Pastry Team USA

Representing the US in the World Pastry Cup

What can we bring in pre-made and what do we need to make on-site?

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Q: Are the entremets and plated dessert to be made from scratch during the competition or are they simply being finished?  For example, entremets being glazed, plated dessert to be plated with components added…

A: Sponge, doughs, meringues, dacquoise may be brought in. The rest must be done in the competition kitchen as we want to evaluate the participants working skills. It is advisable to assemble the entremets and to cook the ice cream or sorbet bases during the four hours of mise en place on Monday August 14th.

You should bring the recipes pre-scaled in order to save time during the competition.

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