Latest news with #PastryWorldCup
CNN
27-01-2025
- Entertainment
- CNN
Japan defeats France to win the Pastry World Cup
It's a matter of national pride, with carefully chosen teams spending years training in pursuit of winning the highest honor in their fields and representing their country on the global stage. No, not the soccer World Cup. The Pastry World Cup. The biennial event features contestants from as far afield as Egypt, Mauritius and South Korea in a sweet showdown where teams compete to create the best once-in-a-lifetime desserts. This year's competition took place on January 20 and 21. Each team had three members — specialists in chocolate, ice, and sugar respectively. The trios were tasked with developing three desserts that would represent their country: a frozen dessert, a restaurant dessert — which can have a special garnish added at the judging table — and a show chocolate. And they only had five hours to pull it all off. The pastry chefs relied on both ingredients and designs to highlight their countries' culinary delights. The Chinese team put together an elaborate dragon made of sugar, while Mexico's competitors incorporated chocolate, corn and other native foods into their desserts. In addition to representing their homelands on plates, competitors wore themed outfits and accessories. France's team members sported chic Breton striped shirts and berets, Mexico's chefs wore Day of the Dead sugar skull-inspired masks, and Team UK worked on their desserts while wearing natty newsboy caps and bow ties. Although the 2025 event was held in Lyon, the French team did not win the gold medal, settling for silver. Top honors went to returning champions Japan, whose team put together a lemon, pear, marigold and chocolate granita in the shape of an Asanoha (hemp) leaf for their restaurant dessert entry. For the frozen dessert, the team offered an apricot treat resembling a spinning top toy. 'We packed the history and culture of Japan into the design. We were able to incorporate taste and delicate traditional patterns to showcase our techniques,' said chef Masanori Hata, the chocolate expert on his team. 'I don't remember the moment we won. I was so surprised and couldn't believe it. Japan was recognized two tournaments in a row. I'm happy and proud.' Meanwhile, the French team prepared a showstopping series of chocolate eggs that were filled with chocolate-hazelnut soufflé mousse topped with chocolate streusel, dipped in a citrus-vanilla-infused clarified butter and paired with grilled vanilla ice cream and a clementine confit. Bronze went to Malaysia, the Southeast Asian country's highest-ever result in the contest. Team Malaysia scored high marks for its frozen dessert, which they described as 'a harmonious blend of bright citrus, sweet apricot, and subtle spices,' a nod to the country's multicultural heritage. Japan France Malaysia China Belgium Italy South Korea Singapore United Kingdom Argentina
Yahoo
27-01-2025
- Entertainment
- Yahoo
Japan defeats France to win the Pastry World Cup
It's a matter of national pride, with carefully chosen teams spending years training in pursuit of winning the highest honor in their fields and representing their country on the global stage. No, not the soccer World Cup. The Pastry World Cup. The biennial event features contestants from as far afield as Egypt, Mauritius and South Korea in a sweet showdown where teams compete to create the best once-in-a-lifetime desserts. This year's competition took place on January 20 and 21. Each team had three members — specialists in chocolate, ice, and sugar respectively. The trios were tasked with developing three desserts that would represent their country: a frozen dessert, a restaurant dessert — which can have a special garnish added at the judging table — and a show chocolate. And they only had five hours to pull it all off. The pastry chefs relied on both ingredients and designs to highlight their countries' culinary delights. The Chinese team put together an elaborate dragon made of sugar, while Mexico's competitors incorporated chocolate, corn and other native foods into their desserts. In addition to representing their homelands on plates, competitors wore themed outfits and accessories. France's team members sported chic Breton striped shirts and berets, Mexico's chefs wore Day of the Dead sugar skull-inspired masks, and Team UK worked on their desserts while wearing natty newsboy caps and bow ties. Although the 2025 event was held in Lyon, the French team did not win the gold medal, settling for silver. Top honors went to returning champions Japan, whose team put together a lemon, pear, marigold and chocolate granita in the shape of an Asanoha (hemp) leaf for their restaurant dessert entry. For the frozen dessert, the team offered an apricot treat resembling a spinning top toy. 'We packed the history and culture of Japan into the design. We were able to incorporate taste and delicate traditional patterns to showcase our techniques,' said chef Masanori Hata, the chocolate expert on his team. 'I don't remember the moment we won. I was so surprised and couldn't believe it. Japan was recognized two tournaments in a row. I'm happy and proud.' Meanwhile, the French team prepared a showstopping series of chocolate eggs that were filled with chocolate-hazelnut soufflé mousse topped with chocolate streusel, dipped in a citrus-vanilla-infused clarified butter and paired with grilled vanilla ice cream and a clementine confit. Bronze went to Malaysia, the Southeast Asian country's highest-ever result in the contest. Team Malaysia scored high marks for its frozen dessert, which they described as 'a harmonious blend of bright citrus, sweet apricot, and subtle spices,' a nod to the country's multicultural heritage. Japan France Malaysia China Belgium Italy South Korea Singapore United Kingdom Argentina Editor's Note: CNN's Yumi Asada contributed reporting.
CNN
27-01-2025
- Entertainment
- CNN
Japan defeats France to win the Pastry World Cup
It's a matter of national pride, with carefully chosen teams spending years training in pursuit of winning the highest honor in their fields and representing their country on the global stage. No, not the soccer World Cup. The Pastry World Cup. The biennial event features contestants from as far afield as Egypt, Mauritius and South Korea in a sweet showdown where teams compete to create the best once-in-a-lifetime desserts. This year's competition took place on January 20 and 21. Each team had three members — specialists in chocolate, ice, and sugar respectively. The trios were tasked with developing three desserts that would represent their country: a frozen dessert, a restaurant dessert — which can have a special garnish added at the judging table — and a show chocolate. And they only had five hours to pull it all off. The pastry chefs relied on both ingredients and designs to highlight their countries' culinary delights. The Chinese team put together an elaborate dragon made of sugar, while Mexico's competitors incorporated chocolate, corn and other native foods into their desserts. In addition to representing their homelands on plates, competitors wore themed outfits and accessories. France's team members sported chic Breton striped shirts and berets, Mexico's chefs wore Day of the Dead sugar skull-inspired masks, and Team UK worked on their desserts while wearing natty newsboy caps and bow ties. Although the 2025 event was held in Lyon, the French team did not win the gold medal, settling for silver. Top honors went to returning champions Japan, whose team put together a lemon, pear, marigold and chocolate granita in the shape of an Asanoha (hemp) leaf for their restaurant dessert entry. For the frozen dessert, the team offered an apricot treat resembling a spinning top toy. 'We packed the history and culture of Japan into the design. We were able to incorporate taste and delicate traditional patterns to showcase our techniques,' said chef Masanori Hata, the chocolate expert on his team. 'I don't remember the moment we won. I was so surprised and couldn't believe it. Japan was recognized two tournaments in a row. I'm happy and proud.' Meanwhile, the French team prepared a showstopping series of chocolate eggs that were filled with chocolate-hazelnut soufflé mousse topped with chocolate streusel, dipped in a citrus-vanilla-infused clarified butter and paired with grilled vanilla ice cream and a clementine confit. Bronze went to Malaysia, the Southeast Asian country's highest-ever result in the contest. Team Malaysia scored high marks for its frozen dessert, which they described as 'a harmonious blend of bright citrus, sweet apricot, and subtle spices,' a nod to the country's multicultural heritage. Japan France Malaysia China Belgium Italy South Korea Singapore United Kingdom Argentina
CNN
27-01-2025
- Entertainment
- CNN
Japan defeats France to win the Pastry World Cup
It's a matter of national pride, with carefully chosen teams spending years training in pursuit of winning the highest honor in their fields and representing their country on the global stage. No, not the soccer World Cup. The Pastry World Cup. The biennial event features contestants from as far afield as Egypt, Mauritius and South Korea in a sweet showdown where teams compete to create the best once-in-a-lifetime desserts. This year's competition took place on January 20 and 21. Each team had three members — specialists in chocolate, ice, and sugar respectively. The trios were tasked with developing three desserts that would represent their country: a frozen dessert, a restaurant dessert — which can have a special garnish added at the judging table — and a show chocolate. And they only had five hours to pull it all off. The pastry chefs relied on both ingredients and designs to highlight their countries' culinary delights. The Chinese team put together an elaborate dragon made of sugar, while Mexico's competitors incorporated chocolate, corn and other native foods into their desserts. In addition to representing their homelands on plates, competitors wore themed outfits and accessories. France's team members sported chic Breton striped shirts and berets, Mexico's chefs wore Day of the Dead sugar skull-inspired masks, and Team UK worked on their desserts while wearing natty newsboy caps and bow ties. Although the 2025 event was held in Lyon, the French team did not win the gold medal, settling for silver. Top honors went to returning champions Japan, whose team put together a lemon, pear, marigold and chocolate granita in the shape of an Asanoha (hemp) leaf for their restaurant dessert entry. For the frozen dessert, the team offered an apricot treat resembling a spinning top toy. 'We packed the history and culture of Japan into the design. We were able to incorporate taste and delicate traditional patterns to showcase our techniques,' said chef Masanori Hata, the chocolate expert on his team. 'I don't remember the moment we won. I was so surprised and couldn't believe it. Japan was recognized two tournaments in a row. I'm happy and proud.' Meanwhile, the French team prepared a showstopping series of chocolate eggs that were filled with chocolate-hazelnut soufflé mousse topped with chocolate streusel, dipped in a citrus-vanilla-infused clarified butter and paired with grilled vanilla ice cream and a clementine confit. Bronze went to Malaysia, the Southeast Asian country's highest-ever result in the contest. Team Malaysia scored high marks for its frozen dessert, which they described as 'a harmonious blend of bright citrus, sweet apricot, and subtle spices,' a nod to the country's multicultural heritage. Japan France Malaysia China Belgium Italy South Korea Singapore United Kingdom Argentina
Ammon
27-01-2025
- Entertainment
- Ammon
Japan defends Pastry World Cup title as home favourites France fall short again
Ammon News - Defending champions Japan beat France to the gold medal at the 2025 Pastry World Cup in Lyon, as Malaysia makes its first podium finish. If your country were a gourmet dessert, what would it taste like and how would it look? That was the question put to the 18 national teams competing at the 2025 national heritage-themed Pastry World Cup in Lyon this weekend, and they had nine hours to come up with an answer. Japan's winning creations drew on a number of traditional elements, including Kyomi orange, rice-based wafers, and a recurring dragonfly theme. Team Italy, meanwhile, used Amalfi lemons and hazelnuts as part of a series of pastries inspired by Leonardo da Vinci, including one in the shape of the great inventor's airship design. Chile turned to hibiscus, mango and Limón de Pica to flavour their fire and dragon-themed frozen dessert. Finding the balance between appealing to an international jury and retaining a national identity is an essential part of the competition. 'When you make the product, it's because a jury is going to evaluate it. So you have to try not to take risks with flavours, you have to try to find straightforward tastes that will appeal. But each country keeps a little something, award-winning French pastry chef Patrick Chevallot told Euronews Culture. "There's a common thread with their history, their country and their traditions, and that's important. You can't forget where you come from.' Rising to the challenge Each three-person team - a chocolatier, a sugar expert and an ice master - has to produce five different creations, including a frozen dessert, a restaurant dessert, an ice sculpture and an elaborate buffet display of sugar and chocolate center pieces. It's a grueling task and takes place on the sidelines of the vast SIRHA Food Service exhibition. Fans pack the arena to the rafters, waving flags, chanting and blowing air-horns in support of their teams, while a couple of comperes provide running commentary. The overall atmosphere is football crowd meets reality TV. And that's probably not an accident. The introduction this year of the Show Chocolat challenge, where the teams donned national dress to hand out finger-food creations from a food truck, seems a clear nod to the growing influence of televised cooking contests. Chocolatier Jean-Philippe Darcis, the coach of this year's Belgian team, says teams now have to compete with production companies and social media for contestants. 'You get a lot more views doing things on Instagram than doing a World Cup. And so maybe there are fewer young people who go to competitions and instead say to themselves, 'I'm putting my energy into social networks and that's it.' That's a bit of a shame. Both work very well, but it's a matter of choice.' But while TV and social media exposure might give a young chef's career an instant sugar rush, former World Cup winner and frequent reality TV judge Christophe Michalak says they can't compare to the long-term benefits of taking part in the biannual Pastry World Cup. 'I've done a lot of TV and that's the fake life. It's not culinary on TV. It's all about image. It's 'We're going to keep this one because he's fun, because he goes down well,' But it's not the best one who's going to win the show.' This contest, he says, actually makes you a better chef. 'When I did the World Cup, I did ten mock exams, in other words, I worked ten 10-hour days, as if it was D-day, to win the title. By doing that, I got better, I pushed my limits, and that's what's great in life. The priority is to try and go a little further, to try and evolve. And that's what this competition allows young pastry chefs to do.' Euro News
