Kennet BACH LAUSTSEN
The European Cup, Coupe du Monde de la Pâtissserie selection, has ended at Geneva last January! This competition allowed to select 3 best European teams who will compete at the Grand Finale in 2017.
On January 24th 2016 and as part of Sirha Geneve at Palexpo (Geneva), Fabrizio DONATONE, Italy Team member who won the 2015 Coupe du Monde de la Pâtisserie, presided the European selection of the Coupe du Monde de la Patisserie 2016. He made an exceptional demonstration around the dessert that allowed the Italian team to win the Coupe du Monde de la Patisserie final in January 2015. The double-frosting technique, used to prepare this entremets, impressed the Jury and lead to victory: it will be the heart of the demonstration in Geneva next month. The magnificent piece of pastry art has been chosen as the visual identity of the European selection.
Beyond its warm and dynamic audience, this contest was the perfect occasion for the European continent to bring to light all its pastry knowledge. It was the most expected selection for the purpose of the Grande Finale 2017 in Lyon. For its second edition, the European Cup was challenging candidates: make a sculpture of an entire block of Valrhôna’s dark chocolate of 23 kg and 50 cm tall!
Candidates had five hours to make some pastry creations:
- 2 frozen fruit entremets
- 10 plate served desserts including chocolate
- 1 sugar artistic creation
- 1 artistic chocolate creation (for the first time – a Valrhona's dark chocolate)
At the conclusion, six prizes have been awarded by the jury:
- 1st prize: BELGIUM
- 2nd prize: DENMARK
- 3rd prize: SWEDEN
- Wild Card: SWITZERLAND
2 special prizes have also been awarded for non-winning teams:
- « Chocolate prize » based on presentation (hygiene, technical skills, finishing touches) : RUSSIA
- « Sugar prize » based on presentation (hygiene, technical skills, finishing touches) : SPAIN