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/
