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.
This year, Fauchon celebrates 130 years of unrivalled savoir-faire in the service of demanding gourmets. On this occasion, Fauchon created a new collection imbued with an elegant art deco atmosphere. Cylinders, cubes and spheres combine with stripes and chevrons in bright and luxurious materials inspiring refinement.
Here the sweets in Menu.
From ‘Pearly panettone’ to those baked in glass at a low temperature, from those that are “almost a pudding” to those with hazelnut butter and panettone filled with gelato and candied chestnuts.
There is even a “landscape panettone” Italy’s typical Christmas cake will be officially crowned - 21st-25th January, in Rimini (Italy) - ambassador of great Italian artisan pastry
Read the news and click for the recipe
by pastry chef Martin Lippo
In November was held the Asia Pastry Forum 2016 in Kuala Lumpur. Our friend and collaborator, the pastry chef Martin Lippo, is been there and he conducted workshops as other great 15 pastry chefs.
"I think is always important to have information about what is happening around the world and specially in big events like this one", he says.
So, thanking him a lot, we publish this contribution and we will present some pastry recipes, starting with "Flower Garden" creation of Lippo (above in photo).
The Culinary Institute of America is one of the top colleges dedicated to the culinary and pastry arts. At the historical campus in Hyde Park two hours north of the Big Apple in New York State, Alice Vignoli, Professor at Carpigiani Gelato University, recently held a special course on Italian Gelato for 250 culinary and pastry students as well as dozens of CIA professors. An introductorily tasting was held the showcasing unique characteristics of the Italian tradition of Gelato, a fresh and versatile food that has still much to share with the future chefs of the world.
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Sirha presents the culinary trends for 2017 and the ‘resto-concepts’ of tomorrow
21-25 January 2017
French consumers have always had a passion for gastronomy and are always keen to test new concepts of restaurants or the new methods of delivering food that spring up every day. Not to mention the products and producers who surf on the "locavore" and "health" waves: novelty and quality are always popular and appreciated whether at the restaurant, bakeries or local butchery shops. But where do the chefs and food service professionals find their ideas to constantly renew their offering to satisfy their increasingly demanding clients? At Sirha, Lyon! The moment when Sirha opens its doors. This exceptional show features a concentrate of all the innovations that announce the Catering and Food Service of the Future.
Italian Exhibition Group and Carpigiani, strategic partners for Gelato Festival: the culture of Italian artisan gelato, conquering the world.
The demand for Italian food culture is constantly growing all over the world. A quality artisan gelato represents a product with unique features from the point of view of its flavour, its specific ingredients and its tradition - a perfect example of an Italian-made product.
From 2017 Gelato Festival, which every year organises the coveted competition for master gelato makers, will be able to count on the synergy of Sigep and Carpigiani, both involved as Strategic Partners.