Presidents

President of Honour : Pierre HERME
International President of the Jury : Yukio ICHIKAWA, 2007 Winner

Detailed programme of the World Pastry Cup 2009

The World Pastry Cup contest is held during the SIRHA, the International Hotel and Catering Exhibition, January 25th to 26th 2007 Lyon - EUREXPO.

Saturday 24th january 2009 :

18h Briefing at the Chefs’ Area

Sunday 25th january 2009 :

6h30 - 16h30 Competition events at Eurexpo

18h Official picture of the 2009 World Pastry Cup

Monday 26th january 2009

6h30 - 16h30 Competition events at Eurexpo

18h Announcement of the results and awards ceremony

Contest Themes

Plate of desserts

The "Plate of Desserts" must be typical of the country represented, in particular it should include local products from that country. Almond Board of California must be one of the key elements of the plate dessert’s composition.

Teams will be required to prepare 13 dishes for this test :

One plate of desserts for the buffet, with an artistic presentation base created using chocolate only (maximum size 125cm x 60cm x 40 cm),
12 plates of desserts for tasting purposes (one plate per every two jury members).

The plate of desserts prepared for the buffet should be placed on a 60x40 cm base.

The Organising Committee will provide white plates, 28-30 cm in diameter.

Frozen Fruit Dessert

The theme of the "Frozen Fruit Dessert" is open.

For this test, each team will be required to prepare :

A frozen fruit dessert to serve 6 persons, for presentation purposes, to be integrated in a presentation made of sculpted hydric ice,
Two frozen fruit desserts of same composition, to serve 10 persons, for tasting purposes.

Individual portions should weigh between 100 g. and 140 g per person. The dessert prepared for the buffet should be placed on a 60x40 cm base.

"The Ravifruit frozen fruit dessert" must be prepared using a fruit coating. The use of a biscuit base is permitted if necessary. The frozen dessert must include almonds from California decoration.

Ice sculpting

As part of the presentation of the frozen dessert, each team is required to prepare a sculpture carved out of hydric ice.

The Organising Committee will supply a bloc of hydric ice of approximately 120x50x40 cm.

The ice sculpting work will take place in an area specially outfitted to this effect, including means of disposal of ice shavings and excess water.

Chocolate desserts

The theme of the " Grands crûs Valrhona Chocolate dessert " is open. For this test the teams are required to prepare :

One dessert for presentation purposes, to serve 6 persons, to be integrated in a sugar creation composed for 2/3rds of cooked sugar (drawn, blown, cast), maximum size (125cm x 40cm x 60cm).

Two desserts of same composition to serve 10 persons, for tasting purposes.

Individual portions should weigh between 75 g. et 125 g per person.

The chocolate dessert prepared for the buffet will be placed on a 60x40 cm base.

General instructions for presenting the Plate of desserts : The desserts will be presented facing the audience. The presentation tables will be supplied, dressed with a table cloth (length: 200 cm width: 80 cm, height: 75 cm). Background decoration is not permitted. Material, fabric, bases, colouring coating will be supplied by the teams. The use of rotating bases will be tolerated under certain conditions. Dimensions exceeding those specified in the regulations will entail the elimination of the team. All elements entering the composition of the dessert are required to be edible (except stems serving to support leaves and branches).