Last month, Club Coupe du Monde Team USA taught a three-day class, from March 20-22, at the renowned L’Ecole Valrhona Brooklyn. The class, which focused on the recipes and centerpieces that the team presented at the 2023 Coupe du Monde de la Pâtisserie, was taught by Chef Julie Eslinger, Team Captain; Chef Jordan Snider; and Chef François Behuet.
A dozen pastry chefs hailing from different parts of the United States and Canada participated in the rigorous training session. During the workshop, the team shared valuable insights and methods for producing the four desserts and three centerpieces necessary for the biennial contest in Lyon, France.
Day one consisted of sugar techniques with Jordan, recipe techniques with Julie, and chocolate molding with François. Below are images from the first day of class.
Valrhona Chocolates is a gold-level sponsor of Club Coupe du Monde Team USA and a founding sponsor of the Coupe du Monde de la Pâtisserie.
Please note: All photos are property of Club Coupe du Monde Team USA and may not be used without express permission from Team USA.
Here is our continuing reporting on this year’s Coupe du Monde de la Pâtisserie:
- Club Coupe du Monde Team USA places in Top 10 at the 2023 Coupe du Monde de la Pâtisserie in Lyon, France
- Club Coupe du Monde Team U.S.A.’s “Marée Noir“ Whole Chocolate Cake/Dessert to Share Presentation
- A detailed look at Team U.S.A.’s frozen dessert at the 2023 Coupe du Monde de la Pâtisserie in Lyon, France
- A closer look at Team U.S.A.’s Frozen Lollipops entry at the 2023 Coupe du Monde de la Pâtisserie
- Club Coupe du Monde Team U.S.A.’s Restaurant-Style Dessert presentation at the 2023 Coupe du Monde de la Pâtisserie
