The Basics of Pastry: Marzipan
Though marzipan might not have gained as much popularity in the United States, it is a delightful and sweet delicacy cherished in various regions worldwide. Today, on January 12, as we celebrate National Marzipan Day,…
The Basics of Pastry: A primer on bittersweet chocolate
In celebration of National Bittersweet Chocolate Day on January 10th, let’s delve into a brief narrative about the enchanting and delicious world of bittersweet chocolate. Once upon a time, in the lush landscapes of Central…
Recipe: Chef Jacquy Pfeiffer’s Galette des Rois #2
Years ago, the mention of crafting a galette des rois evoked a singular image – a circular confection of almond cream encased in puff pastry. Concealed within this delectable treat was a fève, a miniature…
The Basics of Pastry: All purpose traditional puff pastry
A viennoiserie or dessert made with puff pastry is one of the most delicious things on the planet. It’s ethereal, light, buttery, and crunchy. Yes, the flaky layers get all over your clothes and the…
Recipe: Galette des Rois #1
Starting around Christmas and running through the Feast of the Epiphany (January 6), the French celebrate with a variety of traditional dishes. One of them is a Galette des Rois or King Cake. Following tradition,…
ABOUT CLUB COUPE DU MONDE DE LA PÂTISSERIE TEAM USA
Club Coupe du Monde de la Pâtisserie Team USA is committed to inspiring excellence, creativity, innovation, pride, competitiveness, fraternity and emotion in pastry professionals.
Club Coupe du Monde de la Pâtisserie Team USA is also dedicated to promoting the sharing, the exploration, the vision and the advancement of both the artistic and scientific realms of the Pastry Arts.
The Club seeks, recognizes and supports America’s best pastry chefs to represent the United States in the prestigious Coupe du Monde de la Pâtisserie in Lyon, France.
With 50 participating countries, this biannual event is the most prestigious pastry competition in the world.
Club Coupe du Monde de la Pâtisserie 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 and showcase creative presentation styles.
(SIRHA) PASTRY WORLD CUP (COUPE DU MONDE DE LA PÂTISSERIE): PASTRY REVOLUTION
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.
Pastry is emerging in the contemporary world. The desserts are now combining their sensitivity to technicality, to the new architectural and sensory expressions. Nothing stops the sweet creators of the 21st century. And since the world is moving on, the Pastry World Cup is changing dimension, with a completely rethought universal identity. Product sourcing, natural tastes, precise gestures, team spirit are combined for an intense and visionary baking experience.
Pastry World Cup is organized by the global brand Sirha Food®, part of the GL events group.
For more information: www.cmpatisserie.com/en
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