France achieved first place in the 2017 edition of the Coupe de Monde de la Pâtisserie, the international reference event in the trade created in 1989 by its president founder Gabriel Paillasson. Among the 22 teams composed of 3 specialists (sugar, chocolate, ice-cream) from 4 continents, the team from France completed a flawless run in 10 hours of tests, followed by Japan and Switzerland.
Among the 24 participating Countries selected for the grand finale of the Bocuse d’Or, The United States imposed their supremacy in Lyon after 5 hours and 35 minutes of tests.
Chef Mathew Peters masterfully composed with the two imposed tests: “Bresse chicken with shellfish” presented on a tray with two accompaniments and a “vegetal dish” served on a plate highlighting vegetables.
From 1 - 15 February chocolate aficionados can once again indulge in Brussels. For the third time Visit.brussels focuses on chocolate during the Chocolate weeks. Armed with a Chocolate pass, the visitor will be able to sample more than 20 chocolatiers’ delicacies while also enjoying discounts to the chocolate museums and purchases at various chocolate stores.
(Cover, Planète Chocolat)
The newest and sweetest global pastry trend is called “gelato-pastry”. The tradition of excellence in pastry & gelato shops is 100% Italian, and in 2016 it became a global phenomenon, thanks to the educational initiatives of the Carpigiani Gelato Pastry University in Tokyo. Carpigiani – the Italian world-leading manufacturer in gelato machines, that in 2003 had already founded the Gelato University in Anzola dell’Emilia, Bologna – settled the headquarters of its new school in Japan, because here the art of pastry reaches high levels of perfection and innovation. This unique training program aims to develop new ways of merging traditional Italian gelato and high-level pastry creations.
It was neck and neck to the last praline and in the end it was Japan who won the title of Junior World Pastry Champion at Sigep 2017. Second place went to Italy, but it was a very close thing: 3,918 point for the Japanese contestants, 3,912 for the Italians. Further behind, but still in the élite of world pastry making, France, with 3,733 points.
Johann Martin, pastry chef at the Bellouet Conseil in Pasris, presents the Paris Mont Blanc. Chestnut biscuit, chestnut mousse, blackcurrant compote, chestnut cream and milk chocolate mirror glaze.
This recipe has been presented in occasion of the last edition of Asia Pastry Forum, in Kuala Lumpur.