one of back-up just as a “Tournant” would do in a classical kitchen.


None of the team members felt passionate about the “communication” theme which had been identified for the try-out. It only took them a few minutes to choose a new one which they all embraced. Now comes the tasks of brainstorming, dreaming and designing the future entries and making sure the theme is clearly represented in all elements of the competition – taste and artistry.


Ewald Notter, who was in the 2001 U.S. Coupe du Monde de la Patisserie winning team, brings his organizational, technical and creative expertise to the team. He will be assisted by a crack team of advisors. Robin Van Rooyen and Nikolaos Antonakis will be providing some subtle design guidance to the team.  Randy Finch, Derek Maxfield and Luba Petrash will assist the ice carvers. The tasting coaches who will help the Andy, Stephen, Christophe and Roy polish their recipes of the entremets, entremets glacé and plated desserts, are Remy Funfrock, Derek Poirier and Sylvain Leroy.


The May practice session came and went quickly with a major decision; the nomination of the 2013 Team U.S.A. Captain, Andy Chlebana. Andy has quickly taken the lead in the communication with his team mates. As Captain, he will share is natural leadership ability, strong creative design skills and energy with his teammates.

During this first practice session everyone came with a sample of their desserts and templates or their assigned centerpieces. Andy’s previous sugar competition experience will be put to the test, we are used to his dramatic and daring designs, now he will have to surpass anything he ever created. Christophe spent two days with Randy Finch and Derek Maxfield  at Ice Sculptor limited. Robin Van Rooyen and Nikolaos Antonakis spent a few hours guiding the team in their design explorations. Everyone went home with a slightly less vague mental sketch of their centerpieces.

We are still a long way from Lyon.

The June practice saw a few essential elements of the Stephen’s chocolate centerpiece taking form. Stephen has already built a few elements of his evolving entry. It will be supported by a sturdy chocolate base which securely carries the theme of his present display.

Christophe had a fantastic jump start on the ice carving and will be able to count of Roy to back him up with his previous ice carving experience in the 2009 team.

Andy lead the charge to identify the composition, texture and flavor of the entremets glacé and the entremets chocolate. We have not tasted the plated dessert yet; one thing at a time! The team took an afternoon break on Sunday to get out and look for the elusive cherries which had already disappeared from our Michigan orchards.

Between practice sessions I have myself been busy testing some new tools with our friends and engineers, Charlie Gambino, Harry Scharfenberg and Mike Faupel. They have tackled this 2013 US. Team project with the same energy and excitement they did with the 2011. The team will very soon be introduced to these newly engineered devices so they can figure how they will enhance the presentations of the 2013 displays and tastings. Sorry, lips are sealed and we shall wait until February 2013 to unveil our new toys.

Chef Ewald Notter started our 4th of July meeting in the chocolate shop of the Paris Hotel and Casino with the review of the new Coupe du Monde de la Patisserie 2013 rules.  It was followed by the tastings of the team’s dessert assignments. After thorough critique, these desserts will be presented one more time in a few days during our July 14th practice session at Grand Rapids Community College.

A month ago we received an announcement from the Club Coupe du Monde in Lyon, stating that the dimensions of the chocolate and sugar centerpieces can now extend beyond the 40 x 60 cm of the bases, which was exciting news. Finally we shall be able to pull away from the Hogarth curve, from the sky is the limit straight to the moon designs which have dominated the pastry competition scene for the last twenty or so years. It came a little late for many teams who had already spent a lot of energy designing their pieces but not too late for us. This could mean that we are a little behind the eight ball and this reminds us that we still have so much to design, plan and produce.

Now, only a few days away from the July practice session, we are modifying our chocolate and sugar centerpieces to accommodate these new requirements. It is a bit of a wrench in our cogs but it does not totally disrupt our design and concept of each display.


Thank-you very much to all the sponsors who have renewed their commitments to Club Coupe du Monde U.S.A. and to the 2013 Team. You made the try-out possible and now your generous contributions enable us to train with less stress. We respect the resources you bring to our disposal and look forward to sharing with you the lessons we learned as team members.

Team U.S.A. will be using King Arthur Flours and American Pistachios in our recipes as both these companies just joined our family of sponsors. As the work horse of so many pastry shops, our Hobart mixers will now be working extra hard, Hobart also joined us for the first time. We have not yet secured all the funds the team will need but with the support of so many companies and friends we are confident we shall be ready before the end of the year.

During our stay in Las Vegas we had the pleasure of visiting with some of our sponsors and friends, Andreas Galliker, Vice-president of AUI, Ira Kaplan and Christine Poland from Irinox, Erik Kakebeen CEO of Dobla, Beth and Math Nielsen from Nielsen Massey fine Vanillas and flavors and finally our alchemist friend, Tim Koerner from John E. Koerner and Co.

Derek DeVries is our newest addition to the support team. He is our communication manager and the person behind our facebook and tweeter feeds. With Andy Chlebana they have created the social media  buzz about the the 2013 U.S. for the Coupe du Monde de la Patisserie.

On behalf of Club Coupe du Monde U.S.A., the entire team, support team, coach and advisors I thank everyone who in his small or larger way is contributing to the recognition and success of team U.S.A. 2013 for the Coupe du Monde de la patisserie.

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Team USA Selected for La Coupe du Monde de la Patisserie 2013

Team U.S.A. for the 2013 Coupe du Monde de la Patisserie is now a reality. On April 20th and 21st the National selection was held at Grand Rapids Community College. Club coupe du Monde U.S.A. (a 501 C3 organization) is proud to announce the team that will represent the United States in Lyon on January 27th and 28th during the 13th Coupe du Monde de la Patisserie:

  • Andy Chlebana
  • Christophe Feyt
  • Stephen Durfee
  • Roy Pell

The jury was led by Ewald Notter, member of the 2001 U.S Team which won the Coupe du Monde de la Patisserie. Ewald has experience in participating and later coaching of various national team in the U.S. and in his native Switzerland.

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The eight finalists were given three hours on Friday and eight hours on Saturday to assemble their tasted dessert, centerpieces and displays to the tasting jury composed of:

  • Sylvain Leroy, President of the 2011 team
  • Eric Bedoucha, former member of the 1991 U.S. Team
  • Remy Funfrock also previous member of the U.S. Team in 2009
  • Stephane Cheramy, executive pastry chef of the Ritz Carlton Hotel Orlando
  • Thomas Vaccaro, Dean of Pastry at the Culinary Institute of America

The work jury was composed of

  • Kerry Vincent, of Food Network Challenge
  • Gunther Heiland, consultant for Desserts International, Inc.
  • Yoni Morales, former member of the 2007 and 2011 U.S. Team
  • Derek Poirier, also previous member of the 2003 and 2005 U.S. Team
  • Christopher Northmore, CMPC, Executive Pastry Chef of the everglade Country Club in West Palm Beach

The ice carving jury was composed of:

  • Randy Finch, of the Food Network’s “Ice brigade”
  • Chef Luba Petrash M.S. , 2011 ice carving coach of the student team of Grand Rapids Community College

A team of two artists and GRCC professors, Nikolaos Antonakis, MFA and Robin van Rooyen MFA, evaluated the artistic value of each centerpiece and later provided the participants with precise and constructive feedback.

Said Chef Gilles Renusson, President of Club Coupe du Monde, “I want to personally thank all the competitors, their employers and families for the sacrifice they all made to participate in the national selection. Just as we expected, every finalists were well prepared and their work was exceptional.”

In response to feedback from prospective competitors, this year’s tryout process was modified to better fit the hectic schedules of full-time culinary professionals.  Competitors were evaluated on a variety of factors including time management, enthusiasm, creativity, and controlled risk-taking.

About Club Coupe du Monde

Club coupe du Monde U.S.A. (a 501C3 organization) dedicated to the study and advance of the art and the science of food preparation and food service.  Every two years the Club identifies America’s best culinary educators, researchers, and food service professionals to field a team and present a team at La Coupe du Monde de la Patisserie (the World Pastry Cup) in Lyon, France.  Visit for more information.


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