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, a layer of pistachio ice cream, and apricot sorbet.
The frozen dessert was enrobed in a cassis coulis and sat on a pistachio dacquoise. On one end of the dessert was a “plus” sign and on the opposite end, a “negative” sign. They represented the positive and negative terminal of a battery.
Each of the competing countries’ frozen desserts had to include one mock dessert and three frozen desserts for tasting – all made with CAPFRUIT fruit purées.
Each portion must weigh between 100g to 150 g – excluding any decoration.
The frozen dessert must have as its dominant ingredient one of the eight Capfruit fruit purees selected for the 2023 final. The candidates may, at their discretion, use other purees from the range (optional list), provided that they remain in the minority. Fruit purees that are not in the list of available Capfruit products are not authorized, however the use of raw fruit in addition is permitted.
The chefs must create the dessert – in its entirety – on site. No advanced preparation in permitted.
Other requirements include:
- The frozen dessert may not include any colouring agents, titanium dioxide (E171), or iron oxides (E172).
- The frozen desserts must integrate a coating (sorbet, ice cream, etc.).
The mock frozen dessert must:
- Serve eight persons, just as the tasting desserts.
- It must also be composed of edible products with an identical finish to the frozen desserts prepared for tasting by the jury.
- When setting up in the contest laboratories, the teams will be required to present the mock products they have brought with them.
- The mock frozen dessert may be brought by the teams already finished.
- This dessert will be part of the presentation buffet and must hold at room temperature.
- The presentation bases for these four desserts are free and up to each individual country, however they must be identical and supplied by the teams.
At the 2023 Coupe du Monde de la Pâtisserie in Lyon, France, Club Coupe du Monde Team U.S.A. placed in the top ten. Representing the United States was Chef Julie Eslinger, team captain, and ice candidate, from Castle Rock, Colorado; Chef Jordan Snider, sugar candidate, Kiawah Island, South Carolina; and Chef François Behuet, the chocolate candidate from Los Angeles, California.
Japan earned the gold medal, followed by France with silver, and Italy with bronze.
Team U.S.A. is sponsored by Valrhona (Founding Sponsor), CapFruit, Nielsen Massey, AUI Fine Foods, Midwest Imports, Paris Gourmet, St. Michel, Irinox, Chef Rubber, Bit Baking, de Buyer, The Ekus Group, Robot Coupe, Clement Designs, Tomric, and Steelite USA.
ABOUT CLUB COUPE DU MONDE USA
The club’s purpose is to study and advance the art and science of food preparation and food service. Every two years the Club searches for and identifies America’s best culinary educators, researchers, and foodservice professionals. By doing so, they hope to challenge those willing to participate in creating leading-edge advances in food preparation, taste combinations, and presentation styling.
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.
