Pastry Team USA

Representing the US in the World Pastry Cup

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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.

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Pistachio Parfait

Yolks 100 grams
Sugar 100 grams
Water 68 grams
Puro Pistachio Paste 45 grams
Heavy Cream 265 grams
Total 578 grams


  1. Cook sugar and water to 118C and make pate a bombe with the yolks.
  2. (Mixture temperature is 40C before adding the whipped cream).
  3. Whip cream to soft peaks and fold into yolk-mixture.
  4. Scale.  Place in blast freezer.

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California Almond Olive Oil Cake

Sugar 468 grams
Butter, Soft 150 grams
Extra Virgin Olive Oil 168 grams
Lemon Zest 22.5 grams
Vanilla Bean, Scraped 2.25 grams
Eggs 300 grams
All-Purpose Flour 187.5 grams
Almond Flour 187.5 grams
Baking Powder 7.5 grams
Salt 3 grams
Buttermilk 90 grams
Total 1586.25 grams


  1. Mix together the sugar, butter, oil, lemon zest, and vanilla bean.
  2. Slowly add the eggs, scraping the bowl periodically.
  3. Mix together the flours, baking powder, and salt and incorporate into mix alternating with the buttermilk until homogenous.
  4. Scale 675 grams on 2 half sheet pans.
  5. Bake at 180C in convection oven for 12 minutes.

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Whole Roasted Pineapple With Vanilla and Caramel by Stephen Durfee

whole roasted pineapple recipe

When it comes to flavor, there are very few ingredients that can match the versatility of pure vanilla. Whether it’s the straight forward, heady punch of the Madagascar bean, or the more subtle perfumed harvest from Tahiti, Vanilla is at home in both sweet and savory applications.

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Vanilla can stand on its own, or add structure and depth to other flavors. And while pastry chefs often look for the newest, hippest flavor combinations for their desserts, a simple survey reveals that most of them will reach for the comfort of old fashioned vanilla ice cream when it comes to satisfying their own sweet tooth. Simply put, it’s the most important ingredient in my kitchen.

Here’s a recipe that showcases one of my favorite fruits, the pineapple, married with vanilla and caramel. It makes a beautiful presentation and is wholly satisfying on its own, or can be paired with shortbread cookies, pound cake or, my favorite: French Toast.

Whole Roasted Pineapple With Vanilla and Caramel

Yield: 10 Portions

Ingredients Amounts

  • Pineapple 1
  • Clarified butter 2 oz.
  • Sugar 8 oz.
  • Water 8 oz.
  • Butter 6 oz.
  • Nielson Massey Vanilla beans, scraped 2
  • Crème fraiche 4 oz.
  • Cream 1 oz.
  • Nielsen Massey Bourbon Vanilla extract 1 tsp
  • Sugar 1 tsp


  1. Pull stem from pineapple and wash to remove the bloom. Trim core end of stem into a sharp point and set aside.
  2. Remove top and bottom from pineapple and carefully trim away the skin, working from top to bottom, trying to maintain the shape of the fruit. Remove core.
  3. Carefully sear pineapple on all sides in clarified butter.
  4. Caramelize sugar in a sauté pan, then quench with hot water. Return to a boil, and stir in the butter and vanilla bean seeds. Cut vanilla bean into 1” lengths and poke into the pineapple “eyes”.
  5. Roast pineapple in the caramel syrup at 300°F for 60-90 minutes. Baste often, and be careful not to allow the syrup to reduce too far and burn.
  6. Combine crème fraiche, cream and vanilla extract and whip to soft peaks.
  7. Remove pineapple from the oven. Transfer to a clean serving pan, fitting reserved stem into open core, and pour over a bit of the sauce.
  8. Cut pineapple lengthwise into ¼’s. Slice, crosswise, very thin. Garnish with whipped crème fraiche and some of the sauce.