Meet the finalists
Meet the finalists
IMMERSE YOUR SENSES IN THE PASTRY PLAY CREATIONS CRAFTED DURING THE BENELUX NATIONAL SELECTION
IMMERSE YOUR SENSES IN THE PASTRY PLAY CREATIONS CRAFTED DURING THE BENELUX NATIONAL SELECTION
Discover the assignment that put the main focus on freshness. During this task, chefs were asked to prepare a pastry consisting of at least 1 chocolate, 1 local ingredient, and a minimum of 3 textures. To get the highest score, they had to excel in how they would present each of these requirements!
The bar was set high because it is no easy task to create a fresh pastry from scratch when you have a mindful jury to please and the clock keeps ticking down! The results blew away the jury members as the Benelux chefs presented these mesmerising creations:
LAST FIRE
by Lisa Breyne
For this creation, the concept of a campfire took the shape of a pastry. The spicy freshness of a ginger and lemongrass base stole the spotlight alongside a smooth and creamy saffron mousse. The bitter notes of Callebaut Madagascar dark chocolate were highlighted in the pudding, dipping chocolate, and crisp. To give the creation a special finishing touch, the chef chose Mona Lisa Pure Gold Flakes.
THAT'S HOW I PLAY!
by Vincent Denis
This was the chef's interpretation of an Espresso Martini in the shape of a pastry. The creation balanced the bold flavours of a coffee mousse made with Callebaut Arriba milk chocolate, a moelleux featuring Cacao Barry Ocoa dark chocolate, and a sponge cake with the caramel notes of Cacao Barry Plein Arôme cacao powder. A hazelnut croustillant added a layer of texture alongside an edgy mousse infused with Vodka 6000, from Charleroi, the chef's hometown.
MARSHALL AMP
by Stijn Vandenbouhede
This pastry in the shape of an amp combined the flavours offered by a raspberry gel and mousse, and with a sweet marzipan mustard. These were paired with a classic chocolate chip cookie that brought together the richness of Cacao Barry Lactée Caramel milk chocolate and the floral spices of Cacao Barry Saint Domingue dark chocolate. The logo was made with the smooth and creamy Callebaut VELVET white chocolate.
AUTUMN AMORETTO CRUNCH: FORAGERS CAKE
by Stephanie Ceronio
To continue with her autumn reference the chef chooses a heartwarming ingredient combination. She prepared a rich apple butter with cinnamon and paired it with an aromatic cake crafted with Cacao Barry Lactée Caramel chocolate and local Amoretti. For a contrast of textures, the chef chose an apple gel and a crumble topping made with dark brown sugar.
Saturday, 2 November, 2024
