The Coupe du Monde de la Pâtisserie has recently introduced two new dessert categories – Frozen Lollipops and Restaurant-Style Desserts, at the continental selections and the grand finale.

“Sleight of Hand” as presented during the Americas Continental Selection in Santiago, Chile this past July

Playing off their theme of “Casino,” this past July, Team U.S.A. presented “Sleight of Hand,” their Restaurant-Style dessert presentation at this year’s Americas Continental Selection in Santiago, Chile.

According to the rules, the Restaurant-style desserts must be sent “in a restaurant-style service flow.” This particular tasting test must be prepared on-the-fly – as if it were being served in a restaurant.

“The service will begin at the time set for the team and the plates will be sent at the same time,” the rules state. “The 10 restaurant desserts must be sent when signalled by the gone … no more work will be allowed in the kitchen.” The team may, however, add a last-minute finishing touch within one minute following the delivery of the desserts in front of the judges.

The team will be judged on the following criteria:

  • Each dessert must be of identical composition and finish
  • They must not include any coloring agents (titanium dioxide (E171) or iron oxides (E172)
  • The desserts must be presented on a plain white plate with a maximum diameter of 28 cm (11 inches) and 6 cm (2.4 inches) in height. The plates must be supplied by each team. Steelite USA generously supplied the white dishes for the team’s dessert.
  • They can be hot, cold, frozen, or a mix of different temperatures
  • The dessert must be original and not sold in a pastry shop or restaurant
  • Each team is permitted to work with a restaurant pastry shop to develop the recipe

“Sleight of Hand” is inspired by a deck of playing cards. The team’s tropical confection consists of a banana cake filled with a mango compote enrobed in a chocolate cremeux. Sitting on top of the cake, a caramel opaline serves as a base for a scoop of caramelized banana ice cream and a chocolate tuile in the shape of a spade. The entire dessert rests on a mango & passion fruit espuma or foam.

“Sleight of Hand” Restaurant-style Dessert with Valrhona Chocolates

At this time, Team U.S.A. is working on new creations for the 20-21 January 2023 edition of the Coupe du Monde de la Pâtisserie in Lyon, France. This year’s theme is “Climate Change.”

Here is a progression of Team U.S.A.’s restaurant-style plated dessert.

ABOUT CLUB COUPE DU MONDE DE LA PÂTISSERIE TEAM USA

Founded in 1988 by former White House pastry chef, the late Roland Mesnier, 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.

Our mission is to bring continuous innovation to the pastry profession, while maintaining a deep respect for its rich history. Through this approach, we aim to consistently propel the field forward by tapping into the talents of our participants. We aim to build an impressive team ready to compete at the Coupe du Monde de la Pâtisserie.

(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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