Composed of a pastry chef, a chocolate specialist and an ice-cream maker, the teams are getting ready for the most demanding and rewarding of contests for pastry chefs: the final in Lyon, next January 25 & 26.
After more than fifty national selections rounds and four continental selection rounds, 21 teams will face each other live in front of 2,500 supporters. They will need to display wonders of audacity, technical mastery, creativity and innovation to have a chance of winning.
For this final event, the candidates will have 10 hours to prepare as follows:
- 3 chocolate desserts
- 3 frozen fruit desserts
- 12 identical desserts on plate
- 1 artistic creation made of sugar
- 1 artistic creation made of chocolate
- 1 artistic creation made of sculpted hydric ice
New in 2015: technical expertise and performance!
For this new edition, the rules become even more demanding, increasing the challenge for an even greater show! In addition to the artistic creation made of sugar that must be composed of at least 50% drawn sugar and blown sugar, the candidates will be required for the first time to sculpt a whole block of chocolateand integrate this into their artistic chocolate pieces. They will also have to work with two ice blocks of similar size in order to create their artistic ice sculpture.
Of course, these highly technical challenges come on top of the jury members' exacting requirements in terms of taste and aesthetics!
Works of art and passion
Come and witness the spectacular and fascinating creations especially designed to inspire professionals and pastry art enthusiasts alike!