Pastry Team USA

Representing the US in the World Pastry Cup

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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.

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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.