In the United States and certain regions of Canada, pudding is a milk-based dessert similar to egg-based custards, instant custards, or a mousse. It typically takes the form of a silky, sweet confection, often prepared from a packaged mix. However, in various other countries, it may manifest in diverse variations, including savory renditions. The contemporary…
Along with pumpkin pie, pecan pie is one of the staples on the Thanksgiving table (and year-round as a matter of speaking.) The history of the pie can be traced back to Napoleon Bonaparte. Yes, that Napoleon. According to Rossi Anastopoulo, author of “Sweet Land of Liberty: A History of America in 11 Pies,” In…
Today, 27 October 2023, is National Chocolate Day. It seems that we are always celebrating chocolate in some form, but hey – we’re not complaining. This recipe is courtesy of former Club Coupe du Monde USA Team Member (1995 & 1997-Silver Medal) Chef Jacquy Pfeiffer. It’s featured in his cookbook “The Art of French Pastry,” which he co-wrote with Martha Rose Schulman.
Welcome to a delightful culinary adventure that perfectly captures the essence of fall – a rich and creamy Pumpkin Cheesecake! As the leaves change and the air turns crisp, thoughts turn to all things pumpkin. While we certainly adore a classic pumpkin pie, why not elevate this autumnal favorite to a more elegant rendition in…
October proves to be a bustling month in the culinary world. It not only boasts the titles of National Dessert Month, National Dessert Day, and National Baking Week but also brings us National Chocolate Cupcake Day today, October 18! While truth be told, we don’t require a dedicated day or month to indulge in sweets,…
Club Coupe du Monde USA’s purpose includes the study and advancement of both the art and the science of food preparation and food service. Every two years the Club searches for and identifies America’s best pastry culinary educators, researchers, and food service professionals.
Club Coupe du Monde 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 challenge those willing to participate to create leading-edge advances in pastry preparation, taste combinations, shelf life extension, and presentation styling. We combine the participants’ talents and present a team at the 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.
