Délice & Création – a subsidiary of the Pomona Group – has signed on as Predominant Associate of the World Pastry Cup, the world’s largest pastry competitors.
To qualify for this prestigious battle – which takes place each two years – inventive and expert artists must show their value in nationwide competitions, such because the Campionato Italiano di Pasticceria Seniores. The profitable groups then have to participate of the European choice, which is going down throughout Sirha Europain, scheduled to happen in Paris in January 2024.
For this version, seven groups will compete to have the ability to participate within the Grand Closing of the Pastry World Cup, which takes place throughout Sirha Lyon in January 2025.
The exacting itinerary
The competing groups could have 5 and a half hours to current the 16 tasting desserts and two creative items, in addition to a buffet, together with:
- 3 frozen desserts with Capfruit fruit puree (+ 1 mock)
- 3 pastry items: Paris-Brest revisited with Elle & Vire dairy merchandise (+ 1 mock)
- 8 restaurant fashion desserts incorporating a sizzling chocolate soufflé Valrhona
- 1 sugar creative piece
- 1 chocolate creative piece
- 1 buffet together with the creative sugar and chocolate items, the mock frozen dessert and the mock pastry piece.
For the 2024 version, candidates will face a brand new problem as they revisit a traditional French pastry: the Paris-Brest.
An emblematic dessert of the nation internet hosting the competitors, the Paris-Brest will allow the judges to evaluate the candidates’ technical abilities. The pâte à choux must be made on stage, in entrance of the spectators, in a ventilated oven relatively than the standard deck oven. Groups must assume outdoors the field, innovate and outdo themselves to reinvent this pastry.
The restaurant dessert check has additionally developed, and this 12 months will characteristic a creation incorporating a sizzling Valrhona chocolate soufflé.
For this plated dessert, delivered to and tasted by the judges ‘à la minute’ (as in a restaurant), the Worldwide Organising Committee has chosen to impose a minimal of two completely different textures and temperatures. This new problem will power candidates to exhibit delicacy and focus, to convey an emotion and supply the judges a singular and memorable expertise.
The intention of those two new specificities is to push creativity even additional and discover new emotional territories, whether or not gustatory, technical or visible.
“The Pastry World Cup and Mondial des Arts Sucrés have merged concerning their widespread values and necessities,” stated Johanna Le Pape, a member of the Worldwide Organizing Committee and winner of the Mondial des Arts Sucrés in 2014.
“To be engaged would require a complete dedication, an absolute rigor and willpower.”
Promotion the artwork of French pastry
“It’s with pleasure and enthusiasm that we combine the organisation of the Pastry World Cup as Predominant Associate,” stated Grégoire Guillemin, supervisor of Délice & Création.
“This collaboration represents for us a singular alternative to advertise the French pastry artwork on the nationwide and worldwide scenes.
“By becoming a member of this competitors that brings collectively famend firms and distinctive pastry cooks, we’re delighted to contribute to this prestigious showcase of all the occupation.
The World Pastry Cup is synonymous with the search for excellence and proudly boast a basket of highly effective names amongst its rivals, together with Pierre Hermé, Pierre Marcolini, Julien Alvarez, Christophe Renou and Florence Lesage, amongst others.
“I want to warmly thank Délice & Création for its proactive method to hitch the Pastry World Cup as a Predominant Associate,” stated Luc Dubanchet, director of Sirha Meals, organisers of the competitors.
“Behind this union, there’s a excessive and truthful thought of what worldwide pastry is and what it must be in gathering and unifying the sector. It is a international competitors that resonates all over the world.”
Benchmark commerce truthful for bakery and pastry
Sirha Europain is about to happen at Paris Porte de Versaille on 21-22 January 2024.
The world of bread is split into two camps – gentle, sandwich bread vs the brittle crust just like the French baguette – every demanding a special talent set. At Sirha Europain, everybody concerned within the bakery and pastry sectors might be surrounded by the information, knowhow, approach and heritage wanted to succeed into right this moment’s aggressive market.
The present ground will boast an enormous vary of suppliers of uncooked supplies, designers of precision mechanics, craftsmen and entrepreneurs – all with one intention: to create a nourishing pastry that may be consumed each day, be it the primary croissant within the morning, the sandwich for lunch or the cake for tea.
