Meet the finalists
Meet the finalists
TAKE A PEEK AT THE REFRESHING PAIRINGS INFUSED IN THE PASTRY PLAY CREATIONS DURING THE FRENCH NATIONAL SELECTION
TAKE A PEEK AT THE REFRESHING PAIRINGS INFUSED IN THE PASTRY PLAY CREATIONS DURING THE FRENCH NATIONAL SELECTION
For this assignment, freshness took the spotlight. Chefs were asked to create a fresh pastry and all its components from scratch! The jury members would evaluate if they contemplated all the requirements: 1 chocolate, 1 local ingredient, and a minimum of 3 textures.
With a tight time frame and standards high, the contestants gave it their all to prepare pastries that would make them stand out and get the highest possible score. Curious about what the results looked like? Scroll down to find out!
THE JAZZMAN!
by Alexis Soszynski
Driven by the idea of a jazz player, the creation continued the musical analogy of the chef's assignments. This pastry combined a cocoa shortbread with a delicate apple brunoise. The red fruit notes and dominant bitterness of Cacao Barry Alto el Sol created harmony in the form of a smooth whipped ganache, and then as an egg-based second ganache. Herbs were used to create a particularly fresh feeling.
MAGICAL SPHERE
by Clément De Carvalho Videira
Inspired by 3D puzzles, this pastry offered an unconventional flavour and design experience according to the theme "Play!". The culinary journey started with a light biscuit made with the intense taste of Van Houten Santo Domingo Cacao Powder. Natural sweetness kicked in with a crémeux made with mangoes, passion fruit, and the bitterness and citrus hints of Cacao Barry Tanzanie dark chocolate. These same 3 ingredients were also featured in a lightweight mousse. Mago cubes with a touch of olive oil added a fresh Mediterranean finishing touch.
PIANTA PASTRY PLAY
by Guillaume Teyssier
Continuing the line of the Mario universe thread, the base of this pastry was a classic biscuit. Texture and intensity were added through a reconstituted crunch, which highlighted the fragrant nuts of Cacao Barry Mexique and the red fruit notes of Cacao Barry Alto el Sol dark chocolates. An aromatic confit infused the creation with the freshness of begonias, fennel, and cardamom. Adding some juicy richness, a cardamom jelly made with Cacao Barry's Alto el Sol and Ghana chocolates was added to the mix.
POUT DU VELEY
by Samuel Fremaux
This combination of flavours sparked the chef's nostalgic favourites. The tartlet also represented the old "pot" marble game. The pastry is made of a chocolate shortbread topped with a smooth almond cream prepared with wild blueberries and the caramel notes of Cacao Barry's Plein Arôme cacao powder. The same fruit was featured again in the shape of a luscious confit. A vanilla crémeux balanced out all these components, while a whipped ganache enriched the recipe with the bitter notes and hints of red fruits of Callebaut's Madagascar dark chocolate.
Thursday, 17 October, 2024
