The UK’s top pastry chefs compete to represent the UK on 2 October

The UK’s top pastry chefs compete to represent the UK on 2 October
UK Pastry Club

UK Pastry Club

Standard Supplier 27th September 2017

The UK’s top pastry chefs compete to represent the UK on 2 October

With the UK guaranteed a place at the 30th anniversary of the World Pastry Cup in 2019, the search is on for the next three pastry chefs to represent the country in one of the most gruelling professional competitions, where 22 competing countries have 10 hours to create:

3 Valrhona chocolate desserts
3 frozen Ravifruit fruit purées desserts
15 identical desserts on plate
1 sculpture made of sugar
1 sculpture made of Valrhona chocolate
1 sculpture made of sculpted hydric ice

On 2 October at the Restaurant Show, from 6.30am to 12:30pm, 9 candidates have been selected to showcase the skills that will be needed in 2019, at the 4th UK Pastry Open. The winner of the competition will be part of the UK Pastry Team 2019, with the rest of the team being selected at a later date.

The Competition:
The 9 competitors will have 6 hours to create 5 plated desserts of their own creation and to match their chosen theme for the competition and their choice of either:

A Valrhona Chocolate sculpture and two 8 portion fruit entremets using Les Vergers Boiron fruit purée (one for display and one for tasting). The display must measure 125cm tall, with a 60x40cm base. It must include 1 original chocolate flower, as well as 20% modelling. A maximum of 50% cast chocolate is allowed.

OR

A sugar sculpture and two Valrhona chocolate entremets (one for display and one for tasting). The display must be 125cm tall, with a 60x40cm base. This must include 30% pulled sugar with at least a rose flower, some ribbon, plus 20% of blown sugar.

OR

An ice sculpture and two frozen entremets using Les Vergers Boiron fruit purées (one for display and one for tasting). The display must be made from 2 blocks of ice and once finished, must be 160cm tall.

The Competitors:

The 9 candidates fighting for the UK Pastry Open trophy are:

Presenting a sugar sculpture and Valrhona entremets:

Nicolas Houchet – Le Cordon Bleu

Jamie Houghton – Le Manoir aux Quat’ Saisons

Reece Collier – The Grove

Michael Ho Lam Kwan – Duddells

Jonas Plangger – Manchester House

Presenting a Valrhona chocolate sculpture and fruit entremets:

Dominic Hutchings – Pennyhill Park

Sarju Ranavaya – The Tastelab at Classic Fine Foods

Maxime Michelot – Sheraton Grand London Park Lane

Presenting an Ice Sculpture and frozen entremets:

Chris Seddon – Coutts

The Prizes
There will be five prizes – an overall winner, best tasting, best Valrhona display, best sugar display and the ice display:

UK Pastry Open Winner

The overall winner will receive a 3 day course at the Chicago School of Pastry (travel and accommodation included courtesy of Ritter Courivaud and Patisfrance ).

A place on the UK Pastry Team for 2019

8 Grands Crus bars of Valrhona chocolate, the Valrhona Chocolate Encyclopedia and a bag of Guanaja couverture.

A 3 day class at the Classic Fine Foods Tastelab.

Best Tasting Entremets
A Classic Fine Foods pastry chef hamper including: a bag of chocolate dark, milk, white and blond in 1kg, PCB colouring selection and PCB essentials, Sosa selection, Louis François selection, scraper, spatula, maryse, apron and chef hat, Silikomart moulds, Jarpega stainless steel rings.

8 Grands Crus bars of Valrhona chocolate and the Valrhona Chocolate Encyclopedia.

A Coupe du Monde de la Pâtisserie 2017 official book, courtesy of Gabriel Paillasson, Founder president of the World Pastry Cup

Best Valrhona Chocolate display:

A Classic Fine Foods Tastelab 3 day Chocolate class with Martin Chiffers.

A stage at the Ecole Valrhona including travel and accommodation

8 Grands Crus bars of Valrhona chocolate, the Valrhona Chocolate, a bag of Inspiration Passion and trainining at the Valrhona Chocolate School.

A Coupe du Monde de la Pâtisserie 2017 official book, courtesy of Gabriel Paillasson, Founder president of the World Pastry Cup

Best Sugar display:

A Classic Fine Foods Tastelab 3 day sugar showpiece class with Emmanuel Forcone

8 Grands Crus bars of Valrhona chocolate.

A Coupe du Monde de la Pâtisserie 2017 official book, courtesy of Gabriel Paillasson, Founder president of the World Pastry Cup

Ice Display

Ice training and mentoring until 2019

A Coupe du Monde de la Pâtisserie 2017 official book, courtesy of Gabriel Paillasson, Founder president of the World Pastry Cup

For further information and details on the rules, please visit:

www.ukclubcoupedumonde.co.uk/uk/links/uk-open-2017/

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