Pastry Team USA

Representing the US in the World Pastry Cup

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Chocolate Biscuit

Whole Eggs 700 grams
Inverted Sugar – Trimoline 180 grams
Sugar, Granulated 300 grams
Hazelnut Flour, Roasted 180 grams
All-Purpose Flour 260 grams
Baking Powder 20 grams
Cocoa Powder, Valrhona 60 grams
Heavy Cream 300 grams
Clarified Butter, Valrhona 240 grams
Caraibe Valrhona 120 grams
Xanthan Gum 2.8 grams
Total 2362.8 grams


  1. Whip eggs, trimoline, and sugar in a mixer.
  2. Heat up the cream and butter at 45/50 C; 113-122F.
  3. Melt chocolate at 45C ; 113F then emulsify with cream-mixture.
  4. Add all the sifted dry ingredients together to the eggs whipped.
  5. Then add the chocolate -mixture at 45/50 C; 113-122F.
  6. Mix slowly and gentle.

Bake 180C; 356F 

  • 6 to 7 minutes for the half sheet pan without streusel.
  • 8 to 9 minutes for the half sheet pan with streusel.


  • 2 half sheet pans at 600 grams each, then add 145 grams of streusel on top.
  • 2 half sheet pans at 500 grams each (without streusel).

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Chocolate Streusel

Unsalted Butter 200 grams
Hazelnut Flour, Roasted 200 grams
Cassonade/ Raw Sugar 150 grams
All-Purpose Flour 150 grams
Fleur De Sel 3 grams
Cocoa Powder, Valrhona 50 grams
Cocoa Nibs, Extra Fine (Paris G) 50 grams
Total 803 grams


  1. Roast cocoa nibs at 120*C; 248F 4 minutes then cool down at room temperature.
  2. First mix all the dry ingredients then add the butter.
  3. Sift the mass then place in the refrigerator.

Bake on split at 160*C; 320F

  • 7 minutes


  • 145 grams per half sheet pan.

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Ice Cream Cake – 2017 Team USA Entremet Glace Entry

Entremet glace


Pour the Pistachio Parfait in the small Silikomart ring and freeze

Unmold the Pistachio Parfait

Pour the Crème Fraiche Sorbet in the medium Silikomart ring and insert the unmolded Pistachio Parfait ring

Freeze the Crème Fraiche Sorbet ring

Unmold the Crème Fraiche Sorbet ring

Pour the Mixed Berry Sorbet in the large Silikomart mold and insert the Crème Fraiche Sorbet ring

Freeze the Mixed Berry Sorbet

Unmold the Entremet Glace

Place in a glazing rack and glaze with the Maras des Bois Strawberry Glaze at 24˚C

Place on top of the Almond Cake ring

Garnish the Entremet Glace with Reusse Dough Crumble



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Mixed Berry Sorbet

Strawberry Purée, Ravifruit 1350 grams
Blackberry Purée, Ravifruit 225 grams
Raspberry Purée, Ravifruit 225 grams
Sugar 316.5 grams
Water 600 grams
Glucose Powder 195 grams
Sorbet Stabilizer 13.5 grams
Lemon Juice 45 grams
Total 2970 grams


  1. Bring water, sugar, glucose, and stabilizer to 81C.
  2. Cool sorbet base for a few hours.
  3. Add purees and lemon juice, burmix well.
  4. Spin.

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Reusse Dough Crumble

Butter 250 grams
Powder Sugar 100 grams
Vanilla Bean, Scraped 2.5 grams
Cake Flour 275 grams
Salt 3.5 grams
Sicilian Pistachio Pieces, Light Toasted 133 grams
Total 764 grams


  1. Cream everything together.  Roll 1/4” thick.
  2. Bake at 177C for 10 minutes or until golden brown.
  3. Remove from oven and cut immediately.

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Mara des Bois Strawberry Glaze

Sugar (1) 142.5 grams
Yellow Pectin 9 grams
Mara des Bois, Strained- Ravifruit 660 grams
Raspberry Puree, Strained- Ravifruit 247.5 grams
Glucose 510 grams
Sugar (2) 142.5 grams
Lemon Juice 60 grams
Total: 1771.5 grams


  1. Bring purees and glucose to 50C. Add the 1st sugar mixed with pectin.  Let sit for 30 minutes.
  2. Add the 2nd sugar and bring to a boil. Bring the mixture to 55B.  Take off heat and add lemon juice.
  3. Glaze at 24C.

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Crème Fraiche Sorbet

Water 700 grams
Sugar 350 grams
Glucose Powder 90 grams
Ice Cream Stabilizer   9 grams
Lemon Juice  50 grams
Crème Fraiche 500 grams
Sicilian Pistachio Crumbs 253 grams
Total 1699 grams


  1. Bring water, sugar, glucose, and stabilizer to 81C.  Cool for a few hours.
  2. Add crème fraiche and lemon juice, mix well.
  3. Spin.
  4. Fold in pistachio crumble. Pipe into molds.  Place in blast freezer.