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 creations were displayed on a buffet, in accordance with the event’s theme of Climate Change.
According to the rules, each team must create three whole chocolate cake/desserts to share that will serve eight persons, identical in shape, composition, and finish. Each team also had a specific amount of time in which to prepare each of their desserts before presenting them to the judges.
Each portion, that is intended for tasting by the judges, must be at least 80g and no more than 120g per portion.
The shared desserts must be composed dominantly of Valrhona chocolate. Other requirements include:
- Free from any colouring agents, titanium dioxide (E171) or iron oxides (E172). Colouring agents are also not allowed for decorating the shared dessert
- Shared desserts, for tasting purposes, must not be in negative temperatures or in contact with a technology involving negative temperatures(dry ice, cold spray, etc.)
- The shared desserts prepared for tasting must be created entirely on site
- The desserts must be presented without any integrated container (terrine, baking tray, mould, circle, etc.)
- The use of flexible and hard moulds, baking stencils and frames are authorized for preparation
- The presentation bases for the four shared desserts can be of any design, but must be identical and supplied by the teams
The mock dessert, which is to be used for display purposes only, must also serve eight persons, be composed of edible products, and be identical in finishing to the actual shared desserts presented to the jury for tasting.
The mock shared dessert may be brought by the teams already finished. When setting up the contest laboratories the teams will be required to present the mock products they brought with them.
Team U.S.A.’s whole chocolate cake/dessert to share, known as “Marée Noir,” consisted of a banana biscuit base, a pecan croustillant, and a milk chocolate layer. Flambeed bananas encased a passion fruit caramel, milk chocolate, and Jamaican coffee mousse. It was topped with a layer of chocolate fondant, encased in a thin layer of chocolate, a duo of chocolate chantilly cream, and finished off with Valrhona cocoa nibs.
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.Club Coupe du Monde Team U.S.A. premieres its promotional video ahead of the Pastry World Cup
