Club Coupe du Monde Team U.S.A. to teach three day class at L’Ēcole Valrhona Brooklyn this March
Club Coupe du Monde Team U.S.A. to teach three day class at L’Ēcole Valrhona Brooklyn this March
Month: February 2023
Club Coupe du Monde Team U.S.A.’s Restaurant-Style Dessert presentation at the 2023 Coupe du Monde de la Pâtisserie
The fourth tasting dessert from Club Coupe du Monde Team U.S.A.’s presentation at the 2023 Coupe du Monde de la Pâtisserie is the Restaurant-Style Dessert. Along with the frozen lollipops, this is a relatively recent addition to the Pastry World Cup competition. The name of Team U.S.A.’s plated dessert was “The Arrow.” The restaurant-style dessert…
A closer look at Team U.S.A.’s Frozen Lollipops entry at the 2023 Coupe du Monde de la Pâtisserie
So far, we have taken a detailed look at two of the four dessert presentations Club Coupe du Monde Team U.S.A. created for this year’s Coupe du Monde de la Pâtisserie. Now we’re going to take a close look at Team U.S.A.’s Frozen Lollipops entry. According to the official rules, each team must create 36…
A detailed look at Team U.S.A.’s frozen dessert at the 2023 Coupe du Monde de la Pâtisserie in Lyon, France
Previously, we looked at Team U.S.A.’s whole chocolate cake/dessert to share – “Marée Noir. Now, we’ll take a closer look at their frozen dessert. their frozen dessert was entitled, “HydroBolt,” a representation of a battery. The dessert combined a center of cassis sorbet, surrounded by a honey nougat ice cream mousse with orange confit and pistachios,…
Club Coupe du Monde Team U.S.A.’s “Marée Noir“ Whole Chocolate Cake/Dessert to Share Presentation
Team U.S.A. presented four desserts and three centerpieces at the 2023 Coupe du Monde de la Pâtisserie in Lyon, France. They showcased four tasting tests: a shared chocolate cake, frozen dessert, frozen lollipops, and restaurant-style dessert. Also, they exhibited three artistic masterpieces: a sugar centerpiece, a chocolate centerpiece, and an ice carving. All of these…
ABOUT CLUB COUPE DU MONDE TEAM USA
The mission of Club Coupe du Monde Team USA encompasses the exploration and progress in both the artistic and scientific realms of food preparation and food service. Biennially, the Club actively seeks and recognizes America’s top pastry culinary educators, researchers, and food service professionals. These exceptional individuals are chosen to represent the United States and compete against the world’s finest pastry chefs at the Coupe du Monde de la Pâtisserie in Lyon, France.
Club Coupe du Monde Team USA welcomes pastry chefs at all levels in their careers – from culinary students to seasoned professionals, as well as amateur bakers and pastry aficionados.
We encourage those eager to take part to innovate in pastry preparation, explore unique taste combinations, extend shelf life, and showcase creative presentation styles.
ABOUT COUPE DU MONDE DE LA PÂTISSERIE
Founded in 1989, the Coupe du Monde de la Pâtisserie is an international competition representing different trades in the pastry industry including pastry chefs, ice cream specialists, chocolatiers, and confectioners.
Over the years, more than 50 nations have taken part in the various continental selection and final events. The top teams are invited to compete in the Coupe du Monde de la Pâtisserie. The competition typically takes place on the 2nd and 3rd day of the SIRHA trade exhibition. The Coupe du Monde de la Pâtisserie takes place biennially in the odd years during the month of January at the Eurexpo venue in Lyon, France.
