5th place for team Belgium at “Coupe du Monde de la Pâtisserie”

10 Feb 2017

Recipe

An excellent 5th place for David Redon and team Belgium in the 2017 edition of the “Coupe du Monde de la Pâtisserie”

Belgium finished 5th out of 22 teams in the most recent edition of the “Coupe du Monde de la Pâtisserie” (the Patisserie World Cup). The team of three specialists – one in sugar, one in chocolate and another in ice-curved – included David Redon, one of Puratos’ International Technical Advisors in Patisserie.

David, who started working at Puratos in 2008 and is a graduate of the “Association Ouvrière des Compagnons du Devoir du Tour De France”, travels widely offering training to demonstrators while also helping customers create new and innovative recipes. Chocolate is his main field of expertise and it was for this discipline that he was selected to represent Belgium in this year’s championship.

Founded in 1989

The Patisserie World Cup was created by the famous artisan pastry chef, Mr. Gabriel Paillasson in 1989, and since then has been held every two years. Twenty-two teams were in competition this year and each was required to produce a range of patisserie to a pre-selected theme within a 10-hour period.

Output required:

  • 3 chocolate entremets
  • 3 frozen fruit desserts
  • 15 desserts presented on a plate
  • 1 artistic creation each in sugar, chocolate and ice-curved

The laws of nature

The Patisserie World Cup was created by the famous artisan pastry chef, Mr. Gabriel Paillasson in 1989, and since then has been held every two years. Twenty-two teams were in competition this year and each was required to produce a range of patisserie to a pre-selected theme within a 10-hour period.

Output required:

  • 3 chocolate entremets
  • 3 frozen fruit desserts
  • 15 desserts presented on a plate
  • 1 artistic creation each in sugar, chocolate and ice-curved
GLS

Frédérick Dever made a frozen fruit dessert called “L’Eclat”. It had a crusty base and Dulcey chocolate, speculoos biscuit, roasted-corn and orange peels. It included a mandarin sorbet enhanced with Yuzu juice, a lightly steamed biscuit with hints of vanilla and bitter almonds, a soft jelly of apricot acidulate with bergamot, fresh yoghurt ice cream flavoured with lemon zest and red fruit sorbet. A bright red glaze of fruits topped it off.

“l’Envolée” was the name given to Nicolas Arnaud’s sugar creation. This swirl of flavours included a soft biscuit based on olive oil, raspberry cream with a hint of orange blossom, roasted buckwheat crumble, a marmalade of strawberries from the region of Wépion, perfumed with lemongrass, an unctuous sorbet of white peach and guava and a Madagascar vanilla foam rounded off with a touch of fresh lime.

France wins the Gold medal

Competition was particularly intense in this year’s edition with both France and Japan (the Gold and Silver medals) some way ahead of a chasing pack that included Switzerland (the eventual bronze medallists), USA and Belgium.

The Belgian team, made up of Nicolas Arnaud (sugar), David Redon (chocolate) and Frédérick Dever (ice-curved) produced three outstanding creations and finished with 9577 points, only 181 points behind the 3rd placed Swiss team.

When asked for his reaction after the event, David was as ever highly enthusiastic,

“What an event that was … I have always dreamed of competing in the Coupe du Monde de la Pâtisserie. It was a passionate experience, but completely worth all the hard work.”